cured meats

Spanish Lomo

1000 g Pork Loin

g Salt

g turbinado sugar

black pepper

g Spanish Paprika Dulce

g Spanish Paprika Picante

garlic powder

onion

bay leaf

2.5 g Insta Cure

Weigh the pork loin and type the weight in the box above that reads &quot;How much do you want to make?&quot;

Combine all of the &quot;cure&quot; ingredients and rub them onto your meat.  Be sure to include 100% of all the cure spices.  You don&#39;t want to leave any spices behind.  Place the meat (and any spices that are left in the tray) in a bag and vacuum seal it (or a zip lock bag and remove as much air as possible).

Once your meat has been vac sealed place it in your refrigerator for 7-21 days (depending on the size).  Check the link in the blog post to calculate how long you should cure your meat for.  Be sure to turn and massage the meat daily.

After the appropriate amount of time in the refrigerator you can remove the now cured pork from the fridge.  Blot the muscle dry with a paper towel.  Sprinkle the meat with a little wine or water to create a slightly damp surface.

Place the cured loin in the middle of a Dry Aging Sheet and gently fold each side over the coppa trying to remove as much air bubbles out as possible.  Trim off any excess.

Once you wrap your loin in the dry aging sheets, place the net around it, weigh the muscle, record the weight, and place it to dry in your refrigerator.  Make sure that it is on a grating or hanging so that there&#39;s air flow on all sides.

Once you lose 33% - 35% weight your pork loin is finished.  Slice thinly and enjoy.

Take your pork loin and give it a vinegar or wine wash (to remove any molds), then place the uncut piece in a vac sealed bag and vacuum seal it.  Store it in your refrigerator.  It will be good for up to a year.

Storage instructions

Easy to make Spicy Capocollo (Coppa)

1000 g Coppa Muscle

g black pepper

red pepper flakes

cayenne pepper

3.2 g Calabrian pepper powder

3.2 g smoked paprika

Weigh your coppa muscle and type the weight in the box above that reads &quot;How much do you want to make?&quot;

Once your meat has been vac sealed place it in your refrigerator for 7-21 days (depending on the size).  Be sure to turn and massage the meat daily.

After the appropriate amount of time in the refrigerator the coppa has been cured and you can remove it from the fridge.  Blot the muscle dry with a paper towel.  Sprinkle the meat with a little wine or water to create a slightly wet surface.

Place the cured coppa in the middle of a Dry Aging Sheet and gently fold each side over the coppa trying to remove as much air bubbles out as possible.  Trim off any excess.

Once you wrap your coppa in the dry aging sheets (try to get as much air out as possible), place the net around it, weigh the muscle, record the weight, and place it to dry in your refrigerator.  Make sure that it is on a grating or hanging so that there&#39;s air flow on all sides.

Once you lose 33% - 35% weight your dry cured coppa is finished.  Slice thinly and enjoy.

Take your coppa and give it a vinegar or wine wash (to remove any molds), then place the uncut piece in a vac sealed bag and vacuum seal it.  Store it in your refrigerator.  It will be good for up to a year.

Reuben Sausage

Beef

g kosher salt

8.5 g turbinado sugar (white sugar will work)

ginger

cinnamon powder

g mustard seeds

coriander seeds

g all spice berries

juniper berries (use 2 juniper berries

cloves

potato starch (ADD TO THE MEAT WHEN MIXING)

70 ml ice cold water

cheese

sausage casings (any size you want)

Rye Bread Bun

Russian Dressing (you can use 1000 Island dressing)

Sauerkraut

Clean meat, cut into small strips or cubes, then weigh the meat and fat.  Enter that number in the section that reads &quot;How much do you want to make&quot; in grams.  The recipe calculator will take care of the rest..

Once your meat has been weight place it in the freezer to partially freeze.  You want the temperature of your meat to be below 34f (1c)

Grind any whole spices you might have using  a Mortar &amp; Pestle (or a spice grinder).  Combine the freshly ground spices with the rest of the spices and set to the side.  DO NOT ADD THE POTATO STARCH AT THIS STEP (THIS WILL BE ADDED WHEN WE MIX THE MEAT)

Grind your partially frozen meat and fat on a 8mm plate (10mm is you like a more course sausage).

Mix the meat with your spice mix, cover and refrigerate for at least 12 hours.

After the 12 hour rest in the refrigerator, rechill your meat.  You want the temperature below 34f (1c).

Once your meat has been rechilled, add the potato starch and the ice cold water and mix till the meat becomes very sticky.  As soon as this happens add the cubed swiss cheese and mix till everything is well incorporated.

Stuff into your sausage casings but do not prick the casings (we don&#39;t want that cheese to ooze out😉).  At this point you can freeze your sausages for later or cook them.

