Capocollo Ham

Discussion in 'Sausage' started by deejaydebi, Feb 20, 2007.

  1. deejaydebi

    deejaydebi Smoking Guru

    I'm not really sure if we call this sausage but it is stuffed into a casing so I put it here.

    My first Capocollo Ham. Real PITA to stuff into a casing! I don't know how they keep the pepper just on the outside I got it all over ! Taste great though.

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    8 lbs Pork Butt trimmed
    3 tablespoons salt
    2 tablespoons white sugar
    1 tablespoon Amesphos
    2 teaspoons white pepper
    2 teaspoons corriander
    1 teaspoon garlic powder
    1 teaspon mace
    1/2 teaspoon Prague powder #1
    1/2 teaspoons Rosemary


    Chill to 36o and trim most fat.
    Cut into 3/4 x 2 x 2 inch chunks.
    Premix spices and mix with meat. Refrigerate 24 hours air tight wrap.
    Remove from firdge and dust with 1/2 tablesppon powdered geletin, then black pepper.
    - hot capocoll add paprika.
    Dust with black pepper and cracked fennel.
    -Stuff into soaked 4" colegen casing.
    ***** surface all over to release air.
    Roll to shape.
    Hold at 180o for 4 hours - internal temperature 152o
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  2. tonto1117

    tonto1117 Master of the Pit OTBS Member

    Looks phenomenal Debi !!!! Just out of curiosity.. who gets to eat all these wonderfull items you make?? I'm thinking you might have a large family or alot of relatives close by??? If not Iv'e allways thought connecticut was a beautiful state!!!! [​IMG]
     
  3. deejaydebi

    deejaydebi Smoking Guru

    Come on down girl! I am half Canadian - on my Dads side.

    I do have several relatives nearby and I also have two small freezers. You notice most of my stuff is Italian? Guess who lives nearby?

    So far my sister hasn't liked anything except the jerky and pepperoni. She poured like a half gallon of Kraft BBQ sauce all over my pulled pork and said I guess it's an acquired taste, but it's NOT BBQ!

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  4. smoke on the water

    smoke on the water Fire Starter

    That does look great!!![​IMG] I bet you it even tastes better!!! I am going to have to give this a try some day.
     
  5. WOW Debi, that looks GREAT !!! mmmmm yummy capocolla is my favorite!!
    i`m all Italian .... :)) ok take care ,, cahrlie
     
  6. tonto1117

    tonto1117 Master of the Pit OTBS Member

    It would kill me if somone dumped that much sauce (especially if it was kraft!!! [​IMG] ) on somthing that I made. Frankly I not sure I would let them if I could [​IMG] . Well to each their own I guess.

    The Capacolla looks fantastic, I keep on thinking of a provolone & capacolla ham panini...yummy. Iv'e allways thought that they pair up very nicely together.
     
  7. deejaydebi

    deejaydebi Smoking Guru

    Thanks All -

    the recipe called for butt - but it took hours to clean out most of the fat and sinew? I think it's called. Might try something easier to trim next time.

    Came out great though - too easy for what they charge for it.

    Bet Dutch knws what else to use ... DUTCH HELP!

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  8. deejaydebi

    deejaydebi Smoking Guru

    Theresa-

    Well they put ketsup and BBQ on almost everything over there. Gyess you have to when you live on instant food.

    Gotta make some provolone haven't try that yet. Take a special starter or something. Got a recipe but haven't ordered yet. Been hooked on smoking lately. LOL
     
  9. dutch

    dutch Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    Boneless pork loin comes to mind, but then I don't think it would have the necessary fat content unless you wanted a real lean product. Pork loin would drive the cost up though. Just bought some loin and paid $4.99 lb. for it. My local butcher did give me a heads up told me to watch the ads as they would be $1.99 lb with the discount card.
     
  10. deejaydebi

    deejaydebi Smoking Guru

    Dutch -

    Thanks. I guess if I want to keep making this I better get better at trimming sinews! The fat isn't to bad but the beast had little strips of almost rope like tough stringy tunnels everywhere.

    I might have been to fussy trimming there was almost no fat, but it tasted real good! I don't remember any fat in there before but I have eatten this since I was about 10!
     

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