Capicola / Buckboard Bacon Part 1 W/Qview

Discussion in 'Pork' started by ronp, Sep 12, 2009.

  1. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    I already had this in the freezer tonight for about 1/2 hour. I started reviewing some posts from the past and decided why wait and then have to thaw etc.



    This is the same score as yesterday except I had him bone and net it for me.



    No fancy injector here, a 5 dollar horse injector found at most veternarians I would think.



    Made a double batch of brine.



    It was to big for my usual plastic bucket so I am using a stainless pressure cooker pan.



    To hold it down I filled a gallon Zip Lock with water, l will check and turn it for 3 days and do a test on it.

    Just to clarify, depending on spicing this will be either buckboard or cooked capicola, every thing else is the same.

    Thanks for watching.
     
  2. pops6927

    pops6927 Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Looks good, Ron!
     
  3. alx

    alx Master of the Pit OTBS Member

    Your welcome-as far as thanks for watching.Can"t wait...
     
  4. pandemonium

    pandemonium Master of the Pit

    cant wait to see the results:)
     
  5. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    Ok there Ron you are making buckboard bacon or capicola. Ok then what did you inject them with was that tender quick and water. If so thats interesting I have heard of it so I will keep a close eye on this one. [​IMG]
     
  6. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    Sorry, I thought I mentioned that. Yes 8 cups water and 2 cups TQ.
     
  7. rivet

    rivet Master of the Pit OTBS Member

    Looking good so far...keep us posted.
     
  8. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    I was going to finish this tonight but had car trouble and had to get towed so I got home late.



    I get a lot of questions about the fry pan test so, I thought I would explain my method. I used a filet knife and took a small plug out from about half the thickness or the middle to make sure it is cured # 1 and then fry it for #2 saltiness.



    It passed both tests. Looks like ham, tastes like ham.

    So I just put back in the pot without water and will finish it tomorrow when I have the time to smoke it.

    Stay tuned.
     
  9. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    Looks like this is going to be another great thread Ron...[​IMG]

    You are a wealth of Knowledge, we are lucky to have you...
     
  10. alx

    alx Master of the Pit OTBS Member

    Staying tuned.Should be another winner ron.......
     
  11. pignit

    pignit Master of the Pit OTBS Member SMF Premier Member

    [​IMG]
     
  12. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    Thanks Paul, that is very kind of you. Sharing is what it is all about.

    We decided on Capicola. So we just painted it with Youshidas, paprika and red pepper.



    All painted.



    Spices added.



    Wrapped for the night. More tomorrow.
     
  13. nate_46

    nate_46 Meat Mopper

    Can't wait to see the finished product. Having to wait is the pits.[​IMG]
     
  14. aiannarelli

    aiannarelli Newbie

    What is Youshidas

    Anthony
     
  15. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    It is a very thick soy sauce I get at Sam's Club. Good for all sorts of things.
     
  16. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    Ok I'm still waiting and learning and really getting ready to see all the goodness that I know will follow. [​IMG]
     
  17. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

Share This Page