Making Capicola in 5 minutes

[@sam_fawcett3971]

I have been doing this for 5 years or so. First couple of years I over salted it, and each year i wind back the salt a bit more as thats what I prefer. never thought to rotate the hanging, will try next year. we use dried garlic flakes, chilli flakes, black pepper, paprika in different combos. great vid Vince, cheers from Melb.

[@Tashyncho-Sapa]

when you over salted it, do you put it in water for some time?

[@YandryPozo]

Hi thanks for the tips, how did you avoid over salting it, just by adding less salt? and what kind of salt did you use?

[@paulv7744]

Clicked for the Gabagool. Stayed for the song.

[@georgeraven459]

Good job!!,you can use a soda bottle without the end too!

[@juandedios7806]

Excelente!!, tambien me llamo Cirilo, saludos desde Argentina!!

[@joesmith7427]

instead of vacuum sealer and bags, u can use shrink wrap poultry bags and put it in boiling to seal. it has a 3 or 4 months, the flavor has to go through it!

[@kenmoore7725]

5 minutes plus a lot of REAL TIME.

[@fordguyfordguy]

Oh shit! What is that music that grabs me by the SOUL!!!!!????

[@rsa4510]

That is so badass. I love it. Music is a perfect fit too.

[@vincecirilo8666]

Usually under 20 degrees or so. If you start growing some funky green and whispy black moulds, wipe the meat with a cloth and bit of vinegar or white wine. Use your nose, if it smells like decaying meat then you have probably not salted for long enough or too much humidity in your room. Make sure you wait will the meat is a bit firm on the outside before you pull it out of the cellar. Its best put under vacuum sealed bag for 6 months to ensure all moisture is properly distributed.

[@charlesa3374]

Love the disclaimer at the end!

[@torchidman]

LOVE YOUR CHOICE FOR A SOUND/MUSIC PIECE!

[@deyanilic1691]

Sir, I do thank you for one of the most informative video clip how to insert butcher net over collagen sheet wrapped Capicolla...

[@Haftibu]

Gabagool? Over here!!

[@Haftibu]

How cool is that?? I got the qoute from the Sopranos. If you haven't watched the show, i highly recommend you do!

[@heat4yoass]

Gagagoogoo?

[@donatascibelli2952]

andiamo a comandare

[@3FAZNI]

@@heat4yoassLOL in italian.

[@theresam567]

@DawgYankee My mom, too. You say that to the deli clerk, if they even have it, they look at you like you have 3 heads. :/

[@algreen266]

Wow, please regarding the collagen sheets how did you use them, what i mean is do you soak them in water for a period of time?please explain thanks.

[@vincecirilo8666]

Hey everyone, I thought I would add to a bit of follow up. Mould: Be prepared to grow some, especially the white varieties. If you have no mould the meat needs more humidity. Be aware that excessive green or black moulds can be dangerous. Use your sense of smell. After the meat feels firm or between 6-8 weeks, remove the netting and wipe the meat with a cloth to get rid of the mould, if it is stubborn you can use a little bit of vingar. If you have a vacuum sealer seal the meat and put into the fridge. It will keep for years.

[@3goallead]

Don't confuse white mold with salt precipitation. This is also the reason that you don't see it if it's too dry. Moisture draws out the salt that was absorbed in the first process.

[@user-dc1dr9kr8x]

I'm not doubting your methods...but I seem to remember saltpeter/nitrites or something along those lines to prevent the mold

[@vettman762]

The plumbing pipe is a great idea!

[@pensadorrealista2825]

Many thanks for the instructive video, I appreciated. What is a normal room temperature? I am in Africa so I thing there is a big diference regarding room temperature between Africa and Europe and even America. Some body can help please. Should I use A/C? how about humidity,?

[@yourhighness4746]

!!!! GREAT VIDEO, AND THANK YOU FOR SHARING IT LOOKS FANTASTIC !!!!

[@ralphmoehrke3103]

Hi. Excited to see this recipe. Busy trying it out. What temp should the meat be hung in? I am in South Africa and it is hot at the best of times and we dont have cellars here? Thanks for sharing.

[@sgerenski]

Hi and thanks for the video. Could you let me know what are the paper towels for? Also, do you have some kind of artificial airflow in the cellar? How do you ensure more humidity in your cellar? The text at the end says “rotate every day for a week to keep the moisture even then cellar”, but aren’t the capocollas already in the cellar? Does it perhaps mean that you hung them in the cellar and only the first week rotate them in 180 degrees (turn them upside down?) every day to make sure they are exposed to the same amount of humidity equally? Thanks in advance!

