All that said, my coppe and saucisson sec are still plodding along in the curing box. I weighed the coppe today and they appear to be coming along nicely. The hot coppa has lost 26% of its weight and the traditional coppa has lost 32%. Both were cased and sprayed with M-EK-4 mold, but have minimal coverage. I'll give them a couple more weeks and check again. I'd like to get them to 35-38% before I pull them.
The saucisson sec is proving to be a nightmare (see previous posts). I made four saucisson at about 400g each. The one I cut two weeks ago has turned grayish along with one of the others. The remaining two are nice and rosy red. I'll post pictures for comparison. Hopefully, I'll be able to salvage these last two, but I am about to scratch this project off of my list.
David
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3 comments:
For how long a fermentation period did you hold the mold sprayed coppa?
When I used M-EK-4 on my bresaola, I let the mold "bloom" for a few hours in a dish of water before spraying the encased meat. It was completely covered by the time I pulled it from the curing box.
This time, I let the mold bloom overnight and sprayed the meat before putting it in the box.
I have seen some recipes call for letting whole muscles ferment, but I thought that was more geared towards salami and the other mold cultures that are mixed into the meat.
David
With the whole muscles, I usually ferment them to let the mold bloom. They are held at 70-80 degrees for 24-48 hours until the mold had been developed. I was advised of this by Jason Molinari, and has always been foolproof for mold development.
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