Making Capicola (Capicole) from Scratch Old fashioned traditional Italian way family recipeCAPOCOLLO
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- Опубліковано 8 чер 2024
- Keeping the Italian tradition going! Today I will be sharing with you, our family recipe and method, for making and curing, homemade capicola, from scratch. It is easier than you think and the results are amazing. Nothing scientific here, and no fancy curing agents, just a simple technique that has been used in our family for generations and I am very happy to be sharing this with you today. Hope you give it a try!!
Making Italian Sausage, from Scratch - Complete Step-by-Step Guide and Recipe
• Making Italian Sausage...
amzn.to/3Pmrd06 for mesh casing
amzn.to/3Jmga38 for pricker
amzn.to/43QZHMH fibrous casing
00:00 intro
00:55 cutting the meat
05:39 salting the meat
07:57 16 hours later
08:59 rinsing the salt
10:13 seasoning the meat
12:04 casing the meat
18:15 hanging the meat to rest
19:14 bone intermission
19:50 3 months later
20:40 remove from casing, rinse
23:06 first look inside
23:35 taste test
25:05 outro
Making Home Made Capicola, from Scratch - old fashion, Italian way, Our Family Recipe
Ingredients/accessories:
• Pork Butt or whole pork shoulder (you will only use a portion of this)
• Salt
• Black pepper
• Paprika or chili pepper flakes or cayenne pepper
• Container to hold pork.
• Capicola casing or elastic mesh
• Sting or butcher’s twine
Process
• Remove the boneless portion of meat, off the shoulder blade.
• Cut/shape this into a tubular shaped “roast.”
• Put in a container and cover generously with fine table salt, all around the entire “roast” (use plenty of salt and cover all around and the sides as well)
• Let it sit in your cantina (cold room) (or fridge) for 15 - 16 hours MAX.
• Remove the capicola from the container and remove all salt and then wash off any salt still clinging on to the capicola. (You want to ensure all the salt has been removed)
• Pat the capicola dry with a paper towel, and then season your capicola. For a mild capicola, season with black pepper and paprika. For a hot capicola, season with black pepper and hot chili pepper flakes (or cayenne pepper). You can rub the spices onto the capicola.
• Place your seasoned capicola into an elasticized mesh sleeve, or into a capicola casing (if using the casing, be sure to poke holes in to casing to allow for drying)
• Tie off both ends of the sleeve or casing, and then hang it in your cantina (cold room) for typically 3 months. Note, there must be air flow around the capicola i.e. nothing touching it
• In 3 months, you can squeeze the capicola and it should be firm and thus, cured (it may be ready a week or 2 earlier, or a week or 2 later, depending on your cantina and the size of your capicola.
• At this point, you can eat it, or you can store it for a later date.
o if you want to store it for a later date, simple vacuum seal it in plastic and it will keep like this, right on your countertop - no need to keep it in the fridge (or, alternatively, in the old days, they put the capicola in a container and then completely covered it/submerged it in vegetable oil)
o If you want to eat it now, then with cold tap water, just wash off the spices from the outside (a brush works well) and then dry it with paper towel, slice and enjoy.
Notes:
• Ideal humidity level in your cantina would be 65 - 70%
• If there is a bit of mold on the outside of your capicola, that’s O.K., and typical - just wash it off after it’s dry and cured.
• You can also use a any boneless pork roast, that you can buy at your local store, and follow the same procedure as above.
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Thank you! - Навчання та стиль
I love the video. I literally had "water" in my mouth when you zoomed in on the sliced peace. OMG!
Thank you so much for sharing your father's recipe. Cheers from Rio de Janeiro, Brazil.
Great to hear from you in Brazil and so glad you enjoyed this episode 😊😊
@@CookingwiththeCoiasfantastic video I subscribed!
