wittdog
Master Chef
I think I’m going to try to make some Capacolla…I know that it is traditionally made from a pork butt but I have seen Lean Capacolla that was make with what appears to be a loin…I’m not looking to dry cure it…I’m going to brine it….now I’m wondering if I should smoke it and if so what kind of wood do you guys think that I should use…..or should I just cook it without any smoke….