[@88KeysIdaho]

@sgerenski I think it means to turn 180° End to End (hang them from the other end) daily for a week, so that the meat juices don't all run to one end of the meat. By rotating, the meat juices would be evenly distributed as the capicola begins to dry. I didn't see him use paper towels- maybe what you saw was the collagen sheets he wrapped the meat in before putting into the netting ?

[@dpwright32]

Vince Cirilo, can you let me know who plays this version of Hey Mambo Italiano? I love it, and can't find it! Shazaam, and other music identifiers don't recognize it! Love the Capicola by the way.

[@dpwright32]

@@tonyanderson5123 No, this is not Dean Martin! Tried all his versions. Give me a link to something that sounds like this version.

[@jolankamp4266]

Ahhh!!! The Pipeline !!!

[@abundantlifehomestead4059]

Do you have any traditional Italian recipes for pepperoni or salami?

[@vincenzopapa8817]

Pepperoni is not ITALIAN!

[@janez65siamese]

Please answer. When, after 45 days of drying, we vacuum-pack and put it in the refrigerator for 3 months, what should be the temperature in the refrigerator ...? Thank you very much for the answer.

[@NBA-LejonBrames]

If they are already dried you should vac seal and put in a normal refrigerator.

[@Carl-eu6ns]

Day 1 when you salt it do you leave it at room temperature? Thanks

[@osvaldotokarski2798]

GRAZIE VINCE CIRILO SALUDOS DESDE BRAZIL

[@TonchyShultz]

Very good explanation I would try tomorrow ..Thx for sharing! :-)

[@SERBDVB]

Thx for the trick getting in the net 🤦it's going to be much easier this time 🥃

[@alejandrocabrera3380]

I have trouble finding the "collagen sheets" even online, any help will be great, thanks in advance, and by the way it is a very cool video. Thanks

[@RRaucina]

Looks light on the salting time and no pink salt

[@ErkDaGodGaming]

Great video, tried it last year and it cam out great. Do you have any other video's, Pancetta maybe or prosciutto? Mario

[@vincecirilo8666]

+ErkDaGod I havent done any other videos on cured meats, but this year I was thinking of doing one on a unique proscuitto making style. It's incredibly easy.

[@sgerenski]

@@vincecirilo8666did you make the video on prosciutto ?

[@Godfather44055]

Can you deep fry using cotton twine or mesh

[@anthonyl376]

Great video!!!! I just converted an old fridge to curing chamber. Its 60 degrees and 70% humidity. Is that good. Also how long do you think i would have to keep capicola in there?

[@vincecirilo8666]

+Anthony L I saw this web page and it gives a lot of suggestions on humidity for a fridge curing setup. mattikaarts.com/blog/meat-curing-at-home-the-setup/

[@Tashyncho-Sapa]

@@vincecirilo8666 link doesn't work

[@helmutwinkel752]

Perfect 👍👍👍What temperature hang up.. Because i living in Vietnam, i hope i get a feeback thanks.

[@krtherapper]

Helmut Winkel cold weather 15 degrees or colder for 2 months. but when you add salt on it for 24 hours make sure to wash it off with wine then after it’s washed dry it with a towel then add ground pepper all over it rub it good then wrap it up and put it in a freezer or a wine cellar or leave it hanging outside if it’s cold below 15

[@martinsen073]

Would this work in a refrigerator?

[@giampierosacco]

Cos'è sta cosa? È quanto di più lontano ci possa essere da un capocollo

[@austrorus]

no need to use curing salt? ( sodium Nitrite-/ pink salt / whatever one calls it?)

[@vincecirilo8666]

+austrorus Comercially it is required to use nitrates. But at home I always use regular sea salt and have had fantastic results.

[@austrorus]

+vince cirilo fair enough, no problems with that. same here as well. for home use i use just normal rocksalt,this is unbleached and still has more minerals in it than the rest.

[@Tashyncho-Sapa]

@@vincecirilo8666 when is required

[@stoicaalex90]

Do you think you can hang it somewhere without a casing? just tie it, net it and hang it!?

[@francopiea5582]

I have seen a recipe in which they only use a net, and no casing.

[@redananu]

the song is fantastic! which band or who sings? do you have a link?

[@redananu]

I've search online, but haven't found exactly this version of the song, If someone has it please share, thanks!

[@francopiea5582]

Mambo Italiano. Dean Martin sang it

[@leonardosiravo1853]

Where can i find the veils in the us

[@a.merico7016]

Who is singing this song??? Its terrific

[@herbkeim]

It is called Capocollo

[@toniannedifilippo167]

Question, what size level invert tapper are you using in this video?