South America is nice man I wish I can visit someday
😅O😂and 900 is 323 3 3 in 2 for a walk with p in the jumparoo so he will have a 22 22 to see if he can come to me for a nap also if he wants to go p 2 and I will 2 be there to p it 2 and he will 323 2 to l3 for p to to get rid 332 I p p3 l2 in l2l but not sure sure what to say 2 2 but it is the one 2 I have been tattooing 2 and the 3rd is a 2 for me me p3p I have 2 k34l4{l{ klkio{
Ol{K, 😊loll😊
😅😊9❤
This good Teacher doesnt need Gloves ,,pure Gold,,
This is what our society needs to do to preserve traditions.. Thank you for sharing!
I do my Gabagool almost the same way but, I rinse mine off with red wine and put my netting on and pour louisiana hot sauce over it. Then wipe it off lightly with a paper towel and hang it in a wine fridge at 40 degrees for 102 days or untill firm. The vinegar is a preserative in the hot sauce.. Im 70 and this is my great grandpas recipe that my grandpa and dad used.
Thanks for sharing your family tips with us 👍👍👍
Bro, that sounds amazing.
Capocollo 😊
Capocollo. And this is Capocollo Toscana. If you use other parts of meat and perhaps different spices, it can be called Capocollo di suino stagionata or for example Capocollo di Martina Franca. "Gabagollo" - only in US...😂😂😂😂😂😂
@@CookingwiththeCoiascan you make pulled pork from the rest of the picnic ?
Thank you so much for showing this meat preserving capicollo video. My father used to make these preserved meats but I never had the chance to see how it was done. He passed away a while back in 2005. You have revived this tradition for me and maybe my family. You can maybe understand how priceless this learning experience really is for me, a thousand thanks, mille grazie!
Very sorry that you lost your father back in 2005.... however, I am very happy that you enjoyed this episode and that it has brought tradition back to all your family...just made my day 👍👍
*I’m Vietnamese never know this Italian technique. I’ll try this beautiful tradition one day. Thank you for shearing. Happy Holiday.*
I'm imagining this using traditional Vietnamese spices, i.e., black pepper, anise, cardamom, ginger, garlic, chili powder, cinnamon, fennel, clove, et al. in some varying combinations... I'd like to try that as a substitute for Lap Xuong or other pork products in recipes!
I'm an executive chef of a high end Italian restaurant. You my friend, represent this art to the fullest. Good job, this is great stuff
Wow - I am honored with such a nice compliment, let alone from an executive chef :) thank you so much!! Your restaurant must be amazing I'm sure👍👍
@@CookingwiththeCoias Us chefs actually love learning from people who been doing this as a traditional within the family their whole life. Is an honor for myself. If you ever in CT, we will love to host you. Dinner on me. Keep up the great work my friend.
🤥
100% old school the right way, 3 thumbs up.
What a great and honest person who was truly willing to share his experiences.Thanks.
So glad you enjoyed this episode and thank you so much for such great feedback 👍👍
You are awesome! I’ve always purchased capicole. Never again. You have such a great demeanor. You are like Mr. Rogers as you explain everything so calmly. Thanks so much for a great video using your father‘s technique!
So glad you enjoyed this episode and thank you so much for such great feedback 👍👍 Very much appreciated 🙂🙂
I worked in a meat plant as a smoker for 10 years, my dad was in the meat business for 50 years and was well known.
Thanks for the video it gives me something new to explore.
Your dad was obviously a great man and an inspiration as my dad was to me, thanks again.
So glad you enjoyed this episode and yes....our dad's are great👍
Wow, thanks for sharing a family recipe. This is very generous of you.
This was super entertaining! He’s such a pleasant gentle soul. What a pleasure to listen to him.
This was great after 80 years I learn how it's made. Thanks I have to go get some ,I've learned something wonderful , Maybe in another 80 years i will make my own ! Thanks again.
Things like this are slowly being lost in this world. It's so, so important to keep these skills in your family tree and to pass them down, teach your neighbors and friends as well. If that dont work for ya,, then make enough of this stuff so you can give your neighbors a treat from time to time. I used to do that with my garden when I was in town, share and your neighbors will love you! Grow enough to give away!👍🙏
Gabagool? Over here!
