This guy is great covers every detail needed without a lot of extra talk about stuff not needed... You can tell he not only loves what he's doing but loves to share it also
Hi Miss Tan. You have to pay very close attention to my videos and if you are ever in doubt, you can always ask me or refer to the recipe. It's in the description box. The reason I don't give a time frame for how long to hang it, is because not all muscle pieces are the same size and refrigerator conditions will vary. I, on the other hand state that you should hang it till it loses 35% of it's weight. So for me that may be 2 months but for you that may be 6 weeks. Get it....
To me salt and spices are just what you need to make charcuterie. I started making my own a few years ago because I really wanted to stop consuming nitrite salt. I never had any health issues doing it the old school way, it's been done without curing salt and fridge for centuries. As long as you put the right amount of salt and you work the cleanest possible way it will be fine 🙂 by all means don't be afraid and try it! It's really easy. Word from a french lover charcuterie guy!
I learned curing and smoking meats from my grandfather, and he always said that curing salts are only needed for the butchers, so the meat will stay a prettier color, so it would sell more, if you don't care about the aestethics only the preservation and taste, just salt and spices work
I just "harvested" my Capocollo yesterday using this method. It took 2 months in the fridge to drop 35% in weight and am very happy with the results. Many thanks once more for sharing your methods and spreading the know-how. I wish I could share some photos wtih you though.
This is such a fabulous channel for the true foodie , the ones that aren't looking for instant gratification but appreciate that time is your true friend as long as the prep work is done right.
This is so much easier than the traditional Calabrese method my family made for centuries. Looks great, might give it a go. Inspiring. You are an excellent educator. No fuss explanation. Many thanks.
Beautiful, informative video, professionally made. Showing where that cut comes from is also a rare sight nowadays. People ought to know of preservation methods like dry aging, curing, drying, pickling, freezing or fermenting, as those can limit food waste. Thumbs up, and keep up good work
LOL. Hi Miss Tan. You have to pay very close attention to my videos and if you are ever in doubt, you can always ask me or refer to the recipe. It's in the description box. The reason I don't give a time frame for how long to hang it, is because not all muscle pieces are the same size and refrigerator conditions will vary. I, on the other hand state that you should hang it till it loses 35% of it's weight. So for me that may be 2 months but for you that may be 6 weeks. Get it....
Wow, thanks Eric. I'm a little intimidated by setting up a drying chamber so I feel this method is totally doable for me. The end product looks delicious! Can't wait to try it. Thank you so much for sharing!!
Glad this guy mentioned curing salt and then said it was optional.I lived in Italy for almost five years and questioned people on why they never uses curing salt.Some just laughed,most said "it's not natural!"To this day I don't use it and haven't regretted it!
@@lougriffiths I usually just rub a bunch of sea salt on the meat,put it in a plastic bag and refrigerate it over night.Then I dry it off and and wrap it in some kind of collagen wrap and hang it in the fridge until I think it's cured...hope that helps!
My Capocollo is finished and all I can say is WOW! The best I have ever tasted.. Going to share it with family for Christmas if I don't eat it all by then. Thank you so much for the recipe and awesome instructions. Love the adjustable instructions. Takes all the guesswork out of it!
If there was any doubt about this man’s genius, it was shattered when he turned the slicer’s dial to .5. Yes, yes, yes. Gorgeous meat, gorgeous video, amazing presentation all around. Just blown away by the detail. You sir are a master, but you make me feel as though I can easily do this too. Great links, great everything. Im blown away. Seriously great work.
Just got to taste my first Coppa using your techniques and seasoning - WOW! Fantastic. My first try and my first success. Look out world - here I come!
Made my first ever Capocollo Eric using this method.Your video and explanation is spot on and simple.The final result was worth the wait and is delicious.Thanks
I'm here too because I live far away from anywhere to get anything like this and I was sick to see the mail order prices. My daughter was in France a month fir college this summer and you get complimentary charcuterie there any time you get drinks or food
Hello there. I did a gabagool few years ago, but I did not know about this paper wrap. Instead I've used a piece of cow intestine as the butcher recommended me. The size was perfect and the result was great ( I also used a piece of net as you did). Next time I will use your website for the spice calculator. When I say "next time", I mean this week-end. Thanks you so much!
Followed your process, and just slipped my copa into its umai dry aging bag. Mine’s starting at just over 2 kg, and it’ll be a long wait till it’s done. Thanks for the informative video.
