How To Make Capocollo At Home - Glen And Friends Cooking

How To Make Capocollo At Home - Glen And Friends Cooking - Capocollo Fatto In Casa

Рет қаралды 138,924

2 жыл бұрын

How To Make Capocollo At Home - Glen And Friends Cooking - AKA Coppa, Capicola, Gabagool, Capicollo, Capicollu, Bondiola or Bondiola curada
Yes this particular cut of salume goes by a bunch of different regional names... but it is essentially all the same thing: Cured Pork Neck. This is a dry cure recipe, for curing and aging coppa. So if you want to learn how to cure Capocollo at home - or capocollo fatto in casa; this recipe is great place to start.
Ingredients:
2770g Pork Copa
76.18g Salt (2.75% the weight of the meat)
6.9g Cure #2 (0.25% the weight of the meat)
.7g ground cloves (0.025% the weight of the meat)
5.54g bay leaf (0.2% the weight of the meat)
6.9g black pepper (0.25% the weight of the meat)
3.3g rosemary (0.12% the weight of the meat)
6.9g red pepper flakes (0.25% the weight of the meat)
3.3g garlic powder (0.12% the weight of the meat)
After curing shaker mix: 1/3 ground black pepper, 1/3 ground red pepper flakes, 1/3 ground nutmeg
Method:
Mix all the salt, cure #2, and the seasonings together.
Rub the seasoning / cure mixture all over the copa, making sure to get everywhere and into any cuts.
Place the copa and any extra cure in a vacuum-sealable bag and seal, or into a Ziploc bag that you force all of the air out of and seal.
Place the bag in the fridge for 7 days, flipping and massaging it every day.
After 7 days; remove the meat from the bag and gently scrape off any excess salt and seasonings.
Shake on as much of the post cure shaker mix as you are comfortable with.
Prepare the copa for hanging by casing in a beef bung or beef middle, pull on a jet net and then truss with butcher twine.
Poke holes all over the surface with a sterilized needle to remove any and all trapped air.
Brush or spray on a white mold solution like MONDOSTART SURFACE STARTER CULTURE.
Weigh the meat and write it down on a tag along with the start date and the target weight.
Tie the tag to the meat and then hang in the curing chamber at 55ºF - 57ºF (13ºC - 14ºC) and 80% - 82% for around 3 months for this size.
The meat is ready when it has lost 35
#LeGourmetTV #GlenAndFriendsCooking #Salume
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Пікірлер: 238

@nickp8497 2 жыл бұрын

For those of you rare people that don't have thousands of dollars worth of dry agers in your houses, here's a tip - there's a thing called dry-aging bags, which are essentially like vacuum bags with the smallest perforations that allow for a more "controlled" moisture loss. If you get hold of one of these - your regular fridge is more than enough for curing meats. Now when you dry age meat, especially pork, there are two sides to it: food safety and flavor. Food safety is achieved by reducing your meat's weight by ~30%, as Glen rightfully mentioned. When it happens, you're good to eat it straight away. Another contributor to the safety is sodium nitrite which is a part of curing agent that Glen uses. Here in Russia we never skip on sodium nitrite because in order to make a safe product you need to either be 100% sure that your meat is absolutely parasite free and healthy (you never know really), or you diminish all the risks down to almost zero by applying sodium nitrite. And then the second side is flavor. Even though your meat is safe to eat once it's at 30% weight loss, the flavors are usually underdeveloped, especially if you're curing a smaller piece. It will lose its weight within what - 2-3 weeks or so - but hang on to it, vacuum seal it and put it in your fridge for another couple of months. Here's where you'll get that amazing jamon-like umami-bomb flavor that everybody's looking for. Lots of love people, stay safe

@JC-wv7om 2 жыл бұрын

100% this.

@zrobeast 2 жыл бұрын

Guga from Guga Foods and Sous Vide Everything uses those from time to time when he dry ages meat (although he uses those for smaller pieces like steaks). It’s still good to hear that they really work. :)

@rtucker0458 2 жыл бұрын

Once it's vacuum sealed. Does it have to be refrigerated?. Or is it shelf stable at room temps?

@nickp8497 2 жыл бұрын

@@rtucker0458 keep it refrigerated for safety. Although sodium nitrate made it safe already, vacuum imposes additional risks that you want to address by keeping the product refrigerated.

@JJ-eu3fl 2 жыл бұрын

@@nickp8497 how long could you keep it in the fridge?

@iflanzy 2 жыл бұрын

Woke up this mornin, got some gabagool. And then I woke up the next and got some, gabagool.

@julesfalcone 2 жыл бұрын

The first comment is a Soprano's reference. This is going to be some comment section.