Love your knowledge and the way you teach! Thanks for the great videos
Respect from California. Job well done sir.
great to hear from you in California
This is the most authentically engaging and wholesome cooking video on the internet
So glad you enjoyed this episode and I must say THANKS for such great feedback 👍👍😊😊
Enjoyed the video. To stop the cutting board from sliding on the counter when you are working: place a flattened damp towel, kitchen rag or a few moistened paper towels under it.
A silicone baking mat works well too.
I am very fascinated by this video. A very calm instructor - yet passionated - with "simple" receipe of some great food. Can't wait to see his sausage making 🤠
My husband loves cappicole. I didnt know it was so easy to make. Thankyou for this video
There are so many family traditions that are being lost. Thank you for sharing a true treasure and tradition. I love learning how people used to make fine foods for themselves. Ciao!
So glad you enjoyed this episode and ciao🙂🙂
Wonderful video. This is what the world needs more of. Traditional food preparation that’s 10X better than store bought and using things everyone has access to and not expensive. Very well done.
good job! your directions were very clear! i look forward to making this down the road! thanks again for the great information.
Bravo , un vero maestro 🥇👍🇮🇹👋👋
That's amazing. Thanks for showing us.
Excellent tutorial!
Thank you.
My mum is 92 and every year we do the same process. Just made the a few weeks ago as we are in Melbourne Aus and winter here... mum has only 7 fingers so she uses a pvc pipe with a wire handle and puts the netting over it and slides the meat inside and slides the meat with net together... looks delicious thanks so much
Bless her
I also love fishing and dried meats. Evo, you're a machine. You're content is excellent. It's a great legacy.
Excellent video!!! Thanks so much
Thanks for the education. I will give it a try.
I LOVE THIS! I am SO going to try this. BUT,I will make it spicy. Thanks for such a great FULL video!
I just found your channel and I am impressed with your talents and skills. I'm a retired Fireman and was the Chef in the Fire 🔥 Department 🏬
Bob Cooney from Utah 😊
Great to hear from you in Utah Bob - glad you are enjoying my channel and congratulations on your retirement 👍👍
Your English is very clear to understand even the steps is clear thank u
Perfect job! Amazing product 👏🏻👏🏻👏🏻
Excellent recipe..trying it now..God bless us everyone..
Is that the Latin Mass my friend
I have vivid memories of visiting my grandma's friends as a kid, they were an Italian / French Canadian couple and the husband would always feed us his homemade cured meats with cheese and fruits until we were about to explode. Thank god for Italian people, their food and their hospitality!
I love this guy.
Love your teaching style it's great!
Very interesting. Will make a try with Swedish wild boar. I think that the extra game taste will make a great capicola.
It will have an accent being Swedish, but should be excellent!
Now it look as a white furry rabbit.... what is the best way to clean it?
Thank you for the lesson. My mother-in-law taught me how to make sausages, but now I have another great recipe (Capicol). Great Video
Glad you enjoyed this episode and here's my take on making sausage. ua-cam.com/video/4iINoN4UKxs/v-deo.html
Thoroughly enjoyed this! Thanks for the tips
Thank you for the great informative video. That capicola looks fantastic!
This was fantastic! Thank you for sharing. I'm doing man. Ordered the mesh and I will be starting after Christmas in early January. I have a 'sun room' that stays cold all winter but never freezes, going to hang it in there. I have a wood fired pizza oven outside and this is going to be use for pizza's throughout 2024!
Thanks so much for sharing this. And Merry Christmas!
Merry Christmas 👍👍
Great video!
For tying a knot, a small clamp or chip clip can really help!
Wow, this is so wonderful. I'm making this. Thank you for sharing. ❤
It's nice to hear a real gabagool recipe authentic and from generations that go all the way back to the old country
You referring to the Trojans of present-day Turkey? Or after the Trojans migrated to Italy and became slaves to the Etruscans, known as the Romans?
