I was searching for a new recipe for my capicola, found this recipe online, the measurements look good for salt and cure but when you get to spices it looks way too small compared to others I have made, let alone measure something that small, I think they got their decimal point in the wrong place? Has Anyone tried similar recipe with these flavours? How did it turn out?
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Personally, for spices like black pepper, clove, cinnamon, etc. I never bother to weigh or measure it. Just add it by eye based on what you would add were you just seasoning the outside in preparation to bake it or otherwise cook it. Just season on the lighter side for spices that can impart a strong flavour as the curing time will increase its potency.
They probably put the 0.1g measurements because they just put a small dash of each and didn’t really weigh any of that.
Personally, I might also drop down the salt. Anything much over 2-2.25% I find to taste really salty. But maybe that’s more of a personal preference.
Recipe sounds good though otherwise. Wish I lived somewhere where I could actually get a proper coppa muscle, but here in SEA there’s no proper butchers and they’ve already hacked it up into pieces before it hits the display case 😔.
Traditional recipes tend to be lightly spiced letting the pork flavours be dominant showing the quality of the meat. You can add a much or as little as you want though.
You spelled it wrong – it’s “gabagool”
My last one was 2.25% Salt, 0.25% Cure #2, 0.3% BP, 0.4% Juniper Berries and 0.2 Fennel Pollen.
Turned out amazing.
Digital jewelers scales or similar will help you get the small percentages
Gabbagool!?!? …. Ova here!