Homemade Sausage Making

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

Good goin' Phil! Ya probly nevir tought you'd be a butcher at yer age did ya?
And that is one big coppa!

redzed 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!

The coppa was 1650g and should be a kilo when finished - the price of a kilo of capicola at the deli would make us pass

Phil, how big was the side you bought? (head and leaf lard?) And at which rib did you separate the shoulder?

Red, I had the supplier cut the side into primal cuts. I can't answer about the rib cut and didn't get anything from above the shoulder. I was interested in your post about how far back the shoulder is cut in different countries.