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