Hey Eric, love your video! I’ve become interested in meat curing and found you. I’ve purchased books and watched numerous videos on the subject and found your method very simplistic. I’ve never attempted a cure but after watching this I’m going to give it a try. Thank you for sharing such a detailed process!❤️
Great explanation from carcass to finished coppa I have done several over the past winter..your pointers are the best! Thanx again for the best cured meat hobbie at home there is!.goes along with my vinegar and wines..keep the vids coming👍
Hi Eric, thanks for this wonderful receipe. So far I did about four Coppa and one was better than the other. For my taste I let it dry to 40% weight loss but it is still smooth in tecture. I am about to make more as it is eaten up so fast by family and friends. Out of the same cut I olso made ham one with cureing salt and the other with pure sea salt. Both turend out grate. I smoked them about 4 times at low consentrate, which was good and had a gentle taste of smoke. I used native chilean wood, which is very intense. Hasta Pronto Knut
Thanks Bobbi. This method is great. It's super easy and produces a very nice product. Best of all it builds confidence towards moving to the next step... 😁
Very insterested in your video about curing salt, since I am a cancer survivor, I try to avoid ingredients with high nitrites content, thank you for the video!
mmmm that sounds good antoxify. What wood would you use and for how long? I prefer my bacon cold smoked over several days. Definitely doing this recipe with and w/o smoke.
@@thumps0726 my favorites are apple and cherry wood, but any hardwood should work, the length depends on how smoky do you like it, some are sensitive on heavy smoke. But for this drying in the fridge i would give just a couple hours to get some extra flavour
Followed your recipe , Started Nov 27 2023, Took it out today, Feb 6, 2024... OMG....This is SO good. Added a couple spices. Going to start another. 35% weight loss.
Can't wait to butcher my pig in a month, so I can try some of your great technics ! Fantastic My salivary glands work over time, while I watch your episodes ! Thank you so much for sharing !
I had my first try at a whole protein cure after watching this video - great simple to understand instructions. I'll send a photo as soon as I work out how!
Great video Sir. You've answered several questions that I had and a few I didn't even know I had. Video is well put together and to the point without too much fluff or sales pitch. really awesome. Thanks and best of luck.
Thank you for this recipe. I have been following your TH-cam channel for a while and learned a lot. I just prepared two pieces, 24 days brined and 30 days drying, wrapped in cheese cloth, in my cheese cave. It came out beautiful. Will do the N'duja and Lomo Curado next.
That looks absolutely amazing! I love super spicy capicola and Prosciutto di Parma. I luckily married into an Italian family and they love their cold cuts. I was reluctant at first but I’m a foody and ended up loving all this stuff. Can’t wait to make my own capicola!
Capocollo is commonly known as Coppa in Italy. The more representative and widespread italian Coppa are made in Piacenza province. A very interesting and specific variant of Coppa is also made in Parma province nearby... it is less peppery, and more sweet and round in flavor with some reminiscents to prosciutto crudo seasoning.
I want to do this in my SteakAger. I now have a humidifier for it. What temp and humidity percentage should I have it set to for these same results? Thanks Eric! It looked amazing!
With a humidifier and in a steak ager you should get even better results with a more complex flavor. I would set the humidity to 80% and the temperature to 55F
Thank you. I would stay away from black, red, orange, greens (unless you know how to properly identify them. As far as white goes, as long as it's powdery and silky then it's ok. If it starts to grow hairs or look fuzzy I would clean it off. In the refrigerator though there should be very little if any mold growing. Usually t's salts that form on the exterior. Either way you can always do a vinegar wash if you see unwanted molds growing through the drying process.
It is very good to see a recipe that does NOT use "curing salts" containing (chemically produced) sodium nitrite. Many of suffer health repercussions from sodium nitrite in foods. Thank you!!
Outstanding! Great info as well as production. My wife is from S. Italy where they dry all their own meats. She never wanted to do it here in the US until now. Thanks!
Eric Are you planning another Celebrate Sausage month this year. I really enjoyed last October and made several of the recipes. Loukanico and Is Krok Isan (sp) were great. Thanks again.
I began curing meats this past year. I have done a lot of bacon and a couple of hams. The hams were the most difficult. I am very interested in seeing information about the use of curing salts. Thank you.
Do you typically cut into the pork, beef, etc as soon as it hits the %WL all the time? Or do you normally wait for it to equalize the moisture prior to cutting. I found that since you’ve already waited the months for it, adding another 2 for me is worth it to avoid any of that case hardening. But that cops does look outstanding.
@@2guysandacooler Do you just toss it back in the fridge for that part? Also are the plant based wraps the only kind that will work for this process? Thank you
@@jasonfuentz7681 That's correct. In the fridge it goes and equalization will happen. I've tried other wraps like collagen sheets and although they technically work they produce a dry ring that's a little thicker than I like...
I've wanted to make charcuterie for years. Your videos inspire me. My Brother makes very high-quality whiskey. It would be nice to have a few drinks that he made from scratch, with some cured meat that I made from scratch. We have a large, close-knit family, we look for any excuse to get together for good times.
