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-   -   capicola (http://www.homebrewtalk.com/f172/capicola-353556/)

HopSpunge 09-11-2012 02:06 AM

capicola
 
Would like to try and make some. The guy down the street gave me a piece of some homade stuff that was awsome. He explained briefly how to make it but was rather vague. Was woundering if anyone here ever tried making it from scrach, or had a recipe. Thanks in advance.

wolfstar 09-14-2012 06:53 AM

If you google it, they will come :D

BTW, I love the stuff. Gabagoo :D provolone, sun dried tomato, black olives, banana peppers and a spash of vinagrette on a slab of focaccia...

Worth dying for:ban:

Rob_B 09-15-2012 01:28 AM

Grab Michal Ruhlman & Brian Polcyn's new book Salumi. http://www.amazon.com/Salumi-Craft-I...eywords=salumi

mn_brew 09-16-2012 11:08 PM

1 Attachment(s)
Do a search for Coppa and you will find what you are looking for. The Wrightfood blog has some nice info as does Molinari's Cured Meats blog. I've made three batches so far using info from these two guys and the results have been fantastic. Start with good raw product, watch your sanitation, keep accurate notes and be patient.

Your patience will be rewarded:

Attachment 75961

HopSpunge 09-16-2012 11:15 PM

Thats some nice lookin stuff mnbrew.

mn_brew 09-17-2012 01:04 AM

1 Attachment(s)
Thanks. I used Berkshire pork - good fat ratio, deep red flesh. Makes for a nice presentation.

Heck, anything looks better than how it started:

Attachment 75972

dataz722 09-19-2012 12:41 PM

Quote:

Originally Posted by Rob_B (Post 4414330)
Grab Michal Ruhlman & Brian Polcyn's new book Salumi. http://www.amazon.com/Salumi-Craft-I...eywords=salumi

How did I not know they wrote another book. I guess I know what I am ordering soon.

lustreking 09-19-2012 01:42 PM

Quote:

Originally Posted by mn_brew (Post 4418056)
Do a search for Coppa and you will find what you are looking for. The Wrightfood blog has some nice info as does Molinari's Cured Meats blog. I've made three batches so far using info from these two guys and the results have been fantastic. Start with good raw product, watch your sanitation, keep accurate notes and be patient.

Your patience will be rewarded:

Attachment 75961

Ok, you have to post about this on the LVHB forum!


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