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Old 11-27-2016, 01:53 PM   #1
montanaWineGuy
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I present --> The Coppa!

Kinda smaller then I expected. I'll dry cure the others as well. Living dangerously.

Now I will heavily salt it and rub in some insta-cure #1 and it will sit in the fridge for 9 days. Then reapply the salt/etc. for another 9 days. Then it will get seasoned for Sweet Capicola and hang in my half root cellar for a month or more till done.

Also include is a dry-cured pork loin from last spring. Very very tasty.
CIMG3703 (1024x768).jpg   Capicola 001 (1024x768).jpg   CapicolaSuccess 003 (1024x768).jpg  

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Old 11-29-2016, 02:32 PM   #2
TonyR
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Frickin nice.. To bad you are so far away.
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Old 12-24-2016, 02:11 PM   #3
montanaWineGuy
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It's too cold for this, but I had to try. Usually it is a 30 day hang. With the temp and humidity this will likely be hanging for 60 to 90 days.

Hot Capicola, or a Tony Soprano would call it Gabagool.
hotCapicola 002 (1024x768).jpg   hotCapicola 003 (1024x768).jpg   hotCapicola 005 (768x1024).jpg  

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Old 12-26-2016, 07:56 PM   #4
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Beautiful!
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Old 02-19-2017, 05:13 PM   #5
montanaWineGuy
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After 2 months of hanging the lower coppa piece was at 15Oz, from a starting weight of 25Oz. This was hanging in a freezing space attached to the garage, so was an experiment.

The taste is strong, both salty and spicy. I will let the upper piece hang for another month, just because....
Cappicola 001 (800x600).jpg   Cappicola 002 (800x600).jpg  

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Old 02-21-2017, 06:47 AM   #6
JohnT
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Gosh, that looks good!
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