Cooked coppa

[Dryamilehi]

Has anyone cooked a coppa? To me this is what capicola is. To be eaten on a deli sandwich. If so, can you share the process? I am thinking to EQ cure like normal but with #1 then maybe sous vide at 145 for a couple hours.

[DanMcG]

I use to do them all the time, except I would do them in the smoker. Never had a SV but I don't know why it wouldn't work. They are also called Picnic Hams when they're cooked instead of dry cured.

[Dryamilehi]

So did you smoke to an IT of around 145?

[wheels]

Prosciutto Cotto (cooked) is common enough so why not a Coppa - it's only like what we in the UK call shoulder ham.

Phil

[DanMcG]

So did you smoke to an IT of around 145?

I usually take my pork to 155°, 145°is a little to rare for me.