Today I butchered out a pork shoulder and prepared a capicola. Prep was again watching the video recommended by Red. First was separating the coppa from the shoulder. Then removing the blade - fare for the first time - it`s bagged for soup. The balance was cut up for sausage - very lean so will have to go into the back fat inventory. Made the Umai recipe adjusted for 1650 grams of coppa. Rubbed it on and bagged it where it will sit for 2 weeks in the fridge turning it alternate days.
● Pork coppa muscle 4 1/2 lbs. (2kg)
● Kosher salt (3% of meat weight) 6 tbsp (60g)
● Sugar 2 tbsp (30g)
● InstaCure #2 (0.25% of meat weight)1 tsp (6g)
● Black pepper, coarsely ground 2 tbsp (4g)
● Juniper berries, crushed 1 tbsp (4g)
● Bay leaves, crumbled 2 (2g)
● Freshly grated nutmeg 1/2 tsp (1g)
● Fresh thyme 2 or 3 sprigs (3g)
● Garlic, minced 2 cloves
My Journey with UMAi Bags
A Fun Day - Capicol
Phil
The coppa was 1650g and should be a kilo when finished - the price of a kilo of capicola at the deli would make us passredzed wrote:Good goin' Phil! Ya probly nevir tought you'd be a butcher at yer age did ya? [url=http://www.sherv.net/cm/emoticons/shock ... oticon.gif]Image[/URL]
And that is one big coppa!
Phil