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Old 01-15-2008, 10:35 AM   #1
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Coppa?

Any body hear of or taste this before, coppa also called capicollo?
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Old 01-15-2008, 10:38 AM   #2
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If its what I think it is..it is a spicy italian ham like cold cut...and there is a recipe in the cured meats section on how to make it..and I know you have some cure..so get busy BOY
http://www.bbq-4-u.com/forum/viewtopic.php?t=8118
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Old 01-15-2008, 12:09 PM   #3
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How much Morton Tender Quick compared to the prague powder?
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Old 01-15-2008, 12:49 PM   #4
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If you have a recipe which calls for Prague Powder and you had druther use Mortons TQ instead...just use the TQ in the same amount as the salt called for in the other recipe. Most sausage recipes come out about right using salt or TQ at the rate of 1 1/2 t. per lb of meat. Simple huh?

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Old 01-15-2008, 04:51 PM   #5
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JB, wittdog hit it on the head! It's some gooood eats!
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Old 01-16-2008, 07:27 AM   #6
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I Love Cappicolla.. just made a pasta dish for a football party last w/e with Kalamata olives, artichokes, and cappicolla drizzled with EVOO and a healthy sprinklin of asiago cheese ...nary a drop left of the stuff
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Old 01-16-2008, 07:37 AM   #7
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Try it JB, it's very good.
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Old 01-16-2008, 08:24 AM   #8
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I found it yesterday & made some killer italian poboys. Vid & stills comin soon
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Old 01-16-2008, 08:32 AM   #9
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Its good stuff
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Save the gas for the criminals Q with wood...

I get more sauced then my Ribs

My Bark is as good as my Bite!

Swine so fine it's Criminal

Never trust a skinny cook!!!!!!!!
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Old 01-16-2008, 08:44 AM   #10
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Quote:
Originally Posted by Bobberqer
I Love Cappicolla.. just made a pasta dish for a football party last w/e with Kalamata olives, artichokes, and cappicolla drizzled with EVOO and a healthy sprinklin of asiago cheese ...nary a drop left of the stuff
That I'm going to try..........
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