The coppa is an absolutely underrated piece of meat. In germany ,especially the region where i come from, the Hunsrück region, we basically live off of pork neck. Its crazy to see how little its used in other countries. We usually grill thick steaks of it, 11/2 inches at least, which we marinate in Raw Onions Black Pepper and Salt, over open Oak or Beech Fire on a swingable round grill on a chain, its called Schwenker
Hello Eric. I opened my fennel coppa today. _It was about 5 grams early, but I needed a 'win' today because I screwed up my beef sticks by adding a pan of water in the smoker. I was having trouble keeping my temperature low, and that's always helped in the past. As you can imagine, the casing separated from the meat, but I'm hopeful 24 hours drying on the rack will help._ Anyway... At least my fennel coppa turned out great! Here's the video. th-cam.com/video/96pROY9bdUM/w-d-xo.html
Heavenly!Just watching I can taste it. Can’t wait to try it at home. Gonna turn half my kitchen into a processing center. Bet my house will smell yummy too. Thanks for being objectively professional.
My father always said you should be able to read the newspaper through the slices. My Fleetwood sees to that. My eighth coppa is going to be your recipe. I will add crushed juniper berries. I’ll never hang one without them. Try it!
Yes, please make a video on why curing salt is optional. I have been curing my own bacon for years with out it. Also, a wet cure(brine) VS. Dry cure would be great
Just found your video. I would love the discussion outlining salts. I have used both kinds and even toyed around with aromatic/green salts. They all work. I got faster results with curing salts, and alternatively, I had a professional chef/friend playfully chastise me for using anything but a good kosher or corning salt. I would be very interested in your perspectives. There is something so primal in all of this!
Eric, love these videos!!! So much is learned. One request, Instead of saying the product is ready to EAT, ready to CONSUME sounds much more pleasant This is from a group of us who watch religiously.. Thanks for all you do sir!
I'm so excited I found your channel! I've been wanting to cure my own meats. This video was well explained. Thank you, and I subscribed! I like to find recipes on how to use low to no sodium. I do my own sausage meats and jerky in the smoker and I don't add extra salt just curing salt. For the jerky I dehydrate my own celery leaves ground to powder I grow from my garden When I'm doing my jerky, instead of using any salt. It works out great and tastes good. I'm definitely going to give this recipe a whirl! Thank you for sharing this. I hope to explore more cured meat recipes.
Cure is needed. Unless your hanging place has been tested . But weather and conditions change. So cure is definitely recommended. This coming from a Canadian butcher who makes salami and sells DOP products
Don't get me wrong. I am not opposed to using Cures in my charcuterie. Just watch any of my 100+ video tutorials BUT..... Whole muscle curing is different than salami making. When curing whole muscles the inside of the muscle is sterile and as long as the muscle has not been punctured by a knife or hook in any way salt is sufficient to properly cure the meat. The addition of cure is a nice added level of insurance but as long as it was butchered properly cure will mainly be there to preserve the color of the meat and enhance the flavor. I know that every country has it's own rules when it comes to curing meat. Canada makes the use of nitrites/nitrates either converted or unconverted a mandatory process for curing meats (Volume 7 of the Canadian Standards of Identity). Where as Italy does not have such a requirement. Think about how culatello or prosciutto is made, often salt only or salt and pepper. So maybe your butcher is just complying with local laws. Out of curiosity does your butcher make DOP products or are they imported and sold at his shop? Reason I ask is because I am unfamiliar with any Canadian DOP Salami....
My first time trying to cure meat so I tried this Capocollo and it came out great. Wish could insert a photo but it looked just yours and it tasted great 👍 I bought a pork loin an cut in two pieces and followed your video to process/cure. It’s now in the drying stage so I’m impatiently waiting to see how it turns out. I’m working my way up to curing a country ham and smoking it. Could you make a video for that? I remember hearing my dad and his brothers talking about raising and processing hogs on the farm. I’ve never forgotten that and always wanted to try to do it myself. Thanks so much for these tutorial videos on curing meat.
@@2guysandacooler Great! I can’t wait to watch it and get on the way to curing my own Southern Country Ham👍 Please alert me if you think it when you do that tutorial video. Can’t wait to try it. I’m fully aware that it probably takes over a year to process.😏 All good things take time I guess… Thanks love you posts.
Enjoyed the video. Want to give it a try. I’ve made your guys boudin recipe about 8 times in the last year. It is my favorite! And most like my favorite boudin place in Baton Rouge.
Greetings from Belgium and fantastic channel... OMG... This will be my first capocollo and many will follow. I have already tried other channels and as you said, in salt for a few days ... :( I will also try other dried meats, especially dried sausages and charcuterie ... I don't know what to try first lol but I will slowly start building up in terms of material with the cave for meat and cheese 👍
Good day Eric! Looking at my last comment here, I see it was around nine months ago that I vac packed my fennel (and spicy orange) coppas. I tried them both today and I'm simply amazed at the difference! While the fennel flavor was 'slightly' overpowering before, it's now blended with the other spices into an amazing piece of charcuterie. With the other coppa, the orange flavor stood out a bit too much. But it also has mellowed into the flavor I had originally hoped for. I want to thank you for helping us ALL along in this very tasty world of charcuterie!
