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

[@2guysandacooler]

If you want to see why curing salts are not necessary for this project click here: kzbin.info/www/bejne/o2WypoKQqtF7i7M

[@ThirdLawPair]

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]

@@ThirdLawPair I agree

[@michaelvalenta1546]

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

[@2guysandacooler]

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

[@yippikiyay197]

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

[@gordonhogg4675]

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

[@tomminou]

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]

Agreed

[@Iam1uglyguy]

Agreed!

[@fadycool]

+1

[@icescreamdoesstuff7222]

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

[@lettuceprey23]

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.

[@michaelvalenta1546]

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

[@2guysandacooler]

Thank you😊

[@Phil58Liew]

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]

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

[@giannirocco7492]

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]

Can you please tell what percentage of salt to meat weight

[@giannirocco7492]

@@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]

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

[@lougriffiths]

@@giannirocco7492 helpful thanks

[@luigig6256]

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.

[@keenanmasterson4757]

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.

[@robcarter167]

If there was any doubt about this man’s genius, it was shattered when he turned the slicer’s dial to .5. Yes, yes, yes. Gorgeous meat, gorgeous video, amazing presentation all around. Just blown away by the detail. You sir are a master, but you make me feel as though I can easily do this too. Great links, great everything. Im blown away. Seriously great work.

[@karenl.377]

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]

Glad it was helpful!

[@gailgreen9438]

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]

How long did it take to cure?

[@rlgans]

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!

[@JOHNCANG]

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

[@jackieroberts6316]

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]

try something new!

[@nonamebleach]

Same here!! Awesome skill to learn.

[@jacquesmesrine8031]

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

[@bobbicatton]

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

[@2guysandacooler]

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]

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

[@pucky900]

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!!!!

[@robertorzech2466]

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]

Thank you!!

[@MarnickB]

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

[@DB-cx6cb]

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!❤️

[@warmsteamingpile]

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.

[@nore8141]

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 ❤❤

[@tomsanda4543]

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]

You are very welcome

[@peg554]

Thank you for this recipe. I have been following your KZbin 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.

[@antoxxify]

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

[@thumps0726]

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]

@@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

[@callofthecthulhu4148]

Hello there. I did a gabagool few years ago, but I did not know about this paper wrap. Instead I've used a piece of cow intestine as the butcher recommended me. The size was perfect and the result was great ( I also used a piece of net as you did). Next time I will use your website for the spice calculator. When I say "next time", I mean this week-end. Thanks you so much!

[@primeribviking3688]

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

[@chinoauma]

Very insterested in your video about curing salt, since I am a cancer survivor, I try to avoid ingredients with high nitrites content, thank you for the video!

[@GlenAndFriendsCooking]

Pulling our Capicola out of the aging chamber this week!

[@2guysandacooler]

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

[@larryroyovitz7829]

Glen! Huge fan, fellow Canadian!

[@museltookdee6286]

good

[@henryian]

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

[@kaianders8773]

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.

[@marathon1951]

Followed your recipe , Started Nov 27 2023, Took it out today, Feb 6, 2024... OMG....This is SO good. Added a couple spices. Going to start another. 35% weight loss.

[@2guysandacooler]

thats amazing

[@djpi314]

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

[@knutkroll4967]

Hi Eric, thanks for this wonderful receipe. So far I did about four Coppa and one was better than the other. For my taste I let it dry to 40% weight loss but it is still smooth in tecture. I am about to make more as it is eaten up so fast by family and friends. Out of the same cut I olso made ham one with cureing salt and the other with pure sea salt. Both turend out grate. I smoked them about 4 times at low consentrate, which was good and had a gentle taste of smoke. I used native chilean wood, which is very intense. Hasta Pronto Knut

[@KowboyUSA]

Italian dry cured meats are the bomb!

[@2guysandacooler]

totally agree!!

[@Mav3D67]

GABAGOOL

[@giuliogemino6407]

Capocollo is commonly known as Coppa in Italy. The more representative and widespread italian Coppa are made in Piacenza province. A very interesting and specific variant of Coppa is also made in Parma province nearby... it is less peppery, and more sweet and round in flavor with some reminiscents to prosciutto crudo seasoning.

[@ericrhees8590]

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.

[@Burrfection]

fantastic video. need to try this recipe asap

[@2guysandacooler]

Thank you. So tasty and very easy!!

[@ericfoster3636]

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

[@jacklawson1367]

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

[@UtahSustainGardening]

Please talk more about the salts!

[@jamiebriggs8277]

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

[@TIMMAAYY2]

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]

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

[@2guysandacooler]

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]

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

[@christopherfelker5524]

Agreed.. what are you watching now?

