Buck Board Bacon / Cooked Capicola W/Qview Part One

Discussion in 'Pork' started by ronp, Apr 25, 2009.

  1. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    I had some pics of the butt they went into cyber space.
    But you all know what a butt looks like anyway. It was a 7 pounder boneless and wrapped with netting.
    So here is what I got.



    I usually use a one gallon food grade container and put the butt in. I then add and measure the water voulmn and make the appropriate amount of Tender Quick Cure. In this case it was 4 cups water, 1 cup Tender Quick.
    I have a cheap vetrernary thing they use for giving horses shots under 5 bucks and inject until it wont take any more.

    I'll keep turning the butt for a few days, doing the fry pan test and either smoking it or soaking it.

    Buckboard bacon is without spices, capacola is with paprika and Cayenne pepper otherwise it is the same process.
    Thanks for watching.
     
  2. the dude abides

    the dude abides Master of the Pit OTBS Member

    WooHoo! I do love me some capicola. Keep up the nice work ron.
     
  3. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    It started here Friday night.

    http://www.smokingmeatforums.com/for...light=capacola



    I took out a piece and without thinking did the fry pan test without rinsing. It was good, Carol gave me the thumbs up, so I am going ahaed and rinse the outside and smoke it, no sense prolonging a good thing.

    Sorry, I didn't get a pic of the sample, I scarfed it down not thinking. [​IMG] Nice and pink though.

    Stay tuned, more to follow.
     
  4. pignit

    pignit Master of the Pit OTBS Member SMF Premier Member

    Tic.............
    Toc............
    [​IMG]
     
  5. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

    That been cookin a long time Ron, is it done yet?
     
  6. the dude abides

    the dude abides Master of the Pit OTBS Member

    C'mon ron...give us an update. We're all dying to see.
     
  7. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    Lol I was just uploading the pics.
    It was a late night.



    The Start.




    About 3 1/2 hours into it.



    4 1/4 hours.



    Done at 152'.












    It was very good. I'll be slicing it tonight on the slicer.

    Thanks for watching.
     
  8. grothe

    grothe Master of the Pit OTBS Member SMF Premier Member

    Real nice Ron....looks awesome!!
    Another fine job...WTG!!
    [​IMG]
     
  9. dutch

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

    Looks great, Ron. How much paprika and Cayenne pepper did you add?
     
  10. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    Thanks Dutch.

    I guess I forgot to mention that this is for my SIL in St. George UT. and she wanted it plain no pepper, hence Buckboard bacon. Proceedure is the same, just no spices.

    Thanks for keeping me on my toes. [​IMG]

    I should also clalrify that if you make this into capicola, it is the cooked version not the dry cured one. This recipe is from Rytecks book.
     
  11. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Looks good Ron [​IMG]
     
  12. the dude abides

    the dude abides Master of the Pit OTBS Member

    As always. Nice. Points from me!
     
  13. bigbaldbbq

    bigbaldbbq Smoking Fanatic SMF Premier Member

    Lookin good!
     
  14. tasty looking, nice and moist.
     
  15. reichl

    reichl Meat Mopper

    wow ron you really make some good looking food. Not to get off subject but where in northern wisc was your rib joint?
     
  16. dutch

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

    Thanks Ron, that does look good BTW. Going to have to give that a try when my GOSM is back up and running. Issue with the burner and a dog chewed gas line!![​IMG]
     
  17. waysideranch

    waysideranch Master of the Pit OTBS Member SMF Premier Member

    Great looking smoke Ron. Nice job.
     
  18. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    That dog thing made me laugh, sorry Dutch.[​IMG]


    Thanks.
    Minocqua, about 50 miles north of Wausau, and 25 west of Rhinelander.
     
  19. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    All sliced.



    I had to slice in half to accomadate the slicer and also make sure to slice accross the grain.



    5 1/2 Pounds of pure heaven.



    All packaged and ready to go, Utah bound.

    Thanks for watching.
    The end!
     
  20. pignit

    pignit Master of the Pit OTBS Member SMF Premier Member

    Shweeeeeeet!
    [​IMG]
     

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