@@2guysandacooler Indeed! The beef bresaola I finished in March still needs a little more time to reach it's peak. _Hopefully there'll still be some left when March gets here!_ 😂
p.s. the Nana’s with fresh mozzarella and spicy Cappocola was so good, I would literally book my travel so that I had enough time to eat a Nana’s, both going to my client and back home. I have to make your recipe bc I don’t have an area to dry it traditionally.
My Coppa is 11 days into drying in the fridge. loss of 15% so far. Fingers crossed it works out ok. Im already looking into making the Loma and a Bresaola. Thanks for your show.
@@2guysandacooler I treid my Coppa last week. It tastes awesome. iIs a bit too spicy for me so I have reduced the spices for the next one I have curing. I am also curing your non spicy recipe on your other video. Thanks. Are there other salumi that can be cured the same way? ie only using the fridge and no grinding of the meat.
before starting curing the meat, i strongly suggest to find someone (a butcher or a deli) who will do you the favor of slicing it with a proper slicer. While is relatively easy to make a decent capocollo or pancetta it is almost impossible to thin slice it manually. After slicing it all it can be vacuum sealed in 100/150 grams portion
![BOWKYLION - วิงวอน (ex-change) [Official MV]](http://i.ytimg.com/vi/cLdnZWDaO-w/mqdefault.jpg)
If you want to see why curing salts are not necessary for this project click here: th-cam.com/video/m4OuOZulHUQ/w-d-xo.html
Personally I like the taste that curing salts provide. And it makes me 100% sure that it will be safe to equalize the moisture in a vacuum bag.
@@ThirdLawPair I agree
@@2guysandacooler please send recipe for capicola to my email. I can’t pull it up from you tube video. Thanks Mike
@@michaelvalenta1546 Try this: twoguysandacooler.com/spicy-capocollo/
Ok, but would the end result be the same? Because it still cures, right?
This guy is great covers every detail needed without a lot of extra talk about stuff not needed... You can tell he not only loves what he's doing but loves to share it also
He don't even tell us how long to hang it
Hi Miss Tan. You have to pay very close attention to my videos and if you are ever in doubt, you can always ask me or refer to the recipe. It's in the description box. The reason I don't give a time frame for how long to hang it, is because not all muscle pieces are the same size and refrigerator conditions will vary. I, on the other hand state that you should hang it till it loses 35% of it's weight. So for me that may be 2 months but for you that may be 6 weeks. Get it....
@@2guysandacooler re: Miss Tan…….You tell her, Eric 😂
Agreed.. what are you watching now?
A video on why curing salts are optional would be great! 👍🏼👍🏼
To me salt and spices are just what you need to make charcuterie. I started making my own a few years ago because I really wanted to stop consuming nitrite salt. I never had any health issues doing it the old school way, it's been done without curing salt and fridge for centuries.
As long as you put the right amount of salt and you work the cleanest possible way it will be fine 🙂 by all means don't be afraid and try it! It's really easy. Word from a french lover charcuterie guy!
Agreed
Agreed!
+1
I learned curing and smoking meats from my grandfather, and he always said that curing salts are only needed for the butchers, so the meat will stay a prettier color, so it would sell more, if you don't care about the aestethics only the preservation and taste, just salt and spices work
I just "harvested" my Capocollo yesterday using this method. It took 2 months in the fridge to drop 35% in weight and am very happy with the results. Many thanks once more for sharing your methods and spreading the know-how. I wish I could share some photos wtih you though.
So it took 2 months in the refrigerator?
I thought mine was very slow, but maybe not.
This is such a fabulous channel for the true foodie , the ones that aren't looking for instant gratification but appreciate that time is your true friend as long as the prep work is done right.
This is so much easier than the traditional Calabrese method my family made for centuries. Looks great, might give it a go. Inspiring. You are an excellent educator. No fuss explanation. Many thanks.
Thank you for this!
My Capocollo is ready and I haven't been able to stop eating it since I started cutting into it. So amazing.
Beautiful, informative video, professionally made. Showing where that cut comes from is also a rare sight nowadays. People ought to know of preservation methods like dry aging, curing, drying, pickling, freezing or fermenting, as those can limit food waste. Thumbs up, and keep up good work
He doesn't even us how long to age it
LOL. Hi Miss Tan. You have to pay very close attention to my videos and if you are ever in doubt, you can always ask me or refer to the recipe. It's in the description box. The reason I don't give a time frame for how long to hang it, is because not all muscle pieces are the same size and refrigerator conditions will vary. I, on the other hand state that you should hang it till it loses 35% of it's weight. So for me that may be 2 months but for you that may be 6 weeks. Get it....
Wow, thanks Eric. I'm a little intimidated by setting up a drying chamber so I feel this method is totally doable for me. The end product looks delicious! Can't wait to try it. Thank you so much for sharing!!
Glad it was helpful!
WHAT I LOVE ABOUT YOUR VIDEOS IS THAT YOU DO THINGS FROM THE HEART & PASSION ,, VERY EASY TO UNDERSTAND FOR PEOPLE TRYING IT FOR THE FIRST TIME
Glad this guy mentioned curing salt and then said it was optional.I lived in Italy for almost five years and questioned people on why they never uses curing salt.Some just laughed,most said "it's not natural!"To this day I don't use it and haven't regretted it!
