For those of you rare people that don't have thousands of dollars worth of dry agers in your houses, here's a tip - there's a thing called dry-aging bags, which are essentially like vacuum bags with the smallest perforations that allow for a more "controlled" moisture loss. If you get hold of one of these - your regular fridge is more than enough for curing meats. Now when you dry age meat, especially pork, there are two sides to it: food safety and flavor. Food safety is achieved by reducing your meat's weight by ~30%, as Glen rightfully mentioned. When it happens, you're good to eat it straight away. Another contributor to the safety is sodium nitrite which is a part of curing agent that Glen uses. Here in Russia we never skip on sodium nitrite because in order to make a safe product you need to either be 100% sure that your meat is absolutely parasite free and healthy (you never know really), or you diminish all the risks down to almost zero by applying sodium nitrite. And then the second side is flavor. Even though your meat is safe to eat once it's at 30% weight loss, the flavors are usually underdeveloped, especially if you're curing a smaller piece. It will lose its weight within what - 2-3 weeks or so - but hang on to it, vacuum seal it and put it in your fridge for another couple of months. Here's where you'll get that amazing jamon-like umami-bomb flavor that everybody's looking for. Lots of love people, stay safe
Guga from Guga Foods and Sous Vide Everything uses those from time to time when he dry ages meat (although he uses those for smaller pieces like steaks). It’s still good to hear that they really work. :)
@@rtucker0458 keep it refrigerated for safety. Although sodium nitrate made it safe already, vacuum imposes additional risks that you want to address by keeping the product refrigerated.
In today's episode, Glen reduces the entirety of Italian-American culture, and the intricacies of Italian-American Creole into 'fans of crime drama'. I love this channel.
Ok everyone, let's pat Glen on the back, because this looks delicious. Seriously almost every item you show us is amazing. And even the failures are great because how does one know what is good if they don't know what is bad. I'd never make it myself but my lunchmeat of choice is salami.
Respect your cooking approach so much! You admit you’re learning and you that read up on the topic. I appreciate that more bc it makes me realize “I could try that too”
At the family compound in Italy there is an underground room, basically a root cellar that is used to make capocollo and salami. Homemade is so much better than anything you get at any stores. My family has been doing this for generations. The recipe varies depending on if you want hot or sweet. The salami is pretty much always the same. You don't get how good homemade is from a video, but it is so much better than even a good deli will have.
I always learn a lot when Jamie is on. I’ve heard of pork neck from reading very old cookbooks, but I didn’t know that was the same thing as a Boston butt. And all this time I thought it was something pretty unusual!
I watched a lot of Glen's videos and this is the first time I've seen him get so excited about something. Thanks for this one Glen! I'm already trying to figure out where I can place the dry ager!
I'm really happy that you made all these videos using the Dry Ager. I've been looking into getting one for a while now, but there are hardly any unbiased reviews out there. These videos are great. I just need to save up now. I'd love to get the large version, but due to the lack of space in my flat, the small one will most likely have to to do.
I'm late to the party again, but this is a well-timed discovery for me. My local supermarket had Boston butt on sale two for one, so I'm going to try my own version of this experiment tomorrow. Thank you for the great info!
Hey Glen! I absolutely love the channel. I really appreciate the old cookbook show and the rich history you include when cooking. I also appreciate that you include recipes in the description. I only wish that you would do more vegetarian recipes! Keep it up, eh?
in the future with your casing and netting consider turning them inside out first, placing the end where you want it, then reversing it onto the piece, you will tend to scrape off less of the spices, as well as find it much less of a struggle overall, I believe
Wow that looks amazing Glen. And yes, I’m a huge fan of The Sopranos so GABA Gool , is what I think of when I see this! Sliced thinly on a fresh baked Italian bread, maybe with some provolone ? I guess you could add some sweet peppers? You’ve outdone yourself ! Jules is a lucky woman ( and you’re a lucky guy to have Jules as she’s amazing too! )
I bet if you started another one of these now in mid September, it could be a great holiday gift to neighbors if you sliced it, vacuum sealed it, and paired it with some other home dried meats, nice/fancy cheeses, nuts, and wines to make a cheese board gift set kinda thing.
