› Forums › Smoking Meat (and other things) › Pork › Capocollo Cotto.... Mmmm good
New Posts  All Forums:Forum Nav:

Capocollo Cotto.... Mmmm good

post #1 of 10
Thread Starter 
I’ve been meaning to try this for a while now and since I had 3 pounds of shoulder in the frig I figured now was the time.
I used the recipe from Len Poli’s site for Cooked Pepper Butt- Capocollo Cotto.
Basically, you cut up lean pork shoulder into small pieces, add salt, sugar, pepper, coriander, garlic, mace, juniper berries and some cure #1. Mix it all up and let it set in the frig overnight. The next day pack it real tight into a large artificial casing then cook at 180° until you reach 152° internal. It’s really a simple recipe.

I had to substitute black pepper for the white pepper called for in the recipe, (the finish product would look better with white but the black is good tasting) and I also dusted it with hot cayenne pepper.

It is very good stuff!! I think it tastes similar to a dry cure sausage, although I was expecting it to be more of a hammy taste.
The next one I do will have the white pepper for looks, maybe some hot paprika for heat and I’m going to try using a pork loin. The loin will be leaner and more ham flavored.

No prep pic’s but here it is with the casing removed, and ready for slicing

All sliced up,

My Easter breakfast

Thanks for checking out my Butt :)
Now if I could only get Cowgirl to teach me how to take a good picture.
post #2 of 10
Looks great, Dan. It looks like it took on quite a bit of the cure even though is just sat overnight. I may have to try that. Thanks for sharing.
post #3 of 10
Great looking meat there. Thanks for sharing!
post #4 of 10
Dan, looks great!! What size casing did tou use?
post #5 of 10
Looks great, Dan. I'm glad it turned out well.
post #6 of 10
Nice job Dan. It's always fun to try something new and different.points.gif
post #7 of 10
Thread Starter 
Thanks everyone for the kind words. I'm pretty critical of my own products, and even I thought this was good.

Hey Fritz the casings were 3.23" in Diameter. I got them at butcher & Packer.
post #8 of 10
Wow Dan, nice work!
Love the combination of spices you used. I always try to use black pepper over white, I think it just tastes that much better.
post #9 of 10
Fine job on the peppered butt!

I did that one a while back. It came out ok but not quite what I had expected.
post #10 of 10
Nice job!! Looks very tasty.

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Pork › Forums › Smoking Meat (and other things) › Pork › Capocollo Cotto.... Mmmm good