wrote:

> Hi.
>
> I'm Italian and have been trying to mmic some of the items that my
> parents made years ago.
>
> I have had some success......I have taken store bought italian sausage
> and hung it in the garage to dry....it makes for a tasty snack. I
> also put a piece of pork butt in salt/sugar (3/1) and after 24hrs
> wrapped it in spices then paper and it is hanging in the garage to dry
> for a few months.....it comes out similar to what Italians call
> coppacola.
>
> I would like to make prociutto and peperoni. Does anyone know the
> process? I haven't seen it mentioned here or maybe I've missed them.
>
> TIA


this link has a lot of recipes
http://www.northwestsmoking.com/


if you can find "Portugese Allspice", use it for
the Cappicola, use that and fine red pepper for
a decent taste and stuff tightly into fiborus casings
then smoke it.


--
--
http://www.kencofish.com Ken Arnold,
401-781-9642 cell 401-225-0556
Importer/Exporter of Goldfish,Koi,rare Predators
Shipping to legal states/countries only!
Permalon liners, Oase & Supreme Pondmaster pumps


Linux (SuSE 8.2) user #329121
Please Note: No trees or animals were harmed in the
sending of this contaminant free message We do concede
that a signicant number of electrons may have been
inconvenienced