Making Capicola in 5 minutes

แชร์
ฝัง
  • เผยแพร่เมื่อ 22 ต.ค. 2024

ความคิดเห็น • 207

  • @sam_fawcett3971
    @sam_fawcett3971 8 ปีที่แล้ว +11

    I have been doing this for 5 years or so. First couple of years I over salted it, and each year i wind back the salt a bit more as thats what I prefer. never thought to rotate the hanging, will try next year.
    we use dried garlic flakes, chilli flakes, black pepper, paprika in different combos.
    great vid Vince, cheers from Melb.

    • @Tashyncho-Sapa-CEKTAHT
      @Tashyncho-Sapa-CEKTAHT 5 ปีที่แล้ว +1

      when you over salted it, do you put it in water for some time?

    • @YandryPozo
      @YandryPozo 2 หลายเดือนก่อน

      Hi thanks for the tips, how did you avoid over salting it, just by adding less salt? and what kind of salt did you use?

  • @georgeraven459
    @georgeraven459 7 ปีที่แล้ว +8

    Good job!!,you can use a soda bottle without the end too!

  • @paulv7744
    @paulv7744 2 ปีที่แล้ว +3

    Clicked for the Gabagool. Stayed for the song.

  • @joesmith7427
    @joesmith7427 5 ปีที่แล้ว +1

    instead of vacuum sealer and bags, u can use shrink wrap poultry bags and put it in boiling to seal. it has a 3 or 4 months, the flavor has to go through it!

  • @rsa4510
    @rsa4510 5 ปีที่แล้ว +3

    That is so badass. I love it. Music is a perfect fit too.

  • @torchidman
    @torchidman 6 ปีที่แล้ว +3

    LOVE YOUR CHOICE FOR A SOUND/MUSIC PIECE!

  • @deyanilic1691
    @deyanilic1691 5 ปีที่แล้ว +2

    Sir, I do thank you for one of the most informative video clip how to insert butcher net over collagen sheet wrapped Capicolla...

  • @charlesa3374
    @charlesa3374 3 ปีที่แล้ว

    Love the disclaimer at the end!

  • @vettman762
    @vettman762 5 ปีที่แล้ว +1

    The plumbing pipe is a great idea!

  • @juandedios7806
    @juandedios7806 2 ปีที่แล้ว

    Excelente!!, tambien me llamo Cirilo, saludos desde Argentina!!

  • @Haftibu
    @Haftibu 9 ปีที่แล้ว +84

    Gabagool? Over here!!

    • @Haftibu
      @Haftibu 7 ปีที่แล้ว +6

      How cool is that??
      I got the qoute from the Sopranos. If you haven't watched the show, i highly recommend you do!

    • @heat4yoass
      @heat4yoass 7 ปีที่แล้ว +3

      Gagagoogoo?

    • @donatascibelli2952
      @donatascibelli2952 7 ปีที่แล้ว +3

      andiamo a comandare

    • @3FAZNI
      @3FAZNI 6 ปีที่แล้ว

      @@heat4yoassLOL in italian.

    • @theresam567
      @theresam567 5 ปีที่แล้ว

      @DawgYankee My mom, too. You say that to the deli clerk, if they even have it, they look at you like you have 3 heads. :/

  • @sgerenski
    @sgerenski 11 หลายเดือนก่อน

    Hi and thanks for the video. Could you let me know what are the paper towels for?
    Also, do you have some kind of artificial airflow in the cellar?
    How do you ensure more humidity in your cellar?
    The text at the end says “rotate every day for a week to keep the moisture even then cellar”, but aren’t the capocollas already in the cellar? Does it perhaps mean that you hung them in the cellar and only the first week rotate them in 180 degrees (turn them upside down?) every day to make sure they are exposed to the same amount of humidity equally?
    Thanks in advance!

  • @algreen266
    @algreen266 2 ปีที่แล้ว

    Wow, please regarding the collagen sheets how did you use them, what i mean is do you soak them in water for a period of time?please explain thanks.

