Cayenne or any pepper can be neutralized on the skin just like in our mouths using milk or cream or even baking soda just use any of these to wash your hands with. Thank you for this video!
Hey Frank! I just finished following you're method in making my capicollo…. there currently being pressed in the cellar and are extracting some more moisture. I kicked it up a notch with one smaller piece and added some spicy smoked paprika and dusted some ghost pepper chili on one!!!! Thanks for sharing the video, I hope these turn out as good as yours
sorry, I missed this! I buy the sausages and then i dry them in my cold cellar....I don't make the sausage but i just order them from the butcher with the intention of drying. there is a little more salt than regular sausage and sometimes they can use curing salt but i instruct them to use regular salt.
First of all, you can leave it in the salt for 16 hours doesn’t bother it second of all you don’t put it under weight that’s only for soppresata. And lastly, it takes about three months to cure not six weeks.
i am so sorry but i don't think that i answered you...it is called a vello. you can get natural or synthetic ones...you need to locate an Italian butcher and they should have them or maybe on line..in the Toronto area there is a place called Canada Compound and i believe that they are on line
Great video fun watching and very informative I don't have a cold room but have a basement Around what temperature does the cold room have to be to cure meat
So generally the temps should be around 40-50 degrees F with over 75% Humidity but i have dried them in all kids of temperatures. One year I started them in March so the temperatures were much milder but they still came out great. if you can get your basement to 60 and there should be some humidity then you should be fine. It will just take longer. get yourself a Govee Home thermostat that you can program to your phone and it measure the temperature and the humidity. I have a friend in California that dries them in an old fridge! lol
Yes, you can hang it in a fridge BUT, you will probably get a very dry (harder) cure because modern fridges the temp is much lower with relative low humidity and no air flow, that is why a cold cellar works the best in the temp. range of 8-16 deg. C. with higher humidity and air flow from vents to the outside. Weighing your pieces individually and recording their initial weight will help you get to the target 30-40% end weight lose (if you are not sure by touch/squeeze :) )
Nice video Frank, I'd like to attempt this myself. I know this is done in the cold months, but is there a certain temp the cantina should be? And does humidity play a factor? Nardini is a great store I'm there often, do they sell the wrap and netting there too?
Keep the temperature below 53F. 75% humidity helps a lot. In the old days, the humidity was never this high in Chicago, but you have to be careful if the humidity is too low. It will create a hardening around the outer portion and not allow the center to dry properly. Drying time should be at least 40% weight loss.
so sorry but i did not maintain this account ...a friend of mine set this up for me from California and it was supposed to be private but then it became public...i am glad that it became public! wife not so much! lol you can make them starting in November till March...the best temperature is around zero degrees outside...when the temp drops into the minus teens I crack open my cold cellar door . The colder the temp the faster they will cure but that is not a good thing...it is better to cure for longer time like the 6-8 weeks. A couple years ago i make a batch in March and they took 10 weeks to cure and they turned out amazing. Nardini's has everything you need! i sound like a commercial but they are great!
What was the material you wrapped them in before netting? Sounded like parchment paper but looked like plastic. I was also surprised you didn't take a starting green weight. The info I've read said to allow drying to continue until the finished weight is 30-40% less than start weight.
so sorry for the late reply but i don't normally manage this account. the paper is called a Vello which can be either synthetic or natural. you can normally get these from the same place that you get your meat. back in the day they used to use animal intestines that used to smell and it was a difficult feat to stuff it in...yes, you can use the the weight measurement but sometime i process 15-20 at a time and they range in weight...I use the feel and cut method. good luck!
Great video. That's what I'm saying. The only question that I have. Did you poke holes in the rapper before you smashed in between two pieces of plywood?
Hello Frank watching your video you did do the pressing on the capicollas and they looked nice and flat but when you showed the final product it was round is that a different batch? Just wondering but did enjoy your video, tnx u
Hi Carla, so there are two ways to do it....rotate the pressing of the capicollo or just leave them in one position ... the rotating will make them more rounded....also, i have bee doing some without pressing and maybe that is the one that you see...all methods seem to work...
@@frankdalesio7629 thank you for your prompt reply Frank, i thought so! I actually followed your method and made some capicollas for the first time, I'll let you know how they turn out 🙂
@@carlaperruzza7391 i am doing a bunch this year and not pressing...i did some last year and they were great! took me two years to answer my first question because i wasn't getting them to my e-mail! lol good luck and i hope they turn out great!
Hi Frank. My Nonno and I make pancetta, capocollo, lonzino and salsiccia in our cold cellar. We usually keep the humidity around 70 percent but find that recently our meat has abnormal amounts of mould on it. Do you monitor the humidity in your cellar? If so what do you keep it at?
better late to reply than never! sorry for the late response...i do not monitor the humidity...i have two vents which creates some air flow...in the winter i block the vents with rags because it becomes too cold to cure the meat. Pancetta would be interesting to make!
Erica Tintin I’ll take a look. I’ve been checking the internet for a month now, they’re hard to find and everyone calls them something different! Thank you
@@jgiajnorio I just got a 2" - 4" PVC reducer, and a 4" PVC coupling. Put the 2 pipes together, stretch the netting from the 2" end over and all the way onto the 4" coupling. Then you can slide apart the 2 PVC pieces, tie off the one end of the netting on the coupling and push the meat through. Hope that makes sense.
@@IndianaDave4661 my capicola is its third week very firm .it was 3pound piece what do you think one month should be pretty close to ready thank for all your help keep the videos coming your very good at it bud
Frank....I'm looking on RU-vid at different videos to try to determine WHERE the section of meat needed to make capocollo is actually located on the pig. I'm going to butcher another pig (probably my 7th in the last two years or so) and I'd like to try this recipe. I'm sure it is the large muscle behind the head....the upper neck.....but I'm not too sure so far. What do you think?
That video had a lot of great information in it. It would have been a very good 10 min video but it was 17 min. I good edit would make it much more watchable and you could still keep all of the information in it. It is like getting a reply from an email TLDR (too long didn't read) some times less is more. Having said all that it was still worth watching.
