Picked up pork butts for $0.99/# today, along with a beef sirloin roast for $1.99/#. Can't beat that. I bought 2 double packs of butts, biggest ones I could find, so I could roll the coppa muscles out to put to cure for Capocolla. The rest of the pork butt and fat cap will be for the Milano along with the beef. This is the beginning of project Muffaletta-the sandwich that which originated in New Orleans. The meats include Coppa, Milano, and Mortadella. I have the raw unsalted pistachios along with the 4.5" red plastic casings for the Mortadella. No rush on the Mortadella though as both the coppas and the Milano will take months to cure and dry. I will wait until my 1/2 of a salami pig arrives to make the Mortadella so I can use some of that fat and trim scraps in the emulsion, along with 1/4" cubes of back fat (blanched of course so they bond in the mince).
So, I pre cut the 65mm beef middles to 26" and tied at one end,got them soaking in a 2% vinegar and water rinse overnight. Seasonings are weighed out and the garlic is crushed and soaking in 150mL of Chianti wine. Pics. sometime tomorrow when I get a break.....making 5kilos...
So, I pre cut the 65mm beef middles to 26" and tied at one end,got them soaking in a 2% vinegar and water rinse overnight. Seasonings are weighed out and the garlic is crushed and soaking in 150mL of Chianti wine. Pics. sometime tomorrow when I get a break.....making 5kilos...