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Old 11-27-2016, 08:18 AM   #1
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Cappicolla today

I carefully removed the netting from my Turkey so I could use it to make some Cappicola. Temps are not quite right for Salami, and maybe not right for Cappicola either, but making a mistake with a $10 chunk of pork shoulder is better then losing the time and effort that goes into salami.

I sure like the result from this past spring.

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Old 11-27-2016, 09:07 AM   #2
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Thumbs up Cappi Samich

Hey Montana, Looks great, A few slices of provolone, some roasted peppers, a little olive oil, oregano, A loaf of crusty Italian bread. OMG, going to the Deli...
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Old 11-27-2016, 09:23 AM   #3
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Originally Posted by Pops6116 View Post
Hey Montana, Looks great, A few slices of provolone, some roasted peppers, a little olive oil, oregano, A loaf of crusty Italian bread. OMG, going to the Deli...
I hope it's good. Last time it wasn't a true Capicola as the pork was from the loin. It's size and shape worked with the netting I had on hand. With this Turkey netting, it doesn't matter what size the Coppa is that I remove from the pork shoulder. I'm just not sure what is the Coppa, verses everything else that makes up the pork shoulder. Have to read up a bit and maybe watch a video.
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Old 11-27-2016, 11:45 AM   #4
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Now that was a lot of work. 30 minutes, or the time it took my Oatmeal Bread to fully bake.

It's kinda a mess, so perhaps I will trim it some, but lots of meat.

Now I will heavily salt it and rub in some insta-cure #1 and it will sit in the fridge for 9 days. Then reapply the salt/etc. for another 9 days. Then it will get seasoned for Sweet Capicola and hang in my half root cellar for a month or more till done.

And what to do with those little muscle pieces that naturally just came off? Pork Stew maybe?
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Old 11-27-2016, 12:03 PM   #5
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Upon trimming, I realized I wasn't done.

I present --> The Coppa!

Kinda smaller then I expected. I'll dry cure the others as well. Living dangerously.
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Old 12-07-2016, 01:41 PM   #6
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2nd resalting done. 9 more days and I will wrap in cheese cloth stuff into some netting, and begin the long hang. Typically 30 or so days, but with temps in the teens is might take a bit longer.
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Old 12-21-2016, 01:19 PM   #7
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2nd Phase of the Hot Capicola, or as Tony Soprano would call Gabagool, is now underway.

It's a wee bit too cold and humid for this to be ready in 30 days. I'm hoping that the dry cure will complete by March.

Wrapped in Cheese cloth, and suspended in recycled Turkey netting, it ain't much to look at, but it will taste incredible when complete.
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