Pork Coppa Steaks? Any suggestions how to proceed?
Found a few posted suggesting anywhere from 135 for 2.5hrs up to 165 for 48hrs. Anyone with some first hand experience with these? Thanks!
by justateburrito
7 Comments
ElasticSpeakers
no suggestions but can we get back to breeding + raising Berkshire hogs, please? So much better than what 99% of us have access to.
Footyphile
No idea but I want it
dejus
I’ve cooked a lot of coppa. Treat it like a thin roast. I don’t enjoy cooking it like a steak (130-140f for <4hrs) the texture is too tough for my liking. I also prefer good render on the fat. Minimum I’d go is like 8 or so hours for higher temps, like 160ish. If you want to do lower temps like 130-140, I’d go longer like over night.
Renzology026
I treat it just like a nice fatty beef steak. 137 degrees for 1-4 hours, hard sear. Love it!
3rdIQ
The Coppa roast is the upper 1/3 of a pork shoulder butt. [https://i.imgur.com/MHXlBDS.jpg](https://i.imgur.com/MHXlBDS.jpg) Here is one trimmed [https://i.imgur.com/qNOMkXX.jpg](https://i.imgur.com/qNOMkXX.jpg) This roast contains some of the best muscles from a hog, namely the money muscle and the tube muscles. Think of them as a small boneless pork steak.
I have not used sous vide, but when grilling or smoking, they take some time for the fat to render and the meat to get tender, and it will be fork tender. This article should help. [Sous Vide Pork Steak – Texas Monthly](https://www.texasmonthly.com/recipe/sous-vide-pork-steak/)
fx_2112
I’ve cooked these exact Coppa Steaks, but it’s been a while. I think I did around 160 for 2-2.5 hours, as they need to break down the connective tissue. Could probably go longer than just two hours, because they can be a little tough. Then, I seared them off, and they are pretty good. I do think they are better when slow thawed.
7 Comments
no suggestions but can we get back to breeding + raising Berkshire hogs, please? So much better than what 99% of us have access to.
No idea but I want it
I’ve cooked a lot of coppa. Treat it like a thin roast. I don’t enjoy cooking it like a steak (130-140f for <4hrs) the texture is too tough for my liking. I also prefer good render on the fat. Minimum I’d go is like 8 or so hours for higher temps, like 160ish. If you want to do lower temps like 130-140, I’d go longer like over night.
I treat it just like a nice fatty beef steak. 137 degrees for 1-4 hours, hard sear. Love it!
The Coppa roast is the upper 1/3 of a pork shoulder butt. [https://i.imgur.com/MHXlBDS.jpg](https://i.imgur.com/MHXlBDS.jpg) Here is one trimmed [https://i.imgur.com/qNOMkXX.jpg](https://i.imgur.com/qNOMkXX.jpg) This roast contains some of the best muscles from a hog, namely the money muscle and the tube muscles. Think of them as a small boneless pork steak.
I have not used sous vide, but when grilling or smoking, they take some time for the fat to render and the meat to get tender, and it will be fork tender. This article should help. [Sous Vide Pork Steak – Texas Monthly](https://www.texasmonthly.com/recipe/sous-vide-pork-steak/)
I’ve cooked these exact Coppa Steaks, but it’s been a while. I think I did around 160 for 2-2.5 hours, as they need to break down the connective tissue. Could probably go longer than just two hours, because they can be a little tough. Then, I seared them off, and they are pretty good. I do think they are better when slow thawed.
If it’s shoulder 139 for 4 juicy asf