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Saturday, January 22, 2011

BMR Capocola


This recipe will cure 10 lbs of meat

Ingredients
1    Gallon  Water
350  Grams  Kosher or Sea Salt
300  Grams  Brown Sugar
42   Grams  Cure #1
20   Grams  Granulated Garlic
20   Grams  Ground White Pepper
10   Grams  Ground Coriander

Method
1.      Combine all the brine ingredients and stir until dissolved completely.
2.      Inject meat with 10-15% brine by weight them submerge it in the brine. Weigh it down to keep it fully covered in brine
3.      For a single large piece, refrigerate in brine for 1/2 day per lb.  For multiple pieces use 1/2 day per pound for the heaviest piece.
4.      Remove from brine and tie with butcher's twine every 1" to 2".
5.      Pat dry, and rub well with Capocola Spice mix. 
6.      Put uncovered on rack in fridge to drain and chill for 12-24 hours.
7.      Hot smoke @ 195-200F to an internal temp of 150F, about 4 hours.
8.      Cool to room temperature before refrigerating thoroughly.

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