How to Make Capicola at Home - Step by Step
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- Опубліковано 18 лип 2019
- In this video, I'll show you how to make Capicola at home using the Umai Dry Bag Charcuterie Kit. Step by step instructions. More notes click the show more section.
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For a printable version of what's listed here: www.thebeardedhiker.com/capicola
Umai Dry umaidry.com/
UA-cam channel for Umai Dry / umaidrybagsteak
Vacmaster VP210 amzn.to/2Sn2ARB
Vacmaster website www.vacmasterfresh.com/
Note: kosher salt weighs differently by the brand. For this video, I used Mortons Kosher salt. Always weigh it out on a scale using grams and not by using the tsp tbs thing.
Just go with the standard 𝐊𝐨𝐬𝐡𝐞𝐫 𝐬𝐚𝐥𝐭 𝐭𝐨 𝐦𝐞𝐚𝐭 𝐫𝐚𝐭𝐢𝐨 𝐨𝐟 𝟑%.
𝐍𝐨𝐭𝐞: 𝐈𝐧𝐬𝐭𝐚𝐜𝐮𝐫𝐞 #𝟐 𝐭𝐨 𝐌𝐞𝐚𝐭 𝐫𝐚𝐭𝐢𝐨 𝐢𝐬 𝟎.𝟐𝟓%
𝐀𝐠𝐚𝐢𝐧: Keep in mind the cure listed here is for 3.5 pounds of pork. If your pork weighs more or less follow the ratio of 𝐊𝐨𝐬𝐡𝐞𝐫 𝐬𝐚𝐥𝐭 𝐭𝐨 𝐦𝐞𝐚𝐭 𝐫𝐚𝐭𝐢𝐨 𝐨𝐟 𝟑%. and the 𝐈𝐧𝐬𝐭𝐚𝐜𝐮𝐫𝐞 #𝟐 𝐭𝐨 𝐌𝐞𝐚𝐭 𝐫𝐚𝐭𝐢𝐨 𝐢𝐬 𝟎.𝟐𝟓%
The kit from Umai Drive gives you some of the ingredients such as the Instacure #2 and juniper berries. I'm leaving links below in case you are doing this not using the Umai Dry kit.
Kosher Salt 48 grams amzn.to/32zi9dk
Sugar 30 grams
#2 Instacure 4 grams amzn.to/2XK0bq1
Coarse Ground Black Pepper 2Tbs
Juniper berries 3 grams amzn.to/2XXY1y1
2 Bay leaves
Grated Nutmeg 1 gram
2 cloves of Minced Garlic
3 sprigs of fresh thyme
Meat netting roll amzn.to/2LqAowz
Spice blend
1/4 cup of Paprika amzn.to/2Sm9Rkt
1/4 cup of Kashmiri Chili powder amzn.to/2Si28nq
1 Tbs of Chipotle Powder amzn.to/2JMXLNp
Song Title "Cantina Blues" by Kevin MacLeod
Music is shareware supplied by incompetech.com/ and is used with their permission.
#capicola #howtomake #howto #curedmeat #athome #home #homemade - Навчання та стиль
Note: Please make sure to use the K𝐨𝐬𝐡𝐞𝐫 𝐬𝐚𝐥𝐭 𝐭𝐨 𝐦𝐞𝐚𝐭 𝐫𝐚𝐭𝐢𝐨 𝐨𝐟 𝟑%. and the 𝐈𝐧𝐬𝐭𝐚𝐜𝐮𝐫𝐞 #𝟐 𝐭𝐨 𝐌𝐞𝐚𝐭 𝐫𝐚𝐭𝐢𝐨 of 𝟎.𝟐𝟓%.. In the video, I said I used 6 grams of Instacure #2 but it was only 4 grams . 6 grams would be based on a 4.5 to 5 -pound pork shoulder, not a 3.5 pound. Also, I did use a little more kosher salt than called for than 3% but rest assured it came out perfect.