The times I have had salumi in Italy, it usually had Coppa in the selection of meats. I have never had a smoked or cooked Coppa there, but I'm sure it would taste great.
Looks fantastic. We have cured meats mostly italian or spanish style here in Argentina, but in all fairness we are bbq ppl, so we'd typically throw that bad boy on our slow charcoal based gaucho grill for mouth watering results. Still we'll be trying it soon, hugs 4 both from Buenos Aires
That was interesting! My wife and I picked up a food slicer from Nella yesterday, I’m pretty sure it’s the same one you are using! We have your dry cured-in-a-bag bacon and your pea meal bacon curing in our fridge right now! Thanks for the great videos! Klaus
Doing this next. Where can I get some Penicillium Nalgiovense mold and when can I apply it to basic dry cured salami? I am a couple days into my drying, 60 degrees F and 80-90%RH. LOVE YOUR SHOW!
Brings so many memories of my parents root cellar, it was one of my favourite parts of the house. We always had delicious things stocked on the shelves and hanging from the ceiling.
I just rather pat dry or wash the pat . The wine bath is important! Gather tube or what you have as i get to the strings i cut them they make air gaps. All in All Great job
Hey Glen. Have you ever tried equalizing(I think that's what it's called) the meats after you take them out of the dry ager? I think that's done by opening them up and then vacuum sealing them and letting them rest for another couple weeks to evenly distribute the moisture.
Glen if I wanted to make the coppa with the equilibrium method but without Prague salt I would just replace that percentage with more salt? I've made it with the method of salt packing and it gave you a chance to add more flavor by rinsing it with wine but the equilibrium looks a bit easier and more consistent. I made coppa using the beef bung and it looked far more narrow than the beef cap, but as you said that could just be variation from animal to animal
How much difference would it make if you only used a fridge instead of dryager? Is it even viable (in terms of risk of spoilage) to make it in a container that does not have the ability to control humidity? I really feel like doing a capicola but only have a fridge (modern type that tends to be quite dry) and I don't really feel like spending that amount of money on dryager, also a space issue.
As an old clerk, not a manufacturer, I think it doesn't have to be dried. So the humidity thing shouldn't be the killer. But you'll probably want to pick up a rainbird temperature controller which plugs in between the fridge and the wall and has a sensor that goes in the fridge. So you can set your fridge to the temperature you want. You'll want at least a 3-5 egree throw between off and on so the fridge doesn't kick on and off too fast. That's bad for the motor. Maybe the compressor. One of the parts anyway doesn't like turning on and off rapidly.
It's possible, but it's risky partly due to the size & marbling of the cut. Something like a belly is safer to do in a normal fridge as they'll cure in about 5-7 days depending on the size, and then can be hot smoked to finish or aged to 30-35% loss (usually another 5-7 days.) Humidity and temp control are pretty important for even, safe drying. You could look into Umai bags, they're a semi-breathable plastic designed for curing meats in a normal fridge. You'd still need a vacuum sealer with them, though.
Thanks! I'm having a hard time with the starting cut. Boston butt is more cube, this is more rectangle. So I'm a bit confused. It seems like a trimmed Boston butt, which, I can buy Boston butt, but if I don't know how to trim it, it won't be the right piece of meat. By the way nice fleur de lis.
I don't know why I had such high anxiety watching that casing be forced onto the meat 😂 I think because if it was me, I would be frustrated at how difficult it looked. Nice finessing glen!
Glen, I am more confused. A pork neck is a different cut than a butt/shoulder, yes? The neck is in front of the shoulder, yes? Maybe I misunderstood, are you saying the two cuts are interchangeable for your recipe?