  • @vincecirilo8666
    @vincecirilo8666  10 ปีที่แล้ว +6

    Hey everyone, I thought I would add to a bit of follow up.
    Mould:
    Be prepared to grow some, especially the white varieties. If you have no mould the meat needs more humidity. Be aware that excessive green or black moulds can be dangerous. Use your sense of smell.
    After the meat feels firm or between 6-8 weeks, remove the netting and wipe the meat with a cloth to get rid of the mould, if it is stubborn you can use a little bit of vingar.
    If you have a vacuum sealer seal the meat and put into the fridge. It will keep for years.

    • @3goallead
      @3goallead 6 ปีที่แล้ว +1

      Don't confuse white mold with salt precipitation. This is also the reason that you don't see it if it's too dry. Moisture draws out the salt that was absorbed in the first process.

    • @user-dc1dr9kr8x
      @user-dc1dr9kr8x 2 ปีที่แล้ว

      I'm not doubting your methods...but I seem to remember saltpeter/nitrites or something along those lines to prevent the mold

  • @fordguyfordguy
    @fordguyfordguy ปีที่แล้ว

    Oh shit! What is that music that grabs me by the SOUL!!!!!????

  • @pensadorrealista2825
    @pensadorrealista2825 4 ปีที่แล้ว

    Many thanks for the instructive video, I appreciated. What is a normal room temperature? I am in Africa so I thing there is a big diference regarding room temperature between Africa and Europe and even America. Some body can help please. Should I use A/C? how about humidity,?

  • @vincecirilo8666
    @vincecirilo8666  10 ปีที่แล้ว

    Usually under 20 degrees or so. If you start growing some funky green and whispy black moulds, wipe the meat with a cloth and bit of vinegar or white wine. Use your nose, if it smells like decaying meat then you have probably not salted for long enough or too much humidity in your room. Make sure you wait will the meat is a bit firm on the outside before you pull it out of the cellar. Its best put under vacuum sealed bag for 6 months to ensure all moisture is properly distributed.

  • @kenmoore7725
    @kenmoore7725 3 ปีที่แล้ว

    5 minutes plus a lot of REAL TIME.

  • @yourhighness4746
    @yourhighness4746 9 ปีที่แล้ว

    !!!! GREAT VIDEO, AND THANK YOU FOR SHARING IT LOOKS FANTASTIC !!!!

  • @Carl-eu6ns
    @Carl-eu6ns 4 ปีที่แล้ว +1

    Day 1 when you salt it do you leave it at room temperature? Thanks

  • @ralphmoehrke3103
    @ralphmoehrke3103 3 ปีที่แล้ว

    Hi. Excited to see this recipe. Busy trying it out. What temp should the meat be hung in? I am in South Africa and it is hot at the best of times and we dont have cellars here? Thanks for sharing.

  • @janez65siamese
    @janez65siamese 4 ปีที่แล้ว

    Please answer. When, after 45 days of drying, we vacuum-pack and put it in the refrigerator for 3 months, what should be the temperature in the refrigerator ...? Thank you very much for the answer.

    • @NBA-LejonBrames
      @NBA-LejonBrames 3 ปีที่แล้ว

      If they are already dried you should vac seal and put in a normal refrigerator.

  • @TonchyShultz
    @TonchyShultz 7 ปีที่แล้ว

    Very good explanation I would try tomorrow ..Thx for sharing! :-)

  • @martinsen073
    @martinsen073 5 หลายเดือนก่อน

    Would this work in a refrigerator?

  • @anthonyl376
    @anthonyl376 9 ปีที่แล้ว +1

    Great video!!!! I just converted an old fridge to curing chamber. Its 60 degrees and 70% humidity. Is that good. Also how long do you think i would have to keep capicola in there?

    • @vincecirilo8666
      @vincecirilo8666  9 ปีที่แล้ว +2

      +Anthony L I saw this web page and it gives a lot of suggestions on humidity for a fridge curing setup. mattikaarts.com/blog/meat-curing-at-home-the-setup/

    • @Tashyncho-Sapa-CEKTAHT
      @Tashyncho-Sapa-CEKTAHT 5 ปีที่แล้ว

      @@vincecirilo8666 link doesn't work

  • @Sethels1
    @Sethels1 8 ปีที่แล้ว

    @Vince cirilo I don't have a Vacuum Sealer so was wondering if there was any other way to do the last 3 months? I would think leaving it out hanging for another 3 months would dry it out to much or can I do this instead?
    Thanks

  • @theresam567
    @theresam567 5 ปีที่แล้ว

    Wow! If I could give this video 10 likes, I would. ❤ And the music!!! 💕 Thanks for the video. 😋

  • @toniannedifilippo167
    @toniannedifilippo167 7 ปีที่แล้ว +2

    Question, what size level invert tapper are you using in this video?

