Capocollo Cotto.... Mmmm good

Discussion in 'Pork' started by danmcg, Apr 12, 2009.

  1. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

    I’ve been meaning to try this for a while now and since I had 3 pounds of shoulder in the frig I figured now was the time.
    I used the recipe from Len Poli’s site for Cooked Pepper Butt- Capocollo Cotto.
    Basically, you cut up lean pork shoulder into small pieces, add salt, sugar, pepper, coriander, garlic, mace, juniper berries and some cure #1. Mix it all up and let it set in the frig overnight. The next day pack it real tight into a large artificial casing then cook at 180° until you reach 152° internal. It’s really a simple recipe.

    I had to substitute black pepper for the white pepper called for in the recipe, (the finish product would look better with white but the black is good tasting) and I also dusted it with hot cayenne pepper.

    It is very good stuff!! I think it tastes similar to a dry cure sausage, although I was expecting it to be more of a hammy taste.
    The next one I do will have the white pepper for looks, maybe some hot paprika for heat and I’m going to try using a pork loin. The loin will be leaner and more ham flavored.

    No prep pic’s but here it is with the casing removed, and ready for slicing

    All sliced up,

    My Easter breakfast

    Thanks for checking out my Butt :)
    Now if I could only get Cowgirl to teach me how to take a good picture.
  2. bassman

    bassman Master of the Pit OTBS Member SMF Premier Member

    Looks great, Dan. It looks like it took on quite a bit of the cure even though is just sat overnight. I may have to try that. Thanks for sharing.
  3. rivet

    rivet Master of the Pit OTBS Member

    Great looking meat there. Thanks for sharing!
  4. fritz

    fritz Meat Mopper

    Dan, looks great!! What size casing did tou use?
  5. irishteabear

    irishteabear Master of the Pit OTBS Member SMF Premier Member

    Looks great, Dan. I'm glad it turned out well.
  6. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    Nice job Dan. It's always fun to try something new and different.[​IMG]
  7. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

    Thanks everyone for the kind words. I'm pretty critical of my own products, and even I thought this was good.

    Hey Fritz the casings were 3.23" in Diameter. I got them at butcher & Packer.
  8. fire it up

    fire it up Smoking Guru OTBS Member

    Wow Dan, nice work!
    Love the combination of spices you used. I always try to use black pepper over white, I think it just tastes that much better.
  9. dangerdan

    dangerdan Meat Mopper OTBS Member SMF Premier Member

    Fine job on the peppered butt!

    I did that one a while back. It came out ok but not quite what I had expected.
  10. crewcab4x4

    crewcab4x4 Smoking Fanatic

    Nice job!! Looks very tasty.


Share This Page