tag:blogger.com,1999:blog-27945607.post8591233233046467250..comments2024-01-12T18:41:52.560-05:00Comments on Dave's Cupboard: Making Capicola Update - Seasoning and Casing the PorkDavehttp://www.blogger.com/profile/17866627809585257034noreply@blogger.comBlogger31125tag:blogger.com,1999:blog-27945607.post-35405431358811916412013-02-09T14:55:24.964-05:002013-02-09T14:55:24.964-05:00try bringing in a Food Saver bag. I salt the pork ...try bringing in a Food Saver bag. I salt the pork butt then put it in the Food Saver bag. Pour the rest of the dry salt mixture in then vacuum seal it. Place the bag in the frig for a couple of days and turn every 12 hours. A brine will form as the water comes out of the pork. After 2 days remove the pork and wash it and dry it and proceed with the curing process.Anonymoushttps://www.blogger.com/profile/11823592927464827863noreply@blogger.comtag:blogger.com,1999:blog-27945607.post-55056720231226539682013-02-09T08:21:42.130-05:002013-02-09T08:21:42.130-05:00try bringing in a Food Saver bag. I salt the pork ...try bringing in a Food Saver bag. I salt the pork butt then put it in the Food Saver bag. Pour the rest of the dry salt mixture in then vacuum seal it. Place the bag in the frig for a couple of days and turn every 12 hours. A brine will form as the water comes out of the pork. After 2 days remove the pork and wash it and dry it and proceed with the curing process.Anonymoushttps://www.blogger.com/profile/11823592927464827863noreply@blogger.comtag:blogger.com,1999:blog-27945607.post-59674901218766052422012-01-29T04:31:52.937-05:002012-01-29T04:31:52.937-05:00Use while pieces of meat. Do not grind them or cut...Use while pieces of meat. Do not grind them or cut them then stuff. Use only whole pieces. Pork butts are the typical piece of meat used to make capicola. It has the best marbling of fat and meat. The name capicola comes from the Italian word coppa, which means neck. Which is why the top of the butt ( just behind the neck of the pig) is used. Being Italian and making many different cured meats over the years I've never seen loins used, but I suppose they work well for you. Also the casing are 4-5" beef caps and not middles. Middles are 2.5" and are used for soppressata. <br />Also try putting rolled pancetta in the beef cap casing. Turns out Very nice! Best of luck to you allAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-27945607.post-84955822762408500752011-11-13T20:27:05.892-05:002011-11-13T20:27:05.892-05:00Hi Dave
I was wondering if you can use pork butt...Hi Dave<br /><br /> I was wondering if you can use pork butts for the capicola , for stuffing purposes with a stuffer will smaller cuts of pork be ok. Or should I not use the machine and make larger pieces and stuff by hand . Any info will be greatly appreciated<br /> Thanks<br /> Zmack77zmack77noreply@blogger.comtag:blogger.com,1999:blog-27945607.post-21870826814943560342011-11-08T13:03:25.242-05:002011-11-08T13:03:25.242-05:00I use boneless whole pork loins. But you can make ...I use boneless whole pork loins. But you can make miniature ones by using pork tenderloins. Just don't hang them to age as long.Davehttps://www.blogger.com/profile/17866627809585257034noreply@blogger.comtag:blogger.com,1999:blog-27945607.post-86435811965801534212011-11-06T14:28:12.078-05:002011-11-06T14:28:12.078-05:00Hi Dave
I was wondering do you use pork loins, o...Hi Dave<br /><br /> I was wondering do you use pork loins, or pork tenderloins I do not even know if there is a difference for the capicola ? And also do you use boneless pork ?<br /><br /> Thanks<br /> Zmack77zmack77noreply@blogger.comtag:blogger.com,1999:blog-27945607.post-38294314185639155602011-05-30T07:38:04.054-04:002011-05-30T07:38:04.054-04:00Hi there, Ray from Australia. It is winter time no...Hi there, Ray from Australia. It is winter time now in the Southern Hemisphere so we are doing the meat cures now. I have just hung my Capocollo using a 1kg piece of loin. In my method I use the 2 day salt cure in the fridge in a sealed bag. We say about 40 grams of salt per kilo of meat (loin or belly. After 2 days I washed with half a bottle of shiraz, (drank the rest), put about 2 tablespoons of chilli flakes and 2 tablespoons of finely ground pepper on the meat on all of the surfaces. We buy large flat sheets of collagen for wrapping the meat tightly, I dont wet it mut maybe I could try that in future and then twisting the ends and tying with string. Then the stretchy netting over it, much easier than any other method of keeping it tight. I put just a little salt, pepper and chilli on the outside I have hang it in the shed only 2 days ago, we will be waiting for at least 2 -3 months for it to go hard and then eat it. I hope it is good, this one will be fiery hot with that much chilli and pepper on it. <br />Thank you for the great website, if we dont talk about this and continue the traditions of the past it will be gone forever.