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?

[@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?

[@bucurilie5183]

He just talks fast. Nothing to learn here. In Italy they start making this a few thousand years ago. No sugar and vacuum sealers. Dry in a refrigerator? yes sir you'll have drier spots at the exterior.

[@JayVincentsays]

There is no recipe that has brought me as much joy as this one. So tasty. I made a bunch for Christmas gifts too!

[@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

[@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.

[@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

[@debross7243]

Cool thanks that helps! I have been making bacon a long time and never use it. I want to make some of the various meats the these guys put up videos for but really don't want to use pink salt period, am glad to know it is not a necessity.

[@radekszewcow2323]

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]

He doesn't even us how long to age it

[@2guysandacooler]

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....

[@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.

[@michaelvalenta1546]

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

[@2guysandacooler]

Thank you😊

[@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.

[@MrNandei]

Thank you for this Wonderfull recipe, we don't have collagen sheets here. So I improvised using salami casings, about 3.5" in diameter. I pushed the cured meat in to the casing, then take all the air out. It worked like a charm, no need for netting to.

[@PhillipBraido]

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]

Fantastic!

[@benwilliams2487]

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

[@stormysocks]

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]

​@@benwilliams2487one year

[@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!

[@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.

[@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!

[@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?

[@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

[@ElenaKretova204]

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]

Wow, thank you!

[@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

[@jacquesmesrine8031]

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

[@jamespaul7227]

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

[@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

[@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.

[@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

[@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!!!!

[@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!❤️

[@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!

[@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.

[@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.

[@TheMikeb52]

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.

[@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!!

[@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.

[@primeribviking3688]

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

[@MarnickB]

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

[@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

[@Hopeyskitchen]

I had my first try at a whole protein cure after watching this video - great simple to understand instructions. I'll send a photo as soon as I work out how!

[@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.

[@fadyassaad4590]

I made this so many times and every time I thank god i subscribed to your channel . I am in Canada and we can not get that plastic film from sausage makers but I finally asked a friend in Florida to bring me some. My question is: after you wrap the meat with it don’t you have to poke it all over with a needle? Thanks so much 😊

[@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.

[@McGieHomesteadAdventures]

Oh my goodness look at that marbling! I’m blown away by your professional voiceover and overall quality of production! Great job brother!

[@2guysandacooler]

Thanks so much 😊. This cut is incredible. I'd love to take one of your piggies and turn them into tasty preserved meats 😁

[@McGieHomesteadAdventures]

@@2guysandacooler That would be absolutely incredible!!!

[@leahtiferetrabinovitz6518]

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]

Oh yes! #CelebrateSausage 2 this October!!

[@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 ❤❤

[@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!

[@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

[@ericfoster3636]

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

[@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!

[@djpi314]

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

[@Kryptokoz5555]

👍👍👍👍👍👍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👍👍👍👍👍👍

[@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!!

[@williamc2329]

Love to hear the science behind it in a later video. Enjoyed this one! Nicely done.

[@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.

[@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.

[@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

[@jessesierke6264]

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

[@pattayaguideorg]

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]

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.

[@henryian]

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

[@KowboyUSA]

Italian dry cured meats are the bomb!

[@2guysandacooler]

totally agree!!

[@Mav3D67]

GABAGOOL

[@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!

[@UtahSustainGardening]

Please talk more about the salts!

[@jean-paulregimbald6508]

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

[@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!

[@MaizeANDBlue1957]

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!!

[@MaizeANDBlue1957]

@@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..

[@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

[@jacklawson1367]

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

[@BronsonWally]

Looks awesome !!

[@jamiebriggs8277]

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

[@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...

[@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.

[@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 👍

[@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.

[@ray.shoesmith]

Nobody's got gabagool! I don't wanna hear that word in here again!

[@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.

[@schmarrenheimer80]

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

[@anibalbuch]

Gabagool?? Ova here!!

[@marktate4466]

I thought the same thing!

[@paulh7589]

I've wanted to make charcuterie for years. Your videos inspire me. My Brother makes very high-quality whiskey. It would be nice to have a few drinks that he made from scratch, with some cured meat that I made from scratch. We have a large, close-knit family, we look for any excuse to get together for good times.

[@ilghazi]

the GABAGOOL

[@Roiiboss]

Gabagool? Ova heeeere!

[@sleepnaught]

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

[@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!!!

[@MaizeANDBlue1957]

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

[@hakansoder5279]

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

[@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!!

[@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😁

[@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!

[@NEREIDADELGADO-h7r]

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

[@finnmacky7106]

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

[@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 👍

[@therenaissancewoman2080]

I'm so excited I found your channel! I've been wanting to cure my own meats. This video was well explained. Thank you, and I subscribed! I like to find recipes on how to use low to no sodium. I do my own sausage meats and jerky in the smoker and I don't add extra salt just curing salt. For the jerky I dehydrate my own celery leaves ground to powder I grow from my garden When I'm doing my jerky, instead of using any salt. It works out great and tastes good. I'm definitely going to give this recipe a whirl! Thank you for sharing this. I hope to explore more cured meat recipes.

[@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!!

[@philipjonsen3215]

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

[@drmarine1771]

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

[@khamen723]

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]

Awesome! Thank you!

[@Burrfection]

fantastic video. need to try this recipe asap

[@2guysandacooler]

Thank you. So tasty and very easy!!

[@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.

[@nawa3236]

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

[@adamlee3772]

Damn that looks so good mate. Along with Gavin Webber the Cheeseman, you’re is my new joint favourite channel.

[@edwardlandersonlll9096]

Good Show I liked how you made things very tasty clear and simple, Good Show!

[@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.

[@RichLasVegas]

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

[@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.

[@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!

[@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.

[@Hawkerdude67]

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.