Lemon Thyme Capicola
Posted: 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.
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.
