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Capicolla Ham

post #1 of 8
Thread Starter 
Does anyone have a recipe or know how to make capicolla ham? Before I knew my wife she used to go to a sub shop and get sandwiches with it on them and says it tastes great. I have looked and can't find how to make it.
post #2 of 8
It's a cured neck portion of pork. A decent top of a butt is close. Cured and seasoned with fennel and crushed red pepper. And it's NOT cooked BTW... JUST cured. Kind of like a salami.

First apply cure and seasoning to the meat- about 1/2 the required amount of cure. Add some white wine to the bag if ya like. Keep chilled for a week or so. Add balance of cure/seasoning and wrap in cotton cloth tight and hang in a cool location. Takes about a month before it's close to right... longer is better.

Very difficult to get it right... I'm STILL working on it.
post #3 of 8
This is some of the best tasting cured Italian ham known to man. If anyone knows the recipe to make it that does not include "letting them hang in the airing room for a period of time in order for the cool Alpine breezes to dry them..." then we would like to know.
post #4 of 8

Capicolla Ham

Yum, Yum, Yum.

I haven't had it in years.

NO, that's not true, I think Lenny's Sub shop uses it (a national chain).

I have one every week.
post #5 of 8
Thread Starter 
Thanks for the info Richtee. I don't think it sounds like something I want to get into quite yet.
post #6 of 8
There is a recipe here.

Meat Mixture
8 to 9 lbs well trimmed Pork Butt
3 tablespoons Salt
2 tablespoons White Sugar
1 tablespoon Amesphos
2 teaspoons White Pepper
2 teaspoons Corriander
1 teaspoon Garlic Powder
1 teaspoon Ground Mace
Prague Powder #1 (amount/lbs meat)
1/2 teaspoons Juniper Berries
2 teaspoons Citric Acid
For Outer Coating (not meat)
2 tablespoons Black pepper
2 tablespoons Paprika
1 tablespoon Crushed Fennel Seeds
Chill meat until stiff but not quite frozen and trim most of the fat.
Cut into strips about 1 inch wide, 2 inches across and 2 inches long. Don’t worry about the smaller chunks just throw them in there!
Premix spices and then add to meat. Mix well!
Refrigerate meat mixture for 24 hours in an air tight plastic bag.
Next day:
Dust meat with 1/2 tablespoon of unflavored gelatin powder
Lay meat mixture about the size of your casing on plastic wrap and dust with pepper and fennel mixture all the way around the meat. Roll meat to help shape sausage.
Stuff into 4" to 5" artificial casing.
***** surface of casing to release air. Roll to shape pack meat down and to remove air pockets.
Bake at 180°F degrees for about 4 hours to achieve an internal temperature 152°F.
Note: This sausage was not smoked
* if you choose to smoke this sausage use only encapsulated citric Acid

post #7 of 8
Way to go Scotty! I never cease to be amazed at the depth of knowledge available on the SMF. I'm tempted to give that recipe a try. It certainly sound good. After stuffing, is there any hanging time and if so, in what environment?
post #8 of 8
This is just a quick way of doing it. The real stuff is a monster of a job. I read the recipe once and i'm still scared

Here is a great one if you dare to try it LOL LOL

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