I am way older than you. I remember Nana and my aunts hanging so many different meats in the basement. I remember the shelves of jars filled with the tomatoes she grew all summer. She did this because while she was growing up they all had to. What we don't appreciate is that all of the preservation styles produced flavors which are wonderful and only obtainable through the old ways. Thanks for showing these techniques to those who have never seen them. They tell us so much of who we are and where we came from.
Looks good...simple and practical...The Romans had Vinegar, Salt, Herbs, and Wine...and Pigs 2000 years ago...no Refrigerators...you know they were doing something similar...
THIS is the type of very organic recipe video I was looking for. Loved your enthusiasm when you spoke about how your grandparent's old ways of doing things
Thank you for liberating us all from the notion of strict measurements as a absolute necessity. I'll be trying this recipe starting this weekend; I'm glad you shared it with us!
From what I understand the only time you need to be really precise, is when you use nitrate salt, because you tend to use grams of it. Here, he's just using table salt.
The reason behind measuring everything is to get a product that is the same every time. I can't tell you how many times people have cured meat and had it so salty most people couldn't eat it. I had a lot of hog meat given to me once because the guy that cured it got it too salty for his own taste. It was good to me, but I growed up on salted meat.
You are amazing, and an excellent teacher too. My father grew up in the great depression, my mother on a remote cattle ranch where they went shopping twice a year. I LOVE it when people share (and teach!) how to do things the old way. I have been intimidated to try charcuterie for years because of the 'humidity and temp' having to be perfect. I finally took the plunge and tried over the past 3 years and I'm gaining more experience and confidence. I did use the pink salt at first because other videos had scared me so much - I'm now branching off to no pink salt ;) Loved your video - please keep making them! I am now subscribed to you so I won't lose you ;)
You make me proud to be Italian-American, I enjoy learning "the old ways" of curing meat. I dont want to rely on manufactured collagen casings and crap like that. This was amazing.
I remember being quite small hanging out in my nonno's basement in ville-émard with the meats hanging everywhere. I'm unfortunately estranged from my paternal family but this video inspired me to try some traditionnal ways from my lineage. Thanks so much for sharing :)
Good video and recipe. I was distracted by the photo behind you however...lol! But I gotta say that you have a beautiful cutting board. Do you know what that wood is? Thanks! Edited this comment 4-3-2023: Sorry I'm not sure what happened but I was making a comment on a different cappacola video.... Shouldn't let us old folks on here. Lol Now to watch yours... Mark
I have made this a couple times and give to my friends and neighbors. We all love it. I store it in an “Food Saver” bags after the air was been sucked out and sealed. I keep it in the refrigerator. I have one in my freezer, experimenting if the quality deteriorates after freezing. But the one question I do have, if I seal it in a food saver air tight bag will it survive being mailed. Five days or so?
Excellent video! thank you for sharing. Do you need to use a casing? or is it ok to just wrap the loin in netting? I have a cold cellar in my basement and am planning to hang my loin there.
Thank you for the simple video. I have a few questions that you can hopefully answer. 1) You just use regular kosher salt or iodine free salt? you don't use any curing salt or cure number 2? Also what are the casing that you bought at the butcher called? Are they fibrous casings? collagen casings? Thank you I've been dying to make these but I did not want to spend the money making a meat chamber like the others with the humidity control and all that fancy stuff.
Thank you again nice video I have some 2.5 x 20" mahogany casings I use it for my summer sausage. It needs to be soaked also in warm water first too. Will they work also to wrap meat? I notice yours where lighter in color. Thank you
I remember going into my grandpa's cellar and seeing all of the cured meat hanging from the ceiling. I now raise Mangalitsa pigs and have a huge 500 pounder I am going to butcher here in about a month. I've decided I'm going to dip and scrape it (what a chore) and then make prosciutto out of the rear quarters, capicola out of the neck, and cure the pork loins like your doing in this video. I have 2 questions, can I make a prosciutto out of the front quarters and since it is a large animal should I debone it? A salute to my Grandfather Louie Draghi, the best bootlegger Black Diamond ever saw.
