Easy way to make dry cured Italian Capocollo at home - Dry Curing Meats for Beginners
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- Опубліковано 10 чер 2024
- Today I'm going to show you the easiest way to make Italian Capocollo (capicola, coppa, or gabagool) at home in your refrigerator!
You can find a printable recipe here: twoguysandacooler.com/spicy-c...
If you want to see me remove the coppa from the Boston Butt you can fine that video here: • Removing the Coppa Fro...
Brining Time Calculator: genuineideas.com/ArticlesInde...
Visit the Sausage Maker for all your sausage making supplies: tinyurl.com/bddakfmt
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Items used in this video:
Kotai Chef Knife: tinyurl.com/5ypnfjp7 (for 15% off use discount code - 2guys )
Dry Aging Steak Wraps: amzn.to/2W1o7F4
Heavy Duty Vac Sealer: amzn.to/2WUALpO
Butcher Twine & Dispenser: amzn.to/35QFhIa
Small accurate Scale for spices: tinyurl.com/3asv33t5
Large Capacity Scale (33 pounds): tinyurl.com/mr23dhsd
Custom Cutting Board: tinyurl.com/3ez3ww7f
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Items we use often:
Kotai Chef Knife: tinyurl.com/5ypnfjp7 (for 15% off use discount code - 2guys )
Thermapen Mk4 (meat thermometer) - tinyurl.com/3mfs3jnk
Sausage Stuffers: tinyurl.com/56hhauzh
Meat Grinder: tinyurl.com/59cmk5d6
Stuffing Horn Cleaner: tinyurl.com/3atajmzf
Butcher Twine & Dispenser: amzn.to/35QFhIa
Small accurate Scale for spices: tinyurl.com/3asv33t5
Large Capacity Scale (33 pounds): tinyurl.com/mr23dhsd
Heavy Duty Vac Sealer: amzn.to/2WUALpO
Drying rack and tray: amzn.to/3LDhgHX
Custom Cutting Board: tinyurl.com/3ez3ww7f
Ph Meter by Apera Instruments: amzn.to/2A04Gll
Smokin-It Bella's Cold Smoke Generator: amzn.to/2UVTsX9
Digital Smoker (I use the 4D WIFi): tinyurl.com/mrxbnwkw
Meat Slicer: amzn.to/31XV19q
InkBird Controllers temp & Humidity amzn.to/2O3BmM7
Dehumidifier Eva Dry 1100 amzn.to/2TDvChj
Cool Mist Humidifier: amzn.to/3CD6nAu
Govee Temperature/Humidity Monitor: amzn.to/3v55Tz1
Iodophor sanitizer: amzn.to/2Q9jFBM
Robot Coupe Food Processor (high end): amzn.to/3fmmEPm
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Eric
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If you want to see why curing salts are not necessary for this project click here: ua-cam.com/video/m4OuOZulHUQ/v-deo.html
Personally I like the taste that curing salts provide. And it makes me 100% sure that it will be safe to equalize the moisture in a vacuum bag.
@@ThirdLawPair I agree
@@2guysandacooler please send recipe for capicola to my email. I can’t pull it up from you tube video. Thanks Mike
@@michaelvalenta1546 Try this: twoguysandacooler.com/spicy-capocollo/
Ok, but would the end result be the same? Because it still cures, right?
This guy is great covers every detail needed without a lot of extra talk about stuff not needed... You can tell he not only loves what he's doing but loves to share it also
He don't even tell us how long to hang it
Hi Miss Tan. You have to pay very close attention to my videos and if you are ever in doubt, you can always ask me or refer to the recipe. It's in the description box. The reason I don't give a time frame for how long to hang it, is because not all muscle pieces are the same size and refrigerator conditions will vary. I, on the other hand state that you should hang it till it loses 35% of it's weight. So for me that may be 2 months but for you that may be 6 weeks. Get it....
