CAPICOLA, CAPOCOLLO, COPPA, HAM-CAPOCOLLO?

fatboyz
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Post by fatboyz » Thu Mar 30, 2017 13:55

I usually use Garlic granules or fresh.
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Bob K
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Post by Bob K » Thu Mar 30, 2017 15:21

Either garlic powder or granular
Sleebus
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Post by Sleebus » Thu Mar 30, 2017 19:53

Cool. Well, it'll be going in the cure this weekend. :grin:
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Post by Sleebus » Mon Apr 17, 2017 13:32

Threw one of the 5# loins in the sous-vide Saturday to be ready for Sunday's dinner. Cooked for 4 hrs at 145°. Force-chilled in a ice water bath directly after, and the sliced. Screw-up #1 was not getting it cold enough. Meat was still a touch warm when slicing, so that didn't work very well. Next time I'll let it sit overnight in the fridge before slicing.

Recipe turned out very good, even with the insane (in my opinion) quantity of bay leaves needed. I thought it would have been overwhelming, but it was just very good. Spicier than I expected, but a pleasant surprise. Ended up tossing the last bit that was too thin to go through the slicer on a home made egg mcmuffin this morning...that made for one of the most assertive egg mcmuffins I've ever had. Delicious!

I think this recipe would be great on pork tenderloins too.
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