Easy way to make dry cured Italian Capocollo at home - Dry Curing Meats for Beginners

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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
Use the coupon code 2GUYS10 for a discount off your purchase
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
Thank you for watching. If you are new here, consider subscribing and clicking that notification bell. See you in another video.
Eric
(Some of these links are affiliate links. This means we get a small commission if you make a purchase using the links we provide. This really helps support our channel at no cost to you. Thank you in advance)

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31 май 2024

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Комментарии : 1,3 тыс.

@2guysandacooler 2 года назад

If you want to see why curing salts are not necessary for this project click here: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-m4OuOZulHUQ.html

@ThirdLawPair 2 года назад

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.

@2guysandacooler 2 года назад

@@ThirdLawPair I agree

@michaelvalenta1546 2 года назад

@@2guysandacooler please send recipe for capicola to my email. I can’t pull it up from you tube video. Thanks Mike

@2guysandacooler 2 года назад

@@michaelvalenta1546 Try this: twoguysandacooler.com/spicy-capocollo/

@yippikiyay197 2 года назад

Ok, but would the end result be the same? Because it still cures, right?

@gordonhogg4675 2 года назад

A video on why curing salts are optional would be great! 👍🏼👍🏼

@tomminou 2 года назад

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!

@philmedell1399 2 года назад

Agreed

@Iam1uglyguy 2 года назад

Agreed!

@fadycool 2 года назад

@icescreamdoesstuff7222 2 года назад

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

@TIMMAAYY2 2 года назад

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

@misstan6995 2 года назад

He don't even tell us how long to hang it

@2guysandacooler 2 года назад

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....

@enniodaddazio1546 2 года назад

@@2guysandacooler re: Miss Tan…….You tell her, Eric 😂

@henryian 8 дней назад

Thank you for a perfect recipe for folks doing it at home. I have been searching for this recipe for while.

@jodekoek69 2 года назад

this channel deserves so much more attention, all the details are here, the instruction are clear and im sure anyone could do this!

@lettuceprey23 2 года назад

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.

@keenanmasterson4757 2 года назад

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.

@JOHNCANG 2 года назад

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

@jamiebriggs8277 2 года назад

Yes, would definitely love to see the video on curing salts

@jamespaul7227 2 года назад

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

@primeribviking3688 2 года назад

I've been doing it this way since you first mentioned it a while back. It works great

@jamesellsworth9673 2 года назад

THANKS for explaining the equilibrium method of seasoning meat for curing.

@Hawkerdude67 2 года назад

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.

@luigig6256 11 месяцев назад

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.

@DB-cx6cb 6 месяцев назад

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!❤️

@kellycrouch9576 Год назад

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.

@flash1903 2 года назад

Loved your step by step instructions. Well done!

@rlgans 2 года назад

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!

@giannirocco7492 2 года назад

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!

@lougriffiths 2 года назад

Can you please tell what percentage of salt to meat weight

@giannirocco7492 2 года назад

@@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!

@giannirocco7492 2 года назад

@@lougriffiths oh yeah,after you dry it,put some more salt on it!

@lougriffiths 2 года назад

@@giannirocco7492 helpful thanks

@jean-paulregimbald6508 2 года назад

Best put together video I have seen in years. Cudo's! Most Excellent !!

@louisleoncini1033 2 года назад

LOVE YOUR VIDS. And the way you explain everything.

@warmsteamingpile 2 года назад

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.

@jackieroberts6316 2 года назад

Why this showed up in my feed I will never know. But I am so glad it did! A good skill to know..

@Aleph-Noll 2 года назад

try something new!

@nonamebleach 2 года назад

Same here!! Awesome skill to learn.

@jacquesmesrine8031 10 месяцев назад

There's a special place in heaven for people dropping tutorials like these ones. ❤

@toddwmac 2 года назад

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!

@yourdadsdad 2 года назад

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!

@kaianders8773 2 года назад

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.

@pucky900 2 года назад

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!!!!

@timtravasos2742 7 месяцев назад

Awesome video. Great explanation. Invaluable info.

@karenl.377 2 года назад

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!!

@2guysandacooler 2 года назад

Glad it was helpful!