I tried it once with the fronts and they dry up much more quickly takes about 2 months and its not as tender as the hinds but still ok. you dont get allot of of them check out my video where i do the fronts
@@thatsaromaarrustiemangiama113 Thank you! I watched the video and learned a lot. I'm hoping there won't be a problem if the shoulder is skinless and deboned.
Great video…thank you! I’ve heard you can wipe with a little bit of vinegar dampened on a clean cloth, when you see mold, since vinegar help kill mold. Would you recommend that, or just the clean dry cloth only?
You mention Canadian tire, must be a canuck. Loved the video, in the past I cured and cooked the loin, I think I will try your way, do you weight the loin before and after if so what % of weight loss are you looking for. Thanks again.Rick
Great video! You made it look so easy and doable. I'm wondering if I could use cheesecloth instead of the membrane to wrap the meat. Also, can I dry age it in the fridge? New sub here, thank you!
@@thatsaromaarrustiemangiama113 You're my Hero today. I've been wanting to try this and was worried that I wouldn't get enough salt coverage and my meat would go bad. Someone told me that you didn't need anymore than what sticks to it. So roll it around and shake it. Whatever falls off you don't need. It didn't sound very exact but watching you do it has given the mindset that I'm going to be okay. I'm about to buy a pork loin and give it ago. Thanks
Thank you! I lived in fear of making a measurement in mistake! Afraid I would kill my family if my salt was off but a tsp. You’re a godsend! Thank you so so so much!
I’ve been making them for years. And we use dollar store nylons ( I didn’t believe it till I tried it ) we cut the seat (bum part) off and honestly it works. Then we put in the Elastic mesh and hang. Only difference from this video. We leave under salt for 24 hours and tilt the container to Separate the liquid from the meat. But it’s that easy. Great video
well, since Russian subtitles are not allowed, please write, if it doesn’t make it difficult for you, a list (as a percentage) of ingredients per 1 kg, but I almost forgot how much nitrite salt per 1 kg
@@thatsaromaarrustiemangiama113 well, since Russian subtitles are not allowed, please write, if it doesn’t make it difficult for you, a list (as a percentage) of ingredients per 1 kg, but I almost forgot how much nitrite salt per 1 kg
Dont salt your roast at all only the ones your curing. Turned out great There is a video I have of me cutting into all my meats check on my channel you'll see them. Good luck!
![Megan Thee Stallion - Roc Steady (feat. Flo Milli) [Official Video]](http://i.ytimg.com/vi/HozPPyqW0dY/mqdefault.jpg)
I love the straight forward and old world approach! I also love the Autumn Leaves track in the background
Thank you
HEY! im going to do my first batch, and this is by far the best video I have seen yet! thank you. Love how organic it is
Your very welcome hope it turns out great
I am way older than you. I remember Nana and my aunts hanging so many different meats in the basement. I remember the shelves of jars filled with the tomatoes she grew all summer. She did this because while she was growing up they all had to. What we don't appreciate is that all of the preservation styles produced flavors which are wonderful and only obtainable through the old ways. Thanks for showing these techniques to those who have never seen them. They tell us so much of who we are and where we came from.
Thank you for your kind words please like and share it really helps the channel
My cousin hung the whole garage in jersey in the winter, we ate all summer😊😊😊😊
Looks good...simple and practical...The Romans had Vinegar, Salt, Herbs, and Wine...and Pigs 2000 years ago...no Refrigerators...you know they were doing something similar...
You got that right!
THIS is the type of very organic recipe video I was looking for. Loved your enthusiasm when you spoke about how your grandparent's old ways of doing things
Thanks!
Thank you for liberating us all from the notion of strict measurements as a absolute necessity. I'll be trying this recipe starting this weekend; I'm glad you shared it with us!
