wittdog
Master Chef
Capicola Fully Cooked
Brine for 25lbs
5 qts ice water
1 Cup Sugar
4 Tbls Instacure 1
¾ Cup Non iodized Salt
1Tbls Garlic Powder
1 Tbls Onion Powder
Use boneless butts 3-4lbs..
Dissolve the ingredients in the water
After Brine is made inject Butts with 10% of there weight
Butts are then placed in the brine and refredigetated for 3 days.
After 3 days remove butts from brine and spray wash with cold water.
Let butts dry and rubb with a mixture of Spanish Paprika, cayenne pepper, garlic powder and onion powder.
Stuff butts into beef bungs or synthetic casings..after stuffing pin prick the air pockets
Preheat the smokehouse to 130 and place meat in..leave for 3 hours at 130*
Increase the temp to 150* and hold for two hours applying a light smoke.
Raise the temp to 165* and hold till the internal temp hits 152*
Remove from smoke house and dip the butts into hot boiling water momentarily to shrink the casings. Let hang at room temp till internal temp is 110* then place in fridge overnight.
Basically this is the recipe from the Kutas book but I like it with the added onion and garlic powder
Brine for 25lbs
5 qts ice water
1 Cup Sugar
4 Tbls Instacure 1
¾ Cup Non iodized Salt
1Tbls Garlic Powder
1 Tbls Onion Powder
Use boneless butts 3-4lbs..
Dissolve the ingredients in the water
After Brine is made inject Butts with 10% of there weight
Butts are then placed in the brine and refredigetated for 3 days.
After 3 days remove butts from brine and spray wash with cold water.
Let butts dry and rubb with a mixture of Spanish Paprika, cayenne pepper, garlic powder and onion powder.
Stuff butts into beef bungs or synthetic casings..after stuffing pin prick the air pockets
Preheat the smokehouse to 130 and place meat in..leave for 3 hours at 130*
Increase the temp to 150* and hold for two hours applying a light smoke.
Raise the temp to 165* and hold till the internal temp hits 152*
Remove from smoke house and dip the butts into hot boiling water momentarily to shrink the casings. Let hang at room temp till internal temp is 110* then place in fridge overnight.
Basically this is the recipe from the Kutas book but I like it with the added onion and garlic powder
