Fatback Joe
Babbling Farker
Been trying a few things from the Olympic Provisions book and the latest to finish up was "Capicola"
Using the top part of the butt (think money muscle), rub it with a mix of sea salt, sugar, crushed red pepper, and cure #1, then into the fridge for 10 days. I just had it in a ziploc bag and flipped it daily.
10 day point.
Remove from the bag, rinse, and hit it with a mix of crushed red pepper, coriander, fennel, and anise.
I let that sit in the fridge overnight and then into the smoker at 250 with oak wood until approx 150 IT.
Out of the smoker
Back into the fridge and let it cool off.......let it go overnight since it was getting late. Out the next day and slice.
I loved it just as it was, but it really shined on a sandwich. Have been using it over the last couple of days. Yesterday my wife made bagels, so........add some swiss, homemade bacon, and a little lettuce.
I could eat this everyday for a while. :becky:
Using the top part of the butt (think money muscle), rub it with a mix of sea salt, sugar, crushed red pepper, and cure #1, then into the fridge for 10 days. I just had it in a ziploc bag and flipped it daily.
10 day point.
Remove from the bag, rinse, and hit it with a mix of crushed red pepper, coriander, fennel, and anise.
I let that sit in the fridge overnight and then into the smoker at 250 with oak wood until approx 150 IT.
Out of the smoker
Back into the fridge and let it cool off.......let it go overnight since it was getting late. Out the next day and slice.
I loved it just as it was, but it really shined on a sandwich. Have been using it over the last couple of days. Yesterday my wife made bagels, so........add some swiss, homemade bacon, and a little lettuce.
I could eat this everyday for a while. :becky:
