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Old 01-24-2007, 09:17 AM   #1
wittdog's Avatar
Join Date: Apr 2006
Location: West Seneca NY
Posts: 9,860
Capicola Fully Cooked

Capicola Fully Cooked
Brine for 25lbs
5 qts ice water
1 Cup Sugar
4 Tbls Instacure 1
¾ Cup Non iodized Salt
1Tbls Garlic Powder
1 Tbls Onion Powder

Use boneless butts 3-4lbs..
Dissolve the ingredients in the water
After Brine is made inject Butts with 10% of there weight
Butts are then placed in the brine and refredigetated for 3 days.
After 3 days remove butts from brine and spray wash with cold water.
Let butts dry and rubb with a mixture of Spanish Paprika, cayenne pepper, garlic powder and onion powder.
Stuff butts into beef bungs or synthetic casings..after stuffing pin prick the air pockets

Preheat the smokehouse to 130 and place meat in..leave for 3 hours at 130*
Increase the temp to 150* and hold for two hours applying a light smoke.
Raise the temp to 165* and hold till the internal temp hits 152*
Remove from smoke house and dip the butts into hot boiling water momentarily to shrink the casings. Let hang at room temp till internal temp is 110* then place in fridge overnight.
Basically this is the recipe from the Kutas book but I like it with the added onion and garlic powder
Save the gas for the criminals Q with wood...

I get more sauced then my Ribs

My Bark is as good as my Bite!

Swine so fine it's Criminal

Never trust a skinny cook!!!!!!!!
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