(http://img.photobucket.com/albums/v226/wyogoob/Cooking%20from%209-6-10/Coppa_trim_a_sm.jpg)
(http://img.photobucket.com/albums/v226/wyogoob/Cooking%20from%209-6-10/Coppa_cure_a_sm.jpg)
(http://img.photobucket.com/albums/v226/wyogoob/Cooking%20from%209-6-10/Coppa_cure_b_sm.jpg)
(http://img.photobucket.com/albums/v226/wyogoob/Cooking%20from%209-6-10/Bung_5inch_a_sm.jpg)
(http://img.photobucket.com/albums/v226/wyogoob/Cooking%20from%209-6-10/Coppa_stuffing_a_sm.jpg)
(http://img.photobucket.com/albums/v226/wyogoob/Cooking%20from%209-6-10/Bung_Hole_sew_a_sm.jpg)
(http://img.photobucket.com/albums/v226/wyogoob/Cooking%20from%209-6-10/Coppa_2nBungs_a_sm.jpg)
(http://img.photobucket.com/albums/v226/wyogoob/Cooking%20from%209-6-10/Coppa_smoked_a_sm.jpg)
(http://img.photobucket.com/albums/v226/wyogoob/Cooking%20from%209-6-10/Coppa_hanging_a_close_sm.jpg)
(http://img.photobucket.com/albums/v226/wyogoob/Cooking%20from%209-6-10/Capicola_30days_a_sm.jpg)
(http://img.photobucket.com/albums/v226/wyogoob/Cooking%20from%209-6-10/SkinIt_b_sm.jpg)
(http://img.photobucket.com/albums/v226/wyogoob/Cooking%20from%209-6-10/2ndCoppa_a_sm.jpg)
(http://img.photobucket.com/albums/v226/wyogoob/Cooking%20from%209-6-10/SeeThru_b_sm.jpg)
(http://img.photobucket.com/albums/v226/wyogoob/Cooking%20from%209-6-10/025_a_m.jpg)
(http://img.photobucket.com/albums/v226/wyogoob/Cooking%20from%209-6-10/CoppaPkgd_3-12_b_sm.jpg)
(http://img.photobucket.com/albums/v226/wyogoob/Cooking%20from%209-6-10/2ndCoppa_sm.jpg)
(http://img.photobucket.com/albums/v226/wyogoob/Cooking%20from%209-6-10/Coppa1Hanging_d_sm.jpg)
(http://img.photobucket.com/albums/v226/wyogoob/Cooking%20from%209-6-10/Coppa1_b_sm.jpg)
(http://img.photobucket.com/albums/v226/wyogoob/Cooking%20from%209-6-10/Coppa1_packaged_b_sm.jpg)
(http://img.photobucket.com/albums/v226/wyogoob/Cooking%20from%209-6-10/Antipasto_cc_sm.jpg)
Very Very nicely done.
oh my lord..........
Nce job!!!
Wow...............
:o Amazing! :o
Yeah, that looks great!! Nice post. That last shot is $$.
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WHOA NELLY!!! That is one fine job. That was sliced so thin, it looks like you only had one side to it!!
Art
Hell Yeah! That's awesome!!
I really like the pic's where the slices are translucent.
I just showed your pictorial to my wife. She thought it looked great, too. Wanted to know what I would have to do to make my own. Told her I would have to "build" a special smoker to do this. Hint, hint!!
Art
Niiiiiice!
Impressive!!
Fantastic!!!!!
man, would love the exact instructions for that, if i was ever brave enough to even attempt making that. looks delicious
great job
Quote from: freesmoker on August 25, 2012, 05:43:09 AM
man, would love the exact instructions for that, if i was ever brave enough to even attempt making that. looks delicious
Whole different ballpark dry curing meat. Not something you would get into without a lot of reading, equipment and time to wait for the final product to be ready.
...
Ok you had me speechless there. Man o man does that look good. Nice work Wyo.
Thats amazing! Well done man!
I haven't posted for over 2 years. Since then I've made Capicola a coupla more times. Processed them the same way just changed the seasonings each time, trying new flavors.
