wittdog
Master Chef
Capacolla Cure ingredients for 25 lbs
5 quarts ice water 38*-40*
1 Cup Sugar
¼ Cup instacure #1
¾ Cup of Salt (Kosher or non-iodized)
¼ cup of Hungarian paprika
¼ cup Granulated Onion
¼ cup Granulated Garlic
Pinch of cayenne pepper
Couple of Dashes of Basil and Oregano
Trim the fat and debone the loins (I buy boneless loin), if it’s a whole loin cut into 3rds
Dissolve all the ingredients in the cold water if need add ice cubs to bring down the temp, Mix well
After the brine is made inject the loins with the brine 10% of their green weight
Place the loins in the remaining Brine a place in a fridge for 6 days
Pat the loins dry and let air dry
After the loins are dry then rub with this
Rub
½ Cup Hungarian Paprika,
1 TBLS each Granulated Onion, Garlic Powder…
1tea each of cayenne pepper and white pepper
Place loins in a preheated smoke house 130* with dampers wide open; hold for 4 hours without Smoke
Gradually increase the temp to 150*smoking for 2 hours (One pan of sawdust in the lectric I used a mix of apple and cherry)
After 2 hours stop smoking and bring the temp to 165* hold until the internal temp reaches 155*
Capacolla is traditionally made with boneless butts weighting no more than 4 lbs that are stuffed into a casing and then smoked. Or dry cured…I prefer to use the loins there is a lot less fat.
5 quarts ice water 38*-40*
1 Cup Sugar
¼ Cup instacure #1
¾ Cup of Salt (Kosher or non-iodized)
¼ cup of Hungarian paprika
¼ cup Granulated Onion
¼ cup Granulated Garlic
Pinch of cayenne pepper
Couple of Dashes of Basil and Oregano
Trim the fat and debone the loins (I buy boneless loin), if it’s a whole loin cut into 3rds
Dissolve all the ingredients in the cold water if need add ice cubs to bring down the temp, Mix well
After the brine is made inject the loins with the brine 10% of their green weight
Place the loins in the remaining Brine a place in a fridge for 6 days
Pat the loins dry and let air dry
After the loins are dry then rub with this
Rub
½ Cup Hungarian Paprika,
1 TBLS each Granulated Onion, Garlic Powder…
1tea each of cayenne pepper and white pepper
Place loins in a preheated smoke house 130* with dampers wide open; hold for 4 hours without Smoke
Gradually increase the temp to 150*smoking for 2 hours (One pan of sawdust in the lectric I used a mix of apple and cherry)
After 2 hours stop smoking and bring the temp to 165* hold until the internal temp reaches 155*
Capacolla is traditionally made with boneless butts weighting no more than 4 lbs that are stuffed into a casing and then smoked. Or dry cured…I prefer to use the loins there is a lot less fat.