@@2guysandacooler re: Miss Tan…….You tell her, Eric 😂
A video on why curing salts are optional would be great! 👍🏼👍🏼
To me salt and spices are just what you need to make charcuterie. I started making my own a few years ago because I really wanted to stop consuming nitrite salt. I never had any health issues doing it the old school way, it's been done without curing salt and fridge for centuries.
As long as you put the right amount of salt and you work the cleanest possible way it will be fine 🙂 by all means don't be afraid and try it! It's really easy. Word from a french lover charcuterie guy!
Agreed
Agreed!
+1
I learned curing and smoking meats from my grandfather, and he always said that curing salts are only needed for the butchers, so the meat will stay a prettier color, so it would sell more, if you don't care about the aestethics only the preservation and taste, just salt and spices work
This is such a fabulous channel for the true foodie , the ones that aren't looking for instant gratification but appreciate that time is your true friend as long as the prep work is done right.
this channel deserves so much more attention, all the details are here, the instruction are clear and im sure anyone could do this!
Thank you for this!
My Capocollo is ready and I haven't been able to stop eating it since I started cutting into it. So amazing.
This is so much easier than the traditional Calabrese method my family made for centuries. Looks great, might give it a go. Inspiring. You are an excellent educator. No fuss explanation. Many thanks.
WHAT I LOVE ABOUT YOUR VIDEOS IS THAT YOU DO THINGS FROM THE HEART & PASSION ,, VERY EASY TO UNDERSTAND FOR PEOPLE TRYING IT FOR THE FIRST TIME
My Capocollo is finished and all I can say is WOW! The best I have ever tasted.. Going to share it with family for Christmas if I don't eat it all by then. Thank you so much for the recipe and awesome instructions. Love the adjustable instructions. Takes all the guesswork out of it!
How long did it take to cure?
Eric. Thank you for the amazing tutorial, I pulled the capicola from the drying chamber today and it is amazing
Thanks again for the superb guidance
Wow, thanks Eric. I'm a little intimidated by setting up a drying chamber so I feel this method is totally doable for me. The end product looks delicious! Can't wait to try it. Thank you so much for sharing!!
Glad it was helpful!
Just got to taste my first Coppa using your techniques and seasoning - WOW! Fantastic. My first try and my first success. Look out world - here I come!
Hey Eric, love your video! I’ve become interested in meat curing and found you. I’ve purchased books and watched numerous videos on the subject and found your method very simplistic. I’ve never attempted a cure but after watching this I’m going to give it a try. Thank you for sharing such a detailed process!❤️
I just "harvested" my Capocollo yesterday using this method. It took 2 months in the fridge to drop 35% in weight and am very happy with the results. Many thanks once more for sharing your methods and spreading the know-how. I wish I could share some photos wtih you though.
So it took 2 months in the refrigerator?
I thought mine was very slow, but maybe not.
There's a special place in heaven for people dropping tutorials like these ones. ❤
Beautiful, informative video, professionally made. Showing where that cut comes from is also a rare sight nowadays. People ought to know of preservation methods like dry aging, curing, drying, pickling, freezing or fermenting, as those can limit food waste. Thumbs up, and keep up good work
He doesn't even us how long to age it
LOL. Hi Miss Tan. You have to pay very close attention to my videos and if you are ever in doubt, you can always ask me or refer to the recipe. It's in the description box. The reason I don't give a time frame for how long to hang it, is because not all muscle pieces are the same size and refrigerator conditions will vary. I, on the other hand state that you should hang it till it loses 35% of it's weight. So for me that may be 2 months but for you that may be 6 weeks. Get it....
I've been doing it this way since you first mentioned it a while back. It works great
Great video Sir. You've answered several questions that I had and a few I didn't even know I had. Video is well put together and to the point without too much fluff or sales pitch. really awesome. Thanks and best of luck.
Outstanding! Great info as well as production. My wife is from S. Italy where they dry all their own meats. She never wanted to do it here in the US until now. Thanks!
Just watched this video for the hundredth time. Nobody does it like you Eric. Keep up the great work.
Thank you😊
Great video. I cure my own belly, back and shoulder bacon haven't tried dry curing because I lack the equipment. Definitely giving this a try.