Excellent food, thanks for the recipe. Greetings from Napoli, Italy 🇮🇹
Tony soprano approves
Nah, he forget the red wine wash
CAPICOLA?...OVA ERREEE
@@barrysmith8078 GABAGOOL!
What a beard dude! You look like a nordic frost king.
Thanks for sticking with the whole thing all the way thru! Awesome vid, TY Sir
Thank you for taking a peek at it, my friend. I appreciate you.
Great video, I subscribed and now I'm looking forward to more like this.
That looks really good
these kits are amazing!
Crazy process, but worth all the effort for sure! Yum!
The trick with the 2 liter was awesome! Top notch final product Brother! TFS
It was most definitely worth it. I've never had capicola that was so good. This will be something that I continue to do from now on. Thanks for the comment Brandon.
Jazz I followed your directions to the “T”. It turned out perfect!
It even impressed my Italian friends here in New Jersey.
Now we’re all trapped at home eating capicola!
Thanks for the video.
Glad to hear it Brian!!! Not a bad way to be trapped at home!
Hi Brian, Where are you in NJ? I'm in Cherry Hill. Did you find the process hard?
Great video! Thank you.
That was cool to see. Love the bottle trick.
That looks amazing, I never really knew how it was made. Thank you very much for sharing, I enjoyed it a lot. I hope that you have a great weekend.
Hey Dan thanks for the comment. This is by far the best capicola I have ever had and it was really fun to make. I'm making some cured chorizo next. I'm really excited. Just subscribed to your channel after watching CJ this morning. Will be checking out some of your videos. Cheers man.
@@JaxxDrinkwater thank you very much, I hope that you will enjoy my channel. I'm definitely not a chef but I do love to cook.
Most outstanding!!!
Thank you kindly!
Holy wow! That looks phenomenal Jaxx! I love capicola and man those spices. Saved this, definitely something I want to try at some point. Seriously wow!
You should definitely give it a go when you get a chance. You won't be disappointed. Thanks for taking a peek at it buddy.
That was nice!
This Capicola looks fantastic.
This was the absolute best capicola I've ever had.. It's worth the effort.
Enjoyed watching you make capicola as much as I enjoy eating capicola.
Glad you enjoyed
I love the 2 liter bottle trick! Thank you so much for that. I have the very same elastic netting, but I always use 4 to 4 1/2 inch beef bung. I go by 30% weight loss. But the bottom line is how springy the meat feels when you squeeze it after about 30% weight loss. Not too soft, not too firm. I also skip any kind of equalizing. There’s no need for it. I have the VACmaster VP 215. I love that we are in the same club! ;-)
That's a lot of work and wait, but what a fine-looking capicola! Rock On Jaxx!
Worth every second of the wait Sal for sure. You should definitely give it a go if you're into the charcuterie thing. I have some big plans for some other things too, as far as curing is concerned. I'm loving it. I'm on the hunt now for a designated curing chamber. I may have to end of DIY'ing one as curing chambers are pricey.
A little italian trick... Rinse your pieces of meat with dry red wine (preferably a not too bad one !) after the brining :-)
Très bien
Merci. ✋
Dam,Jaxx! I love capicola. This video is excellent. I shall try this. Very impressive, bud!
Kory my friend believe me when I tell you that "you won't regret it. ... I appreciate you buddy!
Love the chin critter!!
Worth the effort well equalized🔥👍
Hell yea it was.. Cheers brother and have a great weekend.
Awesome bro. I know it had to be worth all the effort. Reminds me of a fancy country ham. Lol! Y'all have a great weekend!
Bahahahaha a fancy country ham? I assure you it tastes 𝐧𝐨𝐭𝐡𝐢𝐧𝐠 𝐥𝐢𝐤𝐞 a fancy or not so fancy country ham. That being said it is meant to be enjoyed with fine fancy wine and some fine fancy cheese...laughing* You guys have a great weekend too Scott. Y'all still camping? and what're the temps? y'all gotta be in a motor home or something, it's to dang hot!
