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Capicola (Dry-Cured) Recipe

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This recipe for Capicola (Dry-Cured) is from Ken's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
For 25 Pounds

1 lb Salt
½ cup Dextrose
2 tbsp Cure No. 2

For 5 Pounds

½ cup Salt
2½ tbsp Dextrose
1 tsp Cure No. 2

For Hot Coppa

4 tbsp Hot paprika
1 tbsp Cayenne pepper

For Sweet Coppa

3 tbsp Sugar
2 tbsp Pepper
1 tbsp Ground coriander
2 tsp Minced garlic
1 tsp Ground Mace
1 tsp Ground allspice
¾ tsp Ground juniper berries
Directions:
Directions:
Combine the salt, dextrose and cure No. 2. Rub ½ of the mixture on the pork pieces. Place in a plastic bag and refrigerate for 9 days. Rub the other half of the mixture on the pork and refrigerate for another 9 days. Remove meat and rinse with cold water then dry. Rub paprika and cayenne on meat.

Soak large synthetic casings in warm water for 20 minutes. Stuff pork into casings and tie. Hang at room temperature for 12 hours. Cold smoke for 12 hours. Dry for 3-4 weeks until firm.

 

 

 

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