[@garypage9515]

It is very good to see a recipe that does NOT use "curing salts" containing (chemically produced) sodium nitrite. Many of suffer health repercussions from sodium nitrite in foods. Thank you!!

[@yourdadsdad]

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!

[@jamesellsworth9673]

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

[@johncodmore]

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]

hyuk- hyuk.

[@troybrasher6345]

Hhhutyyyuulplp

[@violentblue123]

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.

[@CampfireHeadphase]

Gabagool? Over here 👇🏼👇🏼

[@RoryAherne]

Ohhhhhhhh!!!!!

[@markcalvelo1909]

All this from a slice of gabagool?!

[@PGerardf]

I watched this episode last night.

[@JG-id5vi]

I clicked on this video solely for some gabagool comments.

[@drmarine1771]

Legend. thank you.. I always get confused how much spice or salt to add. this nails it. Cheers.

[@richardskultety1296]

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]

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

[@hakansoder5279]

Dang.. I ALWAYS end up with your channel for all my meat needs. You guys are the best 😆😆😆

[@finnmacky7106]

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

[@theblobfish9614]

The coppa is an absolutely underrated piece of meat. In germany ,especially the region where i come from, the Hunsrück region, we basically live off of pork neck. Its crazy to see how little its used in other countries. We usually grill thick steaks of it, 11/2 inches at least, which we marinate in Raw Onions Black Pepper and Salt, over open Oak or Beech Fire on a swingable round grill on a chain, its called Schwenker

[@calvynnobrega9951]

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

[@2guysandacooler]

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

[@joesantamaria5874]

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

[@ClaudeMagicbox]

At least you guys finally got the name right... capocollo, not that absurd "gabagool" 👍😊 Ciao dall'Italia 🇮🇹

[@RobertTheTexan2]

p.s. the Nana’s with fresh mozzarella and spicy Cappocola was so good, I would literally book my travel so that I had enough time to eat a Nana’s, both going to my client and back home. I have to make your recipe bc I don’t have an area to dry it traditionally.

[@toddwmac]

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!

[@jean-paulregimbald6508]

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

[@firmaleggibile4130]

before starting curing the meat, i strongly suggest to find someone (a butcher or a deli) who will do you the favor of slicing it with a proper slicer. While is relatively easy to make a decent capocollo or pancetta it is almost impossible to thin slice it manually. After slicing it all it can be vacuum sealed in 100/150 grams portion

[@PoopieFartGamer]

I’m pretty sure u don’t do that because it will dry age unevenly

[@Redngoldfaithful]

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]

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]

@@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]

@@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...

[@philipjonsen3215]

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

[@SmokyRibsBBQ]

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]

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]

@@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]

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

[@n.b.p.davenport7066]

My aunt used to use Saran Wrap really tight and you know wrap it up a few times

[@ilghazi]

the GABAGOOL

[@Roiiboss]

Gabagool? Ova heeeere!

[@sleepnaught]

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

[@craigluhr7243]

Yes, please make a video on why curing salt is optional. I have been curing my own bacon for years with out it. Also, a wet cure(brine) VS. Dry cure would be great

[@Captain_Dick_Swett]

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

[@lilybruggeman5796]

Greetings from Belgium and fantastic channel... OMG... This will be my first capocollo and many will follow. I have already tried other channels and as you said, in salt for a few days ... :( I will also try other dried meats, especially dried sausages and charcuterie ... I don't know what to try first lol but I will slowly start building up in terms of material with the cave for meat and cheese 👍

[@oregonpatriot1570]

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. kzbin.info/www/bejne/b2fTg4KPbseXi68

[@kellycrouch9576]

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.

[@michaelbronk8406]

Eric, love these videos!!! So much is learned. One request, Instead of saying the product is ready to EAT, ready to CONSUME sounds much more pleasant This is from a group of us who watch religiously.. Thanks for all you do sir!

[@2guysandacooler]

LOL. Interesting. Sounds fancy!!!

[@Testimony1971]

Your grace 😌🙏💜💫🪶

[@Ben_Stahl]

Just stared watching your channel and already learned so much. Always interested in your expertise on curing meats

[@2guysandacooler]

Thanks Ben. Be sure to let me know if you ever have any questions... Thanks for being here😁

[@jacobaccurso3788]

My father always said you should be able to read the newspaper through the slices. My Fleetwood sees to that. My eighth coppa is going to be your recipe. I will add crushed juniper berries. I’ll never hang one without them. Try it!

[@robertpoole4487]

Just found my new favorite channel.

[@gregorykrautner2799]

I began curing meats this past year. I have done a lot of bacon and a couple of hams. The hams were the most difficult. I am very interested in seeing information about the use of curing salts. Thank you.