@@JaxxDrinkwater Yes sir about every weekend. Headed to the mountains of TN for a week tomorrow. One of the reason why I haven't been releasing a lot of videos. We have a 22' travel trailer. Sleeps 6 comfortable. With ac and heat. 😉
I´m a big pepper head, so give me those 2 tablespoons!!!! incredible tutorial brother...wow
Thanks Albert this Capicola is legit I tell you. I need to do a "Spanish chorizo" and dedicate it to you. Any advice on recipes? as in it must contain this or that? I'm seriously gonna do a Spanish chorizo and would love your input.
@@JaxxDrinkwater I have never made that before, but I know you will surely need sweet smoked paprika and some hot smoked paprika, would love to see you do that one, have a great saturday Jaxx :)
Awesome!
Gosh! Looks terrific.! Long time coming though…
That look tasty. The equalizing I do is for a consistent texture as opposed to flavor. I usually slice it thin then seal it. Turns out with a more consistent texture edge to center. Ive had great result with all UMAI. Except once i left out the salt on an early batch of chorizo. I always have something going.
WOW JAXX!! What a process. I had no idea! It looks so delicious. This was one outstanding video bud!!
Hmmm, Never seen that done before.looks very tasty, Excellent video.im sorry I have not been getting notifications.im on it now.. I love watching your videos.looking forward to getting caught up..... Love you my Brother..🦋🦋 oh love that music too.
I'll save some for you when you come over - I have some nice merlot cheese that plays great with this.
@@JaxxDrinkwater sounds good to me.cant wait....
"Who ate all the Gabagul?"
Anthony Jr. did
You just made me smile. I haven't heard the word gabagul since I was a kid growing up in South Phila.
GABAGOOOL
the color changed a lot with the extra two weeks. closer to what i would be looking for even if its only in color. also this would be how i would store it any ways as i eat it. thanks for the tip. !
Wow. That stuff takes a while to make, but looks delicious
Takes a long while Scott but brother it's damn delicious and worth every second of the wait.
Bravoooo❤🎉
That's an interesting video, thank you for showing us.
SurvivalAustria
Thanks for watching! It's an interesting process, for sure.
Just curious, how long does this last after being sliced? I have a chamber vacuum sealer as well. Thought about making two of them since they take a while. Then vacuum sealing one after it's done. Just want to be safe on the time frame to eat after slicing?
Hi,
I followed you capicola recipe to the tee..
It took 10weeks to cure from the beginning.
I shared Half with family and friends and The other half vacuumed sealed now going into week 2 of equalising. I’ve have just brine 2 more..
My favourite cured meat atm packed with flavour. Thanks for your video so easy to follow..
Hi
I need so info!
I accidentally use curing salt 1 instead of 2, after realising I use the wrong curing salt 40 mins into vacuum sealing it. I rinsed the meat and got all the seasoning off and processed with the curing salt 2 with the new batch of seasoning. Should this be all good considering it was 40 mins into the brining or should I throw out the meat and start again!
Cheers
Thanks for the tutorial. Capicola is my #1 favorite cured meat. Love the trick with the sawed off soda bottle!
I’ll let you know in a couple of months how it went.
Please do Brian! I would to a photo too - if you have Instagram, tag it with #jaxxalicious
Stay tuned, hopefully very, very soon I'm gonna start some chorizo or pepperoni.
Thanks for watching Brian!
Please do Brian! I would to a photo too - if you have Instagram, tag it with #jaxxalicious
Stay tuned, hopefully very, very soon I'm gonna start some chorizo or pepperoni.
Thanks for watching Brian!
Great Video ! Does this come in Like a Kit with instructions
Thanks for showing this. My butcher buddies are scared to try it. Im Not now. Thanks for the tips on the kit. Oh and dude that is a beard worthy of Television.
Thanks! Let me know how it turns out for you - so worth it!
looks good
It was great and something I will definitely do time and time again. Thank you for the comment.
@@JaxxDrinkwater no problem.
Jaxx thanks for sharing this recipe and process with us. I must say this would make a great Italian sandwich. Take a nice homemade crusty Italian roll slathered with some extra virgin olive oil, sprinkle with oregano, add the Capicola along with some Genoa hard salami, provolone cheese, topped with slices of sweet onion and tomato. Serve with a nice cup of Chianti or Merlot. Cheers!!!
