Traditional Capicola Recipe
This traditional dry cured pork shoulder is made from just the coppa muscle of the whole shoulder.
Ingredients
- 2 kg - Pork coppa muscle
- 60 g - Kosher Salt
- 2 tbsp - Sugar
- 1 tsp - InstaCure #2
- 2 tbsp - Black Pepper , coarsely ground
- 1 tbsp - Juniper berries , crushed
- 2 g - Bay leaves , crumbled
- 2 tsp - Nutmeg
- 2 - Fresh thyme
- 2 - Garlic cloves , minced 2 cloves
- 1 - UMAI Dry Bag
Cooking Method
- Mix Dry Cure Ingredients well and rub onto meat, making sure to cover all nooks and crannies.
- Transfer meat into a Ziplock or Foodsaver bag and place in your refrigerator for two weeks to cure.
- After the curing process, remove meat from bag, and rinse off cure under running water.
- Transfer to UMAi Dry® and place place on an open wire rack to dry in your refrigerator four to eight weeks, or until 35-40% reduction in weight.
- After drying is complete, slice thin and enjoy!
Order Ingredients
View More Recipes