HOMEMADE CAPOCOLLO COPPA CAPICOLA
ingredients and processes
Pork neck - 826g;
Salt - 2% - 17g;
Instacure#2 - 0.25% - 2g;
Antioxidant - 0.25% - 2g;
Sugar - 10g - 1%.
The curing process is the beginning of production, it is the moment of salting and distribution of the instacure#2, which is sodium nitrite and sodium nitrate. The antioxidant is optional but aids in the process and helps to prevent lipid oxidation.
Cut the piece of meat into 10 cm segments to facilitate the handling and storage. The loin can be used as it is difficult to identify and separate perfectly from the piece.
Apply the salt, instacure#2 and antioxidant to the meat, spread and distribute evenly. Place the item in a container with a lid or a tightly closed plastic bag and leave it in the refrigerator for 7 to 15 days.
Spices
Brown sugar - 10g;
Black pepper - 1g;
Nutmeg - 1g;
2g allspice;
Smoked paprika - 2g;
Powdered cloves - 0.5g;
Starter Culture - (follow the manufacturer's recommendation)
After the initial period, remove the piece from the refrigerator, rinse and dry it. Dilute the stater culture in the water and spray or spread with your hands over the piece. Mix the seasoning and apply to the meat.
Wrapping and maturation
Collagen film - 40cm x 20cm
Elastic net 50mm or 65mm - 15cm
After seasoning the piece, wrap it in the collagen film and apply the starter culture again. Wrap using an elastic net to press and facilitate handling, tie the ends and use a hook to hang in a dark, cold and humid environment. In my case I used a cellar with temperature control and a pot full of water at the bottom to keep the humidity.
It is ready when lose between 30% and 40% of the initial weight.
Weight loss:
27/09 - 826g - 100% - starting weight
10/8 - 655g - 79%
10/29 - 534g - 64% - 36% loss of starting weight