If you’re watching this I would highly recommend trying this or any of the recipes on this channel. I’ve done four of these and they are outstanding. I’ve got my third lamb leg prosciutto going and I’ve done at least a 20 pork tenderloins. After gifting a piece of black and white pepper cured pork tenderloin to a friend I received a text urging me to quit my job to open a store to sell just cured tenderloin. Thank you for filming and sharing these old world traditions with all of us, truly a gift to us all! Cheers from Canada, stay safe !
Sounds good. I was wondering how you ensure the humidity in the fridge? Because what it is too dry or too humid? Also is ot possible to use a Wine fridge where you can set the temperature at 8 to 18 degrees celcius - and a wine fridge usually have a humidity at around 65 - 75 percent, I think. Hope you’ll take the time to answer some of the questions. Good day from Denmark
I love your work. Very simple done with the most basic of equipment and ingredients. So often we see videos, mostly out of the US with halve a book of ingredients and enough "Must Have" equipment to start a commercial patisserie just to make one salami.
Thank you for your traditional way of cooking... Huge respect from Oregon US. Passing along information on this is helps provide for my family and others. Again thank you...
I love capicola! My husband and I lived in Las Vegas for many years and in the 1970’s we would go to a sandwich shop near the airport and get capicola sandwiches and meatball sandwiches for our lunch or dinner! The best!
@@Spectacular-cuoredicioccolato yes sir I have Scuba dived here in Northern California for the awesome abalone interesting that you noted that. That fish in the thumbnail is a rock cod caught on a poke pole which is a device made of wire with a snap swivel and hook and bait on it shoved into rocks at low tide in the salt surf particularly a jetty where you can retrieve lots of fish with a coat hanger. Love your videos and will always be tuned in love your accent brother peace from California
I tried a few recipes from your channel on pieces of pork from a local farm. today was the first time to try eating something. The Capicola was Spectacular!! Thank you very much for your recipes
Just found your channel and I’m already hooked. Just the way we did when I was growing up. My mother use to make everything you do. Brings back memories and for sure I’ll try to make a few. Thank you for sharing!
IT IS AN EXCELLENT RESEPIE THE ONLY BAD THING THAT HAPPENED TO ME IS THAT WHEN I GAVE A SLICE TO MY FRIENDS TO TASTE IT EVERY ONE OF THEM TOLD ME TO MAKE THEM A CAPICOLLA AND THAT MEANS EXTRA WORK FOR ME. ONCE AGAIN CONGRATULATIONS FOR THIS EXCELLENT CAPICOLA I COME FROM YOUR NEIGHOURING ISLAND OF MALTA
I'm so happy this was recommended to me. I'm not Italian, I've never wondered how to make capicola. But I'm really glad I watched this because who knows, one day I may want to give it a shot. Thank you for the video!
He is perfectly straight to the point indroduce the ingredients straight after so the recepice is easy rememebered. Some youtuber talks 5- 10 minutes before getting to the point. When they get to the point the use abbreviations, jargon not known to me like they try to seem clever. No cordiocialatti is perfect teaching.
I've lived in Tuscany (Barga) for 5 years as a youngster. To young to appreciate but old enough to remember. The food was amazing...breads, pasta, salami's, prosciutto's, porcini mushrooms....I could go on and on. I love this guy his accent his hand gestures bring back so many wonderful memories. I will be trying so many of your recipes thank you, thank you. Do you have a pasta al pomodoro recipe can't seem to replicate my Zia's and nonnas flavors.
This video makes me so happy! You make these delicious foods so simple. I have already made Lonzino 4 times, and I have strawberry wine in the fermenter right now. I have been wanting to make capicola. You are the best! Grazie Mille!
Thanks for this recipe. I grew up on this wonderful cured Italian meat and the garbage I can buy locally means this is my next project as soon as the weather cools down here.
he made that so good and following all the instructions that meat actually looks like it naturally cooked without actual heat amazing and cured meat doesn't actually spoil and rot
I stumbled upon a previous video this man made which led me to this video, which will certainly lead me to the grocery market to buy ingredients. I WILL be making some of these things. i make my own smoked cheeses and meat sticks and jerky. Next THIS! Great video! Lots of love from Oregon, USA.
