Coppa Weight Loss

[Jackfrost80]

So I've got a coppa drying in my fridge at 14c and 70% humidity and the weight loss in the first two weeks has been 18%. 1750g to 1460g. Considering I was expecting the coppa to take about 60 days I can only assume that you get a rapid weight loss at first and the rate slows down considerably after that...

Can anyone who has done a coppa let me know if they have experienced the same.

Cheers

[NCPaul]

Mine were 14 % at two weeks, so I think the Coppas are on track. Weight loss is faster at the start.

[Jackfrost80]

Thank you for your responses. Can't wait to see the finished product

[gnjk]

I have read variously that weight loss for salami/coppa and the like is 30%. In the case where you dry cure first as in the coppa I assume the 30% target is from the raw pre cured weight. Confirmation would be helpful. Thanks

[NCPaul]

That's correct though if I had a lot of lost liquid during curing, I might reweigh. I like drying to 35 %, BriCan dries it even further.

[BriCan]

I like the way thinly sliced pieces melt on the tongue when it is dried to 40% - 45% (I also let go to 50% on some occasions) -- it seems that my clientele likes the dryer product

[larry]

I weigh and base my calculations on the weight after the initial cure in the refrigerator. When I tie them up, I weigh and tag them. Sometimes they give off a lot of liquid in the initial cure, and sometimes they don't, so I don't pay much attention to the raw weight before the cure is applied.

[dave147]

So I've got a coppa drying in my fridge at 14c and 70% humidity and the weight loss in the first two weeks has been 18%. 1750g to 1460g. Considering I was expecting the coppa to take about 60 days I can only assume that you get a rapid weight loss at first and the rate slows down considerably after that...

Can anyone who has done a coppa let me know if they have experienced the same.

Cheers

Yes i also tried it and i loss about 2 kg in 20 days.