[@fredfidel2529]

Costco sells Pork Loins that are about 6 inches in diameter and 18 inches long....would such a Pork Loin that I would cut in half be ok to use to make capicola using your method?

[@btkramer]

no, pork loin is no good for capicola. you need shoulder or 'coppa'

[@Sethels1]

@Vince cirilo I don't have a Vacuum Sealer so was wondering if there was any other way to do the last 3 months? I would think leaving it out hanging for another 3 months would dry it out to much or can I do this instead? Thanks

[@johnread8269]

Great video! Thanks for sharing!! Any test to know when to vacuum seal? Like moisture loss %? I'm worried where i will be hanging may fluctuate with temp, so not sure how that effects the 1.5month hang? Also, when you open from the vacuum seal bag, can you reseal in portions and will they still last as long?

[@vincecirilo8666]

John R! It should be quite firm, firmer than you would think. Moisture loss would be a good way to make an accurate measurement, but I don't know the exact numbers, but this year perhaps ill weigh them before and after.

[@roccomammoliti9007]

yes i have resealed it after opening the seal it was still great after many times

[@roccomammoliti9007]

yes you can John,i have done it many times.just put it back in the fridge after sealed up

[@goranseso502]

Gooood and FAST. Im goona TRY this.

[@pyotrmikhaylov]

Gabagool? Get over hereeee

[@zbigniewdabrowski9190]

Do you use two different salt?

[@betocyrillo4992]

Sou Beto CYRILLO, Brasil. Muito interessante sua Copa Lombo.

[@theresam567]

Wow! If I could give this video 10 likes, I would. ❤ And the music!!! 💕 Thanks for the video. 😋

[@jordanfalcioni7092]

Do you refrigerate the meat while it's being cured for 24 hours ?

[@BrunoCapo]

Hi, do you use to wash to get the salt, only white wine, or before the wine washes with water? Excellent video

[@vincecirilo8666]

Bruno Capo just wine

[@samsgarioto459]

absolutely outstanding video, next winter i will have a crack

[@noname54]

Great video keep up the good work. What temp do you cure the meat at?

[@vincecirilo8666]

Under 20 degrees C

[@JBOutboards]

hey vince is this a dean martin version of mambo italiano or someone else. kind of off topic but i gotta know

[@silkystick1509]

How do you cook gabagool

[@joesmith7427]

when the meat is covered with salt, do I have to refrigerate it or not??? u didn't say ??

[@erickchurch5390]

You can, but you don't have to, and I would even say you shouldn't. That's the point of the salt. It preserves the meat.

[@22arrows]

So I made my first capo. I took down from hanging today. Tings look and smell fine, but I'm curious as to how it should feel inside. Mine still feels a bit moist in the very center. Is this ok...does it need a bit more curing time?

[@vincecirilo8666]

+Dave Bowers it should be firm on the outside and soft on the inside. Its hard to tell without cutting it. Generally 6-8 weeks hanging and 6 months under vacuum.

[@MiddleEast-o4f]

What temperature is the store room ? Thanks.

[@ilkbgbttzcntlii]

When salting on day one, is that done out, or refrigerated?

[@vincecirilo8666]

Unrefrigerated, but not too hot!

[@dgbubica1]

Is the sheet of Collagen discarded after the Capicola is finished being cured? or is it edible?

[@vincecirilo8666]

I usually peel it back as I cut the meat

[@maxbriceno4004]

Hello Where can I get the collagen paper sheets from I was looking in Amazon but I wasn't able to find them

[@danialholt4174]

Can I make this without salt, wine, pepper, and meat?

[@christophermeale8717]

ma sei deficiente veramente

[@Tashyncho-Sapa]

so you put a 2 different salts? or only one

[@kirisori]

Is ok if I put in pork stomach instead of colagen?

[@vincecirilo8666]

+Sorin Chiriac I have never tried it. The meat just needs to dry slowly. My only concern with using pork stomach would be the meat staying too wet. If you do use it, be sure to make thousands of holes with pins.

[@vincecirilo8666]

yes that should work fine

[@corriedebeer799]

can you use a calf stomach in place of the collagen?

[@domenico1973coletta]

wei mambo, mambo italiano....saluti dall italia

[@ZacharyBauerNew2Torah]

You should have salted it longer. If you look up a video on here called Ancient Cures, Modern Chefs, they salted their capacola for 16 days then washed it with red wine.

[@vincecirilo8666]

+Zachary Bauer (New2Torah) Have you ever tried salting for 16 days? If not, please try it and let me know how it is.