Can you please tell what percentage of salt to meat weight
@@lougriffiths I usually just rub a bunch of sea salt on the meat,put it in a plastic bag and refrigerate it over night.Then I dry it off and and wrap it in some kind of collagen wrap and hang it in the fridge until I think it's cured...hope that helps!
@@lougriffiths oh yeah,after you dry it,put some more salt on it!
@@giannirocco7492 helpful thanks
My Capocollo is finished and all I can say is WOW! The best I have ever tasted.. Going to share it with family for Christmas if I don't eat it all by then. Thank you so much for the recipe and awesome instructions. Love the adjustable instructions. Takes all the guesswork out of it!
How long did it take to cure?
If there was any doubt about this man’s genius, it was shattered when he turned the slicer’s dial to .5. Yes, yes, yes. Gorgeous meat, gorgeous video, amazing presentation all around.
Just blown away by the detail. You sir are a master, but you make me feel as though I can easily do this too. Great links, great everything. Im blown away. Seriously great work.
Just got to taste my first Coppa using your techniques and seasoning - WOW! Fantastic. My first try and my first success. Look out world - here I come!
Just watched this video for the hundredth time. Nobody does it like you Eric. Keep up the great work.
Thank you😊
Made my first ever Capocollo Eric using this method.Your video and explanation is spot on and simple.The final result was worth the wait and is delicious.Thanks
Fantastic!
@@2guysandacooler
How long will it last in the Fridge after you vacuum seal?
I'm here too because I live far away from anywhere to get anything like this and I was sick to see the mail order prices.
My daughter was in France a month fir college this summer and you get complimentary charcuterie there any time you get drinks or food
@@benwilliams2487one year
Hello there. I did a gabagool few years ago, but I did not know about this paper wrap. Instead I've used a piece of cow intestine as the butcher recommended me. The size was perfect and the result was great ( I also used a piece of net as you did). Next time I will use your website for the spice calculator. When I say "next time", I mean this week-end. Thanks you so much!
Eric. Thank you for the amazing tutorial, I pulled the capicola from the drying chamber today and it is amazing
Thanks again for the superb guidance
Followed your process, and just slipped my copa into its umai dry aging bag. Mine’s starting at just over 2 kg, and it’ll be a long wait till it’s done. Thanks for the informative video.
Hey Eric, love your video! I’ve become interested in meat curing and found you. I’ve purchased books and watched numerous videos on the subject and found your method very simplistic. I’ve never attempted a cure but after watching this I’m going to give it a try. Thank you for sharing such a detailed process!❤️
this channel deserves so much more attention, all the details are here, the instruction are clear and im sure anyone could do this!
I've been doing it this way since you first mentioned it a while back. It works great
There's a special place in heaven for people dropping tutorials like these ones. ❤
Great video. I cure my own belly, back and shoulder bacon haven't tried dry curing because I lack the equipment. Definitely giving this a try.
was going to start working on a curing chamber so I could do this until a storm took my frig out. This looks so much easier to do. Thanks!!!!
Great explanation from carcass to finished coppa
I have done several over the past winter..your pointers are the best! Thanx again for the best
cured meat hobbie at home there is!.goes along with my vinegar and wines..keep the vids coming👍
You are very welcome
Hi Eric, thanks for this wonderful receipe. So far I did about four Coppa and one was better than the other. For my taste I let it dry to 40% weight loss but it is still smooth in tecture. I am about to make more as it is eaten up so fast by family and friends. Out of the same cut I olso made ham one with cureing salt and the other with pure sea salt. Both turend out grate. I smoked them about 4 times at low consentrate, which was good and had a gentle taste of smoke. I used native chilean wood, which is very intense. Hasta Pronto Knut
Why this showed up in my feed I will never know. But I am so glad it did! A good skill to know..
try something new!
Same here!! Awesome skill to learn.
My uncle use to make this but since his passing 😢. I’m glad I fell on your channel thank you and looking forward to making my own ❤❤
Wow, that actually looks much easier than I figured it would be. Great information👍
Thanks Bobbi. This method is great. It's super easy and produces a very nice product. Best of all it builds confidence towards moving to the next step... 😁
@@2guysandacooler And what is the next step?? You just left me hanging here
Very insterested in your video about curing salt, since I am a cancer survivor, I try to avoid ingredients with high nitrites content, thank you for the video!
Awesome as always! Try to cold smoke it a little before placing in the fridge, out of this world!!🥩🥩
mmmm that sounds good antoxify. What wood would you use and for how long? I prefer my bacon cold smoked over several days. Definitely doing this recipe with and w/o smoke.