Great explanation from carcass to finished coppa
I have done several over the past winter..your pointers are the best! Thanx again for the best
cured meat hobbie at home there is!.goes along with my vinegar and wines..keep the vids coming👍
You are very welcome
It's the best video about capocollo I've seen in my life. Everything is perfect - explanation, picture and result. I fell in love with you, chef!
Wow, thank you!
If there was any doubt about this man’s genius, it was shattered when he turned the slicer’s dial to .5. Yes, yes, yes. Gorgeous meat, gorgeous video, amazing presentation all around.
Just blown away by the detail. You sir are a master, but you make me feel as though I can easily do this too. Great links, great everything. Im blown away. Seriously great work.
My uncle use to make this but since his passing 😢. I’m glad I fell on your channel thank you and looking forward to making my own ❤❤
Wow, that actually looks much easier than I figured it would be. Great information👍
Thanks Bobbi. This method is great. It's super easy and produces a very nice product. Best of all it builds confidence towards moving to the next step... 😁
@@2guysandacooler And what is the next step?? You just left me hanging here
Made my first ever Capocollo Eric using this method.Your video and explanation is spot on and simple.The final result was worth the wait and is delicious.Thanks
Fantastic!
@@2guysandacooler
How long will it last in the Fridge after you vacuum seal?
I'm here too because I live far away from anywhere to get anything like this and I was sick to see the mail order prices.
My daughter was in France a month fir college this summer and you get complimentary charcuterie there any time you get drinks or food
@@benwilliams2487one year
Another great vid. Thanks for explaining how well it will store when vacuum sealed and the benefits like the equalization of the moisture. Cant wait to try this.
Heavenly!Just watching I can taste it. Can’t wait to try it at home. Gonna turn half my kitchen into a processing center. Bet my house will smell yummy too. Thanks for being objectively professional.
Glad this guy mentioned curing salt and then said it was optional.I lived in Italy for almost five years and questioned people on why they never uses curing salt.Some just laughed,most said "it's not natural!"To this day I don't use it and haven't regretted it!
Can you please tell what percentage of salt to meat weight
@@lougriffiths I usually just rub a bunch of sea salt on the meat,put it in a plastic bag and refrigerate it over night.Then I dry it off and and wrap it in some kind of collagen wrap and hang it in the fridge until I think it's cured...hope that helps!
@@lougriffiths oh yeah,after you dry it,put some more salt on it!
@@giannirocco7492 helpful thanks
Can't wait to butcher my pig in a month, so I can try some of your great technics ! Fantastic
My salivary glands work over time, while I watch your episodes ! Thank you so much for sharing !
Thank you!!
was going to start working on a curing chamber so I could do this until a storm took my frig out. This looks so much easier to do. Thanks!!!!
Best put together video I have seen in years. Cudo's! Most Excellent !!
Why this showed up in my feed I will never know. But I am so glad it did! A good skill to know..
try something new!
Same here!! Awesome skill to learn.
Yes, would definitely love to see the video on curing salts
Thank you for a perfect recipe for folks doing it at home. I have been searching for this recipe for while.
That looks absolutely amazing! I love super spicy capicola and Prosciutto di Parma. I luckily married into an Italian family and they love their cold cuts. I was reluctant at first but I’m a foody and ended up loving all this stuff. Can’t wait to make my own capicola!
Live all of your content, would also love seeing a video about curing salt and the options to not use it.
Thank you so very much.
Loved your step by step instructions. Well done!
THANKS for explaining the equilibrium method of seasoning meat for curing.
Looks awesome !!
I want to do this in my SteakAger. I now have a humidifier for it. What temp and humidity percentage should I have it set to for these same results? Thanks Eric! It looked amazing!
With a humidifier and in a steak ager you should get even better results with a more complex flavor. I would set the humidity to 80% and the temperature to 55F
@@2guysandacooler Thank you so much! Just watched your video on removing the coppa from the boston butt. This is going to be fun. Thanks Eric!
@@SmokyRibsBBQ that's awesome. I can't wait to see how it turns out.