It is a table salt base with added sodium nitrite (Prague Powder #1) or a mix of sodium nitrite and sodium nitrate (Prague Powder #2). Table salt alone doesn't stop all food spoiling bacteria, e.g. botulism bacteria. Nitrites do stop botulism taking hold when you are curing meat. #1 is used for short term curing where the meat is going to be cooked, brined or smoked (e.g. bacon, corned beef, smoked chicken etc.). #2 is used for dry aging as the nitrates break down into nitrites over time.
People are scared of nitrate, and they're right! Too much is dangerous! But if it doesn't have nitrate it needs to be cooked or you could die. Nitrite is a bit more demanding. More poisonous just like it is to aquarium inhabitants. Easier to use too much, if I remember correctly.
Hey Glen I was under the impression that the raw pork should not be stored above beef for fear of cross contamination. Im taking in regards to the dry age fridge in your kitchen. In any case the coppa looks great.
When it's applied to the product, it's done after it's cased & tied. It's also very possible that in the small curing fridge, there's enough spores from the mold on the other products that it grew on the capicolla without having to apply it manually-it happens a lot in well-used fridges.
For those of you rare people that don't have thousands of dollars worth of dry agers in your houses, here's a tip - there's a thing called dry-aging bags, which are essentially like vacuum bags with the smallest perforations that allow for a more "controlled" moisture loss. If you get hold of one of these - your regular fridge is more than enough for curing meats. Now when you dry age meat, especially pork, there are two sides to it: food safety and flavor. Food safety is achieved by reducing your meat's weight by ~30%, as Glen rightfully mentioned. When it happens, you're good to eat it straight away. Another contributor to the safety is sodium nitrite which is a part of curing agent that Glen uses. Here in Russia we never skip on sodium nitrite because in order to make a safe product you need to either be 100% sure that your meat is absolutely parasite free and healthy (you never know really), or you diminish all the risks down to almost zero by applying sodium nitrite. And then the second side is flavor. Even though your meat is safe to eat once it's at 30% weight loss, the flavors are usually underdeveloped, especially if you're curing a smaller piece. It will lose its weight within what - 2-3 weeks or so - but hang on to it, vacuum seal it and put it in your fridge for another couple of months. Here's where you'll get that amazing jamon-like umami-bomb flavor that everybody's looking for. Lots of love people, stay safe
100% this.
Guga from Guga Foods and Sous Vide Everything uses those from time to time when he dry ages meat (although he uses those for smaller pieces like steaks). It’s still good to hear that they really work. :)
Once it's vacuum sealed. Does it have to be refrigerated?. Or is it shelf stable at room temps?
@@rtucker0458 keep it refrigerated for safety. Although sodium nitrate made it safe already, vacuum imposes additional risks that you want to address by keeping the product refrigerated.
@@nickp8497 how long could you keep it in the fridge?
From someone who lives in the heart of gabagool New Jersey I give you many pats on the back. I love all your videos..keep it up. Now I need a dry ager
Woke up this mornin, got some gabagool. And then I woke up the next and got some, gabagool.
The first comment is a Soprano's reference. This is going to be some comment section.
Keep on waking up, keep gettin different types of gabagool, i even got some gabagool from- Scooby Doo
holy fuck how did a dunkey sapranos video game comment get here?
All this time I thought gabagool was something dunkey made up while failing to hear the lyrics of the song
@@cf7450 …because someone typed it here, you gagootz.
In today's episode, Glen reduces the entirety of Italian-American culture, and the intricacies of Italian-American Creole into 'fans of crime drama'. I love this channel.
I love the pure expression of joy after the taste test.
When you first cut the finished cured meat in half, I let out an audible "ahh"! Looks delicious 👌
Haha we did the same!
@@michaelminasian4891 😊
My Italian brother-in-law in Barrie makes pounds of this and I benefit greatly.
Now I see how he does it :)
Ok everyone, let's pat Glen on the back, because this looks delicious. Seriously almost every item you show us is amazing. And even the failures are great because how does one know what is good if they don't know what is bad.
I'd never make it myself but my lunchmeat of choice is salami.
"I am impressed with myself". Love it!
