Oh No! Yet Another Experiment W/Qview ?

Discussion in 'Pork' started by ronp, Jul 28, 2008.

  1. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    You Bet! I love doing these and hopefully bring something new to the members that may not have tried something yet, or affraid to, or just never thought of it. I bought a butt today for yet another test. I have been wanting to do this for awhile anyway. I did one years ago by the seat of my pants, but with new knowledge here and a good smoker MES, here is what pushed me over the edge. I went to Lenny's Subshop, a national chain and got the wifey a sub for her lunch tomorrow, I usually do that on Sunday for her. As I watched them assemble it I was drooling when he put the Capicola on the slicer. That was it. I made up my mind right then and there that would my next experiment.

    So here is the butt.


    I need to wet cure/brine with Mortons Tender Quick, still need to figure out the timing, the bag says 24 hours and pump with 10% brine soloution.

    I got out the bible Ryteks book for the recipe. I think it is a 6 hour smoke, so it's doable for me wth a few brews along the way.

    Anybody done any yet? Maybe Ritchtee will comment on the tender cure timing, I'm thinking 24 hours. Instructions on bag are useless.Rytec says brine for 3 days, that was in the old days so maybe 24 hours will work.

    Oh, for those that aren't familiar with Capacola it is an Italian deli type peppery cold cut.

    From Wikipedia
    Lets see if I can turn this into this.


    Wish me luck, as always thanks for watching!
  2. richtee

    richtee Smoking Guru OTBS Member

    Hoo boy. Well, first off... it takes about 2 weeks to cure. Then aging. It's a dry cure, and it's done with hot pepper and fennel for seasoning. Keep it chilled for the first couple weeks..then it gets wrapped in a cotton cloth and pressed. Yer biting off a big hunk here man. I have had MARGINAL success... not saying don't try it, but it's a process. BTW it's not smoked. Some Italian hams are but not copacola. Typical time to finish... a month. And wait for cool weather...
  3. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    Holy **** Bat Man! Don't scare me that way, LOL.Time for a lolypop and get out the book.

    Whew. Well, he has 2 different methods the dry cured one that takes forever like weeks, I wouldn't have the patience for that. Then he has what he calls the "Cooked Capicola" that is the one I am going to do.

    Here is a pic of the rercipe.

    What da ya think?
  4. Good luck with it. Since you want to do it quickly, you should just brine it and smoke it. The old books do call for a longer brining time than modern recipes. I have a book which suggests a brining time of 7 to 10 days. However, you can get away with an overnight brine.
  5. richtee

    richtee Smoking Guru OTBS Member

    oook I'm not familiar with that one.... Hmmm the one that I have tried is of course raw...well..cured, but not cooked. And yeah... it's kinda scary. Keep us posted eh?
  6. richtee

    richtee Smoking Guru OTBS Member

    Panther... not with classic copicola. It's raw dehydrated cured pork. You'll not like the results of an overnighter, I assure ya.
  7. desertlites

    desertlites Master of the Pit OTBS Member

    I agree- grrrrrrrrrrr-good luck.
  8. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    We'll' see soon. Thanks for the encouragement.

    I will as always.
    Don't quite know what you mean Bob? What's the the grrrrrrrrr mean?
  9. richtee

    richtee Smoking Guru OTBS Member

    I think he was referring to the "short brine" comment from Panther. It would end up a rotten hunk of meat assuming the "old style" capocola method.
  10. richtee

    richtee Smoking Guru OTBS Member

    Interesting.. in the new <3rd> version of Kutas, there is a dry cure Capicola recipe... and he DOES put a light smoke on it. Hmmm Well, no matter, but I can't recall any smoke flavor from the old fashioned stuff we used to get.

    Calls for a 25 day cure, and a light smoke at 90° for around 30 hours, mainly to dry the meat I guess. Then it says the meat must be held in a dry room for min. 20 days before eating.
  11. white cloud

    white cloud Master of the Pit OTBS Member

    I have kutas book also and rich is right ( as usual). It's not good to eat cured meat 7 days a week.
  12. bertjo44

    bertjo44 Smoking Fanatic

    Think I'm with Ron, I wouldn't have the patience. But next time Rich makes some he is welcome to send me a sample.
  13. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    I have that one also. That is not even practical at home. Even in bussiness how could one tie up their money for 56 days?

    Well, she won't be eating it every day, and you are right. Good point.
  14. richtee

    richtee Smoking Guru OTBS Member

    Love, man... love!
  15. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    I hear ya, lots of love.

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