You have made me a very happy woman. Contrary to the beliefs of many other countries, not all of us eat excess animal flesh. My husband and I, in particular, eat almost exclusively grilled chicken and grilled fish. However this recipe looks amazing and your simplistic approach to the curing makes it even more attractive. Although we live in an urban setting, you've shown that a smokehouse isn't a necessity to create such a tasty treat. Thank you so much for sharing your culinary talent with us-the great unwashed masses. ❤ Ciao!
I love your show... I learn a lot and you make laugh so much that channel has become my religion. I love your honesty. when you dont know something, you just say it...Io poso paralare italiano perche l'ho imparato all'universita , ma amo l'acento suo, mi ricorda come parlava la mia professoressa.
This Channel is great! Have a question. When you say hang out at room temperature for 1-2 days. What temp is that? My room temp and your's could be very different. I am in the tropics.
I just subscribed to this channel as it very thoroughly shares how to make some very delicious foods.I don't usually subscribe to any channels but this one is so good I have made an exception!
I live in Buffalo New York and my grandmother, second generation Italian always pronounced it like Gabagöl (hard o) not so much Gabagool like the Sopranos but close. This is also one of those things I've never been able to understand. Coming from an Italian heritage, I would never feel comfortable ordering this at a deli counter because I never knew it was spelled Capicola until I was 20. I always thought Capicola was something else. Never made that connection as a kid.
Greetings from Pennsylvania! Love your very inspirational and educational videos! The final product always looks so fantastic. Thank you for sharing these great techniques!
It's called C A P O C O L L O (or, at least "Gaba gool" as Silvio Dante would say in "The Sopranos" 😂) Capicola means nothing. E tu, dato che sembri italiano, dovresti saperlo dato che lo hai anche pronunciato bene
Your distress when you couldn't remember the English term for it. I felt that 😅 In the future, you can just say the Italian word and add the English term later.
You are a great inspiration! I have been making my own salami and fruili patina, and it tastes wonderful. You also inspired me to make fresh sausage, I make Hungarian Kolbász. Next I will try your recipe for curing pork loin. Thank you!!
@@Spectacular-cuoredicioccolato thank you so very much for all your hard work making this video to show how our grandparents created such fantastic food
salutando l'Oklahoma, guardando questo mi manca la Sardegna, è stata la mia casa per 5 anni. sono ottimi video, mi piacciono molto i video dei formaggi.
So far I have made the Pitina salami and I now have this curing. He's right the salami is spectacular so I'm hoping this is too. I smoked the salami with a little cherry wood and coffee beans.
Once again SPECTACULAR video to watch. I’ve got my porky collar hanging out already not exactly by this recipe. However the next will follow this one! Thanks again for a good video Ohh almost forget Dont know where You are situated But that stick in the fridge ROCKS :))))) Soooo authentic
Your videos and recipies are really phantastic. At wich humidity do dry the capicola. In my wine cellar i have 8grad celsius and 68% relative humidity. Is this too much?
Hi, just wondering if you make italian pork sausages, not for smoking or drying, just for frying...I love watching your recipes, we are making a cellar, once it’s finished, I will be following a lot of your fabulous recipes, thankyou🌹🌹♥️♥️
Bonjourno! Great video, thanks for sharing... trying this today. I have a coppa that is double the size do i need to increase the time it is left at room temperature (after being seasoned and cased)? Grazi!
@@Spectacular-cuoredicioccolato Perfetto! Or I should say Spectacular! Going to case it today. Yeah I expected the maturing process to be quite a bit longer. Ill keep you posted! Thanks you!!! Bye bye 👋
Although you tend to do a traditional meat preparation I would use a little sodium nitrite with that salt, that way you make 100% sure no botulium can grow anywhere on the meat. It also should make the meat look better, I think.
looks so delicious. am living in Shanghai. I am not able to work with or smell intestine, would be great if you can give me a tip on an alternative material if I don't use pig stomach or bladder. thank you
Well, went ahead and made my first Capicola. Its hanging in the basement now, steady 50% It's already starting to lose a little weight. Cant wait for it to be ready.
@@Spectacular-cuoredicioccolato Thank you! I think its going along ok. It started out of the 12th at 1LB 15oz and now, on the 17th, its 1LB 10oz. Its hanging in the basement at 50 degrees (F) and about 50%to 55% humidity. Does this sound like its going along well or should i be doing something differently?
