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Dry Cured Beef Tenderloin Capocollo - How To Dry Cure Meat - Glen And Friends Cooking
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- Опубліковано 6 сер 2024
- Dry Cured Beef Tenderloin Capocollo - How To Dry Cure Meat - Glen And Friends Cooking
Glen is learning how to make salami / salume at home, how to make charcuterie at home. Making dry cured meats at home can be challenging at first - and we've found that the learning curve to home made salume recipes can be steep. But we've also found that when we get it right homemade dry cured meats is very rewarding. Home Cured Salami, all home cured meats or dry cured salami recipes can seem daunting because you are leaving the meat out without refrigeration - but if you take the safety precautions and follow a few simple steps cured meat recipes and homemade salumi are well worth it.
Ingredients:
660g Beef Tenderloin
18.15g Salt (2.75% the weight of the meat)
1.65g Cure #2 (0.25% the weight of the meat)
0.165g ground cloves (0.025% the weight of the meat)
1.32g Bay leaves (0.2% the weight of the meat)
1.98g black pepper (0.3% the weight of the meat)
0.792g rosemary (0.12% the weight of the meat)
1.65g red pepper flakes (0.25% the weight of the meat)
0.792g garlic powder (0.12% the weight of the meat)
Method:
Mix all the salt, cure #2, and the seasonings together.
Rub the seasoning / cure mixture all over the loin, making sure to get everywhere and into any cuts.
Place the loin and any extra cure in a vacuum-sealable bag and seal, or into a Ziploc bag that you force all of the air out of and seal.
Place the bag in the fridge for 7 days, flipping and massaging it every day.
After 7 days; remove the meat from the bag and gently scrape off any excess salt and seasonings.
Prepare the loin for hanging by casing in a beef bung or beef middle, pull on a jet net and then truss with butcher twine.
Poke holes all over the surface with a sterilized needle to remove any and all trapped air.
Brush or spray on a white mold solution like MONDOSTART SURFACE STARTER CULTURE.
Weigh the meat and write it down on a tag along with the start date and the target weight.
Tie the tag to the meat and then hang in the curing chamber at 55ºF - 57ºF (13ºC - 14ºC) and 80% - 82% for around two weeks for this size.
The meat is ready when it has lost 30% of it's starting weight.
Remove the casing before slicing.
#LeGourmetTV #GlenAndFriendsCooking
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Ayyyyyy he got that gabagooool
OH!
"The lady looovveesss her meat!".....
Carmela!
Tony bought me a new Cayenne like the peppar
"The things you can do at home." No, Glen, the things YOU can do at home! :)
Actually there is a company called umai dry that sells bags for dry aging so you can do this in a regular fridge instead of a fancy dry age cabinet. it's not quite the same as the fancy cabinet but it comes very close.
I save videos in my FAV's so I can do these things too, someday when I retire perhaps. I want to be fully immersed.
I love Jules expression when she is not all that impressed.
"Cows have a very strange digestive tract"
I don't know what's stranger, the cow's digestive tract, or stuffing salted cow muscles into sections of their digestive tract and letting them sit.
True story: The Real McCoy's, a Japanese clothing company, makes horse stuffed toys with horsehide.
It's his part of the " proooooooces" hahahaahhahaha
my friend Tony wants the Gabagool, he insists.
I came here to say gabagool and now I am the gabafool.
@@dublinanondson4437 hey man i think you're gabacool!
Woke up this morning, got some gabagool. Then I woke up the next day, and got some gabagool.
Glen finna get us gabaschooled
I like how you cured the beef. It looks amazing. Well done.
My first dry meat video. Great introduction to the world of drying meat. Thanks.
Would be interested in seeing videos on different sandwiches you would make
Yes! A video of the amazing sandwiches you get from your home cured meats!
All your dry-aged items look so good! Thanks for sharing :)
So happy you put out another video Glenn you are a true inspiration to UA-camrs keep up the good work!
I use collagen wrap or Umai Dry bags or wrap. Seems much easier. Sometimes I use my kitchen fridge and sometimes my meat fridge depending on time and space and product. A trick I've learned with salami is to fry some up and taste before aging. The spice level will drop over time, but there is still time to adjust. But I am still a newbie.
Hey, no one got sick! And you finished the process. Regardless of the lighter flavor. It’s still a success!!
I like your ingredient cups!
Thanks for sharing, bravo!
if you take a rolling pin and put your jet net over it then roll up the jet net and unroll it over your meat. I found that works pretty good for me.
Also little sections of PVC pipe in different sizes work fine.
Beef Capicollo! How unique, but it looks so good!
This channel really does inspire, if I had the money and equipment I would be doing this right now.
I love how Jules shows up for tasting each time like a culinary Polkaroo. (A high compliment from an Ontario foodie). I love charcuterie and though this looks rather intimidating as a process I may need to try it someday.
