How to make homemade Capicola (Coppa)

[@javieryzaguirre4257]

I really enjoyed the before and after presentation of the mold and collagen sheet compared to the unwrapped when you sliced into it. It was a great representation of the time it takes to really perfect cured meats. Great job Nick.

[@cbk1232]

I buy a Boston butt just for the coppa. I don’t like pulled pork so I vacuum seal the rest and give it to a friend. I have 3 hanging with different seasonings.1pepper and paprika and the others are Italian style. I love rosemary and thyme

[@pepperKingdom]

hi from Greece !!

[@Red2U]

I definitely need to try this one! Thank you for the video!

[@GiuseppeBasile]

Amazing result well done

[@zimmerleeats800]

Thanks!

[@noneyah4047]

Looks amazing. Good job. Do you have a curing cabinet or is that a regular fridge?

[@zimmerleeats800]

Thanks for watching! I have a curing cabinet. A fridge that is modified to hold the correct temperature and humidity

[@noneyah4047]

@@zimmerleeats800 thanks for replaying. do you have a video on how you made it? Curious on how it’s made.

[@zimmerleeats800]

I do not. I’ve been meaning to make a video on that but haven’t had the time or money. I certainly intend on making one soon.

[@Petraki13]

What is the size of the net you used? They have bunch of different sizes and I'm not sure what size would fit on average Capicola... Oh, and- thanks for the video! 😀

[@mrjamrol]

That is amazing! I will have to give that a try for sure. Do you have a video that describes your curing chamber? Also, how do you get a good white mold to start?

[@zimmerleeats800]

Thanks for watching! I do not currently have a video on how to set up my curing chamber but all you need is a temperature and humidity gauge to plug your fridge into and a consistent source of humidity and a way to regulate it. I plan to make a video on how to put one together. As for the mold you can buy mold 600, rehydrate it in water and brush it on. Leave it in a warm humid space until you see the mold start to bloom and hang it in your chamber

[@kevinevans5884]

Love this video thank you! What temp and humidity did you have your curing chamber set to for this cure?@@zimmerleeats800

[@zimmerleeats800]

@@kevinevans5884 Thanks for watching! The temp is set at 55°F and the humidity is roughly 75%

[@Joe317-e2c]

Thanks 🙏🎁👍🌹

[@nothingtoseehere5760]

Hey, where do you get the collagen wrapping? Thanks!

[@zimmerleeats800]

They are available online at The Sausage Makers website and on Amazon

[@robedwards3393]

Oh I can't do it the audio is horrible

[@88KeysIdaho]

@robedwards3393 Agreed! It's hard to hear him, and the unneeded music drowns him out. It looks like he has a good method, but it's too hard to listen to.

[@tomynoks]

Great looking coppa!!

[@zimmerleeats800]

Thanks for watching!

[@plamenavramov7568]

very nice i just don't get how many grams of salt you use ?

[@zimmerleeats800]

I take the weight of the meat in grams in calculate 2.5% salt and 0.25% cure #2. Or if you’re only using salt without cure you would do 3% the weight of the meat

[@iliyanivanov7337]

Hey Man nice coppa, can you tell more about your chamber. thanks

[@zimmerleeats800]

Thanks for watching! Yes, my chamber is simply a dorm room fridge with temperature and humidity gauges wired through the side of it. I keep it at 55°F and roughly between 75 and 80% humidity. With a small chamber like that I just keep a cup of salt water and a cup of dry salt to produce and equalize humidity

[@jenniferzimmerle4646]

Yum!

[@rolandgasser6711]

Now it's been 13 weeks.... 27% loss... it feels hard like a stone! What I do?

[@zimmerleeats800]

@@rolandgasser6711Is it a large coppa? And what is the fat content? If there is more fat in the meat it will loose moisture slower

[@rolandgasser6711]

@@zimmerleeats800 Is not large but has more fat yes.