How to Make Pork Loin "Capicola"

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!
Here is a slicer (that I've used!) that's nearly identical to mine: amzn.to/4iaeWb2
If you're looking for a vacuum sealer, consider one of these:
amzn.to/3QQ65A9
amzn.to/3E5vzBQ
amzn.to/44tl7za
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

[@mmbarbon2955]

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

[@ThisDadGoesTo11]

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. 👍👍

[@liltle_loaf]

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

[@ThisDadGoesTo11]

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! :)

[@rdowling21]

Bravo Chef! Very instructive

[@ThisDadGoesTo11]

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

[@josephsantus881]

Great job...

[@ThisDadGoesTo11]

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

[@markchabot3684]

love the galos de barcelos

[@ThisDadGoesTo11]

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

[@dougfriedrichs4560]

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

[@ThisDadGoesTo11]

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

[@EVovchuk]

Hi thank you for the great videos! I am extremely happy I stumbled on your channel and I can't wait to try making some of your pork loin recipes, especially the pastrami. Quick question about this Capicola recipe. Have you tried making a sweet version? I am the only one in my family who likes spicy food... Also do you really need the collagen sheets if you're curing in a curing chamber with appropriate humidity and temperature? I always thought the sheets were if you didn't have a proper curing chamber? Thanks again for the great videos.

[@ThisDadGoesTo11]

Hey, there! Thanks for the kind words. So, this recipe, even though it has that 'hot' pepper paste, does not finish off that spicy, at all. I had to make another version of it that incorporated chili flakes to get some heat in it. 🤣Actually, I've found that getting heat into charcuterie is harder than one would think; successful recipes to date have required adding cayenne and/or chipotle powder under the wrap prior to putting in the curing chamber. If you wanted to minimize any potential for heat, you could use just a red pepper paste, as that would still add flavor with zero heat. You could also add in some sort of other spices/herbs/whatever to further customize it. I would use the collagen sheets, pasted hog skins, or beef middles, as they help further slow the rate of moisture loss and help prevent a case harding sort of situation. It adds an extra step and a bit of expense, but I'd rather do that than risk messing up a roast. It also means you can easily spray them down with mold (or potassium sorbate, if you're trying to prevent any mold) without messing up any additional spices, if you've chosen to add them at the dry-aging phase. Thanks for the question! I love talking about these topics. 😁

[@EVovchuk]

@@ThisDadGoesTo11 Thank you for the reply.

[@ThisDadGoesTo11]

@EVovchuk My pleasure! Let me know if you try any recipes or variations! 😁👍👍

[@RitaLucasinCostaRica]

I live where I can't get Collegen casing or netting. what would you recomend as substitute for those 2 items?? Thank you for th every clear videos and instructions!

[@ThisDadGoesTo11]

Hmm. Another product I've used is 'pasted hog skin,' which is similar in that it wraps around and slows the moisure loss. I'm guessing you might also have difficulty acquiring that. Another option is to get beef 'middles,' which are the thickest sections of cow intestines. They are like the original material used for this purpose, and you might be able to get them from a butcher, if you don't have any sausage/charcuterie supply vendors near you. For netting, you can simply tie string (butcher's twine) around the meat (there are some videos out there showing good ways to do that), so that it somewhat contains the meat and gives you a way to hang it. Hope that helps! Thanks for the questions, and good luck with your projects. 😁

[@DM-kt8rd]

When ot reached the target weight and you vacuum sealed it, where did you store it? In the fridge?

[@ThisDadGoesTo11]

Yes, I refrigerate it. I actually have a keg freezer that's temperature controlled at just above freezing, which I use for homebrew clarification and charcuterie storage. I usually place the bags on top of the kegs in there, so I'm not occupying a bunch of room in my regular fridge. 👍

[@axelruntschke]

Can you do this without a fancy curing chamber?

[@ThisDadGoesTo11]

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!

[@scotteisenbraun1581]

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]

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. 😁

[@WillemDeBruijn-k4l]

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

[@ThisDadGoesTo11]

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]

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

[@ThisDadGoesTo11]

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

[@WillemDeBruijn-k4l]

@@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.

[@robertlombardo8437]

I don't understand. If that's pork, is it safe to eat without cooking like that? I've been trying to get answers since I started curing.

[@ThisDadGoesTo11]

@@robertlombardo8437 Yup! Totally safe, even though it's uncooked pork. The curing process takes care of that food safety concern. Almost like chemically cooking the meat. Between that and the huge moisture loss during dry aging, the charcuterie also lasts a super long time, if you keep it reiterated and vacuum sealed between feasts. Thanks for the question!

[@robertlombardo8437]

@ThisDadGoesTo11 Thank you for the answer. My family is full of doctors. Literally all of them except me. And the first thing on their mind when I said it wasn't cooked, as you can imagine, was pork parasites.

[@ThisDadGoesTo11]

@robertlombardo8437 Haha...I bet! Well, those lovely little nitrites and nitrates, which are super bad if you just consume them straight or in too high of a quantity, break down, and that chemical process makes the meat safe to eat without actually heating it up. It seems a little odd, at first, but this is what you have every time you buy store bought salami, prosciutto, etc. 👍

[@TedVantighem]

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

[@ThisDadGoesTo11]

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!

[@IBribeCops]

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

[@ThisDadGoesTo11]

😂 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. 😂

[@wheatkingq5592]

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

[@ThisDadGoesTo11]

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

[@wheatkingq5592]

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

[@ThisDadGoesTo11]

@@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. 🤣

[@Catholicmanart]

What do you use as a curing chamber?

[@ThisDadGoesTo11]

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: kzbin.info/www/bejne/gaW7qI17pJJ0h9k. Thanks for the question! 😁

[@craigbrown5359]

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

[@ThisDadGoesTo11]

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. 😁

[@AlbertaBoy247]

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]

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

[@peteranserin3708]

cure 2 ? is that salt as well?

[@ThisDadGoesTo11]

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. 😁

[@JakeNorris-f2e]

Where did you source your collagen sheet?

[@ThisDadGoesTo11]

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).

[@AlbertaBoy247]

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]

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. 😁

[@GBallone-rh4sh]

In Italian is called capo collo capish😂😂😂😂😂

[@ThisDadGoesTo11]

🤣🤣🤣👍👍 Much appreciated!

[@mikeblaze3456]

You should pat not rub, way more successful.

[@ThisDadGoesTo11]

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

[@nothingtoseehere5760]

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

[@ThisDadGoesTo11]

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.

[@martinarcher1503]

too many specialized things to bother with

[@ThisDadGoesTo11]

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

[@michaelhollihn]

can't watch plastic gloves

[@ThisDadGoesTo11]

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

[@dpelpal]

People who complain about gloves are male Karens😆