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Home made Cappocola and Dried sausage - Forno Bravo Forum: The Wood-Fired Oven Community

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I'm Peter Reinhart! Ask Me Anything! Monday, February 15, 2016 7:00-8:00 pm EST

To kick off our AMA feature, we have invited author, chef and master bread maker and host of Pizza Quest, Peter Reinhart, to be our first host! Peter will be in the Forum on Monday, February 15th, from 7:00 - 8:00 pm EST. If you are unable to be online during the live session, you can post your questions in the sticky post. Peter will answer those questions during the live session on February 15th. You can view Peter's answers to your questions as well as what happened during the live session in the session thread.

Ask Me Anything New Forum Feature

You will notice a new forum at the top of the main page called, "Ask Me Anything". This forum will be used for live one hour "Ask Me Anything" (AMA) sessions hosted by people who are knowledgeable in different areas pertaining to wood fired ovens. How it works:
- Each AMA will have a "sticky" thread where the community can post questions they would like answered during the live session. This will allow everyone to participate even if you can't be online for the live session. These questions will not be answered by the host until the live AMA; if you need an answer quickly, you should post it in the appropriate Forum area for the community to respond.
- Another thread will be posted for the live AMA. Registered users who are logged in during the live session can interact with the host by asking questions and receiving responses.
- The live thread will remain in the AMA forum to view after the session.

We hope you enjoy this new feature! Please let us know if there is a topic that you'd like to have as an AMA and we'll look for a host!

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Home made Cappocola and Dried sausage

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  • Home made Cappocola and Dried sausage

    We are learning how to make dried italian sausage and cappocola...my dad and his friend have been doing this for years but are now 75 and we need to learn before its too late. Its a very simple and interesting process - if you are interested check out the process on our blog.
    Check out our blog for a glimpse into our hobbies of home brewing, soda, beer and wine, gardening and most of all cooking in our WFO!

    http://thereddragoncafe.blogspot.com/

  • #2
    Re: Home made Cappocola and Dried sausage

    I try to make sausage/duck prosciutto/etc. about once a year. It is an interesting process. Glad to hear you are learning the "old way". I am just reading from books!

    Way to go!
    Jay

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    • #3
      Re: Home made Cappocola and Dried sausage

      duck prosciutto now that sounds VERY interesting...how is that done???
      Check out our blog for a glimpse into our hobbies of home brewing, soda, beer and wine, gardening and most of all cooking in our WFO!

      http://thereddragoncafe.blogspot.com/

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      • #4
        Re: Home made Cappocola and Dried sausage

        Basically take duck breasts, pack them in layers in salt (about a cup of salt per breast), let sit for a day in the refrigerator, rinse them off and dry them, sprinkle with white pepper, wrap them individually in cheese cloth and hang them outside at 50 degrees or so (can be colder or a tad warmer) for about a week. They will be like little tiny hams/proscuiuttos. Slice the meat real thin on the bias and use like prosciutto.

        Obviously other spices can be added.

        It's easy!
        Jay

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        • #5
          Re: Home made Cappocola and Dried sausage

          Hi Chef,
          My dad used to make his own cappocola and prosciutto,,, I regret i never took the time to learn, but your pictures bring back some great memories,, Maybe its time i took this up again

          Cheers
          Mark

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          • #6
            Re: Home made Cappocola and Dried sausage

            Great post, my great uncle up in Ohio still makes dried italian sausage. I should really get up there and watch him do it once. I got the book Amazon.com: Charcuterie: The Craft of Salting, Smoking, and Curing (9780393058291): Michael Ruhlman, Brian Polcyn, Thomas Keller: Books and have made some confit items and some bacon from it, but I have not tried any air cured items. I understand you need some humidity, and it is so dry here in colorado. I also notice that you are not using any nitrites (pink salt or Prague Powder). I think the book listed above reccomends that for saftey, but as you say, these guys have been doing it the old way for a long time...It all looks really tasty!
            My Oven Thread:
            http://www.fornobravo.com/forum/f8/d...-oven-633.html

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            • #7
              Re: Home made Cappocola and Dried sausage

              Another good book on curing sausage and ham is Great Sausage Recipes and Meat Curing by Rytek Kutas: Amazon.com: Great Sausage Recipes and Meat Curing (9780025668607): Rytek Kutas: Books

              It is a "textbook" on sausage and meat curing. Truely amazing information. Read some of the reviews on Amazon............
              Last edited by Nabber86; 12-18-2009, 07:18 PM.

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