Cooked Capicola W/ Qview

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

  1. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    I am somewhat following Ryteks book.
    I am using a boned butt sorry, for a lack of pictures when I was boning it out. It was a 7 pound butt. I have done this before and it was great.

    Rather than make a bunch of brine I use my own method. I insert the butt in the container, the add water and measure how much brine I need. In this case it took 1 cup of TQ and 3 1/2 cups water with a handful of brown sugar. I also injected it. It will be ready to smoke this weekend.

    I think this can also be refered to as buckboard bacon with out the spices that make Capicola.



    More to follow.
     
  2. bassman

    bassman Master of the Pit OTBS Member SMF Premier Member

    At least you got a good start, Ron. I've been wanting to make Canadian Bacon for months but just don't take the time. Looking forward to to more Qview.
     
  3. irishteabear

    irishteabear Master of the Pit OTBS Member SMF Premier Member

    Looks good so far Ron.
     
  4. jack2u2

    jack2u2 Smoke Blower

    How long in brine? I haven't heard of this before, so you have my attention...
     
  5. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    I am going for 4 days and do a test, that's what the last one was. Pumped and brined.
     
  6. sixpack

    sixpack Fire Starter SMF Premier Member

    Looks interesting looking foward to the finished Q-view.
     
  7. t-bone tim

    t-bone tim Master of the Pit OTBS Member

    looks good Ron .... don't give that new smoker time to cool off [​IMG][​IMG]
     

Share This Page