In fact it looks delicious!
Respect your cooking approach so much! You admit you’re learning and you that read up on the topic. I appreciate that more bc it makes me realize “I could try that too”
Agreed. Love his approach to cooking!!
At the family compound in Italy there is an underground room, basically a root cellar that is used to make capocollo and salami. Homemade is so much better than anything you get at any stores. My family has been doing this for generations. The recipe varies depending on if you want hot or sweet. The salami is pretty much always the same. You don't get how good homemade is from a video, but it is so much better than even a good deli will have.
First time viewer here. Nice video, good instruction. Looks delicious. Thank you!
So excited for you Glen. Good job!
Finally! A decent one for the recipe that I’ve been searching for a long time
I always learn a lot when Jamie is on. I’ve heard of pork neck from reading very old cookbooks, but I didn’t know that was the same thing as a Boston butt. And all this time I thought it was something pretty unusual!
My boy Tony Soprano would be proud
oh!
CHRISTOFAAA! THE GABAGOOL!
But he never had the makings of a varsity athlete.
"It's gonna be a while before I eat anything from Satriale's!" *meat saw intensifies*
I watched a lot of Glen's videos and this is the first time I've seen him get so excited about something. Thanks for this one Glen! I'm already trying to figure out where I can place the dry ager!
Hi Glen! Here in Argentina we call it as bondiola. Also is very rich as thick steaks on the grill.
Glen, looks SO good!!! Congrats!!! Well done!!
I used to work in wine shops for years. This is your most proper curing project to date -- everything about it looks perfect.
Love your joy, man!
Gabagool? Ova here!
Every time you gave a list of spices I said "so ok.. hm oh man that's good" The nutmeg was a pleasant surprise.
I'm really happy that you made all these videos using the Dry Ager. I've been looking into getting one for a while now, but there are hardly any unbiased reviews out there. These videos are great. I just need to save up now. I'd love to get the large version, but due to the lack of space in my flat, the small one will most likely have to to do.
I'm late to the party again, but this is a well-timed discovery for me. My local supermarket had Boston butt on sale two for one, so I'm going to try my own version of this experiment tomorrow. Thank you for the great info!
Hey Glen! I absolutely love the channel. I really appreciate the old cookbook show and the rich history you include when cooking. I also appreciate that you include recipes in the description. I only wish that you would do more vegetarian recipes!
Keep it up, eh?
So happy for you!!
This video, capocollo and dry ager machines are all awesome. Great job!
Just awesome - I am inspired.
in the future with your casing and netting consider turning them inside out first, placing the end where you want it, then reversing it onto the piece, you will tend to scrape off less of the spices, as well as find it much less of a struggle overall, I believe
Just like putting a pillow in its case or duvet in its cover!
The exact same way I pull on the duvet cover duvet 😂
Wow that looks amazing Glen. And yes, I’m a huge fan of The Sopranos so GABA Gool , is what I think of when I see this! Sliced thinly on a fresh baked Italian bread, maybe with some provolone ? I guess you could add some sweet peppers? You’ve outdone yourself ! Jules is a lucky woman ( and you’re a lucky guy to have Jules as she’s amazing too! )
I bet if you started another one of these now in mid September, it could be a great holiday gift to neighbors if you sliced it, vacuum sealed it, and paired it with some other home dried meats, nice/fancy cheeses, nuts, and wines to make a cheese board gift set kinda thing.
Can I just say, I loved these dry aging videos. Great content. ❤
The times I have had salumi in Italy, it usually had Coppa in the selection of meats. I have never had a smoked or cooked Coppa there, but I'm sure it would taste great.
You two have the best toys. For Cooks...
Looks fantastic. We have cured meats mostly italian or spanish style here in Argentina, but in all fairness we are bbq ppl, so we'd typically throw that bad boy on our slow charcoal based gaucho grill for mouth watering results.
Still we'll be trying it soon, hugs 4 both from Buenos Aires
Very nice
that looks AMAZING
Let's take a moment to appreciate the gorgeous marbling in that piece of pork.
