tag:blogger.com,1999:blog-7757350942807174715.post1658879268473496613..comments2023-05-20T06:24:21.552-07:00Comments on Menu In Progress: Homemade Coppa / CapicolaMikehttp://www.blogger.com/profile/13599208082890099005noreply@blogger.comBlogger37125tag:blogger.com,1999:blog-7757350942807174715.post-25192845624735860362018-01-09T16:01:19.553-08:002018-01-09T16:01:19.553-08:00Hi after the 2 months or 3 months of curing how do...Hi after the 2 months or 3 months of curing how do I store the capicola to stay freshAnonymoushttps://www.blogger.com/profile/17413319065503298682noreply@blogger.comtag:blogger.com,1999:blog-7757350942807174715.post-57090836616717094342017-12-18T17:07:21.268-08:002017-12-18T17:07:21.268-08:00I'd suggest about 2 1/2 tablespoons (36gm) of ...I'd suggest about 2 1/2 tablespoons (36gm) of kosher salt and a tablespoon (9gm) of white peppercorns. Good luck with the cure!Sherryhttps://www.blogger.com/profile/01537895061325954653noreply@blogger.comtag:blogger.com,1999:blog-7757350942807174715.post-17520325694727659672017-12-18T13:26:11.584-08:002017-12-18T13:26:11.584-08:00what is the amount of kosher salt and white pepper...what is the amount of kosher salt and white pepper corn for dry rub using 1/2 tea spoon # 2 cure for 2 lbs meatAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-7757350942807174715.post-38786657507718648082017-01-06T17:07:51.366-08:002017-01-06T17:07:51.366-08:00I am green with envyI am green with envyPaulguadhttps://www.blogger.com/profile/14275905427247161587noreply@blogger.comtag:blogger.com,1999:blog-7757350942807174715.post-61386808702936391732014-09-08T07:44:18.530-07:002014-09-08T07:44:18.530-07:00Hi Stefan, From what I've read, the whole cuts...Hi Stefan, From what I've read, the whole cuts of meat (like the coppa) are more forgiving than things like sausages, and anything below 60 degrees should work. It'll be really important to keep the humidity high enough though. Just watch out for inappropriate (colorful) molds, and use your good judgement. Sherryhttps://www.blogger.com/profile/01537895061325954653noreply@blogger.comtag:blogger.com,1999:blog-7757350942807174715.post-48589933319519804782014-09-03T06:51:23.697-07:002014-09-03T06:51:23.697-07:00Hi Mike,
What happened before meat curing chambers...Hi Mike,<br />What happened before meat curing chambers where around? I live in South Africa, the Africa heat is relentless, what do I do? Can I hang the Coppa in a cool room at 16C(60F).<br />Regards<br />Stefan Anonymoushttps://www.blogger.com/profile/00387569896137027050noreply@blogger.comtag:blogger.com,1999:blog-7757350942807174715.post-28079621389083421232013-01-29T07:48:24.311-08:002013-01-29T07:48:24.311-08:00Hi Darlene - The temperature is fine, but the humi...Hi Darlene - The temperature is fine, but the humidity is way too low. At that level the outside of the meat will dry out quickly and prevent the inside of the meat from loosing moisture and curing properly (it's called 'case hardening'). You might be able to place the meat in a fairly airtight box along with a dish of water, or at least put it into a loose plastic bag to keep the humidity level high enough, but it'll be a bit tricky.Sherryhttps://www.blogger.com/profile/01537895061325954653noreply@blogger.comtag:blogger.com,1999:blog-7757350942807174715.post-25693740880421830612013-01-27T16:36:06.079-08:002013-01-27T16:36:06.079-08:00hello mike i live in wisconsin will my capicola be...hello mike i live in wisconsin will my capicola be ok if i hang at- temp50-humidity 40 darlenenoreply@blogger.comtag:blogger.com,1999:blog-7757350942807174715.post-51416315111435033382013-01-21T13:11:08.931-08:002013-01-21T13:11:08.931-08:00Thanks for the reply. I'll keep checking back...Thanks for the reply. I'll keep checking back.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7757350942807174715.post-12024939250777795192013-01-21T12:23:23.408-08:002013-01-21T12:23:23.408-08:00I wouldn't recommend using a regular refrigera...I wouldn't recommend using a regular refrigerator. They have two major problems - they are too cold and too dry.Mikehttps://www.blogger.com/profile/13599208082890099005noreply@blogger.comtag:blogger.com,1999:blog-7757350942807174715.post-90440620149871084182013-01-21T09:17:16.906-08:002013-01-21T09:17:16.906-08:00hello mike can i hang my meat in my refrigraterhello mike can i hang my meat in my refrigraterAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-7757350942807174715.post-83573608759434066672013-01-20T19:42:41.522-08:002013-01-20T19:42:41.522-08:00Not yet, sorry!Not yet, sorry!Mikehttps://www.blogger.com/profile/13599208082890099005noreply@blogger.comtag:blogger.com,1999:blog-7757350942807174715.post-13706753048059888742013-01-20T18:01:37.089-08:002013-01-20T18:01:37.089-08:00Hello,
