2nd try at Capicola

Discussion in 'Pork' started by fire it up, Jul 3, 2009.

  1. fire it up

    fire it up Smoking Guru OTBS Member

    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.
  2. cajunsmoke13

    cajunsmoke13 Master of the Pit OTBS Member

    nice job Fire....man, that looks good...
  3. shooterrick

    shooterrick Master of the Pit Group Lead OTBS Member SMF Premier Member

    Excellent! Love that netted cut.
  4. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    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
  5. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

    thanks for sharing the Q-view, it looks real tasty.
  6. pignit

    pignit Master of the Pit OTBS Member SMF Premier Member

    That is Shweeeeeeeet!

  7. chisoxjim

    chisoxjim Master of the Pit OTBS Member

    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
  8. scarbelly

    scarbelly Smoking Guru OTBS Member

    Man that looks awesome! Got my mouth watering for a slice
    Great pics too
  9. rivet

    rivet Master of the Pit OTBS Member

    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!

  10. the dude abides

    the dude abides Master of the Pit OTBS Member

    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?

    [​IMG]for a thing of beauty.
  11. alx

    alx Master of the Pit OTBS Member

    Nice job fire.

    Looks like maybe a garden in background...Is that yours.
  12. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    Don't know how I missed this. Great job, I could almost taste it.[​IMG]
  13. bassman

    bassman Master of the Pit OTBS Member SMF Premier Member

    Great looking capicola! I'll have to try that for my Italian wife!
  14. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    Looks Great FIU...[​IMG]

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