After doing a Sopranos marathon i knew exactly where i wanted my gabagool recipe. It turned out wonderful, Cheers guys.
LOVE YOUR VIDS. And the way you explain everything.
Holy shit! this is a project I never knew I needed!
This is the method I usewd with your earlier recipes. Absolute Meat Candy!!
Great instructional video. I’m about to give this a try and I’ve been researching a couple weeks. This is by far the best video I’ve found
Awesome! Thank you!
I really enjoy watching your videos.....you make it easy to watch and I find the subject fascinating.....thank you.
looks amazing, I take these wraps are a must.
Did I just hear Celebrate Sausage season 2? I'm so excited, can't wait.
Oh yes! #CelebrateSausage 2 this October!!
Pulling our Capicola out of the aging chamber this week!
I can't wait to see it!! This cut is my absolute favorite 😁
Glen! Huge fan, fellow Canadian!
good
Awesome video. Great explanation. Invaluable info.
Thank you sir. Very informative and helpful. You have a great amount or knowledge and experience in this field. Your videos are very well produced.
Awesome as always! Try to cold smoke it a little before placing in the fridge, out of this world!!🥩🥩
mmmm that sounds good antoxify. What wood would you use and for how long? I prefer my bacon cold smoked over several days. Definitely doing this recipe with and w/o smoke.
@@thumps0726 my favorites are apple and cherry wood, but any hardwood should work, the length depends on how smoky do you like it, some are sensitive on heavy smoke. But for this drying in the fridge i would give just a couple hours to get some extra flavour
Gabagool? Over here 👇🏼👇🏼
Ohhhhhhhh!!!!!
All this from a slice of gabagool?!
I watched this episode last night.
I'd love to know more about when/not to use curing salt. This is fantastic!
Thank you for this recipe. I have been following your UA-cam channel for a while and learned a lot. I just prepared two pieces, 24 days brined and 30 days drying, wrapped in cheese cloth, in my cheese cave. It came out beautiful. Will do the N'duja and Lomo Curado next.
Man I love you're vids Eric! my question is - whats the difference between good and bad mold? and what do they look like?
Thank you. I would stay away from black, red, orange, greens (unless you know how to properly identify them. As far as white goes, as long as it's powdery and silky then it's ok. If it starts to grow hairs or look fuzzy I would clean it off. In the refrigerator though there should be very little if any mold growing. Usually t's salts that form on the exterior. Either way you can always do a vinegar wash if you see unwanted molds growing through the drying process.
Italian dry cured meats are the bomb!
totally agree!!
GABAGOOL
WOW, this is a must try for me. Thanks for another great video. I can't wait to try this.
Followed your process, and just slipped my copa into its umai dry aging bag. Mine’s starting at just over 2 kg, and it’ll be a long wait till it’s done. Thanks for the informative video.
Eric
Are you planning another Celebrate Sausage month this year. I really enjoyed last October and made several of the recipes. Loukanico and Is Krok Isan (sp) were great. Thanks again.
Hey Richard. I do have one planned for this October. Should be pretty epic!!
Please talk more about the salts!
Wonderful vid thank you! Making my own capocollo is on my priority list for the best year. I'm inspired now 😉
Beautiful product, congrats!!!
So great to see a knowledgeable person dressing a carcass. Even my local butcher gets most things vacuum packed. Butchery really is a dying art sadly.
hyuk- hyuk.
Hhhutyyyuulplp
Do you typically cut into the pork, beef, etc as soon as it hits the %WL all the time? Or do you normally wait for it to equalize the moisture prior to cutting. I found that since you’ve already waited the months for it, adding another 2 for me is worth it to avoid any of that case hardening. But that cops does look outstanding.
That's where real patience comes in. If you vac seal it after %WL is achieved and wait another 60 days it'll be right as rain...
@@2guysandacooler Do you just toss it back in the fridge for that part? Also are the plant based wraps the only kind that will work for this process? Thank you
@@jasonfuentz7681 That's correct. In the fridge it goes and equalization will happen. I've tried other wraps like collagen sheets and although they technically work they produce a dry ring that's a little thicker than I like...
