There’s this channel called “two guys and a cooler.” The channel appears to be only one guy and you never do see a cooler. Anyway, he uses “the equilibrium“ recipe for his rub, but for purposes of this comment, I just wanted to say that he shows how to harvest the coppa muscle from the pork butt. He has the butcher cut the shoulder at the seventh rib. This increases the yield of the muscle you’re after. And as you said, you cut up the rest to use in other recipes, such as sausage, etc. And then you get seven ribs as a bonus. But if you don’t have the luxury of buying half a pig and going through a butcher, this is where your video becomes extremely valuable because it shows you how you can still harvest coppa from a regularly packaged pork butt that you buy at the store. And before watching your video, I had not realized this and now I am absolutely thrilled because I have two pork butts that I got at the store and they are sitting in my freezer. I bought them thinking I was only going to be able to cut them up for my next sausage making event. So, thank you very much for this gift.
@nelsonbrooks Жыл бұрын
Unbelievable, so comprehensive a demonstration & so simple. Many thanks Dude, I’ve never seen this before.
@zimmerleeats800 Жыл бұрын
Thanks for watching!
@louisevad60912 жыл бұрын
Thanks for showing this from a store bought butt . I’ve watched butchers remove the coppa but it’s always from a longer piece that has the lion at about the third rib. So this gives me a boost of confidence to give it a try. I’ve seen a few butchers shave the fat leaving a thin layer on the coppa and saving the rest for the other half to up the fat content in the sausage. Im excited to try is just picked up,a two pack.
@jacobaccursoАй бұрын
Oh my God, I just read your comment after posting mine. They’re almost identical! Great minds think alike.
@jacobaccursoАй бұрын
I learned about having the butcher cut at the seventh rib and you might want to try that rather than just having him cut at the third rib. It’s worth it, believe me.
@colddeadhands51677 ай бұрын
Very nice.....hate watching butchers cut from a primal. Most people can't get or afford a feint quarter......got my sub. Looking forward to more from you
@whocares0692 Жыл бұрын
Thanks for this informative video. I appreciate it. Mom & dad used to make all types of sausage, poppa, prosciutto and other cured Italian meats, and I never watched because I thought I'd have time. But unfortunately they're not here and I want to try to make some of what they made. Again, thanks for this video.
@zimmerleeats800 Жыл бұрын
Thanks for watching!
@myown21012 жыл бұрын
Thanks for the simple and informative video. 👍
@zimmerleeats8002 жыл бұрын
Thanks for watching!
@MaizeANDBlue19572 жыл бұрын
It's hard to find a Boston Butt with an intact Coppa these days. Stores and even most butcher shops get meat in pre-packaged 'units', and usually the guys at the processing plant have hacked the hell out of the Coppa when they removed the roast. I'll look though every single package to get the best one when I'm shopping, _and I found a good one yesterday!_ I've still got about a pound of the 'fennel' and the 'spicy orange' Coppa I made 14 months ago, but I figured I better get started on another. Thanks for the vid guy!
@zimmerleeats800 Жыл бұрын
I guess it depends on where you live. I’m able to find a decent coppa relatively easily
@markopalikko6986 Жыл бұрын
Nice video, thank you!
@zimmerleeats800 Жыл бұрын
Thanks for watching!
@JasonB2025 Жыл бұрын
Thanks, man!
@carfvallrightsreservedwith6649 Жыл бұрын
I think a boning knife might be in order!😅
@apatterson81282 жыл бұрын
Hi. Would the procedure be the same if it is a boneless pork butt?
@zimmerleeats8002 жыл бұрын
Yes it would!
@apatterson81282 жыл бұрын
@@zimmerleeats800 Great. Thanks.
@Couchyrick11 ай бұрын
I am screaming fuck because i forgot to do that my meats already been curing