Last week I had a half a loin that I needed to do something with. So I thought I'd try making a capocollo out of it. I've done this with butts but never a loin.
Sorry no pic's of the prep as my batteries in the camera were dead, but I took a couple this morning before I packaged them up for the freezer.
I sliced the loin into 3/4" slices then cut the slices in half again to make large cubes of meat. Mixed the meat with salt, sugar, white pepper, garlic powder, clove and of course cure #1. then into the frig for 24 hours. the next day I pulled it out dusted it with hot pepper and Smoked paprika and stuffed into a 100mm casing and thru it in the oven that afternoon cooked it at 200° till it hit 154°.
The red veins you see is the hot pepper and paprika. very tasty! and hot.
Thanks for checking out my pork.
Sorry no pic's of the prep as my batteries in the camera were dead, but I took a couple this morning before I packaged them up for the freezer.
I sliced the loin into 3/4" slices then cut the slices in half again to make large cubes of meat. Mixed the meat with salt, sugar, white pepper, garlic powder, clove and of course cure #1. then into the frig for 24 hours. the next day I pulled it out dusted it with hot pepper and Smoked paprika and stuffed into a 100mm casing and thru it in the oven that afternoon cooked it at 200° till it hit 154°.
The red veins you see is the hot pepper and paprika. very tasty! and hot.
Thanks for checking out my pork.