  • @dpwright32
    @dpwright32 4 ปีที่แล้ว +1

    Vince Cirilo, can you let me know who plays this version of Hey Mambo Italiano? I love it, and can't find it! Shazaam, and other music identifiers don't recognize it! Love the Capicola by the way.

    • @dpwright32
      @dpwright32 4 ปีที่แล้ว

      @@tonyanderson5123 No, this is not Dean Martin! Tried all his versions. Give me a link to something that sounds like this version.

  • @johnread8269
    @johnread8269 9 ปีที่แล้ว

    Great video! Thanks for sharing!!
    Any test to know when to vacuum seal? Like moisture loss %? I'm worried where i will be hanging may fluctuate with temp, so not sure how that effects the 1.5month hang?
    Also, when you open from the vacuum seal bag, can you reseal in portions and will they still last as long?

    • @vincecirilo8666
      @vincecirilo8666  9 ปีที่แล้ว +2

      John R! It should be quite firm, firmer than you would think. Moisture loss would be a good way to make an accurate measurement, but I don't know the exact numbers, but this year perhaps ill weigh them before and after.

    • @roccomammoliti9007
      @roccomammoliti9007 4 ปีที่แล้ว

      yes i have resealed it after opening the seal it was still great after many times

    • @roccomammoliti9007
      @roccomammoliti9007 4 ปีที่แล้ว

      yes you can John,i have done it many times.just put it back in the fridge after sealed up

  • @goranseso502
    @goranseso502 5 ปีที่แล้ว

    Gooood and FAST. Im goona TRY this.

  • @alejandrocabrera3380
    @alejandrocabrera3380 6 ปีที่แล้ว

    I have trouble finding the "collagen sheets" even online, any help will be great, thanks in advance, and by the way it is a very cool video.
    Thanks

  • @Godfather44055
    @Godfather44055 3 ปีที่แล้ว

    Can you deep fry using cotton twine or mesh

  • @jolankamp4266
    @jolankamp4266 3 ปีที่แล้ว

    Ahhh!!! The Pipeline !!!

  • @helmutwinkel752
    @helmutwinkel752 5 ปีที่แล้ว

    Perfect 👍👍👍What temperature hang up.. Because i living in Vietnam, i hope i get a feeback thanks.

    • @krtherapper
      @krtherapper 4 ปีที่แล้ว

      Helmut Winkel cold weather 15 degrees or colder for 2 months. but when you add salt on it for 24 hours make sure to wash it off with wine then after it’s washed dry it with a towel then add ground pepper all over it rub it good then wrap it up and put it in a freezer or a wine cellar or leave it hanging outside if it’s cold below 15

  • @abundantlifehomestead4059
    @abundantlifehomestead4059 5 ปีที่แล้ว +1

    Do you have any traditional Italian recipes for pepperoni or salami?

  • @jordanfalcioni7092
    @jordanfalcioni7092 7 ปีที่แล้ว +1

    Do you refrigerate the meat while it's being cured for 24 hours ?

  • @zbigniewdabrowski9190
    @zbigniewdabrowski9190 3 ปีที่แล้ว

    Do you use two different salt?

  • @osvaldotokarski2798
    @osvaldotokarski2798 4 ปีที่แล้ว

    GRAZIE VINCE CIRILO SALUDOS DESDE BRAZIL

  • @ErkDaGodGaming
    @ErkDaGodGaming 8 ปีที่แล้ว

    Great video, tried it last year and it cam out great. Do you have any other video's, Pancetta maybe or prosciutto?
    Mario

    • @vincecirilo8666
      @vincecirilo8666  8 ปีที่แล้ว +3

      +ErkDaGod I havent done any other videos on cured meats, but this year I was thinking of doing one on a unique proscuitto making style. It's incredibly easy.

    • @sgerenski
      @sgerenski 11 หลายเดือนก่อน

      @@vincecirilo8666did you make the video on prosciutto ?