@@thumps0726 my favorites are apple and cherry wood, but any hardwood should work, the length depends on how smoky do you like it, some are sensitive on heavy smoke. But for this drying in the fridge i would give just a couple hours to get some extra flavour
Followed your recipe , Started Nov 27 2023, Took it out today, Feb 6, 2024... OMG....This is SO good. Added a couple spices. Going to start another. 35% weight loss.
thats amazing
Can't wait to butcher my pig in a month, so I can try some of your great technics ! Fantastic
My salivary glands work over time, while I watch your episodes ! Thank you so much for sharing !
Thank you!!
It's the best video about capocollo I've seen in my life. Everything is perfect - explanation, picture and result. I fell in love with you, chef!
Wow, thank you!
Live all of your content, would also love seeing a video about curing salt and the options to not use it.
Thank you so very much.
I had my first try at a whole protein cure after watching this video - great simple to understand instructions. I'll send a photo as soon as I work out how!
Great video Sir. You've answered several questions that I had and a few I didn't even know I had. Video is well put together and to the point without too much fluff or sales pitch. really awesome. Thanks and best of luck.
Thank you for this recipe. I have been following your TH-cam channel for a while and learned a lot. I just prepared two pieces, 24 days brined and 30 days drying, wrapped in cheese cloth, in my cheese cave. It came out beautiful. Will do the N'duja and Lomo Curado next.
Italian dry cured meats are the bomb!
totally agree!!
GABAGOOL
Yes, would definitely love to see the video on curing salts
Pulling our Capicola out of the aging chamber this week!
I can't wait to see it!! This cut is my absolute favorite 😁
Glen! Huge fan, fellow Canadian!
good
fall is here and its cooling off out, so I'm making this for the second time. did four last year and were so good, I'm going to do 8 this year.
That looks absolutely amazing! I love super spicy capicola and Prosciutto di Parma. I luckily married into an Italian family and they love their cold cuts. I was reluctant at first but I’m a foody and ended up loving all this stuff. Can’t wait to make my own capicola!
Legend. thank you.. I always get confused how much spice or salt to add. this nails it. Cheers.
Please talk more about the salts!
Thank you for a perfect recipe for folks doing it at home. I have been searching for this recipe for while.
Holy shit! this is a project I never knew I needed!
Capocollo is commonly known as Coppa in Italy.
The more representative and widespread italian Coppa are made in Piacenza province.
A very interesting and specific variant of Coppa is also made in Parma province nearby... it is less peppery, and more sweet and round in flavor with some reminiscents to prosciutto crudo seasoning.
I want to do this in my SteakAger. I now have a humidifier for it. What temp and humidity percentage should I have it set to for these same results? Thanks Eric! It looked amazing!
With a humidifier and in a steak ager you should get even better results with a more complex flavor. I would set the humidity to 80% and the temperature to 55F
@@2guysandacooler Thank you so much! Just watched your video on removing the coppa from the boston butt. This is going to be fun. Thanks Eric!
@@SmokyRibsBBQ that's awesome. I can't wait to see how it turns out.
Looks so good I haven’t had capocola in over 30 yrs.
This is the method I usewd with your earlier recipes. Absolute Meat Candy!!
Love to hear the science behind it in a later video. Enjoyed this one! Nicely done.
looks amazing, I take these wraps are a must.
Did I just hear Celebrate Sausage season 2? I'm so excited, can't wait.
Oh yes! #CelebrateSausage 2 this October!!
I'd love to know more about when/not to use curing salt. This is fantastic!
Man I love you're vids Eric! my question is - whats the difference between good and bad mold? and what do they look like?
Thank you. I would stay away from black, red, orange, greens (unless you know how to properly identify them. As far as white goes, as long as it's powdery and silky then it's ok. If it starts to grow hairs or look fuzzy I would clean it off. In the refrigerator though there should be very little if any mold growing. Usually t's salts that form on the exterior. Either way you can always do a vinegar wash if you see unwanted molds growing through the drying process.
It is very good to see a recipe that does NOT use "curing salts" containing (chemically produced) sodium nitrite. Many of suffer health repercussions from sodium nitrite in foods. Thank you!!
So great to see a knowledgeable person dressing a carcass. Even my local butcher gets most things vacuum packed. Butchery really is a dying art sadly.
hyuk- hyuk.
Hhhutyyyuulplp
Outstanding! Great info as well as production. My wife is from S. Italy where they dry all their own meats. She never wanted to do it here in the US until now. Thanks!
Eric
Are you planning another Celebrate Sausage month this year. I really enjoyed last October and made several of the recipes. Loukanico and Is Krok Isan (sp) were great. Thanks again.
Hey Richard. I do have one planned for this October. Should be pretty epic!!
👍👍👍👍👍👍You've inspired me to break out and take the cured meat and sausage journey I've always wanted to do.Thanks for making this content👍👍👍👍👍👍
Gabagool? Over here 👇🏼👇🏼
Ohhhhhhhh!!!!!
All this from a slice of gabagool?!
I watched this episode last night.
I clicked on this video solely for some gabagool comments.
Nobody's got gabagool! I don't wanna hear that word in here again!
