The Texas BBQ Forum

Cured this capicola in February. It's been drying for 3 1/2 months.

You gotta lotta nerve posting that on here. Now if you put that,in front of me and step way back, nobody's gonna get hurt

Boots wrote:You gotta lotta nerve posting that on here. Now if you put that,in front of me and step way back, nobody's gonna get hurt

Haha, yes sir

Nick, that is outstanding. And the taste is? Just wondering, knowing I will never get to try it for myself. CF

ChileFarmer wrote:Nick, that is outstanding. And the taste is? Just wondering, knowing I will never get to try it for myself. CF

I would only imagine a slight salty, earthy taste with a touch of pepper? The fat would no doubt melt on your tongue, and the meat would do pretty close to the same..


Would I be inaccurate here atcNick?

I think some of the Italian style meats are cured with a bit of fennel seed, least I think that is what I taste in some pancetta.

Boots wrote:I think some of the Italian style meats are cured with a bit of fennel seed, least I think that is what I taste in some pancetta.

Definitely. Fennel seed is used in most, if not all Italian sausage/cured goods. Some a bit more than others.

I just had to revisit this Nick, this just looks so dern good. Slice up two or three reeeel thin, drop it in a legal envelope, and mail it to me COD out here to the Farm at:

Boots, Esq.
El Rancho No Dough (aka The Bar None)
B.R. (Barbecue Road) 549
McKinney, Texas 8675309

Wow - looks mightyfine Nick