capicolla

Recipes and techniques using brine.

capicolla

Postby jon » Tue Jul 25, 2006 7:12 pm

hi everyone. wonder if .anyone has a cure for making capicolla .im fully equipped .but no recipe.
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Postby Bad Flynch » Sun Mar 25, 2007 4:16 am

The product you want is shoulder ham. It is, what we call in the U.S., a picnic ham. Any ham recipe should be just fine, just adjust the curing time for the smaller cut of meat.
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Postby wittdog » Fri Nov 09, 2007 3:38 pm

You can also do one out of a loin...add some garlic powder, onion powder, and paprika or cayanee pepper along with some Italian herbs to your brine...then when you smoke it rub it with more of the same.
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Postby scotty » Sat Nov 10, 2007 1:21 am

Try reading this and see if you like it. Ignore the spelling please :lol:
http://www.deejayssmokepit.net/SausageD ... llaHam.pdf
The best comedy is to see the politicians in the USA blaming one another for all the stealing they have been doing for so many years.
Maybe this is Obamas strategy to get the truth out in the open.
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