I began curing meats this past year. I have done a lot of bacon and a couple of hams. The hams were the most difficult. I am very interested in seeing information about the use of curing salts. Thank you.
Looks awesome !!
THANKS for explaining the equilibrium method of seasoning meat for curing.
Do you typically cut into the pork, beef, etc as soon as it hits the %WL all the time? Or do you normally wait for it to equalize the moisture prior to cutting. I found that since you’ve already waited the months for it, adding another 2 for me is worth it to avoid any of that case hardening. But that cops does look outstanding.
That's where real patience comes in. If you vac seal it after %WL is achieved and wait another 60 days it'll be right as rain...
@@2guysandacooler Do you just toss it back in the fridge for that part? Also are the plant based wraps the only kind that will work for this process? Thank you
@@jasonfuentz7681 That's correct. In the fridge it goes and equalization will happen. I've tried other wraps like collagen sheets and although they technically work they produce a dry ring that's a little thicker than I like...
I've wanted to make charcuterie for years. Your videos inspire me. My Brother makes very high-quality whiskey. It would be nice to have a few drinks that he made from scratch, with some cured meat that I made from scratch. We have a large, close-knit family, we look for any excuse to get together for good times.
Can any cut of meat be used? Or specifically pork?
I haven't tried all cuts but beef and duck work well..
Take a look at the Raymond Blanc Charcuterie video on DailyMotion. It’s easy!
The coppa is an absolutely underrated piece of meat. In germany ,especially the region where i come from, the Hunsrück region, we basically live off of pork neck. Its crazy to see how little its used in other countries. We usually grill thick steaks of it, 11/2 inches at least, which we marinate in Raw Onions Black Pepper and Salt, over open Oak or Beech Fire on a swingable round grill on a chain, its called Schwenker
"Where's the gabagool?"
-- Tony Soprano
Gabagool?? Ova here!!
I thought the same thing!
Oh my goodness look at that marbling! I’m blown away by your professional voiceover and overall quality of production! Great job brother!
Thanks so much 😊. This cut is incredible. I'd love to take one of your piggies and turn them into tasty preserved meats 😁
@@2guysandacooler That would be absolutely incredible!!!
the GABAGOOL
Gabagool? Ova heeeere!
@@Roiiboss It's just fat and nitrates, grandma.
Looks great, this may make a great cooked marinade as well if you don't want to dry it.
absolutely. Perhaps reduce the salt a bit
Hello Eric. I opened my fennel coppa today.
_It was about 5 grams early, but I needed a 'win' today because I screwed up my beef sticks by adding a pan of water in the smoker. I was having trouble keeping my temperature low, and that's always helped in the past. As you can imagine, the casing separated from the meat, but I'm hopeful 24 hours drying on the rack will help._
Anyway... At least my fennel coppa turned out great! Here's the video.
th-cam.com/video/96pROY9bdUM/w-d-xo.html
Loved this! Brings me back to the kitchens of my ancestors… only with some cool gadgets that they would’ve really appreciated.
Heavenly!Just watching I can taste it. Can’t wait to try it at home. Gonna turn half my kitchen into a processing center. Bet my house will smell yummy too. Thanks for being objectively professional.
fantastic video. need to try this recipe asap
Thank you. So tasty and very easy!!
Best put together video I have seen in years. Cudo's! Most Excellent !!
My father always said you should be able to read the newspaper through the slices. My Fleetwood sees to that. My eighth coppa is going to be your recipe. I will add crushed juniper berries. I’ll never hang one without them. Try it!
Yes, please make a video on why curing salt is optional. I have been curing my own bacon for years with out it.
Also, a wet cure(brine) VS. Dry cure would be great
Very nice job... I'm going to do four this weekend. I've never used your method but I will give it a try on two. Thanks 👍
Just found your video. I would love the discussion outlining salts. I have used both kinds and even toyed around with aromatic/green salts. They all work. I got faster results with curing salts, and alternatively, I had a professional chef/friend playfully chastise me for using anything but a good kosher or corning salt. I would be very interested in your perspectives. There is something so primal in all of this!
Eric, love these videos!!! So much is learned. One request, Instead of saying the product is ready to EAT, ready to CONSUME sounds much more pleasant This is from a group of us who watch religiously.. Thanks for all you do sir!
LOL. Interesting. Sounds fancy!!!
Thanks for this, i'm doing it myself this week. Much love from Sweden
You are a Master of Charcuterie Eric, I’m so glad to have encountered you.
I'm so excited I found your channel! I've been wanting to cure my own meats. This video was well explained. Thank you, and I subscribed! I like to find recipes on how to use low to no sodium. I do my own sausage meats and jerky in the smoker and I don't add extra salt just curing salt. For the jerky I dehydrate my own celery leaves ground to powder I grow from my garden When I'm doing my jerky, instead of using any salt. It works out great and tastes good. I'm definitely going to give this recipe a whirl! Thank you for sharing this. I hope to explore more cured meat recipes.
