How To Make Capicola Recipes
HOW TO MAKE CAPICOLA
wikiHow article about How to Make Capicola.
Provided by wikiHow
Categories Italian Cuisine
Number Of Ingredients 2
Steps:
- Trim the pork. Use a heavy serrated knife to trim away the outer fat, revealing the muscle bundle beneath. Remove any excess fat from the surface, and shave away meat from the muscle bundle to round it off. Note that if you use a pork shoulder cut of meat, the muscle bundle you are trying to obtain is the portion that would like just to the side of the shoulder blade. If using pork butt, opt for Berkshire rather than Heritage since the latter has more fat and less muscle fiber content. If you cannot find Berkshire, however, commodity pork will also work. You can save the trimmings to make sausage, if desired, or you could discard them.
- Chill the meat. Wrap the pork in wax paper and place it in a cool sanitary area, like a meat locker or refrigerator. Allow it to reach an internal temperature of 36 degrees Fahrenheit (2 degrees Celsius). Note that you should check the temperature of the meat using a meat thermometer. Avoid guessing; for health reasons, you should make sure that the meat completely cools to this temperature.
- Grind the dry ingredients into a blend. Place the salt, sugar, pepper, cure #2, garlic powder, juniper berries, and mace in a spice mill. Grind them down until thoroughly pulverized into a powder. Note that cure #2 is the same thing as Prague powder #2. It contains 6.25 percent sodium nitrite, 1 percent sodium nitrate, and 92.75 percent salt. In general, cure #2 breaks down at a slower pace, which makes it safer to use for meats that have a prolonged curing time, like capicola. Overall, this powdered cure blend you create must contain a minimum of 4.5 percent salt based on the weight of the meat before you cure it. This is the only way that the Trichinella sp. bacteria will be destroyed.
- Thoroughly rub the pork with the cure blend. Divide your spice-cure mixture in half. Thoroughly rub one half of this mixture over all sides of the pork. Save the rest of the spice-cure mixture in an airtight container until ready to use.
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- Trim the meat into a boneless, uniform shape. Make sure there are no cuts in the meat where bacteria could enter, and cut off any loose pieces.
- Weigh the coppa in grams. Divide by 1000, then multiply each ingredient by that number. For example, if your coppa weighs 2650 g, you need to multiply the ingredients specified above by 2.65.
- Mix all the salt and the seasonings together, and rub on the meat. Place the coppa and all the extra salt and seasonings in a vacuum-sealable bag and seal. You can also use a Ziploc bag.
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