  • @pyotrmikhaylov
    @pyotrmikhaylov 2 ปีที่แล้ว +1

    Gabagool? Get over hereeee

  • @22arrows
    @22arrows 9 ปีที่แล้ว

    So I made my first capo. I took down from hanging today. Tings look and smell fine, but I'm curious as to how it should feel inside. Mine still feels a bit moist in the very center. Is this ok...does it need a bit more curing time?

    • @vincecirilo8666
      @vincecirilo8666  9 ปีที่แล้ว

      +Dave Bowers it should be firm on the outside and soft on the inside. Its hard to tell without cutting it. Generally 6-8 weeks hanging and 6 months under vacuum.

  • @stoicaalex90
    @stoicaalex90 4 ปีที่แล้ว

    Do you think you can hang it somewhere without a casing?
    just tie it, net it and hang it!?

    • @francopiea5582
      @francopiea5582 3 ปีที่แล้ว

      I have seen a recipe in which they only use a net, and no casing.

  • @austrorus
    @austrorus 8 ปีที่แล้ว +1

    no need to use curing salt? ( sodium Nitrite-/ pink salt / whatever one calls it?)

    • @vincecirilo8666
      @vincecirilo8666  8 ปีที่แล้ว +2

      +austrorus Comercially it is required to use nitrates. But at home I always use regular sea salt and have had fantastic results.

    • @austrorus
      @austrorus 8 ปีที่แล้ว

      +vince cirilo fair enough, no problems with that. same here as well. for home use i use just normal rocksalt,this is unbleached and still has more minerals in it than the rest.

    • @Tashyncho-Sapa-CEKTAHT
      @Tashyncho-Sapa-CEKTAHT 5 ปีที่แล้ว

      @@vincecirilo8666 when is required

  • @joesmith7427
    @joesmith7427 5 ปีที่แล้ว +1

    when the meat is covered with salt, do I have to refrigerate it or not??? u didn't say ??

    • @erickchurch5390
      @erickchurch5390 4 ปีที่แล้ว

      You can, but you don't have to, and I would even say you shouldn't. That's the point of the salt. It preserves the meat.

  • @leonardosiravo1853
    @leonardosiravo1853 9 หลายเดือนก่อน

    Where can i find the veils in the us

  • @BrunoCapo
    @BrunoCapo 8 ปีที่แล้ว

    Hi, do you use to wash to get the salt, only white wine, or before the wine washes with water?
    Excellent video

  • @fredfidel2529
    @fredfidel2529 5 ปีที่แล้ว

    Costco sells Pork Loins that are about 6 inches in diameter and 18 inches long....would such a Pork Loin that I would cut in half be ok to use to make capicola using your method?

    • @btkramer
      @btkramer 5 ปีที่แล้ว

      no, pork loin is no good for capicola. you need shoulder or 'coppa'

  • @a.merico7016
    @a.merico7016 6 ปีที่แล้ว

    Who is singing this song??? Its terrific

  • @JBOutboards
    @JBOutboards 7 ปีที่แล้ว

    hey vince is this a dean martin version of mambo italiano or someone else. kind of off topic but i gotta know

  • @samsgarioto459
    @samsgarioto459 9 ปีที่แล้ว +1

    absolutely outstanding video, next winter i will have a crack

  • @noname54
    @noname54 10 ปีที่แล้ว

    Great video keep up the good work. What temp do you cure the meat at?

  • @ZacharyBauerNew2Torah
    @ZacharyBauerNew2Torah 9 ปีที่แล้ว +1

    You should have salted it longer. If you look up a video on here called Ancient Cures, Modern Chefs, they salted their capacola for 16 days then washed it with red wine.

    • @vincecirilo8666
      @vincecirilo8666  9 ปีที่แล้ว +6

      +Zachary Bauer (New2Torah) Have you ever tried salting for 16 days? If not, please try it and let me know how it is.

    • @vincecirilo8666
      @vincecirilo8666  9 ปีที่แล้ว +6

      +Zachary Bauer (New2Torah) I watched the video and they were talking about prosciutto not capicolo. The general rule with salt is 1 day per kilogram. But it can vary depending on how fine your salt is and how thick the meat is.