Yes sir, you are speaking my language right there, Dave!
@@JaxxDrinkwater I forgot to mention the sandwich should be made a few hours ahead of time so the flavors marry together. Enjoy!
Very interesting and the end product looks pretty legit. That part where you opened it up! Aaagghhh! More cured meat! More cured meat! More cured meat!
Cured Chorizo is next :)
"Gabagool? Ova here!" 👇👇
Love your vac master. Where does the Capicola come from on the animal? It looks delicious! Love all your extras. So cool how you put the net on it. Yummy!
It comes from the coppa muscle and it’s located between the head (capo) and includes the fourth or fifth rib of the pork shoulder (collo). Or for us folks in the U.S., you’ll find it buried in a pork shoulder/butt. It’s used for it’s ratio of 30% fat and 70% lean meat. BBQ guys call the Copa "The Money Muscle" it's usually what they send in to the judges after smoking their butts for the competition. It can be identified by the tubes that run through it. Some butchers call it a pork collar as well.
@@JaxxDrinkwater thank you! I now know where you are talking about. I will be trying your recipe.
Very cool. I want to see myself doing this in the future. Have done bacon (easy) will soon dryage a steak (medium i think) this (hard) 😄👍🏻
They are 3 all easy in my opinion Lasse and I've seen your skills man so you won't have any problems at all. The hardest part is just figuring the right proportions of curing salt and kosher salt but just go by the 3% of meat to Kosher salt and the 0.25 % Instacure#2 to meat and you'll be golden. Oh and the other hard part is the waiting...
Jaxx Drinkwater thanks Jack. I have a premixed curing salt that should work. I used it for bacon with a good result. My son (the chef one) has a butcher friend who has the proportions down to a T for his salamis and stuff :)
And waiting is always so hard lol
what bag set did you get from umai dry...... grate vid im going to give it a try. thank you
I bought a bag kit, I think it was the Charcuterie Kit
You do know that those two dinosaurs are moving around on you, just waiting for the right time to attack!. Your charcuterie looked mighty fine. Probably the final vacuum bag let the moisture equalize. Great recipe, just a lot of waiting. What is next? Salted lardo? Thank you for the video, Jaxx
I agree with you on the moisture, I'll have to admit I was skeptical at first as far as the "equalizing " but it's definitely an extra step I will continue to do.
Madone, Alberto Eisentino ova hear!
Wow, that was quite a process Jaxx! I love doing things like this so I was glued to the screen through the entire process. Looked fantastic and a great color! Just out of curiosity, I wonder why the hard pellicle isn't removed after dry aging in the Umai bags, like you would do regular dry aged beef? Maybe it has something to do with the fact that it was cured prior to dry aging or maybe because it's pork and not beef? I think deep sometimes man LOL ;)
Hahaha, I'm no expert so maybe someone else will chime in on that. I do know the outside pellicle on this is very flavorful with the addition of those spices. It definitely adds something to it versus without it so I'm guessing that's one reason but as far as anything else I haven't a clue. That being said you have got me wondering about this myself so I'm gonna have to find out.
Can you use the Umai bags with the Vacmaster that you used earlier in the video?
Yes sir.
In the opwning sequence, I saw some Cardamom Pods. Do you or have you used Cardamom in Capicola before???
Woaaahh that's crazy because just day or two ago we were looking a picture of cheese & meats & crackers plate that Booger got to enjoy and one of the meat looked just like that and hubby wanted to know what it was. The process was quite interesting and the bottle/net trick was genius !! I love salt cured salmon but hubby can't eat it because he think it's "raw"...boy I can't wait to tell him that the meat he was drooling over...was also "raw" hah haa I know it's not really raw anymore once it's been cured. Anyways boy I sure would love to have that !! Yummy 😋👏 Have a great weekend you guys
Hey Paivi you guys should try doing this for yourself.. it's really really fun to do and the results are fantastic. Thanks for the comment and have a great weekend.
