Gabagool - a pictorial

devo · August 25, 2012, 07:54:09 AM

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.

Quarlow · August 25, 2012, 08:09:29 AM

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Quarlow · August 25, 2012, 08:10:36 AM

Ok you had me speechless there. Man o man does that look good. Nice work Wyo.

SnellySmokesEm · September 07, 2012, 09:57:56 AM

Thats amazing! Well done man!

wyogoob · April 20, 2015, 08:47:49 AM

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.

pensrock · April 20, 2015, 01:53:41 PM

Man that sure looks tasty. Great job!

Habanero Smoker · April 21, 2015, 01:35:50 AM

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.

Divey · 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.

wyogoob · April 26, 2015, 12:53:13 AM

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.

Gabagool - a pictorial

devo