• Post Reply Bookmark Topic Watch Topic
  • New Topic

curing pork  RSS feed

 
john giroux
Posts: 151
Location: Cumming, GA
7
  • Likes 1
  • Mark post as helpful
  • send pies
  • Quote
  • Report post to moderator
after watching the farmstead meatsmith videos, I have jumped into meat curing and sausage making. I started 2 pork butts on their way to Capicola yesterday. sopressata day is next week. nothing special about the meat. .. it's from the grocery store. uf all gies week and the rest of the family enjoy it, I will look into a pastured one or go do some hog hunting. going to let it sit in the bag with the curing salt and spices for 2 weeks. then case and hang for 2 months.
tmp_20140124_163630-1984739267.jpg
[Thumbnail for tmp_20140124_163630-1984739267.jpg]
 
Adam Klaus
author
gardener
Posts: 946
Location: 6200' westen slope of colorado, zone 6
65
  • Mark post as helpful
  • send pies
  • Quote
  • Report post to moderator
wow, if you pull off a quality homemade capicola, you are my hero. I made prosciutto successfully a few years back, and am looking to raise some more hogs this summer again. For me, capicola is my favorite, favorite way of eating pork. I never tried making it myself. Please (please, please, please) share, extensively. best of luck, and thanks in advance!
 
john giroux
Posts: 151
Location: Cumming, GA
7
  • Mark post as helpful
  • send pies
  • Quote
  • Report post to moderator
I put the capacollo into the beef bungs today. rinsed them off with white wine. rubbed with paprika and black pepper. gettingvtgem into the bung took some work. tied off the ends with twine and then tied like a roast to squeeze. let the magic begin. they are hanging a shower we dont use for now. they will be moved to the cooler basement tomorrow. there are some soppasata sausages in there too. the waiting will be the hard part. good reason to make more sausage for the grill in the mean time. the casing got one tear, anyone know if I should cover it with something or just let it be?
tmp_20140206_103537-1131860615.jpg
[Thumbnail for tmp_20140206_103537-1131860615.jpg]
tmp_20140206_1035181674858357.jpg
[Thumbnail for tmp_20140206_1035181674858357.jpg]
tmp_20140206_1123142094527171.jpg
[Thumbnail for tmp_20140206_1123142094527171.jpg]
 
Jordan Lowery
pollinator
Posts: 1528
Location: zone 7
13
  • Mark post as helpful
  • send pies
  • Quote
  • Report post to moderator
very nice, i have some pancetta hanging right now. cured with the salts needed and black pepper, garlic and powdered citrus peel.

good luck!
 
john giroux
Posts: 151
Location: Cumming, GA
7
  • Mark post as helpful
  • send pies
  • Quote
  • Report post to moderator
the Capicola has lost 40% of its weight. looks amazing. a bit saltier than I would like. but I am very pleased. the sopressata has a too homogeneous texture and some of the fat seems to have oozed to the low ends while hanging. now I realize I mifht need a slicer or I have to get way better at sharping my knives.
tmp_20140226_1039191319165707.jpg
[Thumbnail for tmp_20140226_1039191319165707.jpg]
tmp_20140226_1036011163499671.jpg
[Thumbnail for tmp_20140226_1036011163499671.jpg]
tmp_20140226_1034281008778231.jpg
[Thumbnail for tmp_20140226_1034281008778231.jpg]
 
Amedean Messan
pollinator
Posts: 928
Location: Melbourne FL, USA - Pine and Palmetto Flatland, Sandy and Acidic
34
  • Mark post as helpful
  • send pies
  • Quote
  • Report post to moderator
Thanks for the follow up!
 
Milo Jones
Posts: 105
3
  • Mark post as helpful
  • send pies
  • Quote
  • Report post to moderator
Oh, Wow! That looks delicious. Thanks for the pictures John!
 
Fire me boy! Cool, soothing, shameless self promotion:
Mike Oehler's Low-Cost Underground House Workshop & Survival Shelter Seminar - 3 DVD+2 Books Deal
https://permies.com/wiki/48625/digital-market/digital-market/Mike-Oehler-Cost-Underground-House
  • Post Reply Bookmark Topic Watch Topic
  • New Topic
Boost this thread!