- Feb 6, 2021
- 244
- 93
The day had finally come. My first attempt at a Capicola finally reach 37% weight loss. This first attempt was a basic salt/pepper/garlic mix. Two weeks in an equilibrium cure. Washed and
redressed with spice mix then stuffed into 3.5 inch beef bung. Eight weeks in my curing chamber at 55 degrees F and 80% RH. Though whole muscle cures seem hard to mess up, I'm still patting myself on the back for getting it right. My wife was impressed as well - that is a very rare occurrence!
Stripping the Coppa out of the beef bung
The reveal:
Now that I've dirtied my meat slicer and I'm committed to breaking it apart and washing it, I figured I might as well crack open some other vac. packs of salami that have been equalizing for awhile.
Cacciatorini - second attempt. Tasty, but still not perfect:
.... and my new favorite - Pepperoni. This recipe was from Marianski using T-SPX starter. The spices are pepper, paprika, fennel seed, and cayenne pepper. The flavor is intense and it lingers on the tongue for an impressive period of time. I can't wait to fire up the pizza oven and see how this pep. stands up to 800 degrees. I've got high hopes - I'm thinking it's going to be killer! Some of this needs a bit more time equalizing under vacuum though.
Lastly - my Landjager that I finished up yesterday - I'm swamped in cured meats!
redressed with spice mix then stuffed into 3.5 inch beef bung. Eight weeks in my curing chamber at 55 degrees F and 80% RH. Though whole muscle cures seem hard to mess up, I'm still patting myself on the back for getting it right. My wife was impressed as well - that is a very rare occurrence!
Stripping the Coppa out of the beef bung
The reveal:
Now that I've dirtied my meat slicer and I'm committed to breaking it apart and washing it, I figured I might as well crack open some other vac. packs of salami that have been equalizing for awhile.
Cacciatorini - second attempt. Tasty, but still not perfect:
.... and my new favorite - Pepperoni. This recipe was from Marianski using T-SPX starter. The spices are pepper, paprika, fennel seed, and cayenne pepper. The flavor is intense and it lingers on the tongue for an impressive period of time. I can't wait to fire up the pizza oven and see how this pep. stands up to 800 degrees. I've got high hopes - I'm thinking it's going to be killer! Some of this needs a bit more time equalizing under vacuum though.
Lastly - my Landjager that I finished up yesterday - I'm swamped in cured meats!