Alternative wraps to the beef bung, or expensive dry cure collagen wraps is Asian rice paper...which 2 guys & a cooler discovered to work fine. The purpose of any wrap is to slow down the drying so this it is uniform thru the meat...without blocking the drying entirely the way freezer paper or plastic wrap would do.
Nice video mate! My way would use not put the wine in the cure, I would soak the skin or wraps in wine. And dry cure with the rub. Once you rinse the rub off I would coat it your favourite spices so while it dries, it’s again getting dried with more enhanced flavour plus the wine from the skin.
Great Job. It looks delicious. While I dry in the fridge also using umai bags I always use the little amount of cure. Not only does it add a layer of protection like the flavor and texture. I’m certain you are confident in your technique. Great to see you involving the young one in your Process. Good for you !
Super useful video buddy!! I actually have just started learning to cure meats. The only problem though - I've just butchered our second pig, and I've prepped everything for the smoker. It's already in the brine for a few days now. Rest assured that I'll be coming back to this recipe when we do our next pig. Cheers!
Shape counts. The brine time should be based on the thickness, rather than the weight...1 day per half inch from outside to the center plus 2 days.Thus, if 4 inches in total thickness,brine time should be 6 days.But, with this sort of ""equilibrium curing", extra days of curing is fine and will not create extra saltiness. In fact, since no curing salt is being used, longer rather than shorter brine time is suggested. As for the danger of such curing salt, this is another myth. For one thing, our own bodies create about 65mg of nitrite per day. For another thing, a 4 ounce serving of lettuce, spinach or carrots contains that much natural nitrite or more...so, it is hard to call this an artificial cure. Next, if the recommended 0.25% of #2 (which is over 90# regular salt) cure is used. This would be under 2.5g or actual cure per kilogram of meat to start with...and the nitrate breaks down to nitrite, most of which then breaks down to harmless nitric oxide gas during the dry time. And, even if none broke down, you would eat less cure in a half pound of the meat than your body makes in a day...and no-one eats a half pound of cure meats at one sitting! In fact, compared to the regular salt content of cured meats (salt that does not disappear over time), botulism toxin (that is odorless & tasteless) is far more dangerous than nitrite cure. Consider that 0.15 milligrams of botulinum toxin will kill the ave person...an amount that can develop in a day from spores that are ubiquitous! Plus, there is as much evidence that nitrites are healthful as that which says they are harmful. So, don't let bogus panic stories about curing salts cause you to risk botulism poisoning...with the toxin being so dangerous that only the temperatures reached in a pressure cooker will destroy it.
@@TheGrassfedHomestead will do thank you! I just looked at the tracking info I bought the bung where you got yours from it says it’ll be here Monday so hopefully I’m good I didn’t put mine in the fridge until 7-8PM last night.
I also avoid sugary drinks. Wine has sugar. I think you do not need wine. Maybe pure alcohol? Maybe vinegar? Or it is possible without at all, as they do prosciutto breast Goose. Only spices. Without wine.
Hello, thanks for the video. I have never made Capicola before and would like to ask a few questions out of curiosity. 1) How come sugar is not included in the brine? Does it ruin the meat if sugar is added? 2) Is there any synthetic casing available to use instead of beef bung? 3) Once the Capo is cut how long can you keep it in the refrigerator? 4) Is it possible to substitute white wine with Vodka? Thanks
Starting with a bonelss pork loin, and with some different spices, you end up with Lonzino. I do disagree that plain white wine kills pathogens...it is neither acid nor alcoholic enough. I would wipe the surface with plain white vinegar instead.
The problem with drying in the refrigerator is the super low humidity. _As you can see around the edges of your finished coppa, it's very dry._ This is known as 'Case Hardening'. You can prevent that (while still using the fridge) if you wrap the coppa tightly in collagen sheets, getting as much air out as possible. (slightly wetting the coppa first helps to do that) _After that you can use the cheese cloth and ties if you want._ These 'dry cure sheets' slow the drying process, which will prevent case hardening. A coppa the size you show here should take at least 3 months to dry (if not more). Here in western Oregon, my 'winter' garage has almost perfect conditions. 40-50 (f) and around 70-80% humidity, and this time of year I have several types of dry cure meat hanging. Two types of coppa's, a slab of bacon and a bresaola as I type these words out. Cheers!
Never use that pink cure. Nice job I have made Italian pork products for 50 years and have never used curing salt or preservatives. All natural, sopresatta, prosciutto, capicolo, pancetta, etc... just hang in a dry cool basement or room and you will be fine.
