I started a Capicola

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I started a Capicola

Postby montanaSalami » Sun Nov 27, 2016 7:49 pm

I'm guessing that this is the Coppa. It was the largest muscle in the shoulder. But only 18 ounces from what started as a 5 pound pork shoulder. Lots of other muscle pieces separated out, that I will also dry-cure separately.

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Re: I started a Capicola

Postby herjac » Thu Dec 01, 2016 2:30 pm

Although you can dry cure any piece of meat, the coppa is cut from the back of the neck above the shoulder. A bone-in butt is the cut that you want to start from.

Here is a good explaination from Jason Molinari. http://curedmeats.blogspot.ca/2007/10/c ... t-one.html
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Re: I started a Capicola

Postby montanaSalami » Thu Dec 01, 2016 4:35 pm

Thanks. Looks like I trimmed it to far. The other pieces I'll pack together and dry-cure which might be closer to what I was aiming for.
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Re: I started a Capicola

Postby montanaSalami » Wed Dec 21, 2016 8:26 pm

I did an extra long brine soak of 24 days. The rub is a Hot Capicola recipe. It is a bit too cold and humid for this Charcuterie experiment, so maybe 60+ days to dry cure to complete? Maybe in March.... :drool:

Wrapped in cheese cloth and stuffed into recycled turkey netting. It ain't much to look at, but the potential for some good eating is there. :)

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Re: I started a Capicola

Postby montanaSalami » Wed Dec 21, 2016 8:31 pm

Curious? The small piece I weighted at 18 ounces 24 days ago. After the brine soak, rubbed, wrapped and netted it was 25 ounces. Netting maybe 1 to2, rub and wrap maybe another 1 to 2, so does 3 to 5 ounces of absorbed salt sound possible? My weighing wasn't very exact after it was all netted.
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Re: I started a Capicola

Postby montanaSalami » Sun Feb 19, 2017 11:08 pm

After 2 months of hanging the lower hanging Copicola was at 15Oz from a starting weight of 25Oz. This was hanging in freezing temps, high humidity. An experiment. Looks good, taste is strong, salty and spicy. The larger piece I will let hang for another month, just because.

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Re: I started a Capicola

Postby wheels » Mon Feb 20, 2017 12:34 am

That looks the biz!
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