Video tutorial on making Capocollo or cappicolla or it has so many names ... at home. I do it like that for myself - all my videos are made from experience , not just to make them ... try , ask , comment , enjoy ...
I have watched many vids on making this, you are one of the few that uses the best practice of using weight, and not time to determine final product. Great job!
Thank you for such a great video I've just started doing charcuterie and I've been practicing with bacon Italian sausage now I'm making dry sausages calabasa in Spanish chorizo I really like your video about cup of cola got the cool is my favorite lunch meat I love it and it is so phenomenally good I'm eager to try your recipe thank you for the wonderful video
Hello Remi! This is Wasif! Hope all is well! I wanted to see if I can start this project but with a beef cut. Which beef cut do you think I would need that would come the closest to boneless pork shoulder? Also, would I be able to skip the cold smoke step and only cure it with the insta cure, salt, spices, (correct temp/humidity obviously) and time?
Hi Wasif. it will not work for beef - it is too lean meat. You would need to do - Pasturma or basturma style . Dry couple days and then cover with spicy paste and dry for another couple weeks. You can send email direct using channel name @gmail.com no spaces.
At the end stage of drying, vacuum seal it and stick it in the fridge for.a month longer. The remaining moisture will equalize and you will lose the dark over dry edges. 👍
Would it be possible to smoke it before curing the meat for 6-8 weeks? Would that affect the outcome, or would it speed up the process, as you are removing even more moisture initially? Forgive my many questions, but is it beneficial to soak the clean muslin/cloth in salt to help with the fungal barrier? Thanks for showing me that you can use cloth, few talk about this basic thing, everyone pushing for expensive dry-bags. Curing meat is older than civilization.
a lot of good questions. Meat needs to be a little dry to absorb smoke. You could soak in salt mixture. You could skip cloth in general is you keeping things in special cabinet - fly proof and some people having refrigerators converted in to drying chambers. You can check Pork Tenderloin video - maybe it will give some other good ideas: no cloth there.
@@ReallySmoking Wealth of information here. Thank you for that. So you are saying that I 'could' smoke meats first if I wanted to, lower quality smoke notwithstanding? Don't want to mess up my first shot at this process. I have 2 days left before my Pastrami Beef and Bacon dry cure finishes. Cabinet is an option? I thought it was fridge or cave only. Thanks for the link as well. Cheers.
Hello sir Very interesting video with lots of details and simple to understand. I have just made dried tender loins (receipe form one of your videos) and they are now drying for a couple of days, and planning to cold smoke them after that. I think I ll try Coppa next (4% Kosher salt and 0.25% instacure #2). I have just a little qiestion : is it necessary to tight it in a towel and what is the role exactly (replacing beef gut ?). Many thanks for your help and sorry for my English : I am french !!
i believe 4% of salt will too much ... would not recommend more than 2% and wash after keeping in salt. Cloth is to replace beef gut - i cannot find them here.
@@yannickjacob4184 it is with instacure together ... and i started to lower that amount of salt too. i would say : try it and see how you would like it. A lot depends how long you keep meat with salt before washing. 4% and 1 day could be not salty comparing to 2% for 4 days....
yes you are right, I have to make my own experience !! For time being, I have several piece of meets with different amount of salt and days of curing. I will see. Just one detail : you tight your coppa in a clean towel which is a good idea. Just precise not to use washing soap to clean it : I have made a dry aged and cold smoked duck breast which had an horrible taste !! But I guess you know that already. One again many thanks for all your very instructive video. I think I ll try coppa in a couple of weeks in a beef gut (we can find that here in France…)
I had to look this up. I believe it is the most common meat I purchase: pork shoulder butt. Usually the cheapest, fatest, and most delicious. But I was worried about the fat. It's A LOT of fat! How likely is it to spoil once cut open? Must it then be refrigerated or can you still wrap it up and dry store it? Forgive my ignorance, I'm just learning different types of non-refrigerated meat storage so this style is new to me.
A lot of good questions ... yes this is that tasty fatty part :) ... and you always can do pulled pork from it :) ... After drying when i cut - i do put in to fridge , if i do not cut i usually vacuum pack and put in to fridge. i do not want to risk to spoil meat after drying - it is more resistant to elements, but you need to be always careful . Actually even drying process should be in refrigerated environment , so please be careful and really look what is happening with your product.
@@ReallySmoking Thanks for the quick reply! Yes, the temperature does make me nervous. I live in the Southeast US and due to hurricanes have been without power or air conditioning as long as 4 weeks. It can be very humid with temperatures in the '80s. Refrigeration is fairly new for humans, so I've looked to how it was done before. I seem to remember shops with meat hanging in the open and also people in Italy with dried meat hanging in their kitchens, slicing off pieces as needed. Is this a different preservation process than those?
