How to Make Pork Loin "Capicola"

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No coppa, no problem! Pork loin is cost effective and, when prepared correctly, can make for some amazing charcuterie! This is my pork loin version of my capicola recipe, and it turns out great everytime!
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 recipe:
3% kosher or pickling salt
.25% cure #2 (Prague Powder 2 or other sodium nitrate-based cure)
.25% crushed red pepper flakes
Hot pepper paste (as much as you want!)
Cure 3-5 weeks in vacuum or Ziploc bag, allowing time for hot pepper paste to fully flavor meat
Rinse, dry, coat with more hot pepper paste
Wrap in collagen casing and netting; hang in curing chamber around 55F and 75% R.H. until it hits a 35% weight loss.
Vacuum seal and allow to equalize for a couple of months, then slice and enjoy!
If you're looking for a vacuum sealer, consider one of these:
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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

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1 окт 2024

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Комментарии : 50

@mmbarbon2955 Год назад

I vacuum seal all my dried salami/sausage for at least a month. It does amazing job at equalizing moisture.

@ThisDadGoesTo11 Год назад

Absolutely! It makes such a huge difference in the finished product. Patience can be difficult when you're excited to try it, but it's worth the wait. 👍👍

@user-zl5mb5bg8o Год назад

Nice video. I'm currently two weeks into drying my first pork loin. Hope it turns out as good as yours looks!

@ThisDadGoesTo11 Год назад

Nice! Pork loin works really well for this. I'd definitely recommend keeping it in the 35% or so weight loss, as I've had great luck with that. Good luck! :)

@martinarcher1503 5 месяцев назад

too many specialized things to bother with

@ThisDadGoesTo11 5 месяцев назад

Yep, there's no magic wand for dry aged charcuterie. That's why they charge so much at the store...😬

@AlbertaBoy247 Год назад

If you weren’t patient enough to wait months for the dry cure, I bet this would be almost as good if you used cure #1 and just did a hot smoke after the initial curing stage. Basically a spicy back bacon…

@ThisDadGoesTo11 Год назад

Very true! A buddy of mine actually does his capicola by oven roasting to cook, rather than dry aging. It's really good, too...just a very different texture and finished product. 😁

@nothingtoseehere5760 3 месяца назад

ugh why with the carcinogens. would be lovely to see a recipe without nitrites/nitrates

@ThisDadGoesTo11 3 месяца назад

Yeah, it's not easy to make a product like this without them, for both product longevity and similar texture/taste. My father-in-law does make Portuguese presunto by 'curing' the pork leg by packing it in a large box filled with salt, then seasoning after, but I'm not sure if all that salt is much better for you. I just make sure that I'm not eating charcuterie everyday, going for the moderation move with this.

@dougfriedrichs4560 6 месяцев назад

First time making an aged meat in my modified fridg. Worked out great.

@ThisDadGoesTo11 6 месяцев назад

Awesome! It's super satisfying to produce something like this that is delicious. Good stuff! 😁

@michaelhollihn 7 месяцев назад

can't watch plastic gloves

@ThisDadGoesTo11 7 месяцев назад

🤣 Sometimes it's better than super messy hands...especially with that hot pepper paste.

@wheatkingq5592 7 месяцев назад

Can you post link for collagen casing sheet please and thanks?

@ThisDadGoesTo11 7 месяцев назад

Hey, there! These aren't the exact brand I used in the video, but they look the same. amzn.to/3SDRIya 😁

@wheatkingq5592 7 месяцев назад

@@ThisDadGoesTo11 yikes, they pricey but thanks for the link!

@ThisDadGoesTo11 7 месяцев назад

@@wheatkingq5592 Yeah, I hear you. They work super well for protecting the meat and regulating the moisture loss. I tell myself it's worth it, as I'm still saving money compared to buying charcuterie. 🤣

@josephsantus881 Месяц назад

Great job...

@ThisDadGoesTo11 Месяц назад

Thanks! I mean, pork loin certainly isn't coppa, but this is still a tasty piece of charcuterie! 😁

@scotteisenbraun1581 Год назад

Great job! I heard that the Boston Butt contains the coppa muscle. I think it needs to be trimmed out. Would you get that fattier texture, maybe?

@ThisDadGoesTo11 Год назад

Yes, it does come from there. You could totally remove one from the butt (I'd try to find the largest one you can, to get a decent sized coppa). When you use that cut, it does have more of that melt in your mouth quality that makes capicola so delectable! I like using the loin occasionally, as it's really cost effective and gets me through those periods I can't get decently priced shoulder. 😁

@markchabot3684 11 месяцев назад

love the galos de barcelos

@ThisDadGoesTo11 11 месяцев назад

Thanks! We've got a little collection going. 😁

@axelruntschke 11 месяцев назад

Can you do this without a fancy curing chamber?