    • @Cvmanuel227
      @Cvmanuel227 5 ปีที่แล้ว +1

      Zach you don't eat pork lol I'm subscribed to you.

    • @Tashyncho-Sapa-CEKTAHT
      @Tashyncho-Sapa-CEKTAHT 5 ปีที่แล้ว

      @@vincecirilo8666 if the salt is fine, the meat absorb it faster, so you need less time, right?

  • @Tashyncho-Sapa-CEKTAHT
    @Tashyncho-Sapa-CEKTAHT 5 ปีที่แล้ว

    so you put a 2 different salts? or only one

  • @giampierosacco
    @giampierosacco 3 ปีที่แล้ว

    Cos'è sta cosa? È quanto di più lontano ci possa essere da un capocollo

  • @redananu
    @redananu 4 ปีที่แล้ว

    the song is fantastic! which band or who sings? do you have a link?

    • @redananu
      @redananu 4 ปีที่แล้ว

      I've search online, but haven't found exactly this version of the song, If someone has it please share, thanks!

    • @francopiea5582
      @francopiea5582 3 ปีที่แล้ว +1

      Mambo Italiano. Dean Martin sang it

  • @ilkbgbttzcntlii
    @ilkbgbttzcntlii 10 ปีที่แล้ว

    When salting on day one, is that done out, or refrigerated?

  • @MiddleEast-o4f
    @MiddleEast-o4f 4 ปีที่แล้ว

    What temperature is the store room ?
    Thanks.

  • @RRaucina
    @RRaucina 4 ปีที่แล้ว +1

    Looks light on the salting time and no pink salt

  • @ckbs1
    @ckbs1 5 ปีที่แล้ว

    Thankyou legend.

  • @dgbubica1
    @dgbubica1 9 ปีที่แล้ว

    Is the sheet of Collagen discarded after the Capicola is finished being cured? or is it edible?

    • @vincecirilo8666
      @vincecirilo8666  9 ปีที่แล้ว +1

      I usually peel it back as I cut the meat

    • @maxbriceno4004
      @maxbriceno4004 5 ปีที่แล้ว

      Hello Where can I get the collagen paper sheets from I was looking in Amazon but I wasn't able to find them

  • @corriedebeer799
    @corriedebeer799 4 ปีที่แล้ว

    can you use a calf stomach in place of the collagen?

  • @herbkeim
    @herbkeim 4 ปีที่แล้ว +1

    It is called Capocollo

  • @mariopisano2496
    @mariopisano2496 6 ปีที่แล้ว

    Hey Vince, I’m going to try this recipe. I want to use red wine. Is there a specific Red wine I should use like Shiraz or something? Cheers Mario

  • @danialholt4174
    @danialholt4174 6 ปีที่แล้ว

    Can I make this without salt, wine, pepper, and meat?

  • @kirisori
    @kirisori 8 ปีที่แล้ว

    Is ok if I put in pork stomach instead of colagen?

    • @vincecirilo8666
      @vincecirilo8666  8 ปีที่แล้ว

      +Sorin Chiriac I have never tried it. The meat just needs to dry slowly. My only concern with using pork stomach would be the meat staying too wet. If you do use it, be sure to make thousands of holes with pins.

    • @vincecirilo8666
      @vincecirilo8666  6 ปีที่แล้ว

      yes that should work fine

  • @silkystick1509
    @silkystick1509 3 ปีที่แล้ว

    How do you cook gabagool

  • @cristianoraggi1894
    @cristianoraggi1894 4 ปีที่แล้ว +3

    Ma ve riesce tanto difficile scrivere "Capocollo", that means "Head and Neck" invece dell'inventato "Capicola"???

    • @Polloboh
      @Polloboh 4 ปีที่แล้ว +1

      lascia sta'. tanto è porco americano cresciuto co robe chimiche, pepe cinese e budello sintetico tossico. questi guardano gli italiani fare le cose poi imitano a cazzo e si sentono italiani. Non ne hanno mai assaggiato uno vero.. Lascia che lo chiamino capicola, tanto NON è CAPOCOLLO!