![Blox Fruits Dragon Rework Update [Full Stream]](http://i.ytimg.com/vi/EqDAp8udhm0/mqdefault.jpg)
If you’re watching this I would highly recommend trying this or any of the recipes on this channel. I’ve done four of these and they are outstanding. I’ve got my third lamb leg prosciutto going and I’ve done at least a 20 pork tenderloins. After gifting a piece of black and white pepper cured pork tenderloin to a friend I received a text urging me to quit my job to open a store to sell just cured tenderloin.
Thank you for filming and sharing these old world traditions with all of us, truly a gift to us all! Cheers from Canada, stay safe !
Thanks 😊 for sharing your experience 👍🏼
Sounds good. I was wondering how you ensure the humidity in the fridge? Because what it is too dry or too humid? Also is ot possible to use a Wine fridge where you can set the temperature at 8 to 18 degrees celcius - and a wine fridge usually have a humidity at around 65 - 75 percent, I think.
Hope you’ll take the time to answer some of the questions.
Good day from Denmark
Yes 👍🏼 good idea 😉 it will be perfect 10*C and 75 % humidity
@@Spectacular-cuoredicioccolato Great! Thanks for the answer. By the way, is 10*c and 75 humidity good for most charcuteri?
Yes 👍🏼
This is the kind of DIY I really appreciate. No sales pitch, no profiling and no BS. Simple and to the point! Let's make Capocollo, baby!
😂👍🏼 thanks 😉
This channel is SOOOO underrated. It’s such a precious RUclips gem
😭 yes, please share the videos 😉 thanks for the help 🤗
Is rock salt he refers to sea salt and then mix with fine salt for curing the meat ?
No only sea salt
Not by me😊
Thanks 😊
Man, that looks SO good. Your channel has the best collection of traditional home curing recipes.
Thanks 😀 please share the videos with your friends 😉
I watch this channel for the "windmill hand" he does whenever he eats
😂🤪👍🏼
Heehee me too. I love the windmill hand gesture as he praises his creations. 😁
A true Paisano!
greatest move in human history
First time seeing his video and yes, I enjoyed that very much, as that is the correct reaction to have because I’m sure it tastes that good.
... even with your difficulties with some english vocabulary, this is the best cured meat channel on RUclips ...
Thanks 🤗 please share the videos with your friends 😉 in this way you will help the channel grow up 😀
''A teaspoon of megnut''! He cracks me up. Love his videos.
Net Mag ;)
😂
Adorbssss! 😂
Absolutely, this is what I'm going to call it from now on.
Megnutt 02
I love your work. Very simple done with the most basic of equipment and ingredients. So often we see videos, mostly out of the US with halve a book of ingredients and enough "Must Have" equipment to start a commercial patisserie just to make one salami.
😂👍🏼 thanks
Thank you for your traditional way of cooking... Huge respect from Oregon US. Passing along information on this is helps provide for my family and others.
Again thank you...
Thanks 👍🏼 please share the videos with your family and friends
My wife's parents and family made dishes like yours and I had them it's appreciated on showing on how to do traditional Italian cuisine thank you.
Thanks for watching and sharing the video with your family 🤗 greetings from Italy
Spectacular (in Italian accent)!! Can’t wait to try this. Thanks for the easy to follow instruction!
👍 let us know 😉
I love capicola! My husband and I lived in Las Vegas for many years and in the 1970’s we would go to a sandwich shop near the airport and get capicola sandwiches and meatball sandwiches for our lunch or dinner! The best!
Spectacular 🥳
I wish I had his patients. He's an artist with food. Thanks for sharing. 😃
Thanks 😉 I can see that you like scuba diving 🤿
@@Spectacular-cuoredicioccolato yes sir I have Scuba dived here in Northern California for the awesome abalone interesting that you noted that. That fish in the thumbnail is a rock cod caught on a poke pole which is a device made of wire with a snap swivel and hook and bait on it shoved into rocks at low tide in the salt surf particularly a jetty where you can retrieve lots of fish with a coat hanger. Love your videos and will always be tuned in love your accent brother peace from California
I tried a few recipes from your channel on pieces of pork from a local farm. today was the first time to try eating something. The Capicola was Spectacular!! Thank you very much for your recipes
🥳🤩👍🏼 spectacular 😉 thanks for sharing your experience 🙂 if you like send me some pictures
Just found your channel and I’m already hooked. Just the way we did when I was growing up. My mother use to make everything you do. Brings back memories and for sure I’ll try to make a few. Thank you for sharing!