@wigglesandgrids 2 жыл бұрын

Keep on waking up, keep gettin different types of gabagool, i even got some gabagool from- Scooby Doo

@cf7450 2 жыл бұрын

holy fuck how did a dunkey sapranos video game comment get here?

@jimson172 2 жыл бұрын

All this time I thought gabagool was something dunkey made up while failing to hear the lyrics of the song

@spearstrike211 2 жыл бұрын

@@cf7450 …because someone typed it here, you gagootz.

@MrRTWestra 2 жыл бұрын

From someone who lives in the heart of gabagool New Jersey I give you many pats on the back. I love all your videos..keep it up. Now I need a dry ager

@applegal3058 2 жыл бұрын

When you first cut the finished cured meat in half, I let out an audible "ahh"! Looks delicious 👌

@michaelminasian4891 2 жыл бұрын

Haha we did the same!

@applegal3058 2 жыл бұрын

@@michaelminasian4891 😊

@adamgarner9356 2 жыл бұрын

I love the pure expression of joy after the taste test.

@Fatone85 2 жыл бұрын

My Italian brother-in-law in Barrie makes pounds of this and I benefit greatly. Now I see how he does it :)

@mannye 2 жыл бұрын

I watched a lot of Glen's videos and this is the first time I've seen him get so excited about something. Thanks for this one Glen! I'm already trying to figure out where I can place the dry ager!

@cacholulu6749 2 жыл бұрын

My boy Tony Soprano would be proud

@Clyde__Frog 2 жыл бұрын

oh!

@PresidentBarackbar 2 жыл бұрын

CHRISTOFAAA! THE GABAGOOL!

@scottlathrop66 2 жыл бұрын

But he never had the makings of a varsity athlete.

@doctordong8088 2 жыл бұрын

"It's gonna be a while before I eat anything from Satriale's!" *meat saw intensifies*

@passakornnanthanawut5041 2 жыл бұрын

Finally! A decent one for the recipe that I’ve been searching for a long time

@ohpotatoesandmolasses 2 жыл бұрын

I used to work in wine shops for years. This is your most proper curing project to date -- everything about it looks perfect.

@MissTexas8 2 жыл бұрын

Respect your cooking approach so much! You admit you’re learning and you that read up on the topic. I appreciate that more bc it makes me realize “I could try that too”

@joeyricefried9621 2 жыл бұрын

Agreed. Love his approach to cooking!!

@EastSider48215 2 жыл бұрын

I always learn a lot when Jamie is on. I’ve heard of pork neck from reading very old cookbooks, but I didn’t know that was the same thing as a Boston butt. And all this time I thought it was something pretty unusual!

@Kinkajou1015 2 жыл бұрын

Ok everyone, let's pat Glen on the back, because this looks delicious. Seriously almost every item you show us is amazing. And even the failures are great because how does one know what is good if they don't know what is bad. I'd never make it myself but my lunchmeat of choice is salami.

@robinblackmoor8732 18 күн бұрын

At the family compound in Italy there is an underground room, basically a root cellar that is used to make capocollo and salami. Homemade is so much better than anything you get at any stores. My family has been doing this for generations. The recipe varies depending on if you want hot or sweet. The salami is pretty much always the same. You don't get how good homemade is from a video, but it is so much better than even a good deli will have.

@hercules5549 2 жыл бұрын

So excited for you Glen. Good job!

@Stephenrsm7600 2 жыл бұрын

Glen, looks SO good!!! Congrats!!! Well done!!

@solistheonegod 2 жыл бұрын

I think it’s great that you try these things. Stuff like this is never easy and it’s always the things you don’t know that trip you up.

@kenmore01 2 жыл бұрын

That looks AMAZING!

@rewdymeyer 10 ай бұрын

Can I just say, I loved these dry aging videos. Great content. ❤

@etlamy 2 жыл бұрын

Hey Glen! I absolutely love the channel. I really appreciate the old cookbook show and the rich history you include when cooking. I also appreciate that you include recipes in the description. I only wish that you would do more vegetarian recipes! Keep it up, eh?

@QuinnyBob1 2 жыл бұрын

that looks AMAZING

@CozinhaDoDaniel 2 жыл бұрын

Love your joy, man!

@MrBritishComedy 2 жыл бұрын

I'm really happy that you made all these videos using the Dry Ager. I've been looking into getting one for a while now, but there are hardly any unbiased reviews out there. These videos are great. I just need to save up now. I'd love to get the large version, but due to the lack of space in my flat, the small one will most likely have to to do.

@tomsbrewing1 2 жыл бұрын

First time viewer here. Nice video, good instruction. Looks delicious. Thank you!