Cook your sausage on a low/medium heat till the internal temp reaches 150f (63c)

Once it&#39;s finished cooking, let the sausage rest for 5 minutes,

To assemble the sausage:1.  Take your rye bun and lightly toast it2.  Spread Russian Dressing (or Thousand Island Dressing on both sides3.  Place your sausage in the center4.  Top with sauerkraut

Enjoy

Antipasto Pasta Salad is a salad meal of al dente pasta tossed in a red wine vinaigrette and various cured meats, cheeses, crisp vegetables, and pickled condiments. It&#039;s a great salad for dining al fresco and a perfect easy dinner recipe that the entire family will love

Antipasto Pasta Salad

olive oil

(120 milliliters) red wine vinegar

(4 grams) Italian Herb Blend (or Italian seasoning)

(4 grams) garlic (peeled and grated)

Dijon mustard

(5 grams) honey

(3 grams) granulated onion powder

(3 grams) kosher salt

(454 grams) rotini pasta

iceberg lettuce (chopped (about 4 cups))

(60 grams) hard salami (diced)

(60 grams) capocollo (diced)

(60 grams) Dutch ham (diced)

(60 grams) pepperoni (diced)

(60 grams) sopressata (diced)

(227 grams) Bocconcini ((mozzarella balls), drained and rinsed)

(140 grams) parmesan cheese (diced)

(105 grams) marinated artichoke hearts (chopped)

Castelvetrano olives (sliced)

Kalamata olives (sliced)

dry pint (283 grams) cherry tomatoes (quartered)

(105 grams) roasted red peppers (sliced)

(60 grams) pepperoncini peppers (sliced)

Fill a 12-quart stockpot 3/4s of the way with water and bring the liquid in the pot up to a boil over medium-high heat. Meanwhile, begin preparing the red wine vinaigrette.

Add the olive oil, red wine vinegar, Italian herb blend, crushed garlic, Dijon mustard, honey, onion powder, kosher salt, and black pepper to a pint-sized glass jar with a tight-fitting lid. Place the lid on the jar tightly and shake the mixture vigorously until it emulsifies and looks creamy or 1 1/2 minutes. Once the red wine vinaigrette is ready, you can use it immediately

Prepare the Red Wine Vinaigrette While You Boil The Pasta Water

Once the water begins to steam, add 1 tablespoon (10 grams) of kosher salt to the cooking water. Stir the pasta into the water in the pot once it begins to boil. Boil the pasta according to the package instructions until it is al dente, which usually takes 10 minutes. 

Drain the pasta in a colander and give it a quick rinse under cold water to slow down the cooking process. Shake off the excess water and return the pasta to the hot stockpot. 

Add 1 cup of the red wine vinaigrette to the pasta in the pot and use a spoon to toss them together. After saucing the pasta, transfer it to a bowl or platter and allow it to cool completely in the refrigerator. 

Cook, Then Drain And Dress The Pasta

Lay a bed of crisp lettuce on a large bowl or platter. Top the lettuce with the pasta in vinaigrette. Arrange the hard salami, capicollo, Dutch ham, pepperoni, and sopressata on top of the pasta. 

Next, arrange the Bocconcini and parmesan cheeses next to the meats.Follow the cheese with the artichoke hearts, olives, onion slices, tomatoes, roasted red pepper slices and pepperoncini slices, arranging them around the meats and cheeses. Garnish the assembled pasta salad with a whole pepperoncini pepper or fresh chopped basil.

Serve antipasto pasta salad with slices of crusty bread, garlic bread, or on its own. Put the remaining red wine vinaigrette on the side or drizzle it over the salad. 

Assemble, Then Serve The Antipasto Pasta Salad

I made this for my cousin's baby shower and everyone LOVED it. It was the first thing to go! Thanks for this recipe!

This antipasta pasta salad was the perfect summer meal for sharing! It looked great on my dinner table and tasted fantastic! I served it for friends over dinner with red wine and it was a hit. I’ll definitely be making it again.

I gave this Antipasto Pasta Salad a whirl last night and it was a major hit in my house! I loved the depth of flavors, especially that red wine vinaigrette, just heavenly. Can't wait to make this again for my next potluck, thank you!

Brought this to a Memorial Day cookout and it was a huge hit! I doubled the recipe, but I probably should have tripled it because there were no leftovers and I really wanted some the next day. Will be making this all summer long!

Five star recipe in my house! Everyone devoured their salad at our family cookout last weekend and I didn't even get that dreaded "What's in it?" question.

Pasta salad might be one of my favourite things to have during the summer. This antipasto version was perfect! Thanks so much for sharing the recipe :)

I made this antipasto pasta salad for dinner the other night and I had to come on here and rave because it was that good!  The small amount of leftovers we had, disappeared the next day.

This was perfect for meal prep, lunch, dinner, and a snack!  This was so good and that vinaigrette is INCREDIBLE!!!  I wouldn't change a single thing!

I recently tried the Antipasto Pasta Salad and it was a hit with my family! It's definitely going to be a regular on our dinner menu.

Our guests and friends enjoyed this antipasto pasta salad, so many asked for recipe too. Perfect and vinaigrette was the highlight of this recipe.

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Spanish Lomo

Easy to make Spicy Capocollo (Coppa...

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Top 4 cured meats recipes from across the web

The most viewed cured meats recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Spanish Lomo

Easy to make Spicy Capocollo (Coppa...

Reuben Sausage

Antipasto Pasta Salad

The most viewed cured meats recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine