Homemade Capicola
User Reviews
5
Homemade Capicola
Description
This recipe produces capicola by curing a boneless pork neck (coppa) using a combination of kosher salt, Cure #2 (a curing salt that contains nitrates/nitrites), and fragrant spices including cracked black pepper, cloves, bay leaf, cinnamon, and nutmeg. The curing spices are scaled according to the weight of the meat. After trimming and shaping the pork, the seasoning mix is rubbed on and the meat is sealed in a vacuum bag and refrigerated for one week, turned regularly.
Following curing, excess salt and spices are gently scraped off, then the meat is encased in appropriate casing (such as veil or beef bung), trussed tightly, and perforated with a sterilized needle to remove trapped air. The surface is then sprayed with a white mold solution to encourage the beneficial mold growth characteristic of traditional capicola during aging.
This preparation sets the foundation for a dry-cured, aromatic pork product with balanced seasoning and safe curing practices, though the recipe stops short of aging instructions.
Ingredients
- 1000 g pork neck coppa
- 27.5 g kosher salt 2.75%
- 2.5 g Cure #2 0.25%
- 0.45 g black pepper cracked; 0.045%
- 0.25 g cloves ground; 0.025%
- 0.1 g bay leaf ground; 0.01%
- 0.15 g cinnamon ground; 0.015%
- 0.1 g nutmeg ground; 0.01%
Instructions
- Trim the meat into a boneless, uniform shape. Make sure there are no cuts in the meat where bacteria could enter, and cut off any loose pieces.
- Weigh the coppa in grams. Divide by 1000, then multiply each ingredient by that number. For example, if your coppa weighs 2650 g, you need to multiply the ingredients specified above by 2.65.
- Mix all the salt and the seasonings together, and rub on the meat. Place the coppa and all the extra salt and seasonings in a vacuum-sealable bag and seal. You can also use a Ziploc bag.
- Place the bag in the fridge for 7 days. Flip the bag every day or so.
- After 7 days have passed, remove the meat from the bag and gently scrape off any excess salt and seasonings.
- Prepare the coppa for hanging by casing (veil, beef bung) and trussing. Poke a lot of small holes all over the surface with a sterilized needle to remove any trapped air.
- Spray with white mold solution.
- Weigh the meat and write it down on a tag. Attach the tag to the meat.
- Hang and dry in the curing chamber for about 7 days as per the schedule below in the note section.
- Mature in the curing chamber at 55F - 57F (13C - 14C) and 80% - 82% for 3+ months.
- When the meat is ready, remove the casing, slice as thin as possible and enjoy.
Notes
Nutrition Information
Show DetailsNutrition Facts
Serving: 16servings
Amount Per Serving
Calories 83 kcal
% Daily Value*
| Calories | 83kcal | 4% |
| Carbohydrates | 1g | 0% |
| Protein | 12g | 24% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 38mg | 13% |
| Sodium | 767mg | 32% |
| Potassium | 212mg | 5% |
| Sugar | 1g | 2% |
| Calcium | 9mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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