@@Freygunnr they still hang meats in stores in Europe. Humidity is biggest problem - if it would be dry you can keep that for long time without fridge , so just be careful ...
Great video. Can you please answer these two questions: 1. Where did you age the meat? Which room, at what temperature and humidity? If I use a cloth, does it matter? 2. Which cloth did you use and where do I get it? Thanks.
Meat wholesale place , even Costco or Bj's would be reasonable price. Basement - temp usually in mid to lower 60 F. Humidity wearies on season in winter when heat is on it is lower , summer when AC is on is lower. Cloth mainly to prevent dust and flies - cotton cloth is best, clean old t shirt would work perfect
@@ReallySmoking I was thinking about that, but then I also found that you need to modify it and install fans and humidifier to control the airflow and humidity in the closed cooler.
cold smoke - outside temp (maybe +2- from cold smoke generator smoke) , i do smoke 2-4 hours in total , capicola is more to dry then to smoke process. If you want something less drying time check - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-bMSMZeY2GjU.html
Awesome video.. just a couple of questions!! 1- is there a formula to add your instacure to your salt? 2- at what temp do you store it? 3- at what humidity?
Instacure has instructions and total is included to salt total. i store it in fridge when done- for longer storage : vacuum seal and fridge, if you asking curing - about 60 F . Humidity is - basement humidity :) , but my basement is not too humid so probably about 40 - 50 %
Instacure #2 which is what you use for meat that you don’t plan to cook and has a long drying/aging time is used at .25% of the initial weight of the meat. Just multiply the weight by .025 to get the proper amount.
here we call it Instacure and there is #1 and #2 ... one contains nitrates another nitrites (one letter difference) - please read more and be careful what you will understand. Nothing is wrong in any of them in suggested quantities. I do not feel comfortable providing "100% for sure statement" - you need to understand what you putting in your meats and what processes you doing. sorry if it was not helpful , but i do not count myself as "professional" in this field :) . i know what i do , but i do not want to guide others - you need to find your path ...
no , when i wanted to learn how to do it - that's what i missed : someone to explain simple but understandable and best in % ... so i'm just trying to explain the way i would like to be explained to me ... sorry some videos are longer, but thanks for interest ...
Hi Sir , I want to thank you for your video . Just want to ask you , where you hang it ? i mean in a fridge or in a cellar ? and we should use fan to make it dry ? and if we do not use pink salt , that will not be safe ? can we use dried celery powder instead of pink salt ? sorry for disturbing you . and thank you again .
no disturbing at all ... i will be glad to answer what i know - please understand that i'm not a professional cook or person who was trained in food handling and processing. Pink salt prevents - Botulism - that why i'm using it - it has sodium nitrate in it. This type of process was used for hundreds of years before refrigeration was invented - so i would say you can keep it in cellar, but that's where humidity and temperature factor comes in to play. I would say be vigilant , try and if you not feeling comfortable do not do that. I do keep some of my drying meats out of the fridge, but you need to be very careful with that process. Fan to circulate air is a good idea, but please remember that meet need to dry slowly - fat dry will create crust on outer layer and really it will take longer to lose weight . I'm not familiar with celery powder, but if it is including nitrates that's a good substitution. Maybe before doing capicola try to dry some pork tenderloins - it is smaller chunk of meat and will dry faster - it would be good "try" run ... you can look other one of my videos about tenderloins ( you can skip smoking part) - they getting done in about 2-3 weeks so it is easier to try instead of waiting 8 weeks :) and then if you happy move to capicolla ...
Thank you very much Sir for answering me it is so kind of you . i will try as you said . and i ask you a favor to put the link for watching your videos , because you explain very well and you make it easy to understand it . last question just to be sure that i understand : you hang it in fridge ? is that right or i did not understand ? thank you again . and i was glad to watch your video .
i actually hang it in the basement - it is cooler than in the house and i do not do that processing in summer month. So straight answer in - no fridge ... but again please be careful - food can get spoiled and i do not want anyone to get sick. Temperature in between 40-55 F would be perfect.
Most of the time it is specified on packaging , but : Prague Powder #1 = 6% sodium nitrite (NaNO2) + 94% salt (NaCl) 1 tablespoon Prague Powder #1 weighs ≈ 13.2 grams and contains 0.8 gm sodium nitrite which for this cure is 1 tsp. per 5 pounds of meat and you can convert to kg if you want to ... Plus do not forget there is Inatacure #1 and #2 ....
why - to protect : no dust , more even drying , no flies or other things What kind - cotton is the best... and if you would cold smoke - cloth absorbs smoke more evenly ...
*I'll bet the 22 people who **_'down-voted'_** this?* Are sitting in McDonald's right now eating a Whopper! _(or whatever it is they eat in those nasty places)_