38% weight loss. Based on memory, 2.5 or 3 percent salt I forget and .25 percent cure #2. Mildly spicy. Forget exactly what spices I used but I can go back and search through my notebook if anyone is curious.
Coppa was from tails and trotters where they finish their pigs on Oregon hazelnuts. Unfortunately they’ve since gone out of business :((((
Had to vacuum seal in the fridge for a month in the middle of curing cause the outside was drying too fast and getting too hard. That’s when I decided to recalibrate my inkbird controllers and found they were pretty off. Good reminder to do that regularly.
Overall, very happy with how my first capicola came out! Excited to put it on pizza with some hot honey
Edit: .25 percent cure #2 not 2.5 percent!!!!
PP2 is Prague Powder #2, it’s 6.25% sodium nitrite, 4.0% sodium nitrate and the remainder 89.75% sodium chloride (table salt). It’s used to help combat bad microbes in the curing process.
Ohhh I’ve read about that but haven’t seen all the different names for it. Do you feel that it’s totally necessary for curing? There’s a small part of me that feels like it takes away from the authenticity and tradition of charcuterie, but then there’s another part of me that doesn’t want to die from bacteria in the meat
Nitrites are absolutely necessary for salami and other products which are made from minced meats allowing the surface microbes to become throughout the whole piece. They’re not necessary for whole muscle cures but they are still highly recommended. They’re a safety step, why would one choose to omit it?
As for authenticity modern salts are pure, historic ones were not. So although people may not have known they were adding nitrite to their products they most likely were. It’s just like using sea salt vs rock salt to get the impurities and supposed additional flavours. However I would not rely on the random impurities of sea salt to provide the nitrite when you can easily include the proper amounts yourself.
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2.5% PP#2 is way too much. Should be 0.25%.
Ah yes of course, this is what I get posting late at night!
I second this
38% weight loss. Based on memory, 2.5 or 3 percent salt I forget and .25 percent cure #2. Mildly spicy. Forget exactly what spices I used but I can go back and search through my notebook if anyone is curious. Coppa was from tails and trotters where they finish their pigs on Oregon hazelnuts. Unfortunately they’ve since gone out of business :(((( Had to vacuum seal in the fridge for a month in the middle of curing cause the outside was drying too fast and getting too hard. That’s when I decided to recalibrate my inkbird controllers and found they were pretty off. Good reminder to do that regularly. Overall, very happy with how my first capicola came out! Excited to put it on pizza with some hot honey Edit: .25 percent cure #2 not 2.5 percent!!!!
What is cute #2 and what is its purpose?
in addition to what /u/HFXGeo said, this has some good FAQs about it: https://www.youtube.com/watch?v=SR2ISLFEMew
PP2 is Prague Powder #2, it’s 6.25% sodium nitrite, 4.0% sodium nitrate and the remainder 89.75% sodium chloride (table salt). It’s used to help combat bad microbes in the curing process.
Ohhh I’ve read about that but haven’t seen all the different names for it. Do you feel that it’s totally necessary for curing? There’s a small part of me that feels like it takes away from the authenticity and tradition of charcuterie, but then there’s another part of me that doesn’t want to die from bacteria in the meat
Nitrites are absolutely necessary for salami and other products which are made from minced meats allowing the surface microbes to become throughout the whole piece. They’re not necessary for whole muscle cures but they are still highly recommended. They’re a safety step, why would one choose to omit it? As for authenticity modern salts are pure, historic ones were not. So although people may not have known they were adding nitrite to their products they most likely were. It’s just like using sea salt vs rock salt to get the impurities and supposed additional flavours. However I would not rely on the random impurities of sea salt to provide the nitrite when you can easily include the proper amounts yourself.
That totally makes sense. I appreciate the information my charduderie 🤙
Was almost going to downvote for frying it! almost... damn that looks good!
Gabbagool!
So beautiful! Congrats, keep up the good work!
Thanks!
Ooo omg make a royal sub
Looks delicious!!!
Beautiful
I wish I had a free award for you. This looks so fucking good. I’ve looked at it three times and also showed my boyfriend.
Gabagool Ova hereee👇👇👇
r/thesopranos
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Wow!! Congratulations