Glad you enjoyed this episode and our family tradition 👍👍
@CornpopBadDude actually I was referring to the ancient Ayrians that built the pyramids in present day China. You know the ones where they find the dna is all Caucasian and predate the denosovans.
Wow! Thank you. That was a beautiful demonstration. So generous of you to take the time to share it with us.❤
How was it generous? He’s not doing it out of the goodness of his heart. His expectation is to make money from views. You wouldn’t walk out of a restaurant while thanking the owner for their generosity, would you?
Very nice job and well explained! I do mine very similarly except I salt for 2 days, creating a firmer texture. I rinse with white vinegar. I make some with black pepper and others with red pepper. I tie them tightly with kitchen twine and hang them for 2-3 months or until they lose 1/3 of their weight.
The rinsing with (white) vinegar, or with wine, like Ivo said his granddad used to use for rinsing, has the important advantage of _lowering the PH on the surface of the meat considerably,_ and while doing so, killing off all the mold spores trying to establish a foothold on there, until it's dry enough to no longer be viable for spores to germinate anyways.
USE VINEGAR OR WINE TO RINSE, GUYS!
I would not use table salt. It is iodized, which only came into existence in 1924. Very nice presentation.
at what temperature do you age these? I'm in FL and don't have a cold room.
@@user-xp8qz1cc8z Fridge temperatures, preferably.
But well ventilated, so a normal-sized standard (mini)fridge doesn't really work without modifications, or daily manual airing and hygrometer checks.
Generally speaking, the colder the better(=safer), as long as it's not freezing.
35 degrees Fahrenheit or 1-2° Celsius (which is barely above freezing) is advised as the perfect curing temperature, but everything within "refrigerator temps" will be good enough.
Dry-aging steaks works the same way, and there are a lot of (modern) resources available online.
Take a look at some product pages of (usually VERY overpriced) specifically designed dry-aging refrigerators, and you'll have an idea of what'd be _optimal._
A modified mini-fridge, placed in a cool(ish) basement, could theoretically work (depending on your local conditions), and would only cost you a fraction of a pre-fab.
The thing is, Florida isn't just a bit warm for meat curing, it can also be _too humid_ for an extended timespan.. And too much humidity = moldy meat.
So you would best also get yourself a last-resort emergency air dehumidifier, to switch on when the hygrometer is above 60-80% for more than a day, if you don't yet own one!
Good luck in your endeavors!
@@user-xp8qz1cc8z My dad used to hang them in our basement refrigerator turned up to about 50 degrees and it worked fine
That awesome. Thank you for sharing!
Your fresh bread and butter with that meat is mouth watering. Thanks so very much
I have done this several ways with and without #2, in just salt like this and also with less salt vac packed for a few days flipping it regularly. The thing I noticed was no matter the salt method I could feel the difference in the texture of the meat, it gets noticeably firmer. I didn't have a temp controlled space to hang it and the temperature where I lived at the time was between 15C to 26C and it still always worked out. Humidity was around 75 to 85 at times by the time it had lost 1/3 of it's weight it was covered in mold, it usually took around 7 weeks or so.I wiped the mold off with wine or vinegar and it was great. Thanks for the video,
@@peterlokin4098 better use white (rose or red) wine it is not that sharp as the vinegar plus it gives a better flavor.
Question: How long did you leave it in the salt?
@@goofsaddggkle7351 Just do 15 to 16 hours as the OP suggested.
That was a beautiful video. Im Indian and we dont make meats like that but i love prosciutto so came to watch this video and loved your way of making a video. Will make it for sure. Your delivery is excellent!
Ok
Hope you have a well-ventilated walk-in fridge or something similar, because otherwise you'll just give yourself food poisoning, trying to cure meat like this in the Indian climate..
Love this video, very tastefully done. Of course I will give it a try. Thank you so much.
Thanks for sharing! Great vid!
As a little girl I wasn't a huge fan of capicola. That all changed the day I tasted homemade capicola. My friend's mother made it herself and the flavor was out of this world!!! It turns out that I didn't like the overly spicy seasoning used in the store-bought capicola.
