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Homemade Italian Capicola

kept byDAPHNE
recipe bydaringgourmet.com
Notes: 

Prep Time: 10 days
Cook Time: 2 hours

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Ingredients: 

For the Curing Rub:
3 pounds pork coppa or pork loin (coppa is the traditional and preferred cut (we highly recommend it if you can get one from your butcher), see blog post for description)
2 1/2 tablespoons sea salt
2 tablespoons sugar
1 teaspoon crushed red pepper flakes
1 teaspoon curing salt #1 (aka Prague powder) (this is essential for maintaining the pink color of the meat as opposed to brown/gray once it's cooked)
For the Seasoning Rub (feel free to tweak according to preference):
1 tablespoon coriander seeds
1 tablespoon fennel seeds
1 1/2 teaspoons black peppercorns
3/4 teaspoons anise seeds
1/2 teaspoon red pepper flakes
You'll also need:
meat netting, size 24


 

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