Coppa looks raw in middle

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4 months 6 days ago #14525 by KAMANODENTAL
Coppa looks raw in middle was created by KAMANODENTAL
Aloha everyone

I did a coppa and it was in the fridge for 2.5 months and lost 39 to 40% weight. Although it tastes good, it looks a bit rew in the middle. The crust is hard. Is it possible to reintroduce the meat back into the imai bag and reseal it? Or any suggestion would help!

Mahalo
Kamano

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4 months 6 days ago #14529 by BagLady
Replied by BagLady on topic Coppa looks raw in middle
Aloha, Kamano!
It sure sounds like you have been very patient! Let's make this a success.
Assuming you cured for two weeks in 3% kosher salt and 0.25% Instacure #2 to the weight of the meat, then sealed in UMAi Dry®, the best solution would be to bag in a vacuum bag for several days to allow the moisture levels to equalize (nearly raw and crust with balance).
Another key is to get this sliced paper thin, for which you either need a really decent home slicer OR you beg your local meat counter to please slice it up for you. You can then fan out the slices on kitchen parchment and vacuum seal flat and ready to serve. You want to store this in the fridge.
It's pretty hard to knife slice charcuterie thin enough to really enjoy the texture and flavor.
I hope this is helpful.

Dry aging geek

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4 months 4 days ago #14541 by KAMANODENTAL
Replied by KAMANODENTAL on topic Coppa looks raw in middle
Mahalo for your answer!!! Followed all instructions as above. You mentioned to use a vacuum bag, Umai or regular vacuum bag with or without vacuum? The crust is good and the meat tastes good. Just the center doesn't look as cured as the rest and closer to a medium rare from the rest. (make sense ?) Yes I do have a slicer.
Aloha Kamano

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3 months 4 weeks ago #14558 by KAMANODENTAL
Replied by KAMANODENTAL on topic Coppa looks raw in middle
Umai bag or regular vacuum bag? With or without vacuum. ...
Mahalo
Kamano

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