(http://img.photobucket.com/albums/v226/wyogoob/Cooking%20from%209-6-10/Capicola/4Coppahanging2-5-14_a_sm_zps6963af6c.jpg) (http://smg.photobucket.com/user/wyogoob/media/Cooking%20from%209-6-10/Capicola/4Coppahanging2-5-14_a_sm_zps6963af6c.jpg.html)
(http://img.photobucket.com/albums/v226/wyogoob/Cooking%20from%209-6-10/Capicola/Cayennecoppalostone-third_a_sm_zps18f821cb.jpg) (http://smg.photobucket.com/user/wyogoob/media/Cooking%20from%209-6-10/Capicola/Cayennecoppalostone-third_a_sm_zps18f821cb.jpg.html)
(http://img.photobucket.com/albums/v226/wyogoob/Cooking%20from%209-6-10/Capicola/CapicolanNetting_a_sm_zpsc9fcb16c.jpg) (http://smg.photobucket.com/user/wyogoob/media/Cooking%20from%209-6-10/Capicola/CapicolanNetting_a_sm_zpsc9fcb16c.jpg.html)
(http://img.photobucket.com/albums/v226/wyogoob/Cooking%20from%209-6-10/Capicola/2Coppas2-5-14_b_sm_zps90bce06f.jpg) (http://smg.photobucket.com/user/wyogoob/media/Cooking%20from%209-6-10/Capicola/2Coppas2-5-14_b_sm_zps90bce06f.jpg.html)
(http://img.photobucket.com/albums/v226/wyogoob/Cooking%20from%209-6-10/Capicola/Gabagoolnfruit_d_sm_zps6102488a.jpg) (http://smg.photobucket.com/user/wyogoob/media/Cooking%20from%209-6-10/Capicola/Gabagoolnfruit_d_sm_zps6102488a.jpg.html)
(http://img.photobucket.com/albums/v226/wyogoob/Cooking%20from%209-6-10/Capicola/Capicolanfruit_a_sm_zps7a590703.jpg) (http://smg.photobucket.com/user/wyogoob/media/Cooking%20from%209-6-10/Capicola/Capicolanfruit_a_sm_zps7a590703.jpg.html)
(http://img.photobucket.com/albums/v226/wyogoob/Cooking%20from%209-6-10/Capicola/Capicolawrappedasparagus_cc_sm_zps77658ce1.jpg) (http://smg.photobucket.com/user/wyogoob/media/Cooking%20from%209-6-10/Capicola/Capicolawrappedasparagus_cc_sm_zps77658ce1.jpg.html)
(http://img.photobucket.com/albums/v226/wyogoob/Cooking%20from%209-6-10/Capicola/Capicolawrappedasparagus_aa_sm_zps12dfd46c.jpg) (http://smg.photobucket.com/user/wyogoob/media/Cooking%20from%209-6-10/Capicola/Capicolawrappedasparagus_aa_sm_zps12dfd46c.jpg.html)
(http://img.photobucket.com/albums/v226/wyogoob/Cooking%20from%209-6-10/Capicola/Capicolawrappedasparagus_ee_sm_zps1d179a35.jpg) (http://smg.photobucket.com/user/wyogoob/media/Cooking%20from%209-6-10/Capicola/Capicolawrappedasparagus_ee_sm_zps1d179a35.jpg.html)
Man that sure looks tasty. Great job!
You may not have posted in two years, but you last two posts more then makes up for it.
That is one great arrangement of charcuterie.
Great looking coppa :)
Are the seasonings you have used listed somewhere here, OR, are they a heavily guarded secret ???
How did you store them ??? Temp and R.H.
Quote from: Divey on April 25, 2015, 05:04:21 PM
Great looking coppa :)
Are the seasonings you have used listed somewhere here, OR, are they a heavily guarded secret ???
How did you store them ??? Temp and R.H.
Dang, I spent 2 hours writing a long and detailed reply with instructions and recipes for dry-curing capicola and lost it!!!!!!!
There's an endless number of ways to make dry-cure capicola. Mine are a mixture of Rytek Kutas, Len Poli and Ruhlman processes and spice mixtures. I have black pepper/garlic, paprika/garlic/cayenne, and fennel/black pepper. I like to roll my coppa in wine before rubbing the spices on.
More later.
(http://img.photobucket.com/albums/v226/wyogoob/Cooking%20from%209-6-10/Capicola/Antipasto_12-12_a_sm_zps47a0972b.jpg) (http://smg.photobucket.com/user/wyogoob/media/Cooking%20from%209-6-10/Capicola/Antipasto_12-12_a_sm_zps47a0972b.jpg.html)