Cooked Capicola W/ Qview

[ronp]

I am somewhat following Ryteks book.
I am using a boned butt sorry, for a lack of pictures when I was boning it out. It was a 7 pound butt. I have done this before and it was great.

Rather than make a bunch of brine I use my own method. I insert the butt in the container, the add water and measure how much brine I need. In this case it took 1 cup of TQ and 3 1/2 cups water with a handful of brown sugar. I also injected it. It will be ready to smoke this weekend.

I think this can also be refered to as buckboard bacon with out the spices that make Capicola.



More to follow.

 

[irishteabear]

Looks good so far Ron.

 

[jack2u2]

How long in brine? I haven't heard of this before, so you have my attention...

 

[ronp]

I am going for 4 days and do a test, that's what the last one was. Pumped and brined.

 

[sixpack]

Looks interesting looking foward to the finished Q-view.

 

[t-bone tim]

looks good Ron .... don't give that new smoker time to cool off