Homemade Albert's Ham Capicola Deli Sliced Recipe: A Healthier, Customizable Version

Category: Deli Meat

Introduction

Albert's Ham Capicola Deli Sliced has long been a favorite among deli enthusiasts, known for its rich, savory flavor and tender texture. Originating from traditional Italian curing methods, capicola is a beloved cold cut that adds a delicious touch to any sandwich or charcuterie board. This homemade version allows you to enjoy the same great taste with the benefits of healthier ingredients and customization, making it a perfect alternative for health-conscious foodies and those who prefer less preservatives in their diet.

Why Make It at Home?

Creating your own capicola at home offers several advantages. You can control the amount of sodium and sugar, use higher-quality meats, and infuse unique flavors to suit your taste preferences. It's also a cost-effective option, as homemade versions often yield more than store-bought packages. Plus, the satisfaction of crafting your own deli meat is incredibly rewarding.

Personal Anecdote

I remember the first time I tried homemade capicola—it was a revelation. The depth of flavor and the tenderness were unmatched by anything I'd bought in stores. This experience inspired me to perfect my own recipe, tweaking spices and techniques to create a version that's both healthier and customizable. Now, I enjoy sharing this recipe with friends and family, who all agree it's a game-changer for sandwiches and snacks.

Recipe Details

• **Prep Time:30 minutes
• **Cook Time:2 hours
• **Total Time:2 hours 30 minutes
• **Yield:4 pounds (serves 16-20)

Ingredients

For the Cure:

• 2 lbs (1 kg) boneless pork shoulder
• 2 tbsp (30 g) pink curing salt (optional, for traditional color and flavor)
• 2 tbsp (30 g) brown sugar
• 2 tbsp (30 g) smoked paprika
• 1 tbsp (15 g) garlic powder
• 1 tbsp (15 g) onion powder
• 1 tbsp (15 g) black pepper, freshly ground
• 1 tbsp (15 g) coriander seeds, toasted and ground
• 1 tsp (5 g) cayenne pepper (optional, for some heat)
• 1 tsp (5 g) dried oregano
• 1 tsp (5 g) dried thyme
• 1 cup (240 ml) kosher salt, for the cure
• 1 cup (240 ml) brown sugar, for the cure
• 1 gallon (3.8 L) water

For Cooking:

• 1 large onion, sliced
• 2 cloves garlic, minced
• 1 cup (240 ml) beef broth
• 1 tbsp (15 ml) apple cider vinegar

Instructions

• Prepare the Cure: In a bowl, mix together kosher salt, brown sugar, pink curing salt (if using), and all spices until well combined.

• Cure the Meat: Rub the cure mixture all over the pork shoulder, ensuring it's evenly coated. Place the meat on a wire rack set over a rimmed baking sheet or a large tray. Cover with plastic wrap and refrigerate for 7 days, turning the meat every 2 days.

• Rinse and Dry: After curing, rinse the meat under cold water to remove excess salt. Pat dry with paper towels, ensuring it's completely dry.

• Cook the Capicola: Preheat your oven to 200°F (90°C). Place the pork shoulder in a Dutch oven or large roasting pan. Add sliced onion, minced garlic, beef broth, and apple cider vinegar. Cover with a lid. Roast for 2-3 hours until the meat reaches an internal temperature of 160°F (71°C). Let it rest for 30 minutes before slicing.

• Slice and Serve: Use a meat slicer or sharp knife to slice the capicola thinly against the grain. Serve immediately or store for later use.

Variations

• Spicy Version: Add more cayenne pepper or red pepper flakes to the cure for an extra kick.
• Low-Sodium Option: Reduce the amount of kosher salt in the cure.
• Herb-Infused: Incorporate fresh herbs like rosemary or parsley into the cure for a different flavor profile.

Pro Tips

• Meat Selection: Choose a high-quality pork shoulder for the best flavor and texture.
• Curing Environment: Ensure the curing area is kept at a consistent refrigerator temperature (below 40°F/4°C).
• Slicing Technique: Slice the meat when it's chilled for the thinnest, most even cuts.

Nutritional Comparison

FAQ

• Q: Is pink curing salt necessary?

• A: While optional, it enhances flavor and color. Omit for a nitrate-free version.

• Q: Can I use other meats?

• A: Yes, try beef or turkey for different flavors.

• Q: How long does it keep?

• A: Up to 2 weeks in the fridge or 3 months frozen.

Serving Suggestions

• Classic Sandwich: Layer with your favorite veggies and condiments.
• Charcuterie Board: Pair with cheeses and crackers.
• Salad Topping: Add sliced capicola for a protein boost.

Conclusion

This homemade capicola recipe offers a healthier, customizable alternative to store-bought options. With less sodium and sugar, it's a delicious way to enjoy a deli favorite with the satisfaction of homemade quality. Share your creations and enjoy the applause!