Perfect
That looks really tasty
I've decided I want to be Jules! Glen works at doing all the detail and hard stuff, showing us how etc and Jules show up with a smile and hello and gets to enjoy the fruit of Glen's labor. I bet the house smells must make one salivate involuntarily! I volunteer for sandwich day!
This kitchen is in their garage.
@@ScurvyDawg details, details, details! I want a sandwich darnit!
@@ronaldmallette they have a video tour of the studio kitchen somewhere on the channel, that's the only reason I know anything.
👍 Danke fürs Hochladen!
👍 Thanks for uploading!
👍 Very good and beautiful, thank you!
👍 Sehr gut und schön, danke!
Impeccable Glen as always you might not know all the rules but you crush the Game every time and it’s always a WIN 👏🏻👏🏻👏🏻😎👏🏻👏🏻👏🏻
Eye of round roasts also work really well
Nice goin` I really enjoyed this production.
My boss is from Italy he makes this, and sauce and wines.. it's amazing, and now I'm looking at videos for myself perhaps.. I would say if it's a bit weak then more spice and longer cure time in the bag. time to take it to the next level.
My relatives used to dry beef in Pennsylvania. It was usually a knuckle with simple spices and cured and smoked. Good stuff! I like your version. Do a show sometime for dry cured and smoked meats. Have you ever made a Westphalian ham?
Gabagool is gooood
Glen, a plastic Soda bottle with the top a bottom cut off will work for the webbing over the meat. There’s also different sizes of those so experiment…
Love your video's and how you explain items to the average person. Really enjoy seeing all the Canadian hats and flags......My next big purchase is a dry aging unit. What would you suggest?
Your charcuterie boards must be amazing!
Glen, I eat a lot of cured meat with the cap on the outside and what I do to get it off is wrap it in paper towel, moisten it, and let it sit for 20 minutes. Then, I cut off the top and bottom, slide my knife down the meat lengthwise and the cap comes right off with no fuss starting from the cut. Not sure if this is helpful or not or how it effects the meat, but it makes removing that skin really easy!
Got some gabagool, from a Scooby Doo.
Woke up this morning...
Glen and Julie are going to have an awesome cocktail party with a fabulous charcuterie board and I'd love to be there 😀
Now he just needs to make the wine and cheese so he can flex that he made everything you're eating at the party.
Looks good. In Italian it’s bresaola . I make it at home and instead I do the drying portion with Umai Dry bags
Hi new to the channel
Thank you for great video
Which type of small dry ager fridge
I’m so glad you spelled “capocollo” correctly. Not “capicolli”, “gabagool”, “capicolla”.
How do you age it with out a dry ager? Can you do the ageing in a fridge?
If you could point me in the direction of where you get your chartreuse info from would be great love your channel and the old recipes
How would it be to splay open the loin, and apply the cure/spice mix, then re-roll it up before then letting it cure. I'd then be farther tempted to only wash off the outside spices. No idea how well it would cure like that, if it would manage to retain it's shape when slicing or not
You have some cool equipment at your disposal. 🤤🤤🤤
@**Glen** *There's a easy Cheat to your problem* Buy yourself a thin silicon cutting board that is flexible enough to be rolled. Use it as a Shoe horn. slide it in the jet net rolled up, let the cutting board expand out slide the meat in pull the cutting board out. Easy clean up. I enjoy the tips and the easy recipes, Wish I could do half of the food you do. Enjoy! from Northern California
Glen, what brand and model of vacuum sealer are you using?
In our butcher shop we used different sizes of round plastic down pipe with a flange fitting on one end for the bung and the netting. You could wash up in really hot water with made it food safe.
It reminded me of Basturma. Armenian cured beef. You should try to cook it.
I do agree : this nice cured meat looks very similar to italian bresaola or basturma/aboukht. Cooked with eggs (like you cook bacon & eggs for breakfast) it is irresistible.
What is the model of the dry ager you have in the basement? And about how much was that
For the dry aging, can it be done without the casing?
Beef Bresola next please !
Gabagool? Ova Here!
In South Africa we have something very similar, called "biltong". It is brined in a mix of salt, pepper, brown sugar, clove, coriander and vinegar overnight. It isn't put in packaging and is generally dried by the wind.
The virgin jerky vs. the Chad Biltong
@@GoldsteinsBook And it costs less to make too!
@@GoldsteinsBook That is exactly how jerky is made... Spices vary though. It's why I always roll my eyes at people claiming biltong is a better jerky... It's the same thing. (Just many modern jerkies suck because they are oven dried in factories and are tasteless or over salted)
hi is there anything you can do if it is too salty
As usual, very nice informative video. I wonder 'why' they jet net was needed. The meat was already in the gut, and it was eventually tied with string. Seem redundant or am I missing something. Keep the video coming.
Probably wasn’t. But he mentioned wanting to keep it compact. Probably due to the casing being oversized for the piece of beef.