Its still raw pork. Dont you know your not supposed to eat raw pork. That how you get round worms, tape worms, hook worms. Curing and drying meat was a way of preserving meat, but uk ou should cook it before consumption
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Alternative wraps to the beef bung, or expensive dry cure collagen wraps is Asian rice paper...which 2 guys & a cooler discovered to work fine. The purpose of any wrap is to slow down the drying so this it is uniform thru the meat...without blocking the drying entirely the way freezer paper or plastic wrap would do.
Looks delicious & much simpler than expected. Might have to try this!
So awesome....I just found a Sunday project!!!
Looks so good
Now this was a useful and interesting video
Thank you
Nice video mate! My way would use not put the wine in the cure, I would soak the skin or wraps in wine. And dry cure with the rub. Once you rinse the rub off I would coat it your favourite spices so while it dries, it’s again getting dried with more enhanced flavour plus the wine from the skin.
Thanks, Jordan! That sounds great!
My goodness that looks absolutely delicious!
It is!
Great Job. It looks delicious. While I dry in the fridge also using umai bags I always use the little amount of cure. Not only does it add a layer of protection like the flavor and texture. I’m certain you are confident in your technique. Great to see you involving the young one in your
Process. Good for you !
If you know what your are doing you never need curing salt. If your not comfortable then by all means use it.
Super useful video buddy!! I actually have just started learning to cure meats. The only problem though - I've just butchered our second pig, and I've prepped everything for the smoker. It's already in the brine for a few days now. Rest assured that I'll be coming back to this recipe when we do our next pig. Cheers!
You can't go wrong with pork in the smoker either!
Shape counts. The brine time should be based on the thickness, rather than the weight...1 day per half inch from outside to the center plus 2 days.Thus, if 4 inches in total thickness,brine time should be 6 days.But, with this sort of ""equilibrium curing", extra days of curing is fine and will not create extra saltiness. In fact, since no curing salt is being used, longer rather than shorter brine time is suggested.
As for the danger of such curing salt, this is another myth. For one thing, our own bodies create about 65mg of nitrite per day. For another thing, a 4 ounce serving of lettuce, spinach or carrots contains that much natural nitrite or more...so, it is hard to call this an artificial cure. Next, if the recommended 0.25% of #2 (which is over 90# regular salt) cure is used.
This would be under 2.5g or actual cure per kilogram of meat to start with...and the nitrate breaks down to nitrite, most of which then breaks down to harmless nitric oxide gas during the dry time. And, even if none broke down, you would eat less cure in a half pound of the meat than your body makes in a day...and no-one eats a half pound of cure meats at one sitting!
In fact, compared to the regular salt content of cured meats (salt that does not disappear over time), botulism toxin (that is odorless & tasteless) is far more dangerous than nitrite cure. Consider that 0.15 milligrams of botulinum toxin will kill the ave person...an amount that can develop in a day from spores that are ubiquitous!
Plus, there is as much evidence that nitrites are healthful as that which says they are harmful. So, don't let bogus panic stories about curing salts cause you to risk botulism poisoning...with the toxin being so dangerous that only the temperatures reached in a pressure cooker will destroy it.
Hi ya, question please, which part of the cows intestines, large or small.
I'd suggest using a coffee grinder for your herbs and spices.
Niiiceeee next sausages please 👍👍👍
It looked delicious for sure..🤤
Have a good evening ❄❄❄
It was! Thank you
Great video! Do you have the recipe so I can check it?
Other than the regular salt, 1 T of each of the spices would work.
That was some sexy slicing at the end sir - well done. Thank you for this vid - so many ways to make this delicious product!!
Thank you!
please what type of casing did you use, and how did you clean the casing ?
I bought 5+ beef bung from the butcher's pantry website
Love your videos. Question I just put my coppa in fridge (Friday evening) it’s 2.8 lbs I won’t have beef bung until Monday or Tuesday is this fine?
yes, a few days in the refrigerator is perfectly fine. If it stinks, it's bad. If it doesn't, it's good. Follow your nose!
@@TheGrassfedHomestead will do thank you! I just looked at the tracking info I bought the bung where you got yours from it says it’ll be here Monday so hopefully I’m good I didn’t put mine in the fridge until 7-8PM last night.
If you don’t have wine can you use something else acidic? Like white vinegar, apple cider vinegar, or lemon juice?
yes, I would try ACV
I also avoid sugary drinks. Wine has sugar. I think you do not need wine. Maybe pure alcohol? Maybe vinegar? Or it is possible without at all, as they do prosciutto breast
Goose. Only spices. Without wine.
