I

Capicola

Makes 3-4 Capicolas

Ingredients

6 lbs pork butt

150 g kosher salt

50 g sugar

40 g ready cure

10 g crushed black pepper

8 g juniper berries freshly ground

2 g coriander freshly ground

2 g cayenne pepper

32 g dehydrated vegetable flakes

Capicola casings

Seasonings for after curing in vacuum sealed bags

30 g paprika

10 g cayenne pepper (more or less depending on how hot you prefer)

Soak hog casings in water and rinse until all salt has been removed. Then let soak overnight in cold water. The next day prior to stuffing the casings soak in warm water for 1 hour. Run water through each casing let the water remain in casings.

Preparation

Mix all seasonings in bowl except seasonings for after curing.

Cover both pork butt rolls in the seasonings. Rub seasonings vigorously into all sides of the pork. Vacuum seal seasoned pork and refrigerate for 7 days. After 7 days remove pork rolls form vacuum sealed bags. Rinse well with water until all seasonings are removed from pork. Dry pork rolls and let air dry for 1 hour.

Mix 30 g paprika and 10 g cayenne pepper and rub the pork in the paprika and cayenne ensuring all seasonings cover the pork rolls can be hung. Poke holes into casing making sure the holes are inch apart allowing air to enter the meat. Put pork rolls in Capicola casings and tie casing at one end. Using number 16 stretch netting pull stuffing tube netting over sausage stuffing tube. Pull 1 inch of netting to the bottom and push Capicola in casing through the tube and force down until Capicola is covered in netting. Tie off the top end and repeat until finished.

Weight pork rolls. Hang in fruit cellar at 40-60 F at 54 % humidity. Capicola is done when loss of 30 % weight has been achieved.

Powered By Scotland Clothing LLC >>