@jmcbri 2 жыл бұрын

"I am impressed with myself". Love it!

@jmcbri 2 жыл бұрын

In fact it looks delicious!

@thomaswipf7986 11 ай бұрын

This video, capocollo and dry ager machines are all awesome. Great job!

@rickloginname 2 жыл бұрын

Just awesome - I am inspired.

@beaver6d9 2 жыл бұрын

This looks truly amazing. Crazy that this video was months in the making

@Einungbrekke 2 жыл бұрын

Oh my... That looked really good. Congratulations Glen.

@danielmiddleton8173 2 жыл бұрын

So happy for you!!

@MichaelJenkins910 2 жыл бұрын

I'm late to the party again, but this is a well-timed discovery for me. My local supermarket had Boston butt on sale two for one, so I'm going to try my own version of this experiment tomorrow. Thank you for the great info!

@russburton8517 2 жыл бұрын

That looks amazing

@joelmartinez7166 2 жыл бұрын

Hi Glen! Here in Argentina we call it as bondiola. Also is very rich as thick steaks on the grill.

@phfx 2 жыл бұрын

That came out fantastic!

@Jeffffrey0902 2 жыл бұрын

Let's take a moment to appreciate the gorgeous marbling in that piece of pork.

@zrobeast 2 жыл бұрын

I bet if you started another one of these now in mid September, it could be a great holiday gift to neighbors if you sliced it, vacuum sealed it, and paired it with some other home dried meats, nice/fancy cheeses, nuts, and wines to make a cheese board gift set kinda thing.

@Ogaitnas900 2 жыл бұрын

Every time you gave a list of spices I said "so ok.. hm oh man that's good" The nutmeg was a pleasant surprise.

@ferkie3608 2 жыл бұрын

looks great!

@catfishcave379 2 жыл бұрын

I haven’t drooled this much in decades!

@TheFlaviomachado 2 жыл бұрын

Seus vídeos são ótimos! Parabéns!

@markvalente480 2 жыл бұрын

“The dry ager in the brewery”. This guy has a nice setup. Informative video.. Thanks.

@pjtfd3849 2 жыл бұрын

too awesome! Haven’t seen this since I lived in south Jersey!! Never had homemade, just deli sourced. But so goooood

@joereedmusic9853 Жыл бұрын

Amazing

@moeruss2726 2 жыл бұрын

Wow that looks amazing Glen. And yes, I’m a huge fan of The Sopranos so GABA Gool , is what I think of when I see this! Sliced thinly on a fresh baked Italian bread, maybe with some provolone ? I guess you could add some sweet peppers? You’ve outdone yourself ! Jules is a lucky woman ( and you’re a lucky guy to have Jules as she’s amazing too! )

@zphytrqw10obgokneq74 2 жыл бұрын

Gabagool? Ova here!

@357Addict 2 жыл бұрын

You two have the best toys. For Cooks...

@jesidillon4593 2 жыл бұрын

Looks fantastic. We have cured meats mostly italian or spanish style here in Argentina, but in all fairness we are bbq ppl, so we'd typically throw that bad boy on our slow charcoal based gaucho grill for mouth watering results. Still we'll be trying it soon, hugs 4 both from Buenos Aires

@8444mhernandez 2 жыл бұрын

He was feeling himself for a minute, lol. Go Glen 😆.

@lauriedepaurie 2 жыл бұрын

The times I have had salumi in Italy, it usually had Coppa in the selection of meats. I have never had a smoked or cooked Coppa there, but I'm sure it would taste great.

@chump1018 2 жыл бұрын

That's look delicious

@gerardjohnson2106 2 жыл бұрын

Very nice

@WhatWeDoChannel 2 жыл бұрын

That was interesting! My wife and I picked up a food slicer from Nella yesterday, I’m pretty sure it’s the same one you are using! We have your dry cured-in-a-bag bacon and your pea meal bacon curing in our fridge right now! Thanks for the great videos! Klaus

@ghostfather1390 2 жыл бұрын

in the future with your casing and netting consider turning them inside out first, placing the end where you want it, then reversing it onto the piece, you will tend to scrape off less of the spices, as well as find it much less of a struggle overall, I believe

@amberws7468 2 жыл бұрын

Just like putting a pillow in its case or duvet in its cover!

@oliviaglass3843 8 ай бұрын

The exact same way I pull on the duvet cover duvet 😂

@OldPumpMan 2 жыл бұрын

Damn, thats BEAUTIFUL😮

@RUHappyATM Жыл бұрын

Yummy.