Why did you waste the second Bung? There was more than enough in one to case both of those Copas!!!!!
I got that rite!!!! that is Italian in you 😎 👍love your videos , duin grate jobs , i hope my spellin well make you laugh 😅🤣
😆
Where do you buy the casings?
Crafted Butcher
Hello, thanks for the video. I have never made Capicola before and would like to ask a few questions out of curiosity.
1) How come sugar is not included in the brine? Does it ruin the meat if sugar is added?
2) Is there any synthetic casing available to use instead of beef bung?
3) Once the Capo is cut how long can you keep it in the refrigerator?
4) Is it possible to substitute white wine with Vodka?
Thanks
1. I don't know
2. probably
3. indefinitely - it gets harder as it ages, though
4. probably
I haven't experimented with deviating from the recipe much
@@TheGrassfedHomestead Thanks 😊
Hi, what type of salt do you use, is it regular salt or some type og curing salt?
I know it’s late in responding, but I always use coarse sea salt. Making Italian products for 50 years.
Starting with a bonelss pork loin, and with some different spices, you end up with Lonzino.
I do disagree that plain white wine kills pathogens...it is neither acid nor alcoholic enough. I would wipe the surface with plain white vinegar instead.
The problem with drying in the refrigerator is the super low humidity. _As you can see around the edges of your finished coppa, it's very dry._ This is known as 'Case Hardening'.
You can prevent that (while still using the fridge) if you wrap the coppa tightly in collagen sheets, getting as much air out as possible. (slightly wetting the coppa first helps to do that) _After that you can use the cheese cloth and ties if you want._
These 'dry cure sheets' slow the drying process, which will prevent case hardening. A coppa the size you show here should take at least 3 months to dry (if not more).
Here in western Oregon, my 'winter' garage has almost perfect conditions. 40-50 (f) and around 70-80% humidity, and this time of year I have several types of dry cure meat hanging. Two types of coppa's, a slab of bacon and a bresaola as I type these words out.
Cheers!
good stuff!
I never use a fridge, I just hang in cool dry basement or room.
Your sure Your aren't Italian ???? That is goodness ,the best , grate jobs 👏👏👍👍
👍
My grandfather was born in Sicilia
I absolutely love this home video vibe.
This has me SOOOOOOOOOO hungry :)
Hey ! How to save meat without artificial preservatives ? how many days can capitol stay in the fridge ?
Once it's done curing, it can stay in the fridge indefinitely or hang it in a low-humidity environment indefinitely
@@TheGrassfedHomestead thanks a lot 😊
Do you market any meat online? I'm a consumer of grass fed meat/products.😊😊
I used to but not anymore. I just raise livestock for family now.
It's so cold outside today that I could hardly get out and milk my buffaloes.
AAAAAAGGGGGGGGGHHHAAHHHHHHHHHHH DELIVER ME FROM THIS CONSUMERIST DRONE HELL I WANT HOME GROWN, HOME CURED COPPA
This is home-grown, home-cured coppa. I raised the pig and butchered it
@@TheGrassfedHomestead Sorry, yes I agree, and respect it brother. Misunderstanding. My city doesn't allow livestock. Imagine.
Is this similar to capicola?
same thing
when did the salt get used??
It's mixed in the brine with everything else
@@TheGrassfedHomestead thank you!
Write down your recipe please.
This is not the way to make topical you supposed to cover it with salt a lot of salt for about 16 hours then you wash the salt off with wine
👏👏👏👏👏👏👏👏👏👍👍👍👍
Il have the gabagool!
How about the real COPPA
Its half boston butt half bnls pork loin copa copa wtevr.
Never use pork loin. NEVER. Pork shoulder butt or Boston butt whatever you want to call it 100%.
Can you cure the whole boston butt?
Never use that pink cure. Nice job I have made Italian pork products for 50 years and have never used curing salt or preservatives. All natural, sopresatta, prosciutto, capicolo, pancetta, etc... just hang in a dry cool basement or room and you will be fine.
There is a right way to tie up your meat...and then there's your way :). Thx for the video.
Its still raw pork. Dont you know your not supposed to eat raw pork. That how you get round worms, tape worms, hook worms. Curing and drying meat was a way of preserving meat, but uk ou should cook it before consumption
If you let it cure for long enough it kills the worm eggs.
Im cooking im good buddy