Thanks 😊👍🏼
IT IS AN EXCELLENT RESEPIE THE ONLY BAD THING THAT HAPPENED TO ME IS THAT WHEN I GAVE A SLICE TO MY FRIENDS TO TASTE IT EVERY ONE OF THEM TOLD ME TO MAKE THEM A CAPICOLLA AND THAT MEANS EXTRA WORK FOR ME. ONCE AGAIN CONGRATULATIONS FOR THIS EXCELLENT CAPICOLA I COME FROM YOUR NEIGHOURING ISLAND OF MALTA
😂👍🏼 spectacular 😉 bravo 🎉
I'm so happy this was recommended to me. I'm not Italian, I've never wondered how to make capicola. But I'm really glad I watched this because who knows, one day I may want to give it a shot. Thank you for the video!
Thanks 😊 have you tried?
He is perfectly straight to the point indroduce the ingredients straight after so the recepice is easy rememebered. Some youtuber talks 5- 10 minutes before getting to the point. When they get to the point the use abbreviations, jargon not known to me like they try to seem clever. No cordiocialatti is perfect teaching.
Thanks 😊 please share the video with your friends and family 👍🏼
Awesome, I am Learing a lot about Italian traditional way of cu curing meats and preserving vegetables! Thank you! As well about the patience!
Welcome ☺️ please share the videos with your friends and family
I've lived in Tuscany (Barga) for 5 years as a youngster. To young to appreciate but old enough to remember. The food was amazing...breads, pasta, salami's, prosciutto's, porcini mushrooms....I could go on and on. I love this guy his accent his hand gestures bring back so many wonderful memories. I will be trying so many of your recipes thank you, thank you. Do you have a pasta al pomodoro recipe can't seem to replicate my Zia's and nonnas flavors.
Spectacular 😋 on the channel I have different kinds of pasta but the pasta from Zia or Nonna are always the best 🤤
Thank you so much. I made my capocollo and came out spectacular!
👍🏼 bravo 😋 thanks for sharing your experience 😉
Yes, I also made a lonza and One pancetta! And 4 pitine. AMAZING results. I will never buy (at least here in the USA) any cured meat from stores
Beautiful traditions. Coppa is so tasty! one of my favourite cured meats.
😉👍🏼 now you can do it at home 🤪
This video makes me so happy! You make these delicious foods so simple. I have already made Lonzino 4 times, and I have strawberry wine in the fermenter right now. I have been wanting to make capicola. You are the best! Grazie Mille!
Thanks 👍 please share the videos with your friends 😉 and let us know when you taste the wine
Thanks for this recipe. I grew up on this wonderful cured Italian meat and the garbage I can buy locally means this is my next project as soon as the weather cools down here.
👍 welcome 😀 let us know the result 😉 and please share the video 🤭
he made that so good and following all the instructions that meat actually looks like it naturally cooked without actual heat amazing and cured meat doesn't actually spoil and rot
😉👍🏼
OMG I been looking for some one to show me this stuff all my life
👍 please share the video with your friends 😉
I stumbled upon a previous video this man made which led me to this video, which will certainly lead me to the grocery market to buy ingredients. I WILL be making some of these things. i make my own smoked cheeses and meat sticks and jerky. Next THIS! Great video! Lots of love from Oregon, USA.
Thanks 😊
I like cold cuts, capicola being one of them. Nice presentation.
Thanks ☺️
You have made me a very happy woman. Contrary to the beliefs of many other countries, not all of us eat excess animal flesh. My husband and I, in particular, eat almost exclusively grilled chicken and grilled fish. However this recipe looks amazing and your simplistic approach to the curing makes it even more attractive. Although we live in an urban setting, you've shown that a smokehouse isn't a necessity to create such a tasty treat. Thank you so much for sharing your culinary talent with us-the great unwashed masses. ❤ Ciao!