    • @cristianoraggi1894
      @cristianoraggi1894 4 ปีที่แล้ว

      @@Polloboh...anche questo è vero...😞

  • @nettlebloomttv
    @nettlebloomttv 6 ปีที่แล้ว +2

    no finished product :( but still looks delicious

  • @domenico1973coletta
    @domenico1973coletta 4 ปีที่แล้ว

    wei mambo, mambo italiano....saluti dall italia

  • @penderhicks1136
    @penderhicks1136 6 ปีที่แล้ว

    what cut of meat is it

  • @1st67mustang390
    @1st67mustang390 9 ปีที่แล้ว

    Is collagen just plastic wrap?

    • @vincecirilo8666
      @vincecirilo8666  9 ปีที่แล้ว +1

      No, it's different. I wouldn't use plastic wrap :)

    • @1st67mustang390
      @1st67mustang390 9 ปีที่แล้ว

      vince cirilo thank you. where would you get something like that?

    • @vincecirilo8666
      @vincecirilo8666  9 ปีที่แล้ว

      1st67mustang390 from any sausage making shop or sometimes home wine making supply stores

    • @garyc.1129
      @garyc.1129 5 ปีที่แล้ว

      www.amazon.com/TSM-Collagen-Sheets-22-pcs/dp/B01N9MHCHA/ref=asc_df_B01N9MHCHA/?tag=hyprod-20&linkCode=df0&hvadid=312176979031&hvpos=1o2&hvnetw=g&hvrand=5846814510657185929&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=9031202&hvtargid=pla-570660688068&psc=1&tag=&ref=&adgrpid=63792114442&hvpone=&hvptwo=&hvadid=312176979031&hvpos=1o2&hvnetw=g&hvrand=5846814510657185929&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=9031202&hvtargid=pla-570660688068

  • @brunocapo915
    @brunocapo915 9 ปีที่แล้ว

    SENSACIONAL

  • @Yemeko
    @Yemeko 6 ปีที่แล้ว

    what is collagen ?

    • @garyc.1129
      @garyc.1129 5 ปีที่แล้ว

      www.sausagemaker.com/Collagen-Sheets-p/17-1850.htm

  • @betocyrillo4992
    @betocyrillo4992 5 ปีที่แล้ว

    Sou Beto CYRILLO, Brasil. Muito interessante sua Copa Lombo.

  • @noblehousefoundation1731
    @noblehousefoundation1731 7 ปีที่แล้ว

    Hey Vince, what do you mean Prepare at your own risk? Either it works or it don't ? I have always wondered how Italians in the old days did it with out all the chemicals & curring slats they have today ! I am SICK of eating Chemicals, as an Italian I make my own fresh Italian Pork sausage, and let it age for a day or 2 in the fridge Then I eat it or Freeze it in small amounts, It does scare me a little to try and do what you do or even make sopressata, and I LOVE Milano salami, But if I eat it I get sick because of the Chemicals. I don;t know, it's pretty sad an Italian who can't even make cured meats! I can do everything else, even Wine, BUT NOT CURED MEATS!

    • @babablacksheep3950
      @babablacksheep3950 7 ปีที่แล้ว +1

      Noble House Foundation Curing salt contain nitrite, nitrate and salt. Did you get sick from eating vegetables like celery, carrot, spinach, parsley? they have high content of nitrate. If not, you should never buy that brand ever again. They either making their salami wrong or add other chemicals to their product that made you sick.

    • @justblast4111
      @justblast4111 6 ปีที่แล้ว +1

      You don’t need chemicals nor does any company use chemicals in producing any dry cured meats. Nitrite and nitrates are perfectly safe if used correctly. Just follow the simple instructions it comes with. I don’t consider them chemicals either,they’ve been used forever safely in the form of regular salt. You can make capocollo with just salt alone but it is a risk depending on the bacteria present on the meat at the time of processing. The salt we buy today doesn’t contain any nitrates so this is why it’s usually added, but by the time the meat is dried and ready for sale there is almost none left in the meat. Capocollo is easy to make and a good way to get your feet wet in dry curing. Salame is more complicated but with proper knowledge can be made at home as well.

  • @mohammedshahid8638
    @mohammedshahid8638 7 ปีที่แล้ว

    can this be made without wine

    • @georgescott1180
      @georgescott1180 6 ปีที่แล้ว +1

      No. It is part of the chemical reaction used to create an acidic barrier.(Based on other videos and preparers)

  • @bluebirdsigma
    @bluebirdsigma 3 หลายเดือนก่อน

    I finally found them. Angry Italians in the comments.
    All this from a slice of gabagool?