@rebelcolorist 2 жыл бұрын

This looks totally delish! I was wondering if I could use an Umai Dry bag instead of the beef casing?

@lucasm4394 2 жыл бұрын

congrats on your coppa! What humidity level did you set your equipment to? Thank you very much!

@carlosbudge595 2 жыл бұрын

That looks amaziing. How do you store it?

@ThatCapnGeech 2 жыл бұрын

When you did that reveal, I literally salivated.

@nicolascastellan1739 2 жыл бұрын

Glen if I wanted to make the coppa with the equilibrium method but without Prague salt I would just replace that percentage with more salt? I've made it with the method of salt packing and it gave you a chance to add more flavor by rinsing it with wine but the equilibrium looks a bit easier and more consistent. I made coppa using the beef bung and it looked far more narrow than the beef cap, but as you said that could just be variation from animal to animal

@scottbrutus 2 жыл бұрын

I definitely would like to try this. Is it a little spicy the way you made it? I like mine with a spice. Or would I have to adjust the amounts? Thanks

@CTguy203 2 жыл бұрын

Looks damn good.

@danemmerich6775 2 жыл бұрын

Great jon Glen! That is a fine piece of meat!!! Just like your Proscuitto!!

@murlthomas2243 2 жыл бұрын

Consider yourself patted by me! Congrats on your success!

@_-JR01 2 жыл бұрын

I don't know why I had such high anxiety watching that casing be forced onto the meat 😂 I think because if it was me, I would be frustrated at how difficult it looked. Nice finessing glen!

@paulascaglione9701 2 жыл бұрын

Now Glen knows what it's like putting on pantyhose.

@Fairwind-Godspeed 2 жыл бұрын

What kind of dry aging fridge is that you use? I’m loving your channel(s)!

@nihlify 2 жыл бұрын

He has a video where he shows them when he bought them. Don't remember myself but if you go back to the first dry aging videos of his it should be there

@yootoob7048 2 жыл бұрын

Accolades all around. Tell me please, Glen, what brand of vacuum sealer did you use?

@InADarkTavern 2 жыл бұрын

Ohhh glen was so hyped up when it turned out great.

@klassykris2009 Жыл бұрын

Doing this next. Where can I get some Penicillium Nalgiovense mold and when can I apply it to basic dry cured salami? I am a couple days into my drying, 60 degrees F and 80-90%RH. LOVE YOUR SHOW!

@isaacpeachey8609 2 жыл бұрын

Glen ate so much gabagool that his channel is now called “Glen and Family Cooking”.

@beckythomas5150 2 жыл бұрын

what kind of seal a meal did you use? which ones are the best for lasting longer life?

@taccosnachos 2 жыл бұрын

Looks great Glen, maybe I missed, it, but at what point do you apply the beneficial mold?

@JC-wv7om 2 жыл бұрын

When it's applied to the product, it's done after it's cased & tied. It's also very possible that in the small curing fridge, there's enough spores from the mold on the other products that it grew on the capicolla without having to apply it manually-it happens a lot in well-used fridges.

@mukfu 2 жыл бұрын

Looks amazing. Are you using the Dry Ager brand UX 500 for the cured meats? If not which dry ager are you using here?

@GlenAndFriendsCooking 2 жыл бұрын

I'm using the UX-750 Pro which is the commercial model of the UX-500

@samueldaigle4012 2 жыл бұрын

Do you think that one of those umai dry age bags that you just put in your fridge could work for this?

@michaelminasian4891 2 жыл бұрын

How long would those pieces last vac sealed in the fridge?

@GettingGoshen 2 жыл бұрын

What is the name of your slicer machine? I 💖 your channel just found it

@Guillermo90r 2 жыл бұрын

Nice RCAF and AVRO caps!

@teresayedra-neal4572 2 жыл бұрын

does anybody know which dry ager being used? can I get it on amazon ?

@kathrynmoore5584 2 жыл бұрын

Do you have a link for the meat chamber you use?

@Adrian-od8qj 2 жыл бұрын

What type of vacuum sealer is that you are using?

@18sign 2 жыл бұрын

I wonder if those dry aging bags or warps work too.

@-8_8- 2 жыл бұрын

Thanks! I'm having a hard time with the starting cut. Boston butt is more cube, this is more rectangle. So I'm a bit confused. It seems like a trimmed Boston butt, which, I can buy Boston butt, but if I don't know how to trim it, it won't be the right piece of meat. By the way nice fleur de lis.

@Verbickas 2 жыл бұрын

In today's episode, Glen reduces the entirety of Italian-American culture, and the intricacies of Italian-American Creole into 'fans of crime drama'. I love this channel.

