Homemade Capicola | Dry Cured Pork Coppa скачать в хорошем качестве

Homemade Capicola | Dry Cured Pork Coppa

Capicola (also spelled Capocollo, Coppa, Ham-Capocollo) is a dry cured whole muscle meat typically made from the coppa muscle of pork. Located between the head (capo) and ribs, this cut is the "money muscle" inside a shoulder and butt that is well-marbled and perfect for dry curing. In this easy version, it's rubbed with a homemade seasoned cure then aged for about 5 weeks in the dry aging cabinet. For the full recipe, visit: https://pro-smoker.com/blogs/dry-agin... Dry Rub Ingredients: 15 LB – Pork Coppa “Money Muscle” 150g – Kosher Slat 108g – Sugar 28g – Red Pepper Flakes 28g – Fennel 16g – Granulated Garlic 18g – Pink Cure