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in need of mentoring on spicy capacola

post #1 of 4
Thread Starter 

ok so I have been wanting to do capicola for a long time and ready to give it a try, I am looking for help from someone who had done it before, do you have to use real beef casing and the coppa muscle? I have heard of people using pork butt, I really would like to get a recipe from start to finish for spicy capicola ,anyones help will be greatly  appericated,thanks to all for any help

post #2 of 4

The coppa muscle will be in the pork butt,google for some pictorials on where it is.Maybe try a umai bag process for your first one unless you have a dry cure chamber.

post #3 of 4

I will be using the umai bag. I need one more component for my curing chamber and I will start using that.

post #4 of 4
Quote:
Originally Posted by bigbuck View Post

ok so I have been wanting to do capicola for a long time and ready to give it a try, I am looking for help from someone who had done it before, do you have to use real beef casing and the coppa muscle? I have heard of people using pork butt, I really would like to get a recipe from start to finish for spicy capicola ,anyones help will be greatly  appericated,thanks to all for any help

When using the pork butt, it is important to separate out the coppa muscle so you have ONE COMPLETE INTACT MUSCLE and not several muscles in your choice of meat.....

http://curedmeats.blogspot.com/2007/10/coppa-butchery-how-to-harvest-one.html
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