Thanks 😊 please share the videos with your friends 😉 in the city
I enjoyed your recipes and it looks so good and easy to make these. Thank you for you sharing with us 👌👌👌
Welcome 😊 please share the videos with your friends 😉
Very interesting and impressive. I am really thinking about trying some of your recipes.
Tomorrow you will watch a new recipe 😉 Guanciale
Found your channel recently, and am really enjoying it, thank you!
Thanks 😊 please share the videos 😉
Spectacular and Awesome.
Please could you do traditional Italian Gourmet Olives.
Thank you from South Africa.
😬 I will if I found the ingredients
More than the actual content of the video I am in love with the accent 😍😍😍...
🤭 Thanks ☺️ please share the videos with your friends 😉 thanks again
Thank you I really enjoy watching you and learning I am definitely doing this!
Thanks 😊 brava 😉 please share the videos with your friends and family
Just a video done with a great enthusiasm. A realy fresh alternative in RUclips. Keep that style also in your coming videos.
Thanks 😊
I love your show... I learn a lot and you make laugh so much that channel has become my religion. I love your honesty. when you dont know something, you just say it...Io poso paralare italiano perche l'ho imparato all'universita , ma amo l'acento suo, mi ricorda come parlava la mia professoressa.
Grazie mille 😊 please share the videos with your friends .
Un abbraccio forte 🤗
Grazie thank you for speaking english 👍🏽I’m from holland and I’m gonna Try to make this with kalf a little cow or Lamb
👍🏼 let us now the result 😉
Spettacolo Chef...grazie per questa bellissima ricetta!!!
Grazie a te
I don’t know how the hell I ended up here, but I’m glad I did. Least I could do is comment and thumbs up. Looks delicious 🤤
Thanks 😂
Wow,! This is brilliant. Think I might have stumbled across something great here.
Thanks 😊 please share the videos with your friends and family 😉
This Channel is great! Have a question. When you say hang out at room temperature for 1-2 days. What temp is that? My room temp and your's could be very different. I am in the tropics.
8 hours will be perfect 😉 I am in Thailand half of the year with a tropical weather 😎
He meant what temperature I think
The actual temp is irrelevant. Whatever it is in your house.
No wonder why it’s not inexpensive.. what a process .. awesome video.. enjoyed it
Thanks 👍🏼
As Silvio Dante from the Soprano’s would say
“Gaba Goool, RIGHT HERE”
😂👍🏼
It’s “ovaaa heeeere”
And with no nitrates!
Exactly 😉👍🏼
@@Privacysavingname
Very important point!
I just subscribed to this channel as it very thoroughly shares how to make some very delicious foods.I don't usually subscribe to any channels but this one is so good I have made an exception!
Thank you 🤗 please if you have time share the videos with your friends 😉
@@Spectacular-cuoredicioccolato I have been trying to show your channel to as many as possible,so far everyone is quite impressed!
Thank you 🤩 my friend 🤗 I really appreciate it 😀 very very thanks 😊
Looks so good! Thanks for the help!
Great thin slicing by hand! Excellent video.
Thanks 😀👍😋
I have a question, how the hell do you get "gabagool" from "capicola"?
Jacob Stromburg it’s a New Jersey corruption. Could be a dialect thing as well. Sicilian versus Northern Italian?? That’s always intrigued me as well.
I don’t know 🤔 in Italy we call it CAPICOLLO 😉
😂👍🏼
I live in Buffalo New York and my grandmother, second generation Italian always pronounced it like Gabagöl (hard o) not so much Gabagool like the Sopranos but close.
This is also one of those things I've never been able to understand. Coming from an Italian heritage, I would never feel comfortable ordering this at a deli counter because I never knew it was spelled Capicola until I was 20. I always thought Capicola was something else. Never made that connection as a kid.
Thanks for sharing your experience 👍🏼
Thank You for sharing your art with the world.
Thanks for sharing the video 👍🏼 with friends and family
Do prosciutto please!!!!!
Greetings from Pennsylvania! Love your very inspirational and educational videos! The final product always looks so fantastic. Thank you for sharing these great techniques!