@ThisDadGoesTo11 11 месяцев назад

It's possible. I know a guy who works at a sausage supply store who makes charcuterie without one. He hangs his meat in a clean closet set aside for the purpose. The issue is that the outside will dry too quickly and then the meat will rot. He keeps an eye on it for drying, then places the meat in a large ziploc bag for a couple days to equalize, then back in the closet. It would have to be in a basement or someplace cool, though, as it's best to do this in the low-mid 50sF. Thanks for the question!

@AlbertaBoy247 Год назад

I was gifted some dry aging bags that I just never got around to using. I bet those would work as well as the collagen casing here….

@ThisDadGoesTo11 Год назад

I bet they would. You should totally give that a try. If you do, let me know how it goes! 😁

@mikeblaze3456 Год назад

You should pat not rub, way more successful.

@ThisDadGoesTo11 Год назад

True enough. I just get excited sometimes and can't help myself...🤣 Thanks for the comment. 😁

@markklopf Год назад

I love dry aging beef, but damn you have more patience than I do.

@ThisDadGoesTo11 Год назад

😂 Okay, my trick is, once one has started down this path, to always have a supply and to have more coming down the pipe. Once you get through the initial waiting period for your first batch of charcuterie, it's all good. 😂

@craigbrown5359 9 месяцев назад

Such a long process!!! Looks awesome tho!!!

@ThisDadGoesTo11 9 месяцев назад

Yup! Labor of...patience. Each step isn't super long for work, but the wait time is significant. Especially when it's equalizing at the end! Totally worth it, though. 😁

@TedVantighem Год назад

Do you have the recipe written down to get for % to use and times

@ThisDadGoesTo11 Год назад

Yes, absolutely! I have my recipes listed in the video descriptions. I'll paste it here, too: 3% kosher or pickling salt .25% cure #2 (Prague Powder 2 or other sodium nitrate-based cure) .25% crushed red pepper flakes Hot pepper paste (as much as you want!) Cure 3-5 weeks in vacuum or Ziploc bag, allowing time for hot pepper paste to fully flavor meat Rinse, dry, coat with more hot pepper paste Wrap in collagen casing and netting; hang in curing chamber around 55F and 75% R.H. until it hits a 35% weight loss. Vacuum seal and allow to equalize for a couple of months, then slice and enjoy!

@Catholicmanart 11 месяцев назад

What do you use as a curing chamber?

@ThisDadGoesTo11 11 месяцев назад

It's a Danby wine fridge I converted to incorporate temperature and humidity control. It's the second one I've built, and I'm sure happy with it. Here's my whole, extensive, build video for this one: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-KtXwZEo-AQw.html. Thanks for the question! 😁

@JakeNorris-f2e Год назад

Where did you source your collagen sheet?

@ThisDadGoesTo11 Год назад

I purchased mine from a local sausage supply company. I haven't seen them from an online source, yet (although I haven't looked too aggressively, as I can get them around here).

@rdowling21 Год назад

Bravo Chef! Very instructive

@ThisDadGoesTo11 Год назад

Thanks! I'll now have to go out and buy one of those tall white hats. 😂

@peteranserin3708 Год назад

cure 2 ? is that salt as well?

@ThisDadGoesTo11 Год назад

It's the longer acting cure... often sold as Prague Powder 2. It's the one that contains sodium nitrate, as well. It's the one to use for these longer, dry aging projects. 😁

@WillemDeBruijn-k4l 8 месяцев назад

Going yo make this asap ! I have a question; what # netting do you use?

@ThisDadGoesTo11 8 месяцев назад

Its size, according to the company, is P3/22. Not sure if that translates well to other companies or not. For what it's worth, it's about 5cm or 2" wide when flat. I've had two versions of this size... the first one, shown in this video, has more stretch than the more recent stuff I bought. I'd honestly hit a sausage supply store to buy some, as the people there cities likely ensure you get something that will work well for whatever project you're working on.

@WillemDeBruijn-k4l 8 месяцев назад

Thanks, I have figured it out, is is eiter a #14 or a #16 will try both. stay safe, Willem. @@ThisDadGoesTo11

@ThisDadGoesTo11 8 месяцев назад

@@WillemDeBruijn-k4l Awesome! If you have a chance, let me know how it all works out. Thanks! Take care. 😁

@WillemDeBruijn-k4l 5 месяцев назад

@@ThisDadGoesTo11 I used both nets, the # 14 net for aprox. a 2 lb. piece of meat and the #16 net for aprox. a 3.5 lb. of meat, the maze (holes) of the # 16 are slidly biger the the 14 so this worked out perfectly, the result was very good to exelent, thank you for the recipe, stay safe, regards, Willem.