Easy way to make dry cured Italian Capocollo at home - Dry Curing Meats for Beginners
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- เผยแพร่เมื่อ 1 มิ.ย. 2024
- Today I'm going to show you the easiest way to make Italian Capocollo (capicola, coppa, or gabagool) at home in your refrigerator!
You can find a printable recipe here: twoguysandacooler.com/spicy-c...
If you want to see me remove the coppa from the Boston Butt you can fine that video here: • Removing the Coppa Fro...
Brining Time Calculator: genuineideas.com/ArticlesInde...
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Thermapen Mk4 (meat thermometer) - tinyurl.com/3mfs3jnk
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Stuffing Horn Cleaner: tinyurl.com/3atajmzf
Butcher Twine & Dispenser: amzn.to/35QFhIa
Small accurate Scale for spices: tinyurl.com/3asv33t5
Large Capacity Scale (33 pounds): tinyurl.com/mr23dhsd
Heavy Duty Vac Sealer: amzn.to/2WUALpO
Drying rack and tray: amzn.to/3LDhgHX
Custom Cutting Board: tinyurl.com/3ez3ww7f
Ph Meter by Apera Instruments: amzn.to/2A04Gll
Smokin-It Bella's Cold Smoke Generator: amzn.to/2UVTsX9
Digital Smoker (I use the 4D WIFi): tinyurl.com/mrxbnwkw
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Dehumidifier Eva Dry 1100 amzn.to/2TDvChj
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Govee Temperature/Humidity Monitor: amzn.to/3v55Tz1
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Robot Coupe Food Processor (high end): amzn.to/3fmmEPm
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Eric
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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?
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
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 😂
Thank you for a perfect recipe for folks doing it at home. I have been searching for this recipe for while.
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
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.
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.
Another great vid. Thanks for explaining how well it will store when vacuum sealed and the benefits like the equalization of the moisture. Cant wait to try this.
Loved your step by step instructions. Well done!
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.
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
this channel deserves so much more attention, all the details are here, the instruction are clear and im sure anyone could do this!
Yes, would definitely love to see the video on curing salts
I've been doing it this way since you first mentioned it a while back. It works great
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!
LOVE YOUR VIDS. And the way you explain everything.
THANKS for explaining the equilibrium method of seasoning meat for curing.
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!❤️
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.
Awesome video. Great explanation. Invaluable info.
I really enjoy watching your videos.....you make it easy to watch and I find the subject fascinating.....thank you.
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.
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!
WOW, this is a must try for me. Thanks for another great video. I can't wait to try this.
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
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.
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
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.
Best put together video I have seen in years. Cudo's! Most Excellent !!
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!
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
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!
Happy with your video. I try to do as you instructed. Thank you so much. 😍
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.
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?
Thanks for this, i'm doing it myself this week. Much love from Sweden
Wonderful vid thank you! Making my own capocollo is on my priority list for the best year. I'm inspired now 😉
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....
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.
Really enjoy your videos. So informative and easy to follow - would love to hear curing salts.
I'd love to know more about when/not to use curing salt. This is fantastic!
Gabagool? Over here 👇🏼👇🏼
Ohhhhhhhh!!!!!
All this from a slice of gabagool?!
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
Thank you sir. Very informative and helpful. You have a great amount or knowledge and experience in this field. Your videos are very well produced.
Beautiful product, congrats!!!
Looks awesome !!
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
Excellent job. Video was very helpful.
A huge thanks to you ,your content is 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!!
Holy shit! this is a project I never knew I needed!
Excellent video, You're definitely at the top of your game!
great job very good details learned a lot
This is the method I usewd with your earlier recipes. Absolute Meat Candy!!
Italian dry cured meats are the bomb!
totally agree!!
GABAGOOL
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!!!!
Loved this! Brings me back to the kitchens of my ancestors… only with some cool gadgets that they would’ve really appreciated.
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!!
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.
Thanks for your video just started mine today
Great video, I'm going to try it. Thank you so much.
Please talk more about the salts!
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!!
Just discovered and mind-blown! Way epic sir🤙🏻
👍👍👍👍👍👍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👍👍👍👍👍👍
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
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.
Legend. thank you.. I always get confused how much spice or salt to add. this nails it. Cheers.
Just lovely! 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
"Where's the gabagool?"
-- Tony Soprano
Gabagool?? Ova here!!
I thought the same thing!
Oh guys this is really super explained and for sure very yummi. I will try it soon. Thank you so much for sharing.
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.
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...
Bellissima, bravo Eric!
I usually use a mix of fennel and black pepper.
Good on ya!
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.
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 GABAGOOL
Gabagool? Ova heeeere!
@@lurrinen It's just fat and nitrates, grandma.
Beatiful job, Chef !! 🌸🙏🌸
This I must try! Many thanks guys!
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
There's a special place in heaven for people dropping tutorials like these ones. ❤
Looks so good I haven’t had capocola in over 30 yrs.
Wow. Blessed will be those in the future that can taste what you did while watching the video. It looked delicious. Good job 👍
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!
I am just starting to make fresh sausage. I am also very interested dry curing meats. I found your video to be very informative and interesting, so I just subscribed so I can see more. Thank you!
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 ❤❤
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.
Thanks so much! Love the channel
You make it look easy! Thanks for a simple video with just the right details. I’m going to try this when we butcher our next pig.
I've never gotten to try cappocolla but I absolutely need to!
Very informative video. Thank you very much!
Looks absolutely Beautiful ❤️
So clear, precise and to the point. I just hit the subscribe and like buttons. Thanks Eric
Subscribed, thanks - great info. Will start one next weekend.
Dang.. I ALWAYS end up with your channel for all my meat needs. You guys are the best 😆😆😆
You are a Master of Charcuterie Eric, I’m so glad to have encountered you.
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.
Hi ya, great tutorial, have made this, each time it gets better.
After doing a Sopranos marathon i knew exactly where i wanted my gabagool recipe. It turned out wonderful, Cheers guys.