How to Make Coppa/Capicola at Home

blog.sausagemaker.com

Paul DeVito

note: Note:Everything but the meat is available at end of the tutorial.

subheading: Supplies You’ll Need:

100mm collagen pre-tied casings OR beef bung

note: Note: Have backup collagen casings in case the beef bung tears and can’t be used.

Compact food lug w/cover

#24 netting roll

Plastic wrap

Sharp knife

Food scale (10 lbs max)

Sausage pricker

Manual OR spring-loaded pliers

½” hog rings

Bactoferm Mold-600 (protects the surface from contamination)

Bactoferm B-LC-78 (protects the meat from spoilage bacteria)

subheading: Ingredients You’ll Need:

10 lbs pork butt/shoulder (AKA “Boston butt”)

Capicola rub OR DIY coppa rub (per 5# coppa)

1 Tbsp crushed red pepper

1 Tbsp coarse black pepper

1 Tbsp Spanish paprika

subheading: Coppa Cure Mix Recipe (per 5# coppa):

4 oz salt - purified (non-iodized)

1 oz dextrose

1.5 tsp Insta-Cure #2

3 Tbsp coarse black pepper

3 tsp garlic powder

3 tsp Spanish paprika

2 tsp cayenne pepper (optional)

Directions at blog.sausagemaker.com

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