Cured this capicola in February. It's been drying for 3 1/2 months.
Capicola
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Boots
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Re: Capicola
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
BE WELL, BUT NOT DONE
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Bobby: "No."
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Hank: "Do you know how to jumpstart a man's heart with a downed power line?"
Bobby: "No."
Hank: "Well, there's really no wrong way to do it."
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atcNick
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Capicola
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
Custom R&O Offset
Lang 84D w/Chargriller SOLD
Weber Performer
22" Weber One Touch Gold Kettle
18" Weber Smokey Mountain
Weber Smokey Joe
Custom R&O Offset
Lang 84D w/Chargriller SOLD
Weber Performer
22" Weber One Touch Gold Kettle
18" Weber Smokey Mountain
Weber Smokey Joe
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ChileFarmer
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Re: Capicola
Nick, that is outstanding. And the taste is? Just wondering, knowing I will never get to try it for myself. CF 
OK, get over it, you lost. God bless America
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Txdragon
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Re: Capicola
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?
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Boots
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Re: Capicola
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.
BE WELL, BUT NOT DONE
Hank: "Do you know how to jumpstart a man's heart with a downed power line?"
Bobby: "No."
Hank: "Well, there's really no wrong way to do it."
Hank: "Do you know how to jumpstart a man's heart with a downed power line?"
Bobby: "No."
Hank: "Well, there's really no wrong way to do it."
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Txdragon
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Re: Capicola
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.
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Boots
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Re: Capicola
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
Boots, Esq.
El Rancho No Dough (aka The Bar None)
B.R. (Barbecue Road) 549
McKinney, Texas 8675309
BE WELL, BUT NOT DONE
Hank: "Do you know how to jumpstart a man's heart with a downed power line?"
Bobby: "No."
Hank: "Well, there's really no wrong way to do it."
Hank: "Do you know how to jumpstart a man's heart with a downed power line?"
Bobby: "No."
Hank: "Well, there's really no wrong way to do it."
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egghead
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Re: Capicola
Wow - looks mightyfine Nick
Suppose you were an idiot, and suppose you were a member of congress; but I repeat myself - Mark Twain
XL, Small, and Mini BGE
XL, Small, and Mini BGE
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