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Spiced Ham with Homegrown Hot Peppers - Page 2

post #21 of 32
Dan that looks GREAT. Thanks for taking the time and sharing it with us.
post #22 of 32

If you'd laid it out flat and coated it with your peppers and seasonings first, then rolled up and netted, it'd be a dead ringer for Capicola (Capocollocapicollo or capicolla or coppa)  which is a dry-cured and/or fermented pork shoulder meat sliced thin; very good job!  One of the most requested top tier meats in the deli, esp. in NY!  Brings back the memories!  Hmmmm, don't even know if you could find any here in Texas!  I'll have to look once they let me drive again!

post #23 of 32

Dan, evening.... Genius... Pure genius... I really like it... Another of my "to-do" things...Dave

post #24 of 32
Thread Starter 

Thanks for the idea Pops!  Would you lay it out by following the muscle seams or with a knife?

Real glad to see you up and around so soon. Welcome back even if you weren't go very long.

post #25 of 32

It looks like Italian Cappacolla.I'll have to give it a try love cappacolla. Smokinpappa

post #26 of 32

Looks like honey baked ham...

post #27 of 32

The hungarian pepper did you just rub it on with the cure and did you do any injection???

It looks real good.

Karl

post #28 of 32
Thread Starter 

I did the basic cure as a dry cure then the day before I cooked it,  I rubbed on the pepper dry also. got one going now with all added at the same time, should be ready this weekend

 

post #29 of 32

That looks incredible Dan! Not sure how I missed this thread. icon14.gif

post #30 of 32

Thanx Dan

Looking forward to trying it with some Dried Habenaro.

Karl

post #31 of 32

Probably a combination of both; seam it out until you get to a whole muscle group that you'd want to split to keep it even.  As I remember, capicola had the peppers and spices rolled up into it like a swiss roll plus coated on the outside; that's the way all the little shops that produced all the fantastic Italian pastries and deli meats prepared it in Utica, NY.  My boss was straight from the old country and would tell volumes about how these were made 'back when he was a boy in Italy'!  We'd go to visit stores and always ended up in an true, old-country Italian restaurant for dinner - minimum 7 course meals... ohhhh..... sooo good!  There was also one in Massena, NY he'd take me to... Violi's if I remember correctly.... old world Italian...  all the things I'm not supposed to eat...lol!  And on Oneida St. in Utica.... Fellatico's... made all their own sausages and pastas and sold them uncooked, I'd finish at Oneida St. store and go across the street and pick up dinner, it'd be unthawed by the time I got home (90 - 120 min drive) and we'd heat'n'serve!  That was in the 80's tho, don't even know if they're still there. 
 

Quote:
Originally Posted by DanMcG View Post

Thanks for the idea Pops!  Would you lay it out by following the muscle seams or with a knife?

Real glad to see you up and around so soon. Welcome back even if you weren't go very long.



 

post #32 of 32
Thread Starter 

I got one in the frig that I rolled out Pops. After you mentioned it I thought I'd give it a shot. plus it should be cured in a couple days being only an inch thick.

 

Here's some teaser-view till I get it cooked;

 

The victim

SI852708.JPG

 

Roller out as a swiss roll. Thanks for the terminology Pop's. never heard it before.

 

SI852709.JPG

 

Rubbed down and starting to roll back up.

SI852710.JPG

 

 

Damn that pretty much spoils my next weekend thread, stay tune for the results

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