[@vincecirilo8666]

+Zachary Bauer (New2Torah) I watched the video and they were talking about prosciutto not capicolo. The general rule with salt is 1 day per kilogram. But it can vary depending on how fine your salt is and how thick the meat is.

[@Cvmanuel227]

Zach you don't eat pork lol I'm subscribed to you.

[@Tashyncho-Sapa]

@@vincecirilo8666 if the salt is fine, the meat absorb it faster, so you need less time, right?

[@penderhicks1136]

what cut of meat is it

[@mariopisano2496]

Hey Vince, I’m going to try this recipe. I want to use red wine. Is there a specific Red wine I should use like Shiraz or something? Cheers Mario

[@ckbs1]

Thankyou legend.

[@nettlebloomttv]

no finished product :( but still looks delicious

[@byiwolf]

Please vince cirilo. Who sings this song?

[@hunclemike]

+Anderson Schutz Dean Martin..

[@byiwolf]

+hunclemike Thanks!

[@briannacampbell8332]

Rosemary Clooney has a pretty upbeat version too. That's how I first heard it.

[@byiwolf]

Thanks Brianna! Listening now.

[@cristianoraggi1894]

Ma ve riesce tanto difficile scrivere "Capocollo", that means "Head and Neck" invece dell'inventato "Capicola"???

[@Polloboh]

lascia sta'. tanto è porco americano cresciuto co robe chimiche, pepe cinese e budello sintetico tossico. questi guardano gli italiani fare le cose poi imitano a cazzo e si sentono italiani. Non ne hanno mai assaggiato uno vero.. Lascia che lo chiamino capicola, tanto NON è CAPOCOLLO!

[@cristianoraggi1894]

@@Polloboh...anche questo è vero...😞

[@MrSenescal]

ERROR ,DEBER SER SIN EL POLIETILETO O NYLON SE USA FIBRA DE MADERA REGENERADA AL IGUAL QUE LOS SALAMES.

[@DavidSanR]

kyc prro.

[@1st67mustang390]

Is collagen just plastic wrap?

[@vincecirilo8666]

No, it's different. I wouldn't use plastic wrap :)

[@1st67mustang390]

vince cirilo thank you. where would you get something like that?

[@vincecirilo8666]

1st67mustang390 from any sausage making shop or sometimes home wine making supply stores

[@garyc.1129]

www.amazon.com/TSM-Collagen-Sheets-22-pcs/dp/B01N9MHCHA/ref=asc_df_B01N9MHCHA/?tag=hyprod-20&linkCode=df0&hvadid=312176979031&hvpos=1o2&hvnetw=g&hvrand=5846814510657185929&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=9031202&hvtargid=pla-570660688068&psc=1&tag=&ref=&adgrpid=63792114442&hvpone=&hvptwo=&hvadid=312176979031&hvpos=1o2&hvnetw=g&hvrand=5846814510657185929&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=9031202&hvtargid=pla-570660688068

[@mohammedshahid8638]

can this be made without wine

[@georgescott1180]

No. It is part of the chemical reaction used to create an acidic barrier.(Based on other videos and preparers)

[@kingbIIIr]

AYE MAMBO!!!!!!!!!!!!!

[@Yemeko]

what is collagen ?

[@garyc.1129]

www.sausagemaker.com/Collagen-Sheets-p/17-1850.htm

[@brunocapo915]

SENSACIONAL

[@noblehousefoundation1731]

Hey Vince, what do you mean Prepare at your own risk? Either it works or it don't ? I have always wondered how Italians in the old days did it with out all the chemicals & curring slats they have today ! I am SICK of eating Chemicals, as an Italian I make my own fresh Italian Pork sausage, and let it age for a day or 2 in the fridge Then I eat it or Freeze it in small amounts, It does scare me a little to try and do what you do or even make sopressata, and I LOVE Milano salami, But if I eat it I get sick because of the Chemicals. I don;t know, it's pretty sad an Italian who can't even make cured meats! I can do everything else, even Wine, BUT NOT CURED MEATS!

[@babablacksheep3950]

Noble House Foundation Curing salt contain nitrite, nitrate and salt. Did you get sick from eating vegetables like celery, carrot, spinach, parsley? they have high content of nitrate. If not, you should never buy that brand ever again. They either making their salami wrong or add other chemicals to their product that made you sick.