Dude the marble🔥👍👌💪👍 How many grams were the bay leaves? 🤔😆
Hahaha 'Gram Weenie" I am.
Gabagool? Over here!
Hi friend. Thank you very much for sharing, hope you have a great evening!
Same to you! Thanks for visiting!
During the equalizing phase did you re-vacuum seal the bag for 2 weeks or just leave the bag open for the meat to dry???...
Re-vacuumed it.
Gabagool? Ova here!! 👇👇
Wat can I use in place of Umia bags as they don't sell umia bags in South Africa.
Maybe you can order them.
There are other methods, but I haven't tried them.
I made two Capicola's using Umai bags according to directions im about 9 weeks in ,It started developing a little bit of white mold in the exterior of the meat is it still good or is it bad and should I toss it in the trash I think my commercial fridge has a pretty high humidity Any help would be appreciated
It should still be good. Are you sure it's mold? Umai shouldn't allow any humidity inside the bag.
James Headfield making copa!)))
Some good lookin gabagool
Gabagool? Ovaa here!
Just a couple of questions I have two Capicola's Curing in the fridge When they are done What is the best way to store them How long will they last Vacuum sealed in the fridge And can I Vacuum seal them and freeze them, How long will they last in the Freezer?..Great Video well done ...Just subscribed
Not sure how long it'll last in the fridge because to be honest, it doesn't last that long. lol
I do like to slice, vacuum seal and give some away, and then I've kept some sliced in the fridge for a couple of weeks. I've also just saved a hunk of it, vacuum sealed, in the freezer it'll stay good for a very long time.
It's crazy delicious - just be careful how many people you share it with, if you decide to share - they will ask for more. lol
Don’t freeze them, there is no need and they get better with age. I have some that have been aging vacuum sealed in the fridge for close to 2 years now.
Do you think you can hang it somewhere without a casing?
just tie it, net it and hang it!?
If you live in an area with just the right temps and humidity, I don't see why not. Where I live, that's just not an option, so I'm not sure what you would need to do that.
What if you don't use the instacure??
Could it still work?
You would need to use some other form of curing salt if not using instacure.
Is there some curing salt that doesn't have nitrates?
Thank you
@@MrRichardnantel you can use celery juice powder
I have a question for jaxx. Why is capicola spicy? It seems to be the number one ingredient every time. Maybe I want salty cured pork in that form.
I guess it might be different from person to person. I know my Capicola is spicy because of the spice blend I use which has Kashmiri chili, paprika and chipotle in it.
You should replace that Guy on diners drives and dives. You got the look but you’re not annoying.
Excuse my ignorance here, but isn't botulism a problem when vacbagging raw unfrozen meat? Are the curing salts doing something to help that?
Yes, the curing salts inhibit the growth of bacteria.
@@JaxxDrinkwater so is this why more traditional recipes (no added nitrates) like prosciutto didn't inherently have botulism problems? Because they weren't sealed in low oxygen environments?
@@JaxxDrinkwater also thanks for replying ☺️
Whoooo!!!!!
what if we can't find those umai bags?
If you can't find them locally, they are abundant on Amazon:
amzn.to/37szS9T
I don't have any experience other than Umai bags.
Dude this looks incredible. I just did a steak video that I would love if you tried it. I think you would love it!!
Just checked out the video and I'll be making that sauce for sure.
How long will the capicola needs to be cured?
All the details are in the video sir. Merry Christmas!
I got the Umai starter assortment of bags but haven't gotten to the charcuterie bags yet, and it didn't include the pink salt, etc. That looked so good, that probably needs to change. 🤤
Interesting, maybe the assortment package does not include the pink salt? I'm not sure as I haven't ordered that before. The charcuterie kits will for sure include the pink salt.
@@JaxxDrinkwater Yeah, it's just 3 of each: Roast (Which I think I could use for most charcuterie), Short Loin/Brisket, and Ribeye/Strip ("Dry Aging Bags Sampler" @ $57, per their site). No seasonings or salt or anything but the bags.
