Recently, a query surfaced in our Curesmith – Aged and Cured Meat Facebook group, accompanied by photographs (below) depicting a coppa/ copicola cure gone slightly wrong. A member shared the journey of their two pieces of cured meat, highlighting decent weight loss and balanced flavours. However, upon closer inspection of the images, distinct issues emerged, prompting a deeper analysis of the curing process.
This document outlines the member’s questions and the complete process. It’s worth noting that this member presented the question excellently—detailed and inclusive of their entire process. Such thoroughness provides seasoned Curesmiths ample context to offer informed and valuable insights. The question is provided at the end of this document.
Identifying Concerns
The visual assessment of the cured meat revealed subtle yet crucial indicators of potential challenges.
Firstly, a slight discolouration hinted at oxidation, a common occurrence exacerbated by inadequate protection from UV light. While flavour balance remained intact, oxidation underscores the importance of proper storage conditions in preserving meat quality.
The image shows slight oxidation and definite wrinkling – confirming a lack of humidity in the chamber.
Addressing Wrinkling and Case Hardening
Further scrutiny of the images unveiled pronounced wrinkling. This phenomenon is due to insufficient humidity levels, culminating in case hardening (evident from the second picture)—a condition where the outer layer of meat dries faster than the interior, leading to textural anomalies.
The wrinkling was further exacerbated because the meat was encased in collagen sheets. Because of insufficient moisture, these sheets would have dried out significantly while clinging to the meat, pulling in on the meat and causing the wrinkling pattern.
You can see the dark ring (at least 5mm) around the outer edge of the cut profile. This is case hardening, where the outer edge dries out quicker than the inside. You can also clearly see the inner colour is not even, again confirming that the outside 5mm is much drier than the centre.
Below is how it should look, ideally:
There is no wrinkling, and the moisture is distributed evenly—there is no case hardening on the edges.
Optimizing Humidity Levels
Maintaining optimal humidity, ideally between 65% and 80%, is paramount in ensuring a successful curing process. Deviations from this range can precipitate issues such as case hardening and wrinkling, compromising the integrity of the final product. We recommend striving for consistency in humidity levels, around 73% to 75%, minimising the risk of undesirable outcomes.
Remedial Measures
To rectify the observed case hardening, a second maturation or equalisation method is recommended. By vacuum sealing the affected meat and allowing it to rest in a controlled environment, moisture redistribution occurs, mitigating textural discrepancies. While outer layers may necessitate removal, prolonged maturation offers the prospect of salvaging the core integrity of the cured meat.
Closing note
In conclusion, mastering the nuances of dry curing requires a meticulous approach and a keen understanding of environmental factors. By addressing issues such as case hardening and maintaining optimal humidity levels, enthusiasts can elevate their charcuterie endeavours to new heights of excellence. Remember, success lies in the details—strive for precision, and savor the fruits of your labor.
AUTHOR STATEMENT
The writer acknowledges that they have not had direct access to the product and thereby makes the statement:
This article/ document is based on a question/s provided and may include photos and/or other materials. It is not meant as final advice but rather a guide. The reader should read this article/ document with the Health and Safety Disclaimer provided at the end and follow their country’s governmental health and safety guidelines for meat curing.
Health and Safety Disclaimer
This website serves as a reference for curing meat and emphasises the importance of adhering to strict health and safety protocols. Readers are strongly urged to consult and follow their country’s governmental health and safety guidelines for meat curing. The author and any associated agents disclaim all liability for any harm, illness, or damages resulting from improperly applying the practices discussed in this document and/or non-compliance with applicable health and safety standards in accordance with their country’s governmental health and safety guidelines for meat curing. Compliance with this disclaimer and all referenced guidelines is critical for ensuring safe and healthy meat curing processes.
If have any doubts or require further clarification on utilising this document safely and effectively, please CONTACT US.
MEMBER QUESTION
My two pieces of Capicola after 80 days (my first try) they have matured and lost 40% approximately of the initial weight, the saltiness is balanced and the spices at a normal level.
CAPPICOLA RECIPE #1
1st Phase 29/01/2024
Pork neck without skin 1.685kg 50gr of salt (fleur de sel) one week in the refrigerator in a vacuum bag at a temperature of +4°C
2nd Phase 05/02/2024
Place spices after a week in the refrigerator 20g salt (fleur de sel) 20g of brown sugar 5g black pepper, 5 g coriander 6 bay leaves Another week in the refrigerator in a vacuum bag at a temperature of +4°C
3rd Phase 12/02/2024
Washing with red wine placing in the wine (clear) for 4 hours dabbing with kitchen paper and sprinkling with the spices grains crushed in a mortar green, red, black pepper and white, passage to artificial collagen intestine.
4rd Phase
Hanging in the cellar to mature
CAPPICOLA RECIPE #2
1st Phase 29/01/2024
Pork neck without skin 1.790kg 50gr of salt (fleur de sel) one week in the refrigerator at a temperature of +4°C
2nd Phase 05/02/2024
Place spices after a week in the refrigerator 20g salt (fleur de sel) 20g of brown sugar 5g black pepper 5 gr coriander 6 bay leaves Another week in the refrigerator in a vacuum bag at a temperature of +4°C
3rd Phase 12/02/2024
Remove from the fridge and wash with cold water, then dab with kitchen paper placement of spices 1 teaspoon red pepper, 1 teaspoon black pepper 1 teaspoon green pepper. 1 teaspoon sweet paprika, 1 teaspoon cayenne, 1 teaspoon smoked paprika 1 teaspoon of sumak
.
Wrapping with an artificial collagen membrane
4th Phase 13/02/2024
Hanging in the cellar to mature
AUTHOR: Mihos Ioannis
WEBSITE: https://www.facebook.com/groups/agedandcuredmeats