Yea some of these new ways you need to go to university to understand it lol..
Thanks for the comment hope they taste great when your done
From what I understand the only time you need to be really precise, is when you use nitrate salt, because you tend to use grams of it. Here, he's just using table salt.
Well said!
The reason behind measuring everything is to get a product that is the same every time. I can't tell you how many times people have cured meat and had it so salty most people couldn't eat it. I had a lot of hog meat given to me once because the guy that cured it got it too salty for his own taste. It was good to me, but I growed up on salted meat.
You are amazing, and an excellent teacher too. My father grew up in the great depression, my mother on a remote cattle ranch where they went shopping twice a year. I LOVE it when people share (and teach!) how to do things the old way. I have been intimidated to try charcuterie for years because of the 'humidity and temp' having to be perfect. I finally took the plunge and tried over the past 3 years and I'm gaining more experience and confidence. I did use the pink salt at first because other videos had scared me so much - I'm now branching off to no pink salt ;)
Loved your video - please keep making them! I am now subscribed to you so I won't lose you ;)
Thank you so much!
You make me proud to be Italian-American, I enjoy learning "the old ways" of curing meat. I dont want to rely on manufactured collagen casings and crap like that. This was amazing.
Thank you Anthony!
I love the fact that it is organic, with no chemicals etc. great video
Thank you so much good luck with yours!
Thanks heaps for your video. I just made my very first capicollo here in Australia
Your very welcome hope it turns out great for you!
Great video. Easy . Best video out there. Thank you.
Thank you for making and keeping it real . Great job
Thank you
@@thatsaromaarrustiemangiama113
You’re the best!
Thank you!
I remember being quite small hanging out in my nonno's basement in ville-émard with the meats hanging everywhere. I'm unfortunately estranged from my paternal family but this video inspired me to try some traditionnal ways from my lineage. Thanks so much for sharing :)
Your welcome any way I can help just ask
Beautifully explained bravo,,,,nice video 👍
Thank you good luck on making yours
Very cool
Good video and recipe.
I was distracted by the photo behind you however...lol!
But I gotta say that you have a beautiful cutting board.
Do you know what that wood is?
Thanks!
Edited this comment 4-3-2023:
Sorry I'm not sure what happened but I was making a comment on a different cappacola video....
Shouldn't let us old folks on here. Lol
Now to watch yours...
Mark
Awesome bud thanks
Your welcome good luck!
I have made this a couple times and give to my friends and neighbors. We all love it. I store it in an “Food Saver” bags after the air was been sucked out and sealed. I keep it in the refrigerator. I have one in my freezer, experimenting if the quality deteriorates after freezing. But the one question I do have, if I seal it in a food saver air tight bag will it survive being mailed. Five days or so?
Awesome! 🙏🖖
Thank you!
Excellent idea with the artificial sausage casing! Thank you !
Glad it was helpful!
Fantastic video and it seems so simple! You mentioned that true capicola is made from the neck. Would this process be the same if made with the neck?
Excellent video! thank you for sharing. Do you need to use a casing? or is it ok to just wrap the loin in netting? I have a cold cellar in my basement and am planning to hang my loin there.
Needs to be wraped with casing you can get at a butcher supply
Thank you for the simple video. I have a few questions that you can hopefully answer. 1) You just use regular kosher salt or iodine free salt? you don't use any curing salt or cure number 2? Also what are the casing that you bought at the butcher called? Are they fibrous casings? collagen casings? Thank you I've been dying to make these but I did not want to spend the money making a meat chamber like the others with the humidity control and all that fancy stuff.
kosher salt, no curing salt,I just ask for the capicolli casing at my butcher they are fibrous .
Good luck!
I like that your background music is low.
Thank you
Just salted my first pork loin this evening to give this a try. Show me subscribed!
Good luck with it !
