Lemon Thyme Capicola

lrdeer · Post by **lrdeer** » Wed Feb 04, 2015 08:10

I am always keen to try something new when it comes to fresh sausage making, curing and smoked sausage. Over this Summer I have been growing plentiful quantities of a great tasting and smelling herb in Lemon Thyme. last year I made a Speck (which is somewhere hiding on this forum), it was a beautiful tasting cured meat, so, I thought why not make a cured meat using the Lemon Thyme.
For this recipe I used a 2kg piece of leg Pork (it was on special at $4.99kg). The meat was cured for 10 days with:
3 TBSP Salt
2 TBSP Dextrose
1Tsp garlic Powder
1 TBSP Black Cracked Pepper
1/2 tsp Nutmeg
12 sprigs of fresh Lemon Thyme
1tsp cure #2
After 10 days the meat was washed and partially dried with paper towel, it was then rubbed well all over with 1 TBSP finely chopped Lemon Thyme mixed with 1 tsp of grated Lemon Rind, the smell was amazing. The meat was tied into a neat bundle a put into a Umai Drybag and sealed, it was then placed into the elastic netting and into the fridge. The cured meat should ready in around 45 days. I will keep you updated with the progress and the final "Grand Tasting". The last photo is my "Speck" I made last year.

Post by **Butterbean** » Wed Feb 04, 2015 12:32

That looks good.

Post by **redzed** » Wed Feb 04, 2015 18:23

Not really a true "capicola" since it's made from the rear haunch, but I think it will be even better. I like the simplicity of the spice and herb combination, unlike some that feel the need to dump in a bit of every spice they have in the cupboard. I could almost smell that thyme all the way here!

crustyo44 · Post by **crustyo44** » Thu Feb 05, 2015 08:30

Red,
Where are you hiding the Speck recipe. I like to make the same what you have posted on the second photo. It looks very much to me like Tiroler Speck or Hutteschinken. The u should have an umlaut above it, I just don't know where it is hiding on my keyboard.
Cheers,
Jan.

Post by **Bob K** » Thu Feb 05, 2015 13:37

Jan -
Here is Lrdeers original post and recipe: http://www.wedlinydomowe.pl/en/viewtopi ... ght=#28823

Janlab · Post by **Janlab** » Thu Feb 05, 2015 15:38

Jan, for what it's worth, the umlaut is replaced by an "e" after the vowel in english, so "Huetteshcinken". jan

crustyo44 · Post by **crustyo44** » Thu Feb 05, 2015 22:26

Hallo Jan,
Goeie weer van jou to hoor. Thanks for refreshing my grey matter, actually I have known that info since High school.
I am used to my tablet which has it on the keyboard without doing any fancy finger work.
Cheers,
Jan O.