Capicola Project: COMPLETE!

[snadamo]

Process Thread: capicola project

After almost 2 months of drying, it was time to see what I made. Worked out well because we ended up having my sons bday party yesterday.

It finally made...or lost...enough weight

Unbagged, not the most appetizing looking hunk o meat out there

The center cut...my goodness it looks absolutely amazing!

Slicer in action. Finally the main reason I bought this thing; quick work and thin slices! It did great

Super thin slice

Untitled by Adam Mongiovi, on Flickr

our yield. We did some math and comparing it to boars head capicola at our local store, this is roughly worth $53 worth of meat. Not to shabby, considering it came from a $12 Boston butt, of which the rest was made in to polish and Italian sausage.

DEFINITELY doing this again, but with my new drying chamber Probably without the paprika on the outside next time. Thanks for looking!!!

 

[boomers bbq]

hell ya, great job. I need to try that sometime.

 

[sudsandswine]

Looks good! I just hung 3 coppas in my chamber last night. It's a long wait!

 

[Get’n Smokey]

Nice work man!

What slicer do you have?

 

[snadamo]

Looks good! I just hung 3 coppas in my chamber last night. It's a long wait!

Thanks Suds! I saw your post earlier and looking forward to the results! I think next is lonzino...cheap cut of meat I already have so I won't cry if/when I ruin it lol.

 

[PitRow]

Looks great, and nice thin slices! I need to make some more...

 

[Stingerhook]

Doesn't get any better Adam.

 

[BBQ Bacon]

You sir are a genius. Now you need to make Mortadela and you'll be set. A nice loaf of ciabatta bread, some cheese and the meats and you would be in food heaven.

 

[bowhnter]

It looks delicious Adam!

 

[food4thot]

Looks great!

 

[snadamo]

Nice work man!

What slicer do you have?

I have the ole amazon special BESWOOD 10" slicer
Amazon BESWOOD Slicer

You sir are a genius. Now you need to make Mortadela and you'll be set. A nice loaf of ciabatta bread, some cheese and the meats and you would be in food heaven.

Don't tempt me with a good time! I love mortadella also. I need to source pork fat somewhere.

 

[HogGrog]

Very impressive!!

 

[SmokinAussie]

Beautiful work Adam! The color and moistness... WOW.

Well worth the wait!

Cheers!

Bill

 

[Big George's BBQ]

WOW. That looks and sounds amazing. Would love some of that

 

[ModelMaker]

I have the ole amazon special BESWOOD 10" slicer
Amazon BESWOOD Slicer



Don't tempt me with a good time! I love mortadella also. I need to source pork fat somewhere.

I made some a year ago and just could not get over the cold greasy feel of the fat. I didn't have slicer then, so my slices were a little thick maybe.
Stop into your local butcher and he'll give a bag of pure white piggy fat for a smile.

Ed

 

[LordRiffenstein]

This looks absolutely amazing! Gonna have to steal the recipe, did you post it somewhere?

I have meat in the fridge curing to become coppa. Another week to go, then into my dry ager fridge for a couple of months.

 

[Smoking Piney]

Just pharkin' WOW, Adam! :thumb:

That looks fantastic! :-D

 

[cowgirl]

Looks fantastic, Adam!!

 

[snadamo]

This looks absolutely amazing! Gonna have to steal the recipe, did you post it somewhere?

I have meat in the fridge curing to become coppa. Another week to go, then into my dry ager fridge for a couple of months.

I can surely share!

I believe I followed Umai's recipe fairly closely. I added paprika after the cure and before the drying, which I will probably skip next time.

MATH METHOD: MAKE YOUR OWN SPICE BLEND

• Kosher Salt 3% to weight of meat
• #2 Curing Salt 0.25% to weight of meat
• Juniper berries, crushed 1 tbsp (4g)
• Sugar 2 tbsp (30g)
• Black pepper, coarsely ground 2 tbsp (4g)
• Bay leaves, crumbled 2 (2g)
• Freshly grated nutmeg 1/2 tsp (1g) (I just used nutmeg powder, as it was on hand.
• Garlic, minced 2 cloves

 

[NickTheGreat]

Awesome!