Grazie, Maestro !! 🙏
Thank you!
I'll bet that is good stuff !
It sure is !
Can I make this in early spring
Yes as long as you cure it in the fridge
Great video. Thanks
Thank you again nice video
I have some 2.5 x 20" mahogany casings
I use it for my summer sausage.
It needs to be soaked also in warm water first too. Will they work also to wrap meat? I notice yours where lighter in color.
Thank you
Yes they will work
I remember going into my grandpa's cellar and seeing all of the cured meat hanging from the ceiling. I now raise Mangalitsa pigs and have a huge 500 pounder I am going to butcher here in about a month. I've decided I'm going to dip and scrape it (what a chore) and then make prosciutto out of the rear quarters, capicola out of the neck, and cure the pork loins like your doing in this video. I have 2 questions, can I make a prosciutto out of the front quarters and since it is a large animal should I debone it? A salute to my Grandfather Louie Draghi, the best bootlegger Black Diamond ever saw.
I tried it once with the fronts and they dry up much more quickly takes about 2 months and its not as tender as the hinds but still ok. you dont get allot of of them check out my video where i do the fronts
ruclips.net/video/fhBG-TqEP4I/видео.html
What kind of salt?
@@thatsaromaarrustiemangiama113
Thank you! I watched the video and learned a lot. I'm hoping there won't be a problem if the shoulder is skinless and deboned.
I dont know I never did it that way before but let me know how it turns out .
Good luck!
Would putting this in a curing chamber at 55 degrees Fahrenheit also work?
Yes it would
Paprika adds a subtle sweet flavor.
Great video…thank you! I’ve heard you can wipe with a little bit of vinegar dampened on a clean cloth, when you see mold, since vinegar help kill mold. Would you recommend that, or just the clean dry cloth only?
I like to use old wine it works great to
@@thatsaromaarrustiemangiama113 Great to know there is a good way to use up old wine! If that ever happens...😏
You mention Canadian tire, must be a canuck. Loved the video, in the past I cured and cooked the loin, I think I will try your way, do you weight the loin before and after if so what % of weight loss are you looking for. Thanks again.Rick
Hi Rick You will lose about 23 to 30% of weight loss
Yup a Ital Canadian!
Does the red pepper make it hot or just give flavor?
Both
Awesome real old school method. Can you add powder garlic
You sure can my dad adds it
Great thanks. Aren’t you supposed to prick the skins/collagen all over?
You do if your using real casing but with these there is no need.
Hope this helps
Great video! You made it look so easy and doable. I'm wondering if I could use cheesecloth instead of the membrane to wrap the meat. Also, can I dry age it in the fridge? New sub here, thank you!
Hi yes cheese cloth will work but will need to cure a little longer, Yes and it can be dry aged in the fridge
@@thatsaromaarrustiemangiama113 Thank you. Much appreciated!
When you put the casing on dud you cover the ends too?
Yes you cover them and tie tight the netting
@@thatsaromaarrustiemangiama113 You're my Hero today. I've been wanting to try this and was worried that I wouldn't get enough salt coverage and my meat would go bad. Someone told me that you didn't need anymore than what sticks to it. So roll it around and shake it. Whatever falls off you don't need. It didn't sound very exact but watching you do it has given the mindset that I'm going to be okay. I'm about to buy a pork loin and give it ago. Thanks
@@clarkedavis9888 Awesome! let me know how it turns out and if you need any help or questions I'm here Good luck
Can I do beef the same way with the same recipe
No it does not cure the same
red wine or white ? does it matter? I have a shed in my back yard could I hang the meat in it?
White is better, as long as the shed stays cool and no bugs
What tempature should the room be while curing? also why wrap it with the string and mesh instead of just one?
fridge temp is good around 2-4 degrees, you can just use the mesh but i like to string it to make it tighter
Thank you! I lived in fear of making a measurement in mistake! Afraid I would kill my family if my salt was off but a tsp. You’re a godsend! Thank you so so so much!