Great instructional video. I’m about to give this a try and I’ve been researching a couple weeks. This is by far the best video I’ve found
Awesome! Thank you!
Cure is needed. Unless your hanging place has been tested . But weather and conditions change. So cure is definitely recommended.
This coming from a Canadian butcher who makes salami and sells DOP products
Don't get me wrong. I am not opposed to using Cures in my charcuterie. Just watch any of my 100+ video tutorials BUT..... Whole muscle curing is different than salami making. When curing whole muscles the inside of the muscle is sterile and as long as the muscle has not been punctured by a knife or hook in any way salt is sufficient to properly cure the meat. The addition of cure is a nice added level of insurance but as long as it was butchered properly cure will mainly be there to preserve the color of the meat and enhance the flavor.
I know that every country has it's own rules when it comes to curing meat. Canada makes the use of nitrites/nitrates either converted or unconverted a mandatory process for curing meats (Volume 7 of the Canadian Standards of Identity). Where as Italy does not have such a requirement. Think about how culatello or prosciutto is made, often salt only or salt and pepper. So maybe your butcher is just complying with local laws.
Out of curiosity does your butcher make DOP products or are they imported and sold at his shop? Reason I ask is because I am unfamiliar with any Canadian DOP Salami....
My first time trying to cure meat so I tried this Capocollo and it came out great. Wish could insert a photo but it looked just yours and it tasted great 👍
I bought a pork loin an cut in two pieces and followed your video to process/cure. It’s now in the drying stage so I’m impatiently waiting to see how it turns out. I’m working my way up to curing a country ham and smoking it. Could you make a video for that?
I remember hearing my dad and his brothers talking about raising and processing hogs on the farm. I’ve never forgotten that and always wanted to try to do it myself. Thanks so much for these tutorial videos on curing meat.
Awesome!!! I'll get a video up for you on country ham😀
@@2guysandacooler
Great! I can’t wait to watch it and get on the way to curing my own Southern Country Ham👍
Please alert me if you think it when you do that tutorial video. Can’t wait to try it. I’m fully aware that it probably takes over a year to process.😏 All good things take time I guess… Thanks love you posts.
Enjoyed the video. Want to give it a try. I’ve made your guys boudin recipe about 8 times in the last year. It is my favorite! And most like my favorite boudin place in Baton Rouge.
Greetings from Belgium and fantastic channel... OMG... This will be my first capocollo and many will follow. I have already tried other channels and as you said, in salt for a few days ... :( I will also try other dried meats, especially dried sausages and charcuterie ... I don't know what to try first lol but I will slowly start building up in terms of material with the cave for meat and cheese 👍
Good day Eric!
Looking at my last comment here, I see it was around nine months ago that I vac packed my fennel (and spicy orange) coppas. I tried them both today and I'm simply amazed at the difference!
While the fennel flavor was 'slightly' overpowering before, it's now blended with the other spices into an amazing piece of charcuterie. With the other coppa, the orange flavor stood out a bit too much. But it also has mellowed into the flavor I had originally hoped for. I want to thank you for helping us ALL along in this very tasty world of charcuterie!
WOW!!! That's incredible. Time does wonders for this type of food!!
@@2guysandacooler
Indeed!
The beef bresaola I finished in March still needs a little more time to reach it's peak. _Hopefully there'll still be some left when March gets here!_ 😂
Bonjour
Je n ai pas vu le sel et épices..quelles quantités..
p.s. the Nana’s with fresh mozzarella and spicy Cappocola was so good, I would literally book my travel so that I had enough time to eat a Nana’s, both going to my client and back home. I have to make your recipe bc I don’t have an area to dry it traditionally.
In italy traditionally ,the first step is large salt, where it stay for 2 days then we wash with wine/water then we add spice
My Coppa is 11 days into drying in the fridge. loss of 15% so far. Fingers crossed it works out ok. Im already looking into making the Loma and a Bresaola. Thanks for your show.
Excellent. Keep me posted.
@@2guysandacooler I treid my Coppa last week. It tastes awesome. iIs a bit too spicy for me so I have reduced the spices for the next one I have curing. I am also curing your non spicy recipe on your other video. Thanks. Are there other salumi that can be cured the same way? ie only using the fridge and no grinding of the meat.
Wow. Blessed will be those in the future that can taste what you did while watching the video. It looked delicious. Good job 👍
Bellissima, bravo Eric!
I usually use a mix of fennel and black pepper.
Good on ya!
I would love a video on curing salts - when and why I wouldn't need to use them, and when and why I would.
Just stared watching your channel and already learned so much. Always interested in your expertise on curing meats
Thanks Ben. Be sure to let me know if you ever have any questions... Thanks for being here😁
before starting curing the meat, i strongly suggest to find someone (a butcher or a deli) who will do you the favor of slicing it with a proper slicer. While is relatively easy to make a decent capocollo or pancetta it is almost impossible to thin slice it manually. After slicing it all it can be vacuum sealed in 100/150 grams portion
I’m pretty sure u don’t do that because it will dry age unevenly