How to make homemade Capicola (Coppa)

The wait was intense on this one. From start to finish this took about two months. Patience is the name of the game. When making homemade capicola, one must venture to the store and find a Boston butt (Pork shoulder) and trim the Coppa muscle off of it. But if your butcher is really nice, he would be willing to provide one for you. Like with any other cured meats, you’ll want to weigh out your curing salts mixture. The basic curing salt ratio is 2.5% Kosher/sea salt, and 0.25% curing salt. Since this style of cured meat hangs to mature For more than 30 days we will be using pink curing salt number two. 
Below I will include a link to where I like to purchase my collagen sheets that I use for any of my whole muscle cures.
www.sausagemaker.com/
I will also include a link on how to remove the Coppa muscle from the Boston butt.
• How to remove a Coppa ...


[@Red2U]

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

[@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.

[@pepperKingdom]

hi from Greece !!

[@GiuseppeBasile]

Amazing result well done

[@zimmerleeats800]

Thanks!

[@jenniferzimmerle4646]

Yum!

[@elchagie]

Thanks 🙏🎁👍🌹

[@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

[@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! 😀

[@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.

[@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%

[@tomynoks]

Great looking coppa!!

[@zimmerleeats800]

Thanks for watching!

[@nothingtoseehere5760]

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

[@zimmerleeats800]

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

[@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

[@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

[@robedwards3393]

Oh I can't do it the audio is horrible