That’s a REALLY nice slicer ya got there. My guess is Hobart?
Glen is the Bob Ross of meat.
A
One of those thin flexible plastic cutting sheets rolled in to a cylinder might allow sliding the jet net onto it and then you slide the meat bundle into the cylinder and slip the cylinder out.
Glen, where did you get your dry ager?
There is amazing beef cure in Egypt call Basterma it's beef tenderloin and it's lush
What you made is pretty much bresaola if you haven't heard of it Very good stuff:)
IMO, You don’t need the nitrate for whole muscles, use it for ground cased cures.
Gabba Gabba
We accept you
We accept you
One of us
Gabagool? Ova here!
Can i get some info on that spice-grinder!? ;)
How about wrapping it with thick bacon throughout and then covering and drying for flavor. Tenderloin is the most tender part of any animal, but the lack of fat makes for mild flavors, and different cured bacons will make you smile : )
Is the casing necessary, what else can you use besides intestines? Are there other products around?
You can buy synthetic beef cap/bung. But often itll have plastic, which makes it inedible and not so great for sausage. But get which ever one is easier. Both will do the job
I love these videos, even though I will never, ever do this. Ever. I will never have the income to buy a dehydrator, and I don’t even know if i’d get the money’s worth if I ever did. But i’ll be damned if that doesn’t look delicious. Love the content you guys/gals/individuals make.
People have been doing it without refrigeration for thousands of years. All his high tech gadgetry just makes it into an exact science, but people have been hanging hams and other cured meats in barns, basements and closets forever, so don’t be afraid to try it with what you’ve got!!
I’ve got a chunk of pork loin curing in my refrigerator right now, and I’ve no fancy setup.
The original "dry aging machine" was a basement or a springhouse. You can use special bags by a company called Umai Dry so that you can make this just with your kitchen fridge as well.
Glen, what's the name of dry ager you use to cure the cuts?
Dry-Ager. No joke.
Glen who makes your spice grinder ? Every time I see it I’m drawn to it lol
It's just a Cuisinart coffer grinder
@@GlenAndFriendsCooking thank you .. is there a model number by chance?
@@GlenAndFriendsCooking found it! Thanks Amazon has it
can i skip the Cure #2? thank you.
a bunk full, that's a memory
Jet net!!!
i had no idea they made mini deli slicers lmaooooo idk why but its just so cute looking
Apologies if someone already commented: Since it was mild for a charcuterie, maybe it would be good in S#!t on a Shingle.
What is the purpose of using the Casing?
To control the rate of drying
Use a piece of pvc pipe for the jet net. Leave a small piece of one end, drop the meat in from the other end and pull the meat through.
I was interested on the Dry ager fridge. then saw the good old 7250$ price tag and was like ya.. Ill just keep using my good old 20$ bags ahah
Is there another name for that Jetnet
Is this supposed to be called Bresaola?
Use a plastic liter bottle with the bottom cut out. Stretch the net over the bottle, slip the meat into the bottle and pull the net over the meat as you pull both the net and the meat out the bottom. Voila!
#GlenAndFriendsCooking
What are the two different dry age refrigerators you have in this video?
Just different sizes of the same unit - they work exactly the same, in that they both can be set for dry aging any type of meat fish, or for making dry cured sausages.
NB: not what you "wanted/expected"but you kept going back for more = well done.
You‘ve basically made beef Motsetta (could use different type of meat and is typical of Aosta Valley and north of Piedmont, north western part of Italy). Probably you’re missing the herbs from the alps to add to the “kick”, as they are normally added to the process en.m.wikipedia.org/wiki/Motsetta
Hello, nice video! Do you really need to use the gut?
I bet some fennel in that cure would be awesome.
"He'll have the gabagool."
I wouldn’t have washed the spices off. But other than that it look good.
so my father in-law is from Melfi in Italia (yea as the shrink from Sopranos), i'm not italian tho so we asked him how to pronounce capocollo in his dialect. and there it was, "gabagoo" as how they say it in the tv show.
Can you do a cottage roll one day?
Salt and Cure #2, what is Cure #2?
@Glen have you ever considered making cheese ?
I envy your setup 😞
gabagool? over here!
Silvio knows his cold cuts!
Glen, you referred to the tenderloin as "super cheap", its like the most expensive cut of beef you can buy, am I missing something?
perhaps you need t skip the rinse?
Hi Glen have you ever tried Biltong? Since you’re trying all sorts of dried meats I definitely recommend it.
dont need a fancy device for the netting. short pieces of PVC in various sizes from the hardware store will cover most of what you are doing.
😁👍🖖✌👌😎
how did our ancestors do it when there was neither vacuum seal nor zip lock bag?
Just to let you know, I had to go out and find that Avro Aircraft hat for myself.
Gabagool?? Ova heeer
Ehhhhh, that's gabacool!