This looks truly amazing. Crazy that this video was months in the making
Nice job. You can get the casing off using warm water, pat the meat dry, it's fine. But the white mold does add to the flavor if you leave it on.
“The dry ager in the brewery”. This guy has a nice setup. Informative video.. Thanks.
I think it’s great that you try these things. Stuff like this is never easy and it’s always the things you don’t know that trip you up.
That's look delicious
Oh my... That looked really good. Congratulations Glen.
That was interesting! My wife and I picked up a food slicer from Nella yesterday, I’m pretty sure it’s the same one you are using! We have your dry cured-in-a-bag bacon and your pea meal bacon curing in our fridge right now! Thanks for the great videos!
Klaus
Seus vídeos são ótimos! Parabéns!
Amazing
too awesome! Haven’t seen this since I lived in south Jersey!! Never had homemade, just deli sourced. But so goooood
I haven’t drooled this much in decades!
This looks totally delish! I was wondering if I could use an Umai Dry bag instead of the beef casing?
looks great!
Do you poke any hole in the casing before drying? Thanks from Pennsylvania.
That looks amazing
Glen, would you mind sharing what model and manufacture of your dry ager used in this video? Thanks
Manufacturer is Dry Ager - don't remember the model number, but it was the smaller size (they have 2 sizes) and the one certified for commercial use.
@@GlenAndFriendsCooking Thank you Glen, I will be attempting to make some capocollo soon and just trying to see what I will need,
He was feeling himself for a minute, lol. Go Glen 😆.
That looks AMAZING!
What is the name of your slicer machine? I 💖 your channel just found it
Doing this next.
Where can I get some Penicillium Nalgiovense mold and when can I apply it to basic dry cured salami? I am a couple days into my drying, 60 degrees F and 80-90%RH.
LOVE YOUR SHOW!
I wonder if those dry aging bags or warps work too.
Great jon Glen! That is a fine piece of meat!!! Just like your Proscuitto!!
Brings so many memories of my parents root cellar, it was one of my favourite parts of the house. We always had delicious things stocked on the shelves and hanging from the ceiling.
Gabbagool? Ova here!
What type of vacuum sealer is that you are using?
Molto bene! At what temperature do you hang the meat? At what % of humidity do you hang the meat. Grazie!
Do you think that one of those umai dry age bags that you just put in your fridge could work for this?
Consider yourself patted by me! Congrats on your success!
um, wonder if this works with mutton or beef! could have that.
what kind of seal a meal did you use? which ones are the best for lasting longer life?
Glen ate so much gabagool that his channel is now called “Glen and Family Cooking”.
I just rather pat dry or wash the pat . The wine bath is important! Gather tube or what you have as i get to the strings i cut them they make air gaps. All in All Great job
Do you have a link for the meat chamber you use?
I definitely would like to try this. Is it a little spicy the way you made it? I like mine with a spice. Or would I have to adjust the amounts? Thanks
What is the brand of your meat curing cabinet?
Nice RCAF and AVRO caps!
Yummy.
does anybody know which dry ager being used? can I get it on amazon ?
Hey Glen. Have you ever tried equalizing(I think that's what it's called) the meats after you take them out of the dry ager? I think that's done by opening them up and then vacuum sealing them and letting them rest for another couple weeks to evenly distribute the moisture.
How long would those pieces last vac sealed in the fridge?
That looks amaziing. How do you store it?
Accolades all around. Tell me please, Glen, what brand of vacuum sealer did you use?
When you did that reveal, I literally salivated.
Glen if I wanted to make the coppa with the equilibrium method but without Prague salt I would just replace that percentage with more salt? I've made it with the method of salt packing and it gave you a chance to add more flavor by rinsing it with wine but the equilibrium looks a bit easier and more consistent. I made coppa using the beef bung and it looked far more narrow than the beef cap, but as you said that could just be variation from animal to animal
Does anyone know exactly what the jet netting does?
