Capocollo dry cured for 78 days in dry age bag. 37% weight loss

by danny11762

6 Comments

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  2. Recipe

    coppa muscle (mine weighed 2044g)

    2.4% salt

    0.6% sodium nitrite (6%) salt 

    0.005% black pepper

    0.003% smoked paprika

    0.0025% bay leaves

    0.0025% juniper berries

    0.0025% sichuan peppercorns

    0.001% cloves

    All salt and herbs crushed in mortar and rubbed on the muscle

    equilibrium curing for 10 days in vacuum bag

    dry cured in a dry age bag. stored in kitchen fridge turned every 3 days

    cut in half and stored in vacuum bags after dry curing

    starting weight 2044g. after 78 days of dry curing: Final weight: 1288g. final weight loss: 37%

  3. All I can think of is Michael from The Office saying “I’ll have the gabagool”.

    Looks delicious!

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