Capicolla rub recipe

[hondabbq]

Im getting ready to make a run of Capicolla again.
I did the Umai thing and did the long cure, but this time I want to do a cooked/ smoked capicola and just cure with #1.
I used the Umai rub and wasnt a fan of it really.
Looking online there is dozens of varied recipes, so Im looking for a tried and tested recipe that you use.

 

[mr_whipple]

I've made coppa exactly once, and I used the recipe from 2 guys and a cooler. Spicy and tasty. I'll do that again.

 

[hondabbq]

No one else has any input?

 

[BigW.]

Several threads out there. Here is a good tutorial.

Smoked Coppa

What the heck is a coppa? A coppa is a cut of muscle off a pigs shoulder. If you buy a whole butt roast, the coppa is the large group of muscles to the side of the bone. Remember, a butt roast isn’t from the butt, it is from the shoulder of the pig. It was called a butt from the fact it used to...

www.smokingmeatforums.com

 

[chopsaw]

this time I want to do a cooked/ smoked capicola and just cure with #1.

I did one cured with Tender quick for 2 weeks . Rinsed , dried and rubbed with paprika , black pepper , ground fennel and anise . Smoked to 152 internal .
It was good . Had a bit of heat from the black pepper , and spice from the anise and fennel . Paprika for color .

 

[hondabbq]

I did one cured with Tender quick for 2 weeks . Rinsed , dried and rubbed with paprika , black pepper , ground fennel and anise . Smoked to 152 internal .
It was good . Had a bit of heat from the black pepper , and spice from the anise and fennel . Paprika for color .
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What size netting did you use?
Any aromatics added to the Tenderquick?

 

[zwiller]

The UMAI spices are VERY GOOD. I took a look at the 2 guys and feel the spice mix missing anise and fennel is a not gonna be like UMAI. Rich chopsaw has been schooling me on italian and I think I am close to where I want to be. WIll find out soon as run this next batch. DANG wish I would seen this thread earler when butts were still on sale!

 

[hondabbq]

The UMAI spices are VERY GOOD. I took a look at the 2 guys and feel the spice mix missing anise and fennel is a not gonna be like UMAI. Rich chopsaw has been schooling me on italian and I think I am close to where I want to be. WIll find out soon as run this next batch. DANG wish I would seen this thread earler when butts were still on sale!

I used those for my first attempt at cured Capicola. They are good but up here in Canada they are super pricey.

 

[zwiller]

I used those for my first attempt at cured Capicola. They are good but up here in Canada they are super pricey.

I get it. Even here they're not cheap BUT they really are good. Wait, I'll order a bunch and meet you in Windsor LOL Standard bachelor party run for us here...

 

[hondabbq]

I get it. Even here they're not cheap BUT they really are good. Wait, I'll order a bunch and meet you in Windsor LOL Standard bachelor party run for us here...

Sounds like a plan.
Actually I was just in Barrie for a wedding this past weekend.

 

[chopsaw]

What size netting did you use?

That was probably 28 . It goes by the number of cells / squares around the outside .

Just found a pic . That's 28 .

Any aromatics added to the Tenderquick?

I don't really remember , but you certainly could .
You could do your salt at whatever percentage you like , cure one and a spice profile you like .

I also did a loin that was injected with the phosphate cure from Dave . I also used anise extract in the injection . Hung in a ham bag .
Be a good way to do a coppa .

 

[hondabbq]

Well I went ahead and bought 5 Capicola cuts from work and proceeded to put them into cure on Saturday.
2 week wait then into the smoker and a few into the oven. I followed the link that Big W replied with using Discos seasonings.
Looking forward to the big reveal in a few weeks.