@bobbicatton 2 года назад

Wow, that actually looks much easier than I figured it would be. Great information👍

@2guysandacooler 2 года назад

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... 😁

@ca6echka 2 года назад

@@2guysandacooler And what is the next step?? You just left me hanging here

@robertlee9069 2 года назад

I really enjoy watching your videos.....you make it easy to watch and I find the subject fascinating.....thank you.

@nore8141 Год назад

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 ❤❤

@gailgreen9438 2 года назад

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!

@tinknal6449 Год назад

How long did it take to cure?

@ericrhees8590 2 года назад

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.

@Captain_Dick_Swett Год назад

After doing a Sopranos marathon i knew exactly where i wanted my gabagool recipe. It turned out wonderful, Cheers guys.

@RichLasVegas 5 месяцев назад

WOW, this is a must try for me. Thanks for another great video. I can't wait to try this.

@tomsanda4543 2 года назад

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👍

@2guysandacooler 2 года назад

You are very welcome

@user-fi2bz6ji4w 8 месяцев назад

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

@2guysandacooler 8 месяцев назад

Fantastic!

@benwilliams2487 6 месяцев назад

@@2guysandacooler How long will it last in the Fridge after you vacuum seal?

@stormysocks 5 месяцев назад

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

@johnscimeca899 Месяц назад

@@benwilliams2487one year

@angelopalombo494 Год назад

A huge thanks to you ,your content is amazing

@Sbortoloni Год назад

Excellent job. Video was very helpful.

@radekszewcow2323 2 года назад

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

@misstan6995 2 года назад

He doesn't even us how long to age it

@2guysandacooler 2 года назад

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....

@BronsonWally 2 года назад

Looks awesome !!

@rodrigoseibt6987 Год назад

Beautiful product, congrats!!!

@peg554 Месяц назад

Thank you for this recipe. I have been following your RU-vid 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.

@Phil58Liew 2 года назад

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.

@tonyBe9051 2 года назад

So it took 2 months in the refrigerator? I thought mine was very slow, but maybe not.

@robertorzech2466 2 года назад

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 !

@2guysandacooler 2 года назад

Thank you!!

@ohnoyce 3 месяца назад

Just lovely! Thank you ❤

@jessesierke6264 10 месяцев назад

Loved this! Brings me back to the kitchens of my ancestors… only with some cool gadgets that they would’ve really appreciated.

@CampfireHeadphase 2 года назад

Gabagool? Over here 👇🏼👇🏼

@RoryAherne 5 месяцев назад

Ohhhhhhhh!!!!!

@markcalvelo1909 4 месяца назад

All this from a slice of gabagool?!

@djpi314 2 года назад

Holy shit! this is a project I never knew I needed!

@kuma9069 9 месяцев назад

Beatiful job, Chef !! 🌸🙏🌸

@dannyroe5236 2 года назад

Excellent video, You're definitely at the top of your game!

@ericfoster3636 2 года назад

This is the method I usewd with your earlier recipes. Absolute Meat Candy!!

@KowboyUSA 2 года назад

Italian dry cured meats are the bomb!

@2guysandacooler 2 года назад

totally agree!!

@Mav3D67 2 года назад

GABAGOOL

@khamen723 Год назад

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

@2guysandacooler Год назад

Awesome! Thank you!

@philipjonsen3215 4 месяца назад

Thanks for this, i'm doing it myself this week. Much love from Sweden

@antoxxify 2 года назад

Awesome as always! Try to cold smoke it a little before placing in the fridge, out of this world!!🥩🥩

@thumps0726 2 года назад

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.

@antoxxify 2 года назад

@@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

@leahtiferetrabinovitz6518 2 года назад

looks amazing, I take these wraps are a must. Did I just hear Celebrate Sausage season 2? I'm so excited, can't wait.

@2guysandacooler 2 года назад

Oh yes! #CelebrateSausage 2 this October!!

@KnifeCrazzzzy 2 года назад

Just discovered and mind-blown! Way epic sir🤙🏻

@nawa3236 Год назад

Wow. Blessed will be those in the future that can taste what you did while watching the video. It looked delicious. Good job 👍

@UtahSustainGardening 2 года назад

Please talk more about the salts!

@pattayaguideorg 2 года назад

Man I love you're vids Eric! my question is - whats the difference between good and bad mold? and what do they look like?

@2guysandacooler 2 года назад

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.