Thanks 😀 please share the videos with your friends 😉 thanks again 🤗
I made it exactly following your recipe. Turned out really really nice I should say. Thanks a lot!! Gonna make again.
Bravo 😉👍🏼
It's called C A P O C O L L O (or, at least "Gaba gool" as Silvio Dante would say in "The Sopranos" 😂)
Capicola means nothing.
E tu, dato che sembri italiano, dovresti saperlo dato che lo hai anche pronunciato bene
Coppa...
😂👍🏼
I’m ur new subscriber I like ur very easy instructions ❤️watching from japan 🇯🇵 thank u so much
Thanks 😊 ありがとうございました 🤪
Your distress when you couldn't remember the English term for it. I felt that 😅
In the future, you can just say the Italian word and add the English term later.
Complimenti Andrea per il tuo ottimo canale. Io preparato molte delle ricette sul tuo canale e sono state spettacolari. Grazie.
Grazie mille 🤩 sei stato molto gentile a lasciare questo bel commento
Very very nice; thank you for your great videos!!
Thanks ☺️ for watching the video and sharing the videos with you friends
Capicola? What the hell is capicola hahaha? Perhaps you mea CAPOCOLLO!!!
👍 bravo
You are a great inspiration! I have been making my own salami and fruili patina, and it tastes wonderful. You also inspired me to make fresh sausage, I make Hungarian Kolbász. Next I will try your recipe for curing pork loin.
Thank you!!
Thanks 🤩👍🏼 for sharing your experience with us and the videos with friends and family 😉
Don't worry about your english, it's very good with lots of charm!! If I could only speak Italian as much... Chao
Thanks 😊
Thank you very much for your videos they are great.
Thanks 😊
Gabagool!!!!! Love it my friend.
😉👍🏼😂 thanks
I have been looking for this food for a very long time thank you so much I love your videos and greetings from n Ireland 🙏
Thanks 😊 please share the video all over n Ireland 😉 thanks again 😀
It's great to learn how to do these meats. Thank you for all the time you take to make these videos 😋👍
Thanks 😊 If you like you can share the pictures with me on instagram or if you tag me than I can watch them 🤩 when you try this recipe or others
Fantastic traditional method from my childhood
Exactly 😉👍🏼
@@Spectacular-cuoredicioccolato thank you so very much for all your hard work making this video to show how our grandparents created such fantastic food
Thanks for watching and sharing the video with your friends and family
salutando l'Oklahoma, guardando questo mi manca la Sardegna, è stata la mia casa per 5 anni. sono ottimi video, mi piacciono molto i video dei formaggi.
Ciao 😀 grazie mille 😊
@@Spectacular-cuoredicioccolato prego
Thanks for great recipes,what can i use instead of stomach ?
Salami casing
I gotta try this. That looks so amazing.
Brava 😉👍🏼
Thanks for the great video ! God bless you brother 🙏
Welcome 👍🏼 please share the video with your friends and family 😉
Yes... Spectacular! Master done and wonder to see! Thank you
👍😋 thanks 😀
So far I have made the Pitina salami and I now have this curing. He's right the salami is spectacular so I'm hoping this is too. I smoked the salami with a little cherry wood and coffee beans.
Spectacular 🥳 thanks for sharing your experience 😉 send me some pictures on instagram 👍🏼 if you like
Fantastic video! Excellent explanation! Thank you very much for that!
Thanks 😊 please share the video with your friends 😉
Once again SPECTACULAR video to watch. I’ve got my porky collar hanging out already not exactly by this recipe. However the next will follow this one!
Thanks again for a good video
Ohh almost forget
Dont know where You are situated But that stick in the fridge ROCKS :)))))
Soooo authentic
😂👍🏼 thanks
That was well done video. I need to check can I find porkbladders or stomachs anywhere close.
👍 let us know the result and please share the videos with your friends 😉
cool. thanks for sharing knowledge. what's the temperature in your fridge?
I don’t know, but I have used it at the minimum power
Your videos and recipies are really phantastic. At wich humidity do dry the capicola. In my wine cellar i have 8grad celsius and 68% relative humidity. Is this too much?
It will be perfect 👍🏼
@@Spectacular-cuoredicioccolato wow thank you for the superfast response. Greetings from vienna
😉👍🏼 thanks
i just suscribed, your videos are great.
