Capicola Part 2 With Q/View

Discussion in 'Pork' started by ronp, Sep 17, 2009.

  1. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    First part is here.

    http://www.smokingmeatforums.com/for...ad.php?t=81559


    Carol wanted Capicola so that is what it will be.



    Unwrapped tonight. I was going to do it last night but it got too late. If it was a butt or chuck I would have and left it in all night, this is too temperature sensitive and needs to be pulled out at the right temp, no room for mistakes.



    In the smoker with my rice from the other night to further cook and smoke, as it was a bit crunchy, just added water to it.



    Looks pretty bad and is thundering, damned monsoons, every night lately.



    My arsenal.



    Over my left shoulder, I feel I am in a cockpit with all the
    thermometers.

    I will keep you updated, been a while since I done one. The whole process takes about 4 -5 days between the curing, smoking, then the cooling to slice, but it is worth it. I won't be able to slice until tomorrow night.

    Stay tuned and thanks for watching.
     
  2. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    Looking good Ron...[​IMG]
     
  3. alx

    alx Master of the Pit OTBS Member

    Can't wait to see this.Are you mixing/drinking beer and v-8.
     
  4. pignit

    pignit Master of the Pit OTBS Member SMF Premier Member

    [​IMG]
     
  5. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    Rice is good.



    Turned out great.



    155' and done.




    Really juicy and ready for slicing tomorrow.

    Stay tuned.
     
  6. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

    looks nice and moist Ron, I'll be looking forward to the sliced-view.
     
  7. div

    div Smoking Fanatic

    mmmm spicey !!
     
  8. You making red beers ron my roomate was addicted to that
     
  9. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    Everything look fabulous as usual but I mite have to eat a little more then that to try. Maybe a sandwich or two. But great job and I'll stop in fr the sliced view tomorrow.
     
  10. pandemonium

    pandemonium Master of the Pit

    where do you get a piece of meat that size? and how much abouts did it cost ron? ohh and you made me really think what the hell really is cappicola?
     
  11. okie joe

    okie joe Smoking Fanatic OTBS Member SMF Premier Member

    I think it is pork sholder....cured and smoked
    How much Beer/ V8 ron?
    Rum and coke work? lol[​IMG]
     
  12. Looks great, though being an I-Talian from new York it looks nothing like any capicola I have ever seen. Great job. I'll have to give it a try and see how it compares to the "real" thing from up here. I would bet 10x better.

    Thanx for the q-view!
     
  13. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    Yeppers get my 2 servings of vegetables that way.[​IMG]

    It was just a 8 pound pork butt @ 1.10 a pound.

    No rum and coke, jerry, watching my sugar and carb count, and you should be too.[​IMG]

    Well the real thing is probably dry cured for many days, I think I read maybe 2 months. Probably 20 a pound there too.




    About 3 /16 thick for breakfast.



    Thin sliced for sammies.



    I got 14 slabs and 11 bags of sammie meat, not a bad deal for 9 bucks and some labor, er, I meant fun, drinking v-8 and beer.

    Thanks for sticking with me for the finish.
     
  14. alx

    alx Master of the Pit OTBS Member

    Awesome post ron.Feel better about trying this.I like the work if i get some product for future meals.

    [​IMG]
     
  15. nate_46

    nate_46 Meat Mopper

    Very good Ron. Nice and juicy!! I hear the rain is hitting you everyday. It should let up in a few weeks.
     
  16. pignit

    pignit Master of the Pit OTBS Member SMF Premier Member

    Shweeeeeet!
    [​IMG]
     
  17. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    Yep, this post meets your usual high standards ...[​IMG]

    Ron, you are "The Man"
     
  18. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    I hope so nate.

    Yes it is a long process. More than I can do, plus the temp and humidity requiriments. This works great.
    Thank you.
     
  19. pandemonium

    pandemonium Master of the Pit

    so you put the net on it or did it come that way? never seen one like that.
     

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