  • @kingbIIIr
    @kingbIIIr 6 ปีที่แล้ว

    AYE MAMBO!!!!!!!!!!!!!

  • @TunaMayoInumaki
    @TunaMayoInumaki 2 ปีที่แล้ว

    Gabagool? Over heeeere👇🏻

  • @grungelovr5798
    @grungelovr5798 8 ปีที่แล้ว

    The best is to use cow intestines for the casing.

  • @byiwolf
    @byiwolf 9 ปีที่แล้ว

    Please vince cirilo. Who sings this song?

    • @hunclemike
      @hunclemike 9 ปีที่แล้ว +1

      +Anderson Schutz Dean Martin..

    • @byiwolf
      @byiwolf 9 ปีที่แล้ว

      +hunclemike Thanks!

    • @briannacampbell8332
      @briannacampbell8332 8 ปีที่แล้ว +1

      Rosemary Clooney has a pretty upbeat version too. That's how I first heard it.

    • @byiwolf
      @byiwolf 8 ปีที่แล้ว

      Thanks Brianna! Listening now.

  • @MrSenescal
    @MrSenescal 8 ปีที่แล้ว +1

    ERROR ,DEBER SER SIN EL POLIETILETO O NYLON SE USA FIBRA DE MADERA REGENERADA AL IGUAL QUE LOS SALAMES.

    • @DavidSanR
      @DavidSanR 6 ปีที่แล้ว

      kyc prro.

  • @frankadams2401
    @frankadams2401 2 หลายเดือนก่อน

    Can I cure the Capicola in my basement?

  • @michudiva4055
    @michudiva4055 5 ปีที่แล้ว

    Thanks but please I want beef and chicken many thanks to you.

  • @mrv5460
    @mrv5460 9 ปีที่แล้ว +2

    This is all wrong Capicola should hang for at least 6 months. When you salt it it should be under salt for at least 3 to 4 days.

    • @vincecirilo8666
      @vincecirilo8666  9 ปีที่แล้ว +2

      I thought so as well, but after I tried it I realized that the recipe if perfect. Give it a try and if it doesn't work out, then feel free to change it.

    • @CafuniFitusu
      @CafuniFitusu 9 ปีที่แล้ว

      vince cirilo I've been keeping it under salt for 24hrs as well. 28hrs for larger cuts. My relatives have been doing it that way ever since I can remember. The only thing I do different is to add curing salt #2, hang to dry for 4 to 6 months. I once tried salting for 3 days, the meat turned out way too salty.

    • @vincecirilo8666
      @vincecirilo8666  9 ปีที่แล้ว +2

      +CafuniFitusu the only difference is we age it in the fridge under vacuum for 6 months, instead of hanging for the entire time. It will get too dry if hung for 6 months, unless you have a super humid cellar, you will risk dangerous molds in this case. In the vacuum bags the texture of the meat will even out, and the flavor will mature. My recommendation is 6 weeks hanging and 6 months under vacuum in the fridge.

    • @ferincr
      @ferincr 6 ปีที่แล้ว

      Good to know I salted mine in the past by the rule of a day per kilo and they always come out too salty. My last one (that is curing at the moment) I only salted it for a day and hoped to make up with longer curing time so let's see how it comes out. Next batch I'll definitely will use wine instead of water to rinse!!!

  • @SierzantYelonek
    @SierzantYelonek 9 ปีที่แล้ว +1

    Can I use a Chicken ?

    • @alexjogyerek2120
      @alexjogyerek2120 6 ปีที่แล้ว

      Sure cure yourself !

    • @MsDream1979
      @MsDream1979 6 ปีที่แล้ว +1

      NO assolutamente no non c entra nulla

  • @vinnydepasquale3207
    @vinnydepasquale3207 ปีที่แล้ว

    C’mon Vinny

  • @damarmar1001
    @damarmar1001 4 ปีที่แล้ว +1

    24 hours and 5 minutes lol

  • @joesmith7427
    @joesmith7427 5 ปีที่แล้ว

    U COULD HAVE USED #2 CURING SALT, AND THEN U WOULDN'T NEED REFRIGERATION!

