Pork Butt Prep

lkapigian

For Charcuterie and Snack Sticks ( not sure why I’m putting this in a thread lol )

Vinegar or Wine Bath first always 



Remove Fat Cap( not a must but makes for better particle separation) Remove the Neck ( money muscle ) for Capicola



Cube for curing , remove loose fat, glands etc 



2.75 % salt for the Capicola and Salami, 1.75 % for the snack sticks , the whole muscle will cure for about 3 weeks then hung , the others for a few days then seasoned and ground …I threw some spices on the Capicola, the others just salt for now..I’ll add updates as they come 



Thanks For Looking 

caliking

Looking forward to the end result!

PS= I would also recommend a "wine bath" for the charcuterer. It helps...

shtgunal3

Epic thread! Tuned in

GrateEggspectations

Good things are coming. 

johnmitchell

You have my attention!!!!!

Canugghead

Wine or vinegar to sterilise the meat? no deets on the spices? 

lkapigian

Canugghead said:

Wine or vinegar to sterilise the meat? no deets on the spices? 

lol, wine or Vinegar PH is Sub 4 with Vinegar being typically Sun 3 so either is a good bath, I only do this on Commodity Pork , Fresh Kill, Never …. For the Capicola , aside from the Salt I used Aleppo and Black Pepper , Cumin Thyme , just eyeballed ( nod to @caliking ) I’ll know later for the Salami but probably just Wine Garlic and Pepper ( Saucisson Sec classic French Salami ) Snack Sticks will probably be Jalapeno Forward , always a last minute call 

Canugghead

Thanks @lkapigian, you earned a well deserved Like from me, lol

Ozzie_Isaac

Following!!  These are my favorite threads.  Curing meats seems like magic to me.  I don’t understand it, but my oh my do I love it.

lousubcap

Glad this is a stand-alone thread.  

ColtsFan

One day I’ll get the cojones to attempt curing meat. Great thread. 

lkapigian

Day 2 - I typically let the protein ( to be ground ) cure for a couple days , whole muscle much longer … this is especially critical with commodity meats that are typically “ floppy “ as , aside from curing , firms the meat up . You’ll. See a lot on the inter webs “ partially freeze your meat, your grinder your bowl needs to be Iced , Bull$h!t , it’s just not fresh , firm it up 

The Salami Ingredients ( aside from the 2.75% salt from day 1 ) just wine , garlic and pepper corns rough ground .This is a classic French Salami Saucisson Sec… The garlic is soaked in the wine , not added direct … While the wine tastes great, the main purpose is the drop the PH of the meat, we want to be below 5.3, the garlic tastes great but is antimicrobial , after mixing I’ll let set at least a day before stuffing and fermenting 

Simple clean flavor as is 

For the Snack Sticks I use my same base formula I use in most of my sausages 1.75% salt  .9% Granulated Garlic .9%ground mustard.6% black pepper .4% each smoked paprika Dulce and Picante , this is a great base to add to, for this I’m just adding Jalapeño and Encapsulated Citric Acid, the ECA again will give us that desired PH drop , it is added right before stuffing and dehydrating 

Thanks for looking more tomorrow 

lkapigian

Stuffed Salamis and Snack Sticks , Dehydrated sticks 12 hours , delicious., Fermented salamis overnight … The bounty you can get from 1 Pork Butt , from pulled pork to cured meat …. While the salamis and Capicola won’t be done for 2-3 months, you can enjoy the sticks now 

YukonRon

Fascinating post, enjoyed every minute of this.

lkapigian

YukonRon said:

Fascinating post, enjoyed every minute of this.

Thanks @YukonRon

Stormbringer

Those are some amazing looking salamis.

GrateEggspectations

I keep mistakenly reading “pork butt help” as the subject while seeing your name as author of the thread and experience these extreme bouts of cognitive dissonance that could make my head explode. 

bubbajack

Duuuuuuude! Sweet!

dbCooper

Thanks for creating this thread, very interesting and informative.

Mark_B_Good

Nice, our capicola we did a few months ago should be ready next week.  Can't wait to try it.

lkapigian

Update on the Capicola and Salami …Couple things I should have touched on before for those interested…Why do we cure whole muscles and not salami for a long period , Salami is considered a Fermented Product , much like lacto fermentation, we are introducing Salubrious Bateria throughout the meat and count on a drop in PH while whole muscle the bacteria is just on the surface, both will mature through a slow drying process ..3 basic types of curing are Salt Box, Excess Salt and Equilibrium , for the most part, at home you will typically do Equilibrium with an exact amount of cure .. very foolproof 

out of the cure, lightly rinsed 

Stuffed into a Bung and Trussed … the casing is just to control drying, lots of options ..trussing helps with shape and forcing moisture out 

Salamis are coming along , they are 3 weeks in, the Capicola should be ready around June 

lousubcap

What a talent right there.  More science than I can process this PM but you have got it dialed in.  The end product will be incredible.  Thanks for sharing.  

lkapigian

lousubcap said:

What a talent right there.  More science than I can process this PM but you have got it dialed in.  The end product will be incredible.  Thanks for sharing.  

Thanks so much @lousubcap  

bluebird66

Great job!

shtgunal3

Dialed in indeed! 

billt01

fear, confidence, and knowledge keep me from attempting this..

this post is crazy good 

lkapigian

billt01 said:

fear, confidence, and knowledge keep me from attempting this..

this post is crazy good 

billt01 said:

fear, confidence, and knowledge keep me from attempting this..

this post is crazy good 

You can literally do this with a chicken breast , you have nothing to lose… a little salt and time ….just do it ( I’ll do a chicken breast Basturma) 

fishlessman

lkapigian said:

billt01 said:

fear, confidence, and knowledge keep me from attempting this..

this post is crazy good 

billt01 said:

fear, confidence, and knowledge keep me from attempting this..

this post is crazy good 

You can literally do this with a chicken breast , you have nothing to lose… a little salt and time ….just do it ( I’ll do a chicken breast Basturma) 

have only done the duck prosciutto, stupid simple.....i think theres still one left in the meat draw from the beginning of covid though..... its a pretty well aged brick about now im thinking

lkapigian

Just another quick update, so simple so good , wine garlic salt pepper and time ….pork butts , not just for pulled pork 

lousubcap

Uma for the rightful acknowledgment:
https://www.youtube.com/watch?v=b2_vbou3kxE 

lkapigian

lousubcap said:

Uma for the rightful acknowledgment:
https://www.youtube.com/watch?v=b2_vbou3kxE 

lol, thanks @lousubcap