I just came across your site and it is fant...Hello,<br />I just came across your site and it is fantastic. Any chance you put together the recipe for the capo yet?Anonymoushttps://www.blogger.com/profile/07943664126540672746noreply@blogger.comtag:blogger.com,1999:blog-7757350942807174715.post-22533674947683352232012-12-19T09:01:23.554-08:002012-12-19T09:01:23.554-08:00We did have a few small spots. They got wiped off ...We did have a few small spots. They got wiped off with red wine vinegar. A bit of mold grew in a fold of meat near one end too, and we had to carefully cut that out before and/or after slicing.Mikehttps://www.blogger.com/profile/13599208082890099005noreply@blogger.comtag:blogger.com,1999:blog-7757350942807174715.post-62942271788718078962012-12-18T15:46:16.984-08:002012-12-18T15:46:16.984-08:00Hi Mike... It looks great and I have one going usi...Hi Mike... It looks great and I have one going using the same recipe. Just curious if you got any mold on yours during the process? I have a little going about 3 weeks in. Thanks- SethAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-7757350942807174715.post-78259396217462807882012-11-26T19:16:07.111-08:002012-11-26T19:16:07.111-08:00Hi John - sorry we've been so slow getting mor...Hi John - sorry we've been so slow getting more details out. We want to replicate it a few times to make sure the recipe is solid, and just haven't gotten around to it yet. Hopefully soon!Mikehttps://www.blogger.com/profile/13599208082890099005noreply@blogger.comtag:blogger.com,1999:blog-7757350942807174715.post-80537857998848834772012-11-26T17:06:00.383-08:002012-11-26T17:06:00.383-08:00"We'll pull together our notes and write ..."We'll pull together our notes and write up a detailed recipe soon." Were you able to do this? Maybe I missed it. Would love to duplicate your results!<br />John Santosuossohttps://www.blogger.com/profile/03893798525415971724noreply@blogger.comtag:blogger.com,1999:blog-7757350942807174715.post-5021305267014621422012-06-05T17:13:18.331-07:002012-06-05T17:13:18.331-07:00Hi Steve - you just use the coppa muscle.Hi Steve - you just use the coppa muscle.Mikehttps://www.blogger.com/profile/13599208082890099005noreply@blogger.comtag:blogger.com,1999:blog-7757350942807174715.post-32644710774027608252012-06-05T17:01:23.230-07:002012-06-05T17:01:23.230-07:00Did you remove the coppa muscle from the pork shou...Did you remove the coppa muscle from the pork shoulder or did you cure the entire shoulder/butt?Anonymoushttps://www.blogger.com/profile/00689551720812294212noreply@blogger.comtag:blogger.com,1999:blog-7757350942807174715.post-23438237926694265242012-04-04T19:35:44.028-07:002012-04-04T19:35:44.028-07:00I see you're a fellow hop head, I'm diggin...I see you're a fellow hop head, I'm digging it!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7757350942807174715.post-6714674730637765762012-02-07T17:20:35.170-08:002012-02-07T17:20:35.170-08:00Hi Jon - if you can't get Piment d'Espelet...Hi Jon - if you can't get Piment d'Espelette, you could just leave it out. You'll lose a bit of complexity, but I don't think it will be a big issue.Mikehttps://www.blogger.com/profile/13599208082890099005noreply@blogger.comtag:blogger.com,1999:blog-7757350942807174715.post-13152265532297049052012-02-07T10:41:28.550-08:002012-02-07T10:41:28.550-08:00Looks and sounds great! I have a pancetta getting...Looks and sounds great! I have a pancetta getting ready to hang, and once I get back from vacation, I think I might have to give this a try. What all do you use on the last rub, I doubt I will be able to find the piment d'espellete, and suggested substitutes?<br /><br />Thanks - JonAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-7757350942807174715.post-30511853494470548812012-01-20T08:18:40.775-08:002012-01-20T08:18:40.775-08:00Hi Bill - More like 9 grams since it's a littl...Hi Bill - More like 9 grams since it's a little over 2 for each two-pounder. Good luck with your curing!Sherryhttps://www.blogger.com/profile/01537895061325954653noreply@blogger.comtag:blogger.com,1999:blog-7757350942807174715.post-40705494552665633722012-01-18T08:32:51.538-08:002012-01-18T08:32:51.538-08:00Thanks Sherry! let's say 4, 2 lb butts... does...Thanks Sherry! let's say 4, 2 lb butts... does this mean 8 grams of cure?<br /><br />-BillBillnoreply@blogger.comtag:blogger.com,1999:blog-7757350942807174715.post-28280861379874194622012-01-05T08:10:58.617-08:002012-01-05T08:10:58.617-08:00Hi Bill... Not very much! We targeted 0.25% by wei...Hi Bill... Not very much! We targeted 0.25% by weight, so for 2 pounds (~900gm), you'd need just over 2 grams. It's fluffy stuff, so about 1/4-1/2 teaspoon should do it.Sherryhttps://www.blogger.com/profile/01537895061325954653noreply@blogger.com