About this blog...

Food has been an important part of my life for as long as I can remember. Food and the festivities surrounding its arrival to the table has always been a focal point in our family. For many years I have been amassing the cookbooks, recipe cards, cooking journals, diaries, manuscripts and clipping files of our once extensive family.

Personally, I’ve been professionally involved with food for over 40 years in numerous and varied culinary capacities across the country so I also have the collected stories, as well as current and on-going food-related experiences from my own life I’d like to share.

My idea has long been that someday I would bring all of this marvelous raw material together into a culinary journey through our family’s heritage. This journal is the beginnings of that journey.

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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