@liltonysoprano Год назад

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.

@user-ou3qw7fu9v 6 месяцев назад

Looks so good I haven’t had capocola in over 30 yrs.

@GlenAndFriendsCooking 2 года назад

Pulling our Capicola out of the aging chamber this week!

@2guysandacooler 2 года назад

I can't wait to see it!! This cut is my absolute favorite 😁

@larryroyovitz7829 2 года назад

Glen! Huge fan, fellow Canadian!

@museltookdee6286 2 года назад

good

@richardskultety1296 2 года назад

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.

@2guysandacooler 2 года назад

Hey Richard. I do have one planned for this October. Should be pretty epic!!

@user-nb1ps7mw5i 3 месяца назад

great job very good details learned a lot

@greggd2027 2 года назад

Wonderful vid thank you! Making my own capocollo is on my priority list for the best year. I'm inspired now 😉

@SmokyRibsBBQ 2 года назад

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!

@2guysandacooler 2 года назад

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

@SmokyRibsBBQ 2 года назад

@@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!

@2guysandacooler 2 года назад

@@SmokyRibsBBQ that's awesome. I can't wait to see how it turns out.

@voodoosausage4137 2 года назад

This I must try! Many thanks guys!

@michaelvalenta1546 2 года назад

Just watched this video for the hundredth time. Nobody does it like you Eric. Keep up the great work.

@2guysandacooler 2 года назад

Thank you😊

@johncodmore 2 года назад

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.

@peternicholson233 2 года назад

hyuk- hyuk.

@troybrasher6345 2 года назад

Hhhutyyyuulplp

@schmarrenheimer80 2 года назад

"Where's the gabagool?" -- Tony Soprano

@anibalbuch 2 года назад

Gabagool?? Ova here!!

@marktate4466 2 года назад

I thought the same thing!

@finnmacky7106 2 года назад

I'd love to know more about when/not to use curing salt. This is fantastic!

@jayasooriyasunil8588 2 года назад

Happy with your video. I try to do as you instructed. Thank you so much. 😍

@Redngoldfaithful 2 года назад

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.

@2guysandacooler 2 года назад

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...

@jasonfuentz7681 2 года назад

@@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

@2guysandacooler 2 года назад

@@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...

@calvynnobrega9951 2 года назад

Can any cut of meat be used? Or specifically pork?

@2guysandacooler 2 года назад

I haven't tried all cuts but beef and duck work well..

@joesantamaria5874 2 года назад

Take a look at the Raymond Blanc Charcuterie video on DailyMotion. It’s easy!

@jacklawson1367 2 года назад

You are a Master of Charcuterie Eric, I’m so glad to have encountered you.

@kryptokoz7826 7 месяцев назад

👍👍👍👍👍👍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👍👍👍👍👍👍

@ilghazi 2 года назад

the GABAGOOL

@lurrinen 2 года назад

Gabagool? Ova heeeere!

@showsjohn 2 года назад

@@lurrinen It's just fat and nitrates, grandma.

@oregonpatriot1570 2 года назад

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. ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-96pROY9bdUM.html

@shaynehamilton 7 месяцев назад

Thanks so much! Love the channel

@aprilarmijo6967 Год назад

Looks absolutely Beautiful ❤️

@malcolmburgan6428 Год назад

Thanks for your video just started mine today

@mysticfeat2352 2 года назад

So clear, precise and to the point. I just hit the subscribe and like buttons. Thanks Eric

@marknasatka1891 Год назад

Great video, I'm going to try it. Thank you so much.

@violentblue123 8 месяцев назад

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.

@JohnnyCheZurich 2 года назад

Oh guys this is really super explained and for sure very yummi. I will try it soon. Thank you so much for sharing.

@ElenaKretova204 Год назад

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!

@2guysandacooler Год назад

Wow, thank you!

@gwc3721 2 года назад

Excellent video. Very informative.

@polecat7377 2 года назад

Really enjoy your videos. So informative and easy to follow - would love to hear curing salts.

@johnsimmons6136 2 года назад

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!

@rosemarybrando5625 2 года назад

Very informative video. Thank you very much!

@antoniekruger8631 2 года назад

Subscribed, thanks - great info. Will start one next weekend.

@TheMikeb52 Год назад

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.