[@oregonpatriot1570]

Good day Eric! Looking at my last comment here, I see it was around nine months ago that I vac packed my fennel (and spicy orange) coppas. I tried them both today and I'm simply amazed at the difference! While the fennel flavor was 'slightly' overpowering before, it's now blended with the other spices into an amazing piece of charcuterie. With the other coppa, the orange flavor stood out a bit too much. But it also has mellowed into the flavor I had originally hoped for. I want to thank you for helping us ALL along in this very tasty world of charcuterie!

[@2guysandacooler]

WOW!!! That's incredible. Time does wonders for this type of food!!

[@oregonpatriot1570]

@@2guysandacooler Indeed! The beef bresaola I finished in March still needs a little more time to reach it's peak. _Hopefully there'll still be some left when March gets here!_ 😂

[@francoparavati3415]

Bonjour Je n ai pas vu le sel et épices..quelles quantités..

[@markgally731]

Very nice job... I'm going to do four this weekend. I've never used your method but I will give it a try on two. Thanks 👍

[@George196207]

Worst thing about using your every day fridge is getting taste off other things in there . I would say a special for curing use only fridge in the basement to avoid getting unpleasant flavors.

[@johan8724]

I buy these in italy yes, nice with a beer.

[@williamhawkins9822]

Enjoyed the video. Want to give it a try. I’ve made your guys boudin recipe about 8 times in the last year. It is my favorite! And most like my favorite boudin place in Baton Rouge.

[@JoeNardelli]

great job very good details learned a lot

[@WolfsRaven]

I would love a video on curing salts - when and why I wouldn't need to use them, and when and why I would.

[@brewer359]

My Coppa is 11 days into drying in the fridge. loss of 15% so far. Fingers crossed it works out ok. Im already looking into making the Loma and a Bresaola. Thanks for your show.

[@2guysandacooler]

Excellent. Keep me posted.

[@brewer359]

@@2guysandacooler I treid my Coppa last week. It tastes awesome. iIs a bit too spicy for me so I have reduced the spices for the next one I have curing. I am also curing your non spicy recipe on your other video. Thanks. Are there other salumi that can be cured the same way? ie only using the fridge and no grinding of the meat.

[@marioncobaretti2280]

My mouth is watering

[@nawa3236]

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

[@RSpracticalshooting]

I've never gotten to try cappocolla but I absolutely need to!

[@kaceybirch394]

You make it look easy! Thanks for a simple video with just the right details. I’m going to try this when we butcher our next pig.

[@joefernandes1359]

I just stumbled on your video today and I am so very glad. I am sure going to try it soon. Your video is awesome. Cuts all the trash talk and down to the important stuff.

[@2guysandacooler]

Thank you. When you give this a go, you'll have to let me know how it turned out!!

[@TheJermich]

Curing salt video would be awesome

[@JohnLaMagna]

LOOOOOOVE this video, and your channel!!

[@2guysandacooler]

Thank you so much 🤗

[@maxgermasi3302]

Bellissima, bravo Eric! I usually use a mix of fennel and black pepper. Good on ya!

[@Maria-rw2ss]

In italy traditionally ,the first step is large salt, where it stay for 2 days then we wash with wine/water then we add spice

[@brianl3883]

Just found your video. I would love the discussion outlining salts. I have used both kinds and even toyed around with aromatic/green salts. They all work. I got faster results with curing salts, and alternatively, I had a professional chef/friend playfully chastise me for using anything but a good kosher or corning salt. I would be very interested in your perspectives. There is something so primal in all of this!

[@s.t.8898]

VIELEN LIEBEN DANK...FRIEDEN und FREIHEIT...

[@michaelbarnhill5187]

My first time trying to cure meat so I tried this Capocollo and it came out great. Wish could insert a photo but it looked just yours and it tasted great 👍 I bought a pork loin an cut in two pieces and followed your video to process/cure. It’s now in the drying stage so I’m impatiently waiting to see how it turns out. I’m working my way up to curing a country ham and smoking it. Could you make a video for that? I remember hearing my dad and his brothers talking about raising and processing hogs on the farm. I’ve never forgotten that and always wanted to try to do it myself. Thanks so much for these tutorial videos on curing meat.

[@2guysandacooler]

Awesome!!! I'll get a video up for you on country ham😀

[@michaelbarnhill5187]

@@2guysandacooler Great! I can’t wait to watch it and get on the way to curing my own Southern Country Ham👍 Please alert me if you think it when you do that tutorial video. Can’t wait to try it. I’m fully aware that it probably takes over a year to process.😏 All good things take time I guess… Thanks love you posts.

[@Galuex24]

"Gabagool?, Over hereeee."

[@johnsimmons6136]

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!

[@pokyme]

cabagooo? ovaaa hereeee

[@liltonysoprano]

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.