after watching the farmstead meatsmith videos, I have jumped into meat curing and sausage making. I started 2 pork butts on their way to Capicola yesterday. sopressata day is next week. nothing special about the meat. .. it's from the grocery store. uf all gies week and the rest of the family enjoy it, I will look into a pastured one or go do some hog hunting. going to let it sit in the bag with the curing salt and spices for 2 weeks. then case and hang for 2 months.
wow, if you pull off a quality homemade capicola, you are my hero. I made prosciutto successfully a few years back, and am looking to raise some more hogs this summer again. For me, capicola is my favorite, favorite way of eating pork. I never tried making it myself. Please (please, please, please) share, extensively. best of luck, and thanks in advance!
I put the capacollo into the beef bungs today. rinsed them off with white wine. rubbed with paprika and black pepper. gettingvtgem into the bung took some work. tied off the ends with twine and then tied like a roast to squeeze. let the magic begin. they are hanging a shower we dont use for now. they will be moved to the cooler basement tomorrow. there are some soppasata sausages in there too. the waiting will be the hard part. good reason to make more sausage for the grill in the mean time. the casing got one tear, anyone know if I should cover it with something or just let it be?
very nice, i have some pancetta hanging right now. cured with the salts needed and black pepper, garlic and powdered citrus peel.
The ultimate goal of farming is not the growing of crops, but the cultivation and perfection of human beings. - Masanobu Fukuoka
Location: Cumming, GA
posted 4 years ago
the Capicola has lost 40% of its weight. looks amazing. a bit saltier than I would like. but I am very pleased. the sopressata has a too homogeneous texture and some of the fat seems to have oozed to the low ends while hanging. now I realize I mifht need a slicer or I have to get way better at sharping my knives.