Finished product from my last batch of Capicola
Recipe and method below.
Day 1 of new batch of Capicola
Day 7 coated and netted
Hung in charcuterie fridge (61% humidity, 17 deg C)
Ideal is set to 70% and 16 Deg C but meat losing moisture will affect humidity.
Only 4 - 5 Weeks to go
Pork Capicola, can be called Capocollo or Coppa
Ingredients:
- Coppa (Pork Neck) – 2kg
- Salt – 1 cup
- Brown Sugar – 1 cup
- Coriander seed powder 25g
- Nitrite, – 4g
- Black Pepper – 20g
- Fresh Thyme - 5 sprigs
- Red Chilli flakes - 50g
- Fennel Seeds – 20g
- Garlic Powder – 50g
- Onion Powder - 50g
- 500 ml white wine
- Cotton Netting
- black pepper, paprika and fennel for coating.
Method:
- Combine all spices and salts.
- Rub into meat covering the surface entirely. Make sure you rub into all the gaps and cracks to ensure a complete cure.
- Add Garlic and Thyme, press firmly into meat. Add additional spices, wine and seasonings of preference.
- Place meat into a cryovac bag or container.
- Place into refrigerator for 7 days.
- Turn meat every 24 hours.
- There will be moisture build up. This is normal. Turning the meat over every 24 hours ensures this moisture coats the meat and helps enable the curing process.
- After 7 days, remove from the bag or container and rinse under tepid water thoroughly, ensuring to remove all excess salts and spices from the surface of the meat.
- Put the Capicola into netting, ready for ageing.
- Dust your meat with a small amount of additional Chilli flakes, black pepper, paprika and fennel seeds.
- Hang in your charcuterie fridge @ 70% humidity and 16 Deg C.
This batch will be ready after approximately 5 weeks, when the meat weighs approximately 2/3 of wet weight. Dry ageing for longer will result in a lighter, saltier, denser end product. Therefore age according to personal preference.
