CAPICOLA, CAPOCOLLO, COPPA, HAM-CAPOCOLLO?

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Bob K
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CAPICOLA, CAPOCOLLO, COPPA, HAM-CAPOCOLLO?

Post by Bob K » Tue Mar 21, 2017 19:18

How about a Ham-O-Collo? Anyways not my idea but it is good! http://blog.dibruno.com/2008/04/15/capi ... -you-cope/

Basically a Coppa flavored city ham. Made from Pork Loin.
Recipe:
Salt 2.5%
Sugar .5%
Cure #1 .25%
Garlic .25%
White Pepper .5%
Cayenne .25%
Cumin .25%
Paprika .25%
Ground Bay leaves .25%

Equilibrium cure - vac sealed or baggie . 2-3 weeks.
Cook until 152° F or I used souse vide for 5 hours at 145°f
Cool and slice
Smoking optional

Does not get any easier than this, I doubt I spent more than an hour total including slicing.

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Post by Sleebus » Tue Mar 21, 2017 20:58

Awesome. I know what my next project will be!
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Post by unclebuck » Tue Mar 21, 2017 22:32

Good looking stuff, Bob. Looks like back bacon or "Canadian Bacon". Try it on Eggs Benny, that's what we do!!!
"What can't be smoked can't be eaten."
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Post by Butterbean » Wed Mar 22, 2017 00:06

That looks terrific. That is more on the lines of how we eat around my house.
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Post by Butterbean » Wed Mar 22, 2017 21:57

Bob, how was the texture and mouth feel with the sous vide?
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Post by redzed » Thu Mar 23, 2017 06:56

Looks pretty darned tasty Bob ole' boy. Proves that you don't need to smoke the heck out of a piece of meat! Sous vide processing id probably a good idea since more of the moisture was retained in the meat as opposed to poaching it without the bag. Gonna have to try this, especially since it seems to require less time. I wonder wht it would taste like if I brined it and then sous vide cooked it?
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Post by Bob K » Thu Mar 23, 2017 12:54

Joe, its still a little tender, but much better than falling apart tender with an 8 hour cook time. Would like it a little firmer with a little more bite. I am going to reduce it again next time to the 3 hour range.
For those wondering the pasteurization time* for cured pork only requires 12 minutes @ 145°f and trichinosis is taken care of instantly at that temp.

Chris , yes it is a lot moister than a poached city ham. Never tried brine cured sous vide.

* Internal temp
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Post by Sleebus » Thu Mar 23, 2017 16:03

Looking at Douglas Baldwin's pasteurization tables, meat (Beef, Pork, and Lamb) with a radius of 2.75" requires 3.5 hrs at 145.5°f.

http://www.douglasbaldwin.com/sous-vide.html#Beef
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Post by Bob K » Thu Mar 23, 2017 16:39

Yup, That table takes into account the cooking time at a certain starting temp and water bath temp.

Pasteurization Time for Meat (Beef, Pork, and Lamb)
(starting at 41°F / 5°C and put in a 131-151°F / 55-66°C water bath)



Scroll down to table C1 the Government Pasteurization Tables for the time required after internal temp has been reached. Just use a thermometer to check the internal temp to be certain.

The pasteurization times for beef, lamb and pork are listed in Table C.1. Table C.2 lists the pasteurization times for chicken and turkey.

Temperature Time Temperature Time
°F (°C) (Minutes) °F (°C) (Seconds)
130 (54.4) 112 min 146 (63.3) 169 sec
131 (55.0) 89 min 147 (63.9) 134 sec
132 (55.6) 71 min 148 (64.4) 107 sec
133 (56.1) 56 min 149 (65.0) 85 sec
134 (56.7) 45 min 150 (65.6) 67 sec
135 (57.2) 36 min 151 (66.1) 54 sec
136 (57.8) 28 min 152 (66.7) 43 sec
137 (58.4) 23 min 153 (67.2) 34 sec
138 (58.9) 18 min 154 (67.8) 27 sec
139 (59.5) 15 min 155 (68.3) 22 sec
140 (60.0) 12 min 156 (68.9) 17 sec
141 (60.6) 9 min 157 (69.4) 14 sec
142 (61.1) 8 min 158 (70.0) 0 sec
143 (61.7) 6 min
144 (62.2) 5 min
145 (62.8) 4 min
Table C.1: Pasteurization times for beef, corned beef, lamb, pork and cured pork (FDA, 2009, 3-401.11.B.2).


And I do stand corrected it only takes 4 minutes at that temp. I had used the poultry table C2. :oops:
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Post by Sleebus » Thu Mar 23, 2017 17:15

Agreed, pulling it from the fridge and throwing it in the water. No argument at all about the pasteurization times.

I think given the size of the loin, the 3 hours you mentioned above may not be enough time to pasteurize. I'd say the original time of 5 hours is good, or maybe as low as 4. 3 hours appears to hit under the mark.
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Post by Bob K » Thu Mar 23, 2017 17:26

Bob K wrote:Just use a thermometer to check the internal temp to be certain.
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Post by Sleebus » Thu Mar 23, 2017 20:32

Bob K wrote:
Bob K wrote:Just use a thermometer to check the internal temp to be certain.
Yeah, but I don't have any of them fancy re-sealing stickers to put on my vac bag. I'll just end up leaving it in there for 4 hrs and calling it good. :grin:
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Post by Butterbean » Thu Mar 23, 2017 23:45

redzed wrote:Looks pretty darned tasty Bob ole' boy. Proves that you don't need to smoke the heck out of a piece of meat! Sous vide processing id probably a good idea since more of the moisture was retained in the meat as opposed to poaching it without the bag. Gonna have to try this, especially since it seems to require less time. I wonder wht it would taste like if I brined it and then sous vide cooked it?
I read a study on this and it said brining wouldn't help much on juiciness but I think brining before hand would add a lot of flavor you might otherwise not have.

I've been playing around with chicken sandwich meat glued together the seasoned then cooked sous vide and its been incredible. I feel the pasteurization process makes overcomes any safety hurdles and the moistness of the breasts are incredible. My next experiment will be brining first, then gluing then sous vide and if I can pull this off I think the results will be incredible.
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Post by Sleebus » Mon Mar 27, 2017 14:54

Pork loins are on sale for $1/lb here, looks like I'll be likely making one of these on Wednesday! My wife isn't always a fan of smoked ham, so I think this will be a big hit. I do like a good ham sammitch, so these 2-3 weeks to wait are gonna be painful!
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Re: CAPICOLA, CAPOCOLLO, COPPA, HAM-CAPOCOLLO?

Post by Sleebus » Thu Mar 30, 2017 12:43

Bob K wrote: Garlic .25%
Bob: Is this garlic powder? Probably is but I thought i'd ask.
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