👍👍👍👍👍👍You've inspired me to break out and take the cured meat and sausage journey I've always wanted to do.Thanks for making this content👍👍👍👍👍👍
Loved this! Brings me back to the kitchens of my ancestors… only with some cool gadgets that they would’ve really appreciated.
"Where's the gabagool?"
-- Tony Soprano
Gabagool?? Ova here!!
I thought the same thing!
Can any cut of meat be used? Or specifically pork?
I haven't tried all cuts but beef and duck work well..
Take a look at the Raymond Blanc Charcuterie video on DailyMotion. It’s easy!
You are a Master of Charcuterie Eric, I’m so glad to have encountered you.
This I must try! Many thanks guys!
the GABAGOOL
Gabagool? Ova heeeere!
@@lurrinen It's just fat and nitrates, grandma.
Hello Eric. I opened my fennel coppa today.
_It was about 5 grams early, but I needed a 'win' today because I screwed up my beef sticks by adding a pan of water in the smoker. I was having trouble keeping my temperature low, and that's always helped in the past. As you can imagine, the casing separated from the meat, but I'm hopeful 24 hours drying on the rack will help._
Anyway... At least my fennel coppa turned out great! Here's the video.
ua-cam.com/video/96pROY9bdUM/v-deo.html
Wow. Blessed will be those in the future that can taste what you did while watching the video. It looked delicious. Good job 👍
great job very good details learned a lot
A huge thanks to you ,your content is amazing
Oh my goodness look at that marbling! I’m blown away by your professional voiceover and overall quality of production! Great job brother!
Thanks so much 😊. This cut is incredible. I'd love to take one of your piggies and turn them into tasty preserved meats 😁
@@2guysandacooler That would be absolutely incredible!!!
Excellent job. Video was very helpful.
So clear, precise and to the point. I just hit the subscribe and like buttons. Thanks Eric
Thanks for this, i'm doing it myself this week. Much love from Sweden
I am just starting to make fresh sausage. I am also very interested dry curing meats. I found your video to be very informative and interesting, so I just subscribed so I can see more. Thank you!
Looks so good I haven’t had capocola in over 30 yrs.
Beatiful job, Chef !! 🌸🙏🌸
Oh guys this is really super explained and for sure very yummi. I will try it soon. Thank you so much for sharing.
Really enjoy your videos. So informative and easy to follow - would love to hear curing salts.
Hi Eric, thanks for this wonderful receipe. So far I did about four Coppa and one was better than the other. For my taste I let it dry to 40% weight loss but it is still smooth in tecture. I am about to make more as it is eaten up so fast by family and friends. Out of the same cut I olso made ham one with cureing salt and the other with pure sea salt. Both turend out grate. I smoked them about 4 times at low consentrate, which was good and had a gentle taste of smoke. I used native chilean wood, which is very intense. Hasta Pronto Knut
Just stared watching your channel and already learned so much. Always interested in your expertise on curing meats
Thanks Ben. Be sure to let me know if you ever have any questions... Thanks for being here😁
Hello there. I did a gabagool few years ago, but I did not know about this paper wrap. Instead I've used a piece of cow intestine as the butcher recommended me. The size was perfect and the result was great ( I also used a piece of net as you did). Next time I will use your website for the spice calculator. When I say "next time", I mean this week-end. Thanks you so much!
Just lovely! Thank you ❤
You make it look easy! Thanks for a simple video with just the right details. I’m going to try this when we butcher our next pig.
Excellent video, You're definitely at the top of your game!
fall is here and its cooling off out, so I'm making this for the second time. did four last year and were so good, I'm going to do 8 this year.
fantastic video. need to try this recipe asap
Thank you. So tasty and very easy!!
Thanks for your video just started mine today
Excellent video. Very informative.
Thanks so much! Love the channel
Just found my new favorite channel.
Very informative video. Thank you very much!
Legend. thank you.. I always get confused how much spice or salt to add. this nails it. Cheers.