in need of mentoring on spicy capacola

Discussion in 'Pork' started by bigbuck, Dec 15, 2014.

  1. bigbuck

    bigbuck Fire Starter

    ok so I have been wanting to do capicola for a long time and ready to give it a try, I am looking for help from someone who had done it before, do you have to use real beef casing and the coppa muscle? I have heard of people using pork butt, I really would like to get a recipe from start to finish for spicy capicola ,anyones help will be greatly  appericated,thanks to all for any help
     
  2. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    The coppa muscle will be in the pork butt,google for some pictorials on where it is.Maybe try a umai bag process for your first one unless you have a dry cure chamber.
     
  3. I will be using the umai bag. I need one more component for my curing chamber and I will start using that.
     
  4. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    When using the pork butt, it is important to separate out the coppa muscle so you have ONE COMPLETE INTACT MUSCLE and not several muscles in your choice of meat.....

    http://curedmeats.blogspot.com/2007/10/coppa-butchery-how-to-harvest-one.html
     

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