David Chang Posted October 7 Report Share Posted October 7 my first try at curing and drying gabagool (coppa, capocollo). i prefer gabagool, even though i'm not american-italian, but supportive..😂 i've read after achieving target weight, its then refrigerated in vac-seal for another few months to further develop flavour before consuming. so this maybe a 4+ month process. but that's fine, i bought enough saucisson and jamon from europe to last me a while.. recipe here: https://youtu.be/ttLbReotkZo plant based casing and netting here: https://www.amazon.com/gp/product/B07SKCDSVV?&linkCode=sl1&tag=2guysacoole0c-20&linkId=c9cdfbd11dce8c707bcc1d750b2ab43c&language=en_US&ref_=as_li_ss_tl i can't find any natural casing so i bought this. it is extremely expensive for what it is...      4 Quote Link to comment Share on other sites More sharing options...
Poochie Posted October 8 Report Share Posted October 8 For inquiring minds..... Capicola (also called Coppa, Cotto, or Gabagool) is made from the prized cut of the neck and shoulder. It is cured for ten days, after which it is then coated in black pepper, fennel seed, coriander, and anise, and slow-roasted to produce a tender shoulder ham. 3 Quote Link to comment Share on other sites More sharing options...
David Chang Posted November 23 Author Report Share Posted November 23 update on this. i achieved target weight but i'm not ready to consume it. i've read its best to vac seal i for a few more months? to develop the flavour more. anyway, it feels like i have half of what i started. smells good but the casing was a pain to remove.. 3 Quote Link to comment Share on other sites More sharing options...
C6Bill Posted Tuesday at 09:36 PM Report Share Posted Tuesday at 09:36 PM I’m thinking that is going to be really good 😊 Quote Link to comment Share on other sites More sharing options...