Salt used to be worth its weight in gold in ancient times! The word salary comes from the Latin word for salt: sal. Awesome meat and technique!
also the term not worth his salt. Good to know!
Wonderful video and presentation! Thank you!
Sir!! you are amazing!! I enjoyed every bit of this video, god bless you, and please keep up the good work!
Great video as always. I do not like when people over salt for days and days. Agree only need 15- 16 hrs based on size. Tip, If you like spicy add hot peppers to the salt. As the meat absorbs the salt, it will draw in the hot spices.
Thanks for the tip👍👍
Hi, my grandpa did it just that way, the only difference is that he made a paste with the paprika and pepper with a little bit of Grappa . ( you can basically use any white spirit and maybe even whisky) just a little so it gets a thick paste you can rub on the Coppa.
Great thx, you really motivated me to start this science
Outstanding job i will give his a try.
You've given me a meat task!❤
Perfect timing. Time to buy the pork butt. We have a shed space which will be perfect. Thank you!
Looks tasty. The other reason to vacuum seal for a month or two after drying the meat is that it equals the the muscle texture from the center to the edge and from the thin parts to the the thicker parts.
My mouth is watering.
The trick is having a cantina with the perfect humidity and temperature
Man..watching you enjoy your finished product made me smile!! That does look amazing. I’ve been making homemade salami for the past half year…think it’s time to graduate to Capicole!
What’s the average temp in your cold room? I wonder if I can build something small with a fan out in my garage. I live in Ohio, if it doesn’t get too crazy cold I wonder if I could pull this off.
I also use a wine cooler with a fan for salami. It stays at 54 degrees.
Thanks again! We make all our Italian sausage using your recipe. It’s always amazing. 👍
so happy to hear you are enjoying my home made Italian sausage recipe and that you now want to make capicola :) the avg temp in my cantina is about 37 - 38 deg F
Great video! Can't wait to try this. Question: how cold is your cold room? I live in Massachusetts and I don't have a cold room but I do have a back porch which mimics the outside temp in the winter which could be below freezing . Wondering if that is too cold?
Below freezing is too cold - you want the temperature to be above freezing in the 30's F 👍
And no flys on a warm day .
How do you maintain this temperature range? My shed will keep it above freezing, but the afternoon sun heats it will above 40F. Historically, was it made at room temperature instead of chilled? @CookingwiththeCoias
Bravo! Great job!
I love this video. Thank you!! I will try this in January
Every mobster currently in existence is trying to get a hold of this guy.
That's hilarious!!😂
Why?
Whyyy?
😂
🤣🤣
Amazing, thank you for sharing this!!! I am going to try this!
Beautiful, thank you for sharing.
Thank you, it’s an easy method that I would definitely try
Wonderfully simple, excellent work Sir!
Fantastic thanks for sharing! I'm drooling like a fool over here😊
I must try this!
Nicely put and easy to follow. Thanks !
That looks amazing! Gonna give this a try!
Excellent video! I can't wait to try this. I LOVE capicole. I do Boston Butts in my Texas smoker a lot. Thank you.
Thank you for your lesson
very clear instructions
amazing thank you!
Beautiful! Thank you
Thanks mate, great share
I may have to try this. It reminds me of my grandfather when he made Armenian sausages. It was some of the best stuff... Thanks for sharing.
Looks amazing thanks for sharing
Thank you very much for making this great video! You are a great teacher!
So glad you enjoyed this episode and thanks so much for your great feedback 👍👍👍
Very nice. Gonna do it tomorrow😊
Excellent video, thank you
Fantastic!, looking forward to making my own...thank you for the demonstration.
So glad you enjoyed this episode and great to hear that you are going to make this👍👍
It look so good
You are a great teacher! We will try this. Thank you!
Thanks for the great feedback and so happy to hear you are going to give this a try :)
looks amazing.
Great video. Very well done.
Thank you! This is awesome
Excellent illustration!!!
Im doing it. !!!! Thanks for the inspiration