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I cut out the coppa muscle in a pork butt yesterday and started the curing process to make capicola. The rest went into my little Smokin- It model 1, with a liberal rub of Meat Church Holy Voodoo. I don't normally go for commercial rubs, but this is really good; a nice balance of sweet and heat. After 11 hours in pecan smoke (much longer than I thought it would go) it came out beautifully.

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