Capicola

Sausage making and curing meats.

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atcNick
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Capicola

Postby atcNick » Fri Jun 28, 2013 9:23 pm

Cured this capicola in February. It's been drying for 3 1/2 months.

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Capicola

Postby atcNick » Fri Jun 28, 2013 9:24 pm

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Capicola

Postby atcNick » Fri Jun 28, 2013 9:24 pm

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Re: Capicola

Postby Boots » Fri Jun 28, 2013 11:23 pm

You gotta lotta nerve posting that on here. Now if you put that,in front of me and step way back, nobody's gonna get hurt
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Capicola

Postby atcNick » Sat Jun 29, 2013 5:54 am

Boots wrote:You gotta lotta nerve posting that on here. Now if you put that,in front of me and step way back, nobody's gonna get hurt

Haha, yes sir
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Re: Capicola

Postby ChileFarmer » Sat Jun 29, 2013 7:34 am

Nick, that is outstanding. And the taste is? Just wondering, knowing I will never get to try it for myself. CF :D
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Re: Capicola

Postby Txdragon » Sun Jun 30, 2013 12:50 pm

ChileFarmer wrote:Nick, that is outstanding. And the taste is? Just wondering, knowing I will never get to try it for myself. CF :D



I would only imagine a slight salty, earthy taste with a touch of pepper? The fat would no doubt melt on your tongue, and the meat would do pretty close to the same..


Would I be inaccurate here atcNick?
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Re: Capicola

Postby Boots » Sun Jun 30, 2013 7:26 pm

I think some of the Italian style meats are cured with a bit of fennel seed, least I think that is what I taste in some pancetta.
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Re: Capicola

Postby Txdragon » Sat Jul 06, 2013 1:46 am

Boots wrote:I think some of the Italian style meats are cured with a bit of fennel seed, least I think that is what I taste in some pancetta.


Definitely. Fennel seed is used in most, if not all Italian sausage/cured goods. Some a bit more than others.
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Re: Capicola

Postby Boots » Sat Jul 06, 2013 1:45 pm

I just had to revisit this Nick, this just looks so dern good. Slice up two or three reeeel thin, drop it in a legal envelope, and mail it to me COD out here to the Farm at:

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Re: Capicola

Postby egghead » Sat Jul 06, 2013 3:32 pm

Wow - looks mightyfine Nick
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