Coppa?

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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?

bigwheel
 
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 :!:
 
I found it yesterday & made some killer italian poboys. Vid & stills comin soon
 
Bobberqer said:
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..........
 
Rag said:
Bobberqer said:
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..........
Add some pickled fire roasted red peppers and BAM
 
smoke the Cappy first with minced garlic and red onions.. you'll not be dissapointed !!!

on edit.. have the deli guy cut the cappy on the numer 7 or 8 to get thicker slices.. not that thin stuff on number 3-4 thin stuff is for sammys
 
Bobberqer said:
smoke the Cappy first with minced garlic and red onions.. you'll not be dissapointed !!!

on edit.. have the deli guy cut the cappy on the numer 7 or 8 to get thicker slices.. not that thin stuff on number 3-4 thin stuff is for sammys

How about posting the entire recipe, old friend, good pal, old buddy!
 

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