How to Make Pork Loin "Capicola" with Calabrian Chile Powder
Вставка
- Опубліковано 8 вер 2024
- Pork loin can make a great, inexpensive version of capicola. I try a spin on my usual pepper paste recipe and use ground Calabrian chiles. I also really lucked out on the loin cut, as it had great fat marbling. Give this one a try!
For the cure, percentages are based on meat weight. It's easiest to measure in grams, just for math. For example, the cure is .25%, so if your loin is 1000g, the calculation is 1000x.0025 (or .25%), which equals 2.5g of cure. Weigh your meat, run a little math for the percentages, and you're good to weigh out all your ingredients.
The cure:
.25% cure #2 (Prague Powder 2 or other sodium nitrate cure)
1.25% ground Calabrian chile powder
3% kosher/pickling salt
.25% red chile flakes
1% white sugar
Cure meat for a minimum of 3 weeks (I went 7 in this case 😂).
Wrap in pasted hog skin or collagen casing and dry age until 35% weight loss. Let equalize in vacuum bag for a minimum of one month. Slice and enjoy!
If you're looking for a vacuum sealer, consider one of these:
amzn.to/3QQ65A9
amzn.to/3E5vzBQ
amzn.to/44tl7za
Here are collagen sheets for dry aging: amzn.to/3SDRIya
Here is some netting for dry aging: amzn.to/4bJ4jZO
Here's a great starter hog ring pack: amzn.to/4epPVH5
Here is a great sausage pricker: amzn.to/47TOgFA
Thanks for this video!
My pleasure! Thanks for watching. 😁
Your cured meats always look fantastic, I can almost taste it from here.
You seem to always seem to have a lot of meat in your curing fridge and was wondering is all of it for family consumption?
My mum came from South Africa decades ago and I can remember talking about biltong, the dried meat that's eaten there.
Perhaps on a future episode you could try making some, see how it tastes (is worth doing), and is it safe (it's hung to dry in open air with no curing salt).
Hey, there! It's all for family/friend consumption. We make pizzas every weekend, and I always make sure to slice some up when people stop by.
Biltong! Yeah, that's delicious. A friend of mine makes it, and it's on my to-do list for this year. I'll probably borrow his biltong box for my first run, but I'll likely also build one for future batches. So, all to say that it's awesome, not hard to make, and definitely safe to make/eat. Stay tuned!
yum yum yum in my tum tum tum
🤗
I noticed how you folded the vacuum bag over when putting in the meat. I will have to start doing this because it sure beats wiping it down with paper towels.
Totally! I saw a buddy do that years ago, and I was shocked it hadn't crossed my mind. So much easier to for making sure things are nice and clean. 😁
Great video. I really need a temp and humidity controlled chamber for cheese and charcuterie.
Thanks! I'm actually planning on building a cheese case (likely very similar setup) in the coming months. I had thought about trying to make cheese in my curing chamber, too, but there are different temp/humidity requirements, and I also didn't want to introduce the cheese mold to my meat. Stay tuned to see how it turns out! Thanks for the kind words. 😁
@@ThisDadGoesTo11 I'll be watching, I subbed. If you could talk about those different requirements for cheese and meat, it'd be a good addition to that upcoming video.
@@misuseofyou Totally! Thanks. 👍👍
Nice 👍🏿
Thank you! 👍👍
Looks delicious!
Thanks! 😁
Great "Gabagool" (As we called it in Brooklyn) recipe. What model Avantco slicer do you have and will it slice cheese?
Yeah! Having serious flashbacks to the Sopranos. 😂 It's the Avantco SL310. I have a couple videos messing around with it when I first got it:
ua-cam.com/video/D8x2yGpYsx8/v-deo.html
ua-cam.com/video/2B8-ZsseeCw/v-deo.html
It will slice cheese, although I wouldn't go with either super soft or super hard cheese. It worked decently on raclette, though. Thanks for the comment and question! 😁
I have the same vacuum sealer but can't figure out how to do the double seal. How do you get it to double seal?
So, that's a little trick I came up with quite a while back. You basically stick the bag in on the seal setting; once the bag hits the little flaps, you just give it a quick side-to-side wiggle while pushing forward, and you can then slip the bag in a little further before the machine closes and seals. Once you do that, you let it cool for a second, then stick the bag back in and seal as usual. 👍👍
That was the biggest loin I've ever seen... The jokes do write themselves. Did that still have belly or rib meat attached?
Hahaha...no kidding. I believe there was some of the rib meat on there. Sloppy butchering from the grocer equals nicer loins for this guy. 😁 Also, it's awesome for the charcuterie, as you wind up with some extra fat in there, helping to balance out the lean loin meat. Thanks for the comment!