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2nd try at Capicola

post #1 of 14
Thread Starter 
This is my second attempt at making capicola a.k.a Gabba-gool.

I started out with the brine.
1C Morton Tender Quick dissolved in 4C water.
Then, I injected a boneless shoulder until it was so plump I couldn't fit anymore brine inside, placed in a gallon bag and brined for 3 full days, turnin g several times a day.

On the third day I removed from the brine, rinsed and did the fry pan test. All was good so I mixed up the rub. No measurements but it was crushed red pepper, paprika and a chipotle for a little something extra.

Rubbed it up and tossed on the smoker, 225 over cherry.

Once it hit 155 I pulled off, removed the netting and let sit until cool enough to go into the fridge overnight.

Cut off a few slices for tasting, man I need to invest in a slicer!

It was tasty, delicious and yummy all mixed into one.
The chipotle added to the rub gave it such a wonderful flavor, next time I'll add even more.
Writing this makes me want to go back and slice off some more.
I hope you enjoyed my cap thread nearly as much as I enjoyed making it.
post #2 of 14
nice job Fire....man, that looks good...
post #3 of 14
Excellent! Love that netted cut.
post #4 of 14
That looks totally awesome fire. I like that idea with the red peppers, and chipotle seasoning adds just a good amount of heat. Great Job
post #5 of 14
thanks for sharing the Q-view, it looks real tasty.
post #6 of 14
That is Shweeeeeeeet!

post #7 of 14
nice "fire it up". looks great.

I am thinking of tackling one of these very soon, and have a few questions.

If I cant find tenderquick, will a basic salt & sugar brine work? or are the nitrates in the tenderquick necessary for the curing process?

thanks for any help
post #8 of 14
Man that looks awesome! Got my mouth watering for a slice
Great pics too
post #9 of 14
Hey FiU, real nice capicola! Wow, now I want to make some. Got to get me one of your cool stainless injectors, too. Excellent post, and thanks for sharing another success!

post #10 of 14
Man if that tastes half as good as it looks...awesome. For sure a slicer needs to be in your future. That looks like it'd be great sliced paper thin and served up on some samiches.

Were you camping?

points.giffor a thing of beauty.
post #11 of 14
Nice job fire.

Looks like maybe a garden in background...Is that yours.
post #12 of 14
Don't know how I missed this. Great job, I could almost taste it.points.gif
post #13 of 14
Great looking capicola! I'll have to try that for my Italian wife!
post #14 of 14
Looks Great FIU...PDT_Armataz_01_37.gif
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