So I had a coppa curing in my fridge using the UMAi bag for ten weeks that had only lost19% weight. I was just going to toss it, my good bud
chopsaw
Rich said to smoke it hot and fast, nothing to lose so I gave it a shot. Setup indirect using the Vortex and a hunk of hickory.
Let it go until it reached an IT of 152º and pulled
The next day I setup the slicer to see what I had. I was still all set to toss it, first taste that Idea was out, smoky delicious!
After grilling up a gabagool Reuben sanny I knew I was on to something, this stuff was going to make a great pizza. I made my standard simple dough:
2&1/2 cup AP flour
1 cup water
1 tsp sea salt
1 tsp sugar
2 TBS olive oil
2 tsp yeast
Once the dough was made I put it into a ziploc bag in the fridge to ferment for six days, another little trick I picked up from Rich. That man really knows his stuff, if you're ever lucky enough to receive his advice, take it! On with the build, browned up some of my Italian sausage made with cabernet and garlic, my signature sausage
Got the dough formed to my pizza stone
Assembled the cast of character, poured a little whisky gotta, keep it real
First a layer of tomato-basil sauce, I like Classico
Then a layer of fresh mozzarella cheese
A little salami and pepperoni, just because it was in the fridge
Solid layer of smoked capicola
Then the Italian sausage, about a pound
Finish the build with some chopped onion, red bell pepper, black olive, and shredded parm
Had the pizza stone preheated in a 425º oven, 19 minutes and she's done
Got to have beer or wine with pizza, I went with a glass of cab
From a hunk of meat that almost made the garbage can to one of the best pies ever. The smoke flavor in that coppa really comes thru and puts it over the top, something I'll be doing again. Tip of the cap to chopsaw , couldn't have done it without you Rich. Got some ribs to get on the Weber, this ones wrapped up. Y'all say safe out there, and thanks for lookin' in! RAY
Let it go until it reached an IT of 152º and pulled
The next day I setup the slicer to see what I had. I was still all set to toss it, first taste that Idea was out, smoky delicious!
After grilling up a gabagool Reuben sanny I knew I was on to something, this stuff was going to make a great pizza. I made my standard simple dough:
2&1/2 cup AP flour
1 cup water
1 tsp sea salt
1 tsp sugar
2 TBS olive oil
2 tsp yeast
Once the dough was made I put it into a ziploc bag in the fridge to ferment for six days, another little trick I picked up from Rich. That man really knows his stuff, if you're ever lucky enough to receive his advice, take it! On with the build, browned up some of my Italian sausage made with cabernet and garlic, my signature sausage
Got the dough formed to my pizza stone
Assembled the cast of character, poured a little whisky gotta, keep it real
First a layer of tomato-basil sauce, I like Classico
Then a layer of fresh mozzarella cheese
A little salami and pepperoni, just because it was in the fridge
Solid layer of smoked capicola
Then the Italian sausage, about a pound
Finish the build with some chopped onion, red bell pepper, black olive, and shredded parm
Had the pizza stone preheated in a 425º oven, 19 minutes and she's done
Got to have beer or wine with pizza, I went with a glass of cab
From a hunk of meat that almost made the garbage can to one of the best pies ever. The smoke flavor in that coppa really comes thru and puts it over the top, something I'll be doing again. Tip of the cap to chopsaw , couldn't have done it without you Rich. Got some ribs to get on the Weber, this ones wrapped up. Y'all say safe out there, and thanks for lookin' in! RAY