The wait was intense on this one. From start to finish this took about two months. Patience is the name of the game. When making homemade capicola, one must venture to the store and find a Boston butt (Pork shoulder) and trim the Coppa muscle off of it. But if your butcher is really nice, he would be willing to provide one for you. Like with any other cured meats, you’ll want to weigh out your curing salts mixture. The basic curing salt ratio is 2.5% Kosher/sea salt, and 0.25% curing salt. Since this style of cured meat hangs to mature For more than 30 days we will be using pink curing salt number two. 

Below I will include a link to where I like to purchase my collagen sheets that I use for any of my whole muscle cures.

[ Ссылка ]

I will also include a link on how to remove the Coppa muscle from the Boston butt.

[ Ссылка ]





свернуть