We've done a full NY strip loin and a full USDA prime ribeye (still aging for 2 more weeks). The strip flattened out while drying and so I pinwheeled them before preparing, but the flavor was amazing. I trussed the ribeye so it wouldn't flatten as much. 👍
@@GrumpyGrunt You got Instagram or facebook? I'd love to see some pics of your finished stuff. Sounds weird I know but I love seeing cured and or aged meats.
@@JaxxDrinkwater No, sir. Left FB and never had Insta. Working on becoming a content creator here, though. So, you might see something soon, if I can get my shat together. 😉
Can you cut this to size and make a steak from it?
You have access to a lot relatively exotic kitchens devices. In fairness though, I feel you should mention that in some instances, you are given these devices in order to promote their sale via Amazon, etc.
I'm not blaming anyone for making a buck, I certainly would, but transparency is appreciated!
Not really sure what's so exotic in my kitchen except the Vacmaster, which I have said many, MANY times was given to me by Vacmaster. The Casori food saver? Yep, that was given to me, as I have said many times, no Amazon link to that though - it broke on me after this video. Everything else? Money out of my pocket. The Amazon links in the description box...the pocket change is nice, but mostly it's for reference so people can see what I'm talking about or buy it if they don't have access. I always prefer you buying your exotic gear locally, supporting your local businesses over me making a buck. After all, I am a business owner and know the value of a local customer. Thanks for the feedback though Sullivan, and will keep that in mind in the future. I agree, transparency is paramount.
I wanted Jaxx' capacollo with some garlic bread. I compromised. I had pepperoni off the radiator instead.
I use a clean 100% cotton flour sack, roll the meat in it after salting(3.5%)/seasoning, tie the bag with butchers twine/rubber bands.
Put in turkey trey on wire rack lined with 100% cotton cloth, cover with cloth, rest 3/6 weeks/per/size, in fridge...patience,yum.
Clean cotton pillowcases can be used as well then washed and reused many times as well as any heavy cotton cloth or 90 grade cheesecloth. I've even heard of some people who use parchment paper.
Gabagool, right here.
Gabagool!
How many grams of Rumplestilsken weird beard spice did you add per kilo of meat?
Great question Richard - about 4 grams!
That's funny - nice to start the morning off with a hearty laugh. Have a good one!
Ciao sono 🇮🇪 vorrei aventurarmi in quasta inpresa senpra facile ma non riesco a capire x favore mela potresti tradurre in 🇮🇪 grazie mille da l'Italia 👋👋
My favourite sight in this video is your beard 😂😂😂😂😂😂
Прикольная борода у мужика!
The what muscle? What type of meat is that?
it's the Copa muscle from a pork butt.
I give you a good tip instead of using a 1.5L bottle to pull your net over the meat take a 30cm piece of sewage pipe this is 100% a good solution
should the pipe be used?
it's not capicola, it's capocollo or the best way to refer to it it's Coppa .
And coppa piacentina it's the best all over the world!
Nice video , greetings from Italy!
Just “coppa.” Anything more complex just confuses them, Michele. 😂
michele bonvini
I don’t care what anyone says, it’s gabagool.
michele bonvini are you sure about that ?? Here's an Italian that begs to differ 🤷🏻♂️ ua-cam.com/video/KuS5P7Ga4jg/v-deo.html
Gabagool
Right off the bat I don't know what a copa muscule.
Gabagool? Ova heaye
Gabagool? Ova heee
Lehetséges hogy ezek a videok magyar felirattal készüljönek!!!!! Mert nagyon sokan örülnének ha lehetséges lenne!
Don’t freeze whatever you don’t eat. Vacuum pack it and just keep it in the fridge.
I still have some in my freezer to this day of what I didn't eat and just broke some out for Mardi Gras. I don't think I would have trusted it to stay good in my fridge all this time.
Theo Von makes gabagool
Gabbagool
He didn't tell you how to salt ii
All this for a slice of gabagul?!
No! all this for many slices..
Now thats some good meat
Gabagool
Ok