'ferment" overnight and hung to dry for the aforementioned 5 months. One thing I've been doing differently lately, and I did with this capocollo, is soaking the casings in the actual mold dilution as opposed to spraying them. There is quite a difference in mold coverage. Soaking them provides a much heavier, consistent mold cover. However, the dilution is rubbish upon completion of stuffing. So, if you're a mold miser, this process is not for you. I find it quite effective and reliable and will continue to employ it. If you plan on making this, please do not sully your meat by using paprika or cayenne, use the real thing.
Thursday, July 28, 2011
After 5+ months of waiting, we finally have a result. And what an amazing result it is! Thanks again to Michael Clampffer from Mosefund Farm for providing me with the best raw material available. This one is really simple. I've made coppe in the past and posted about them in fairly good detail. This Capocollo is simple as far as these things go. Simply cured with salt and cure #2 for a couple weeks. It was then removed and rinsed in a red wine vinegar bath, patted dry and rolled in peperoncino powder to cover. Stuffed in a beef bung, allowed to
Wednesday, July 13, 2011
Here is the result of my previous 'nduja post. Honestly, I don't think I'm capable of producing 'nduja any better than this. I think this one looks awesome and tastes great. The texture is perfectly smooth and spreadable. The really light amount of smoke is just enough to come through. The hog middle end caps really made a difference as far as the appearance of authenticity. The 'nduja pictured aged for roughly 90 days, but, was perfectly fine at 60 days. Should have a new batch going in soon. Short post, I know, but, I HAD to show this one off. If you haven't yet made 'nduja and are thinking about it, don't forget you can get all your supplies at my store.