Ancient methods of preservation in a modern simple way.
👍👍👍👍👍👍.
Thanks 😊 please share the videos with your friends 😉
@@Spectacular-cuoredicioccolato will do
Hi, just wondering if you make italian pork sausages, not for smoking or drying, just for frying...I love watching your recipes, we are making a cellar, once it’s finished, I will be following a lot of your fabulous recipes, thankyou🌹🌹♥️♥️
I will 😉👍🏼
Hi, what temperature and humidity is the fridge? Great channel
The best is 12*C degrees and 75% or 80%
Bonjourno! Great video, thanks for sharing... trying this today. I have a coppa that is double the size do i need to increase the time it is left at room temperature (after being seasoned and cased)? Grazi!
At room temperature 👍🏼 same time, probably you need more time for the maturing process
@@Spectacular-cuoredicioccolato Perfetto! Or I should say Spectacular! Going to case it today. Yeah I expected the maturing process to be quite a bit longer. Ill keep you posted! Thanks you!!! Bye bye 👋
😂👍🏼 thanks
Although you tend to do a traditional meat preparation I would use a little sodium nitrite with that salt, that way you make 100% sure no botulium can grow anywhere on the meat. It also should make the meat look better, I think.
Good idea 👍🏼
Outstanding. Glad I found your channel Grazie
Bravo 😀 please share the videos with your friends 😉 thanks again 🤩
Ciao. Grazie tanto. Tutte le rucette sono bellissime. Hai mai usato Il sale nitrito a curare Il carne? Grazie.
Grazie ☺️ no solo sale marino non iodato 😉
Yummy fantastic I'm going to try making it 🤞🤞🤞
Bravo 😉👍🏼
Pure way of preparing sets up the plate for ultimate success
👍🏼
Looks fantastic! And you make it look so easy!
Salute!
Thanks ☺️
Awesome! Thank you for sharing your knowledge 😁
Thanks for watching and sharing the videos 🥳
Brilliant! Love your vids, will try some for sure!
Thanks 😊 please share the videos with your friends 😉
Im so gonna try this, 😂😂😂😂 i love the branch in the fridge❤
😂👍🏼 thanks 😉 keep us updated
Raising your own pork seeds is the best.😁
Thank you for your authentic abilities
🤩👍🏼
looks so delicious. am living in Shanghai. I am not able to work with or smell intestine, would be great if you can give me a tip on an alternative material if I don't use pig stomach or bladder. thank you
You can follow this technique 😉 How to make Italian Cured Pork Loin
ruclips.net/video/BlPrSx9WRac/видео.html
Thanks! That is really delicious!
Welcome 😀 please share the video with your friends 😉
Thank You from Kansas USA!!! After watching this video I started 3, 5lb capacolo's for my Fire Department. Hope they turn out great!!!
Spectacular 🥳👍🏼 keep us updated 😉
*Thank you very much, it tastes better than ordinary basturma!*
Thanks for sharing your opinion 👍🏼
Most outstanding!!!
Thanks ☺️
Hi! I just found your video. Thank you very much. I will try this
👍 let us know 😉 and please share the video 😀
This guy's a pro!😎👍I will try and learn Scharcruitery if it kills me!"Imagine"Home made Capicola and copa.For a fraction of the price!🤗🤔😛
👍 please share the videos 😉 and let us know when you taste them 😋
"Scharcruitery" As you call it, is FRENCH and has nothing to do with ITALIAN cured meats. Capicola and copa? GRRRRR
Just subscribed! I raise my own pork and now am interested in trying some curing. Thanks for the information :)
How is it going?
Well, went ahead and made my first Capicola. Its hanging in the basement now, steady 50% It's already starting to lose a little weight. Cant wait for it to be ready.
Bravo 😉👍🏼
@@Spectacular-cuoredicioccolato Thank you! I think its going along ok. It started out of the 12th at 1LB 15oz and now, on the 17th, its 1LB 10oz. Its hanging in the basement at 50 degrees (F) and about 50%to 55% humidity. Does this sound like its going along well or should i be doing something differently?
Perfect 👍🏼
Just prepared my capicola for the first 12h in the fridge using this recipe. Can’t wait to have a taste after a month 🤣
🥳 keep us updated