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.
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.