  • @avikfett1551
    @avikfett1551 4 ปีที่แล้ว

    I like to chew on the string.

  • @SuperNerdyBoy
    @SuperNerdyBoy 8 ปีที่แล้ว +1

    what's the sing

    • @eljefemorgan483
      @eljefemorgan483 6 ปีที่แล้ว

      Brad Wright Mambo Italiano I think by Dean martin

  • @joesmith7427
    @joesmith7427 5 ปีที่แล้ว

    boiling water

  • @montrealstars60
    @montrealstars60 8 ปีที่แล้ว +11

    I wish you would call it with its proper name, CAPOCOLLO

    • @vincecirilo8666
      @vincecirilo8666  8 ปีที่แล้ว +17

      +montrealstars60 Capicola to Italians, capocollo to Americans, capicolla to Canadians, “gabagoul” to Tony Soprano.

    • @montrealstars60
      @montrealstars60 8 ปีที่แล้ว

      +vince cirilo I see you used Wikipedia for this info, lol.
      Well done my friend. But I just can't pronounce it any other way than capocollo!!!

    • @heat4yoass
      @heat4yoass 7 ปีที่แล้ว +4

      lol he just called you Canadian and to know your role.

    • @edplow5917
      @edplow5917 7 ปีที่แล้ว

      fuck your music.

    • @sumgai7
      @sumgai7 7 ปีที่แล้ว +4

      Ed - delightful. You kiss your mother with that mouth?

  • @velenrolevazco8271
    @velenrolevazco8271 9 ปีที่แล้ว

    Can i use BEEF shoulders?

    • @vincecirilo8666
      @vincecirilo8666  9 ปีที่แล้ว +2

      Velenro Levazco Yes, it has a slightly different taste. You can even keep it drying for less time. 3-4 weeks instead of 6-8. To clarify, after you dry it, it is best to keep it in the fridge in vacuum sealed bags.

    • @hunclemike
      @hunclemike 9 ปีที่แล้ว

      +Velenro Levazco If you use eye roast, a nice lean cut and spice with allspice, white pepper,hot paprika, pinch of cinnamon, nutmeg (experiment with spices) it is fantastic!!!

  • @Aquilifer321
    @Aquilifer321 9 หลายเดือนก่อน

    What a damn is "capicola"?

  • @Tom-yc8jv
    @Tom-yc8jv 7 ปีที่แล้ว +9

    VERY misleading title.... This was WAY more than 5 minutes..!!! LOL

    • @JBOutboards
      @JBOutboards 7 ปีที่แล้ว +2

      Tom Champman rome wasnt built in a day

    • @moneybags4036
      @moneybags4036 6 ปีที่แล้ว +2

      It is a 5 minute demonstration video.

  • @AlessioDan
    @AlessioDan 6 ปีที่แล้ว

    Capicola? Capocollo.

  • @mr.b9613
    @mr.b9613 4 ปีที่แล้ว

    Gabagool

  • @vincecirilo8666
    @vincecirilo8666  10 ปีที่แล้ว

    It is cured out of the refrigerator. :)

    • @cybercleopatra
      @cybercleopatra 9 ปีที่แล้ว

      vince cirilo This is great. Thanks for posting!!! Would you share where you get the casing sheets from? Also, any issues with curing in the fridge?

    • @vincecirilo8666
      @vincecirilo8666  9 ปีที่แล้ว

      cybercleopatra I live in Melbourne Australia, and I get the sheets from either Constante imports on bell st or wine equip in reservior. But you can also buy it here: sausagesmadesimple.com.au/collections/casings-curing-wraps/products/copy-of-collagen-wrap-sheet-natural-70x50cm-10-pack

    • @vincecirilo8666
      @vincecirilo8666  9 ปีที่แล้ว +2

      +vince cirilo I generally cure in a cellar for 6 weeks and then cut the meat in half and vacuum seal the meat and keep it in the fridge for another 6 months. The time in the fridge allows the flavors to develop and the meat time to even out.

    • @roccomammoliti9007
      @roccomammoliti9007 4 ปีที่แล้ว

      @@vincecirilo8666 i vacuum seal them the put them in the fridge,they keep for a very long time,im also from Melbourne Australia