Smoked Capicola

bluetang · Dec 9, 2011

Smoked off a small capicola last weekend. Started out by cutting out the coppa bundle from a butt. Def need some more practice here.

Made up a curing brine and injected the pork to 10% of green weight. Soaked in the cure for four more days.

Rinsed and heavily coated with hot Hungarian paprika, cayenne, and red pepper flakes.

Stuffed into a fibrous casing, lightly smoked to an IT of 150, chilled and sliced.

Had a nice kick and made some good sammies, but seemed like something is missing. I think I'll try some juniper berries in the brine next time. Thanks for looking.

landarc · Dec 9, 2011

It sure looks nice, what can you do with it other than eat it straight?

bluetang · Dec 9, 2011

landarc said:
It sure looks nice, what can you do with it other than eat it straight?

I use this type(fully cooked capicola) pretty much like sliced ham...mostly sandwiches, pizza sometimes, or just rolled up in some mozzarella. In a couple of weeks, I'm going to try to dry cure some.

Mister Bob · Dec 9, 2011

That looks great, I'll definitely try that. Thanks for sharing.

colonel00 · Dec 9, 2011

Looks great. Definitely something I want to try someday.

Arlin_MacRae · Dec 9, 2011

Thanks for sharing that one!

Midnight Smoke · Dec 10, 2011

I had never heard of capicola, but like many things I have learned here, it sounds like something to try. :thumb:

tish · Dec 10, 2011

It looks amazing! Love capicola. We have it on the antipasto tray for holiday dinners. Good stuff! :thumb:

Phrasty · Dec 10, 2011

That looks great Blue... Did you put any drying time on it? Did you use cure #1 or #2?
I've been dying to do a air dried Capicola... Can't find dextrose out here though. Been thinking about using some glucose but I dont know how similar it is and if it would work. I need to order some! You might have just convinced me to pull the trigger on it! :thumb:

Cheers Brother!

Al Czervik · Dec 10, 2011

Looks very tasty Mon... :becky:

DevineSwine · Dec 10, 2011

Sorry for the ignorance but what part of the butt does that come of of?

ibait2fish · Dec 10, 2011

Love capicolo..skip the juniper berries and just use gin (the cheaper, the better flavor) in the brine instead.

Phubar · Dec 10, 2011

You rock BlueTang!

bluetang · Dec 10, 2011

Phrasty said:
That looks great Blue... Did you put any drying time on it? Did you use cure #1 or #2?
I've been dying to do a air dried Capicola... Can't find dextrose out here though. Been thinking about using some glucose but I dont know how similar it is and if it would work. I need to order some! You might have just convinced me to pull the trigger on it! :thumb:Cheers Brother!

This was a fully cooked capicola, smoked off like a ham, only with very light smoke, using cure #1. I will be dry curing some along with some lonzino in a couple of weeks for the first time using cure #2. As far as I know dextrose and glucose are the same. Thanks there!

ibait2fish said:
Love capicolo..skip the juniper berries and just use gin (the cheaper, the better flavor) in the brine instead.

Gin? Whoda thunk? And I just happen to have some:-D Thanks for that one!

DevineSwine said:
Sorry for the ignorance but what part of the butt does that come of of?

I found this tutorial on getting it out. This one was the first for me, a little rough but as they say, practice...
http://curedmeats.blogspot.com/2007/10/coppa-butchery-how-to-harvest-one.html

Smoked Capicola

bluetang

somebody shut me the fark up.

landarc

somebody shut me the fark up.

bluetang

somebody shut me the fark up.

Mister Bob

Babbling Farker

colonel00

Quintessential Chatty Farker

Arlin_MacRae

somebody shut me the fark up.

Midnight Smoke

somebody shut me the fark up.

tish

Quintessential Chatty Farker

Phrasty

Babbling Farker

Al Czervik

somebody shut me the fark up.

DevineSwine

Full Fledged Farker

ibait2fish

Full Fledged Farker

Phubar

somebody shut me the fark up.

bluetang

somebody shut me the fark up.

Similar threads