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Capicola

Old 03-17-2020, 04:46 AM
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Capocollo (Italian pronunciation: [kapoˈkɔllo]), coppa ([ˈkɔppa]), or capicola is a traditional Italian and Corsican pork cold cut (salume) made from the dry-cured muscle running from the neck to the fourth or fifth rib of the pork shoulder or neck.

To begin the process I remove the coppa muscle from a typical Boston Butt. The coppa is rubbed with a curing mix of salt, sugar, black pepper, juniper berries, bay leaves, nutmeg, thyme, garlic and, very importantly, Instacure #2. After vacuum packing, the meat goes into the fridge for two week to cure. During the cure, the meat absorbs some great flavors and tightens up as liquid is extracted.

At the end of week 2 (Copa 1), the meat comes out of the fridge and the vacuum bag, and is rinsed thoroughly and dried. A rub is applied consisting of paprika, black pepper, coriander, anise, red pepper flakes and fennel. Then it is tied tightly to compress the meat. (Copa 2)

Then the coppa is vacuum packed into a drying bag (Copa 3) and sent back to the fridge for 6-8 weeks as it dries. Time is not the target. A weight loss of 30% will signal time for a treat!




Old 03-17-2020, 01:12 PM
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looks awesome! Curious as to how it drys if vacuum sealed?
Old 03-18-2020, 07:09 AM
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The bag is actually a membrane allowing no air in, but releases excess moisture.. The initial vacuum pulls the bag fabric against the meat. As the meat dries, it will ultimately separate from the meat, hence no more vacuum.
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Old 03-18-2020, 07:24 AM
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Originally Posted by Boataholic View Post
looks awesome! Curious as to how it drys if vacuum sealed?

look up Umai Dry bags. I use them and they work.
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Old 03-21-2020, 01:03 PM
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Learned something new about the dry bags.
Old 03-21-2020, 01:09 PM
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Is this what the Sopranos called Gabbagoo
Old 03-21-2020, 01:43 PM
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Originally Posted by Beehaw View Post
Is this what the Sopranos called Gabbagoo
Yep

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