Thank you Remember in the old days there was no measurements it was all by taste and feel.
good luck!
What if you take out of the salted brine rinse with wine and added spices and grind ? Then stuff in sausage casing
Hi Chris. Yes that would work to but dont over do it with wine as it will not cure fast
Would you pin prick the casing after there stuffed?
Thanks
@@gunlabchris Very few
What type of wine Sweet or dry?
Dry is better
Nice 🌶️🫒🥘🍞🌻
Great video!! What is ur casing or skin that u used called?
Thank you glad you like it, they are called Expandable Versa-Pak wadding rolls. Hope this helps
Google air dried Collagen sheets for meat.
Looks goods I like the pork shoulder has the money muscle. I like the fat
Me too ! lol
how can i make it spicier , like a hot-extra hot ? and Thanks for the lesson
Cayenne pepper powder all around it and add crushed chili on top of that then wrap with your casing.
@@thatsaromaarrustiemangiama113 thanks
Why do some have a netting and others do not? Greg
The netting keeps everything together and tight. Not sure why you would not use it.
do have to use cassing
I wrote you on your other text
I believe the term is “capocollo”. This loosely translates as “ the top of the neck”
Hi . Thanks for taking all the " wankery " out of the process . Once it's cured how long does the meat last ? Thanks Craig .
If you vacuum pack them like I do you can keep them in the fridge for months no problem. You can also freeze them vacuumed packed.
sorry what kind of salt..looked like table salt..iodized?
Course salt works the best if not just regular table salt
what can i sue for cassing idd dont have that
I have used thin parchment paper before just be sure to poke hols with a pin once you have it on for the air to get out Good luck!
CAN IT BE DONE WITHOUT THE CASING AT ALL? WHY THE CASING ?
The casing is what makes it cure from the inside out. it
also prevents mold on the meat and keeps it from drying out.
I’ve been making them for years. And we use dollar store nylons ( I didn’t believe it till I tried it ) we cut the seat (bum part) off and honestly it works. Then we put in the Elastic mesh and hang. Only difference from this video. We leave under salt for 24 hours and tilt the container to Separate the liquid from the meat.
But it’s that easy. Great video
Don’t ruin my language in Italian is cold capo collo 😎😎😎😎😎💰🇮🇹👍
Why are you just leaving it in salt in the refrigerator for only 3 days?
I taught it should be 7 to 10days
Thanks
These will be to salty more then 3 days 7 - 12 days is Prosciutto depending the weight of the leg
@That's Aroma! Arrusti e Mangia Mangia
You have a video on curing prochuttio too.
Thanks
@@titechaintrappers2492 ruclips.net/video/65glYP2nRcU/видео.html
well, since Russian subtitles are not allowed, please write, if it doesn’t make it difficult for you, a list (as a percentage) of ingredients per 1 kg, but I almost forgot how much nitrite salt per 1 kg
Who ate all the gabagool?!?!?!
It was Paulie...
White mold ,OK ,BLACK NOT SO GOODA😊
Evaporation
Questo non è un capocollo, ma un'arista.
, а можно русские субтитры в видео вставить
Sorry can not
@@thatsaromaarrustiemangiama113 очень жаль!
@@thatsaromaarrustiemangiama113 well, since Russian subtitles are not allowed, please write, if it doesn’t make it difficult for you, a list (as a percentage) of ingredients per 1 kg, but I almost forgot how much nitrite salt per 1 kg
Three days is way too much. 12 to 18 hours is fine.
According to you
Well...??? how did it turn out . Also you said you were going to use the third piece for a roast so why salt it .?????
Dont salt your roast at all only the ones your curing.
Turned out great There is a video I have of me cutting into all my meats check on my channel you'll see them. Good luck!
Спасибо, за видео!!!Только, слишком долго и нудно!!! 🤦🏻♀️