All it does is it makes it easier to hang up your product and on different things you get a blocky pattern.
What conditions in a basement would be considered correct. What temp, humidity, light and anything else? (my basement isn't 200 years old 😉)
I have a nice "wine cellar" in my basement - but I don't want to poison anyone.
How much difference would it make if you only used a fridge instead of dryager? Is it even viable (in terms of risk of spoilage) to make it in a container that does not have the ability to control humidity? I really feel like doing a capicola but only have a fridge (modern type that tends to be quite dry) and I don't really feel like spending that amount of money on dryager, also a space issue.
As an old clerk, not a manufacturer, I think it doesn't have to be dried. So the humidity thing shouldn't be the killer. But you'll probably want to pick up a rainbird temperature controller which plugs in between the fridge and the wall and has a sensor that goes in the fridge. So you can set your fridge to the temperature you want. You'll want at least a 3-5 egree throw between off and on so the fridge doesn't kick on and off too fast. That's bad for the motor. Maybe the compressor. One of the parts anyway doesn't like turning on and off rapidly.
It's possible, but it's risky partly due to the size & marbling of the cut. Something like a belly is safer to do in a normal fridge as they'll cure in about 5-7 days depending on the size, and then can be hot smoked to finish or aged to 30-35% loss (usually another 5-7 days.) Humidity and temp control are pretty important for even, safe drying. You could look into Umai bags, they're a semi-breathable plastic designed for curing meats in a normal fridge. You'd still need a vacuum sealer with them, though.
Thanks! I'm having a hard time with the starting cut. Boston butt is more cube, this is more rectangle. So I'm a bit confused. It seems like a trimmed Boston butt, which, I can buy Boston butt, but if I don't know how to trim it, it won't be the right piece of meat.
By the way nice fleur de lis.
I don't know why I had such high anxiety watching that casing be forced onto the meat 😂 I think because if it was me, I would be frustrated at how difficult it looked. Nice finessing glen!
Now Glen knows what it's like putting on pantyhose.
6:00 smooth transition.
congrats on your coppa! What humidity level did you set your equipment to? Thank you very much!
What is the name of the dry ager and where did you buy it
It's called a Dry-Ager, and it's sold directly from the manufacturer
Damn, thats BEAUTIFUL😮
Ohhh glen was so hyped up when it turned out great.
Glen, I am more confused. A pork neck is a different cut than a butt/shoulder, yes? The neck is in front of the shoulder, yes? Maybe I misunderstood, are you saying the two cuts are interchangeable for your recipe?
Glen, what is Prague Powder? I have never heard of it. Thank you.
It is a table salt base with added sodium nitrite (Prague Powder #1) or a mix of sodium nitrite and sodium nitrate (Prague Powder #2). Table salt alone doesn't stop all food spoiling bacteria, e.g. botulism bacteria.
Nitrites do stop botulism taking hold when you are curing meat. #1 is used for short term curing where the meat is going to be cooked, brined or smoked (e.g. bacon, corned beef, smoked chicken etc.). #2 is used for dry aging as the nitrates break down into nitrites over time.
People are scared of nitrate, and they're right! Too much is dangerous! But if it doesn't have nitrate it needs to be cooked or you could die.
Nitrite is a bit more demanding. More poisonous just like it is to aquarium inhabitants. Easier to use too much, if I remember correctly.
Sorry to disturb.what it is the full recipe? And the temperature of the dray ager Fridge tanks a lot
As with all of our videos the full recipe and all info is in the description box.
Hey Glen I was under the impression that the raw pork should not be stored above beef for fear of cross contamination. Im taking in regards to the dry age fridge in your kitchen. In any case the coppa looks great.
Looks great Glen, maybe I missed, it, but at what point do you apply the beneficial mold?
When it's applied to the product, it's done after it's cased & tied. It's also very possible that in the small curing fridge, there's enough spores from the mold on the other products that it grew on the capicolla without having to apply it manually-it happens a lot in well-used fridges.
GABAGOOL? OVA HERE!
Looks damn good.