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Colorful Cappi

post #1 of 9
Thread Starter 
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.
post #2 of 9
And that's the way it should be, Dan! Nice looking meat you made there and appreciate the info. Going to make some great sandwiches for you. PDT_Armataz_01_37.gif
post #3 of 9
looks great......i love a good capi!
post #4 of 9
Great Job... Looks Terrific...
post #5 of 9
Nice job, Dan. PDT_Armataz_01_34.gif That's still on my to do list.
post #6 of 9
That looks great Dan! Beautiful looking thin tasty slices.
Nice job!
post #7 of 9
That really looks good.PDT_Armataz_01_37.gif
post #8 of 9
man dan those came out really awesome looking and I sure tasting too with the peppers and paprika. Now you can put that one in your your do again book for sure. points.giffor sure it looks that good. It looks like those salami casing worked out just fine for you too.
post #9 of 9
Looks awesome Dan!

I think that might be next on my list after I smoke my bacon this week.points.gif
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