@binaryburnout3d Жыл бұрын

It's funny you said You'll probably be 40 pounds heavier from the Capocola because I was wondering how you and Juiles manage to stay in such great shape surrounded by so much deliciousness. XD.

@coloringanddoodling9751 2 жыл бұрын

Tastes as good as it looks, apparently.

@lylymongeon 2 жыл бұрын

Welcome ro figuring out stocking sizes and how to sausage ourselves into them. :)

@beaviswashere8009 2 жыл бұрын

What conditions in a basement would be considered correct. What temp, humidity, light and anything else? (my basement isn't 200 years old 😉)

@rickloginname 2 жыл бұрын

I have a nice "wine cellar" in my basement - but I don't want to poison anyone.

@jasonzee 2 жыл бұрын

Hey Glen I was under the impression that the raw pork should not be stored above beef for fear of cross contamination. Im taking in regards to the dry age fridge in your kitchen. In any case the coppa looks great.

@JC-wv7om 2 жыл бұрын

I love charcuterie-it was my day job for a few wonderful years.The terms from that particular genre of American crime dramas have always set my teeth on edge. They're so much worse than accidental mispronunciations.

@-8_8- 2 жыл бұрын

I was a cheese monger. I agree whole heatedly. I lived in a town with people from new York, new jersey, and Italy. Made it difficult to know what to say to who.

@giovannidongatto4192 Жыл бұрын

Molto bene! At what temperature do you hang the meat? At what % of humidity do you hang the meat. Grazie!

@bradcroudis8334 2 жыл бұрын

Does it need to be aged? Could you eat it after the curing process like pancetta?

@JC-wv7om 2 жыл бұрын

It does need to be aged. Due in part to the difference in size and marbling, it takes longer to reach the safe moisture level than a pork belly. Pancetta (and bacon) can pretty easily hit the safe point in between 1 & 2 weeks. There's also the issue of the curing salts. There's two kinds, #1 for fast cures & things like pancetta that are going to be cooked or hot smoked, and #2 for longer cures like this & prosciutto that are most commonly not cooked. Both are kosher salt based, cure 1 has sodium nitrite added at a safe percentage. Cure 2 has sodium nitrite *and* sodium nitrate. With s nitrate there are some health concerns (that are extremely overblown when using cure in the recommended amounts), but over time it breaks down into nitrite. Cure 2 is kind of like the salt version of a slow release painkiller.

@420420KAT 2 жыл бұрын

GABAGOOL? OVA HERE!

@kathyhester3066 2 жыл бұрын

Glen, what is Prague Powder? I have never heard of it. Thank you.

@bradmcmahon3156 2 жыл бұрын

It is a table salt base with added sodium nitrite (Prague Powder #1) or a mix of sodium nitrite and sodium nitrate (Prague Powder #2). Table salt alone doesn't stop all food spoiling bacteria, e.g. botulism bacteria. Nitrites do stop botulism taking hold when you are curing meat. #1 is used for short term curing where the meat is going to be cooked, brined or smoked (e.g. bacon, corned beef, smoked chicken etc.). #2 is used for dry aging as the nitrates break down into nitrites over time.

@-8_8- 2 жыл бұрын

People are scared of nitrate, and they're right! Too much is dangerous! But if it doesn't have nitrate it needs to be cooked or you could die. Nitrite is a bit more demanding. More poisonous just like it is to aquarium inhabitants. Easier to use too much, if I remember correctly.

@memesauce9410 2 жыл бұрын

Gabagool? Ova hereeeee!

@djmlima 10 ай бұрын

What is the brand of your meat curing cabinet?

@marilyn1228 2 жыл бұрын

Brings so many memories of my parents root cellar, it was one of my favourite parts of the house. We always had delicious things stocked on the shelves and hanging from the ceiling.

@Traderjoe 2 жыл бұрын

I’m Italian (Sicilian) and did not grow up having this often, and so I generally find it and proshutto to be too salty for my palate. But damn, this looked exceptional and juicy enough to enjoy.

@SamanthaIreneYTube 2 жыл бұрын

We ate it often, but I never remember hearing it pronounced "Gabaghoul". We pronounced it more like "Ka-bpa-kgole" (rhymes with cole). It was never my favorite, that was reserved for prosciutto, or as we pronounced it "pra-zhoot"!

@misken8473 2 жыл бұрын

"gabagool? over here!" -silvio

@treacherousviper 2 жыл бұрын

the sopranos! yes ! gabagool

@TheVonhollan Жыл бұрын

I just rather pat dry or wash the pat . The wine bath is important! Gather tube or what you have as i get to the strings i cut them they make air gaps. All in All Great job