[@justblast4111]

You don’t need chemicals nor does any company use chemicals in producing any dry cured meats. Nitrite and nitrates are perfectly safe if used correctly. Just follow the simple instructions it comes with. I don’t consider them chemicals either,they’ve been used forever safely in the form of regular salt. You can make capocollo with just salt alone but it is a risk depending on the bacteria present on the meat at the time of processing. The salt we buy today doesn’t contain any nitrates so this is why it’s usually added, but by the time the meat is dried and ready for sale there is almost none left in the meat. Capocollo is easy to make and a good way to get your feet wet in dry curing. Salame is more complicated but with proper knowledge can be made at home as well.

[@frankadams2401]

Can I cure the Capicola in my basement?

[@michudiva4055]

Thanks but please I want beef and chicken many thanks to you.

[@vinnydepasquale3207]

C’mon Vinny

[@SuperNerdyBoy]

what's the sing

[@eljefemorgan483]

Brad Wright Mambo Italiano I think by Dean martin

[@TunaMayoInumaki]

Gabagool? Over heeeere👇🏻

[@bluebirdsigma]

I finally found them. Angry Italians in the comments. All this from a slice of gabagool?

[@grungelovr5798]

The best is to use cow intestines for the casing.

[@SierzantYelonek]

Can I use a Chicken ?

[@alexjogyerek2120]

Sure cure yourself !

[@MsDream1979]

NO assolutamente no non c entra nulla

[@joesmith7427]

boiling water

[@avikfett1551]

I like to chew on the string.

[@velenrolevazco8271]

Can i use BEEF shoulders?

[@vincecirilo8666]

Velenro Levazco Yes, it has a slightly different taste. You can even keep it drying for less time. 3-4 weeks instead of 6-8. To clarify, after you dry it, it is best to keep it in the fridge in vacuum sealed bags.

[@hunclemike]

+Velenro Levazco If you use eye roast, a nice lean cut and spice with allspice, white pepper,hot paprika, pinch of cinnamon, nutmeg (experiment with spices) it is fantastic!!!

[@damarmar1001]

24 hours and 5 minutes lol

[@mrv5460]

This is all wrong Capicola should hang for at least 6 months. When you salt it it should be under salt for at least 3 to 4 days.

[@vincecirilo8666]

I thought so as well, but after I tried it I realized that the recipe if perfect. Give it a try and if it doesn't work out, then feel free to change it.

[@CafuniFitusu]

vince cirilo I've been keeping it under salt for 24hrs as well. 28hrs for larger cuts. My relatives have been doing it that way ever since I can remember. The only thing I do different is to add curing salt #2, hang to dry for 4 to 6 months. I once tried salting for 3 days, the meat turned out way too salty.

[@vincecirilo8666]

+CafuniFitusu the only difference is we age it in the fridge under vacuum for 6 months, instead of hanging for the entire time. It will get too dry if hung for 6 months, unless you have a super humid cellar, you will risk dangerous molds in this case. In the vacuum bags the texture of the meat will even out, and the flavor will mature. My recommendation is 6 weeks hanging and 6 months under vacuum in the fridge.

[@ferincr]

Good to know I salted mine in the past by the rule of a day per kilo and they always come out too salty. My last one (that is curing at the moment) I only salted it for a day and hoped to make up with longer curing time so let's see how it comes out. Next batch I'll definitely will use wine instead of water to rinse!!!

[@Aquilifer321]

What a damn is "capicola"?

[@mr.b9613]

Gabagool

[@AlessioDan]

Capicola? Capocollo.

[@vincecirilo8666]

It is cured out of the refrigerator. :)

[@cybercleopatra]

vince cirilo This is great. Thanks for posting!!! Would you share where you get the casing sheets from? Also, any issues with curing in the fridge?

[@vincecirilo8666]

cybercleopatra I live in Melbourne Australia, and I get the sheets from either Constante imports on bell st or wine equip in reservior. But you can also buy it here: sausagesmadesimple.com.au/collections/casings-curing-wraps/products/copy-of-collagen-wrap-sheet-natural-70x50cm-10-pack

[@vincecirilo8666]

+vince cirilo I generally cure in a cellar for 6 weeks and then cut the meat in half and vacuum seal the meat and keep it in the fridge for another 6 months. The time in the fridge allows the flavors to develop and the meat time to even out.

[@roccomammoliti9007]

@@vincecirilo8666 i vacuum seal them the put them in the fridge,they keep for a very long time,im also from Melbourne Australia

[@Tom-yc8jv]

VERY misleading title.... This was WAY more than 5 minutes..!!! LOL

[@JBOutboards]

Tom Champman rome wasnt built in a day

[@moneybags4036]

It is a 5 minute demonstration video.

[@AlessioDan]

CAPOCOLLO, non capicola.