capicola - Home Brew Forums

Register Now!
Home Brew Forums > Food and Beverage > Meat Smoking, Curing and Sausage Making > capicola

Reply
 
Thread Tools
Old 09-11-2012, 02:06 AM   #1
HopSpunge
Recipes 
 
Jul 2012
Posts: 45
Liked 1 Times on 1 Posts



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.

 
Reply With Quote
Old 09-14-2012, 06:53 AM   #2
wolfstar
Recipes 
 
Apr 2009
Hidden Valley, Arizona
Posts: 482
Liked 38 Times on 29 Posts


If you google it, they will come

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

Worth dying for
__________________
Check out Hidden Valley Wolfdog Sanctuary on facebook.

http://www.facebook.com/pages/Hidden...82770901746380

Working to save unwanted Wolfdogs from euthenasia, and educating the public about the joys and trials of Wolfdog and other exotic canid companionship.

 
Reply With Quote
Old 09-15-2012, 01:28 AM   #3
Rob_B
Recipes 
 
Jan 2011
Zephyrhills, FL
Posts: 394
Liked 27 Times on 26 Posts


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

 
Reply With Quote
Old 09-16-2012, 11:08 PM   #4
mn_brew
Recipes 
 
May 2011
Lehigh Valley, PA
Posts: 44
Liked 2 Times on 2 Posts


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:

Click image for larger version

Name:	image-2933945894.jpg
Views:	232
Size:	40.8 KB
ID:	75961

 
Reply With Quote
Old 09-16-2012, 11:15 PM   #5
HopSpunge
Recipes 
 
Jul 2012
Posts: 45
Liked 1 Times on 1 Posts


Thats some nice lookin stuff mnbrew.

 
Reply With Quote
Old 09-17-2012, 01:04 AM   #6
mn_brew
Recipes 
 
May 2011
Lehigh Valley, PA
Posts: 44
Liked 2 Times on 2 Posts


Thanks. I used Berkshire pork - good fat ratio, deep red flesh. Makes for a nice presentation.

Heck, anything looks better than how it started:

Click image for larger version

Name:	image-1510242391.jpg
Views:	143
Size:	32.4 KB
ID:	75972

 
Reply With Quote
Old 09-19-2012, 12:41 PM   #7
dataz722
HBT_SUPPORTER.png
 
dataz722's Avatar
Recipes 
 
Oct 2007
Middletown, De
Posts: 37,061
Liked 3061 Times on 3003 Posts


Quote:
Originally Posted by Rob_B View Post
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.
__________________
Quote:
Originally Posted by Yuri_Rage View Post
Sorry, I am sworn as a mod to disagree with the above statement. But as a rational person, I do agree.
Quote:
Originally Posted by Randar View Post
I was wrong

Rob_B Likes This 
Reply With Quote
Old 09-19-2012, 01:42 PM   #8
lustreking
Recipes 
 
Aug 2006
Bethlehem, PA
Posts: 777
Liked 26 Times on 24 Posts


Quote:
Originally Posted by mn_brew View Post
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!
__________________
My brewing site:
http://brewing.lustreking.com

 
Reply With Quote


Reply
Thread Tools



Forum Jump