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-27945607.post-24729121574082223652011-05-25T22:14:49.505-04:002011-05-25T22:14:49.505-04:00Hi Dave,
Well, About 100 days later and the raw ...Hi Dave, <br /><br />Well, About 100 days later and the raw meat we hung is now delicious capicola. We tried using casing for all of them, but some of the loins were just too big. Those, we simply salted, seasoned, and hung, using butchers netting. I cannot really tell the difference between those we cased and those we did not. Both are AMAZING. Thanks again for your post.<br /><br />FrankAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-27945607.post-47192608760263727372011-03-06T20:48:39.421-05:002011-03-06T20:48:39.421-05:00Dave,
This is the first year we're trying c...Dave,<br /> This is the first year we're trying capicola. I have it hanging in my garage, How long does it take for the mold to start showing up on the meat. And if I don't get any mold should I be worried??Dave C.noreply@blogger.comtag:blogger.com,1999:blog-27945607.post-83016040497892012752011-02-10T15:03:47.990-05:002011-02-10T15:03:47.990-05:00Dave, Thanks. I was really worried about doing it...Dave, Thanks. I was really worried about doing it that way. Now I'am relieved. I'll keep you posted on how it comes out. Thanks again JoeJoe Gentilenoreply@blogger.comtag:blogger.com,1999:blog-27945607.post-44100601599351537442011-02-09T23:58:43.899-05:002011-02-09T23:58:43.899-05:00@Frank - 55 degrees is fine. Just remember that if...@<b>Frank</b> - 55 degrees is fine. Just remember that if the temperature starts going up - like if we get a thaw - you might have to move them to a fridge until the cellar cools down again.<br /><br />I buy the whole loins and cut them in half - that seems to be just the right size for curing and aging. <br /><br />Putting the capicola in casings helps prevent it from drying out too much in the air. I've never done it any other way, so I really don't have much useful advice for you there.<br /><br />@<b>Joe</b> - It should be OK in the fridge, I've done a few that way when my attic was too warm for aging. It may take a little less time in the fridge, so check it often.Davehttps://www.blogger.com/profile/17866627809585257034noreply@blogger.comtag:blogger.com,1999:blog-27945607.post-32515345683853632192011-02-09T19:08:07.499-05:002011-02-09T19:08:07.499-05:00Dave I used your recipe to make capicola. This is...Dave I used your recipe to make capicola. This is the first time I've tried this. My question is I'm trying it in a refrig. I have in my garage and I'm wondering if it will be alright doing it that way. Also will the curing time stay the same. Joegentilestruthers@aol.comnoreply@blogger.comtag:blogger.com,1999:blog-27945607.post-69324762227851543572011-02-08T21:19:49.792-05:002011-02-08T21:19:49.792-05:00Hi Dave,
I so enjoyed reading your post. My fri...Hi Dave, <br /><br />I so enjoyed reading your post. My friend Vincenzo just showed me how to make sopressata. I have 9 hanging in my basement at about 55 degrees. Do you think that is cold enough? Also, I want to make capicola. Your site is a great resource. I will use whole loins and cut them to size. Should they be cut into halves or thirds? Finally, I wasn't going to use casings. Is the butcher netting sufficient?<br /><br />Thanks, FrankAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-27945607.post-63426966962467260972011-02-05T22:45:13.014-05:002011-02-05T22:45:13.014-05:00@Zmack77 - Use sea salt or Kosher salt.<b>@Zmack77</b> - Use sea salt or Kosher salt.Davehttps://www.blogger.com/profile/17866627809585257034noreply@blogger.comtag:blogger.com,1999:blog-27945607.post-62218607264864967132011-02-05T22:33:19.357-05:002011-02-05T22:33:19.357-05:00Hi Dave
I enjoyed reading your posts on
...Hi Dave<br /><br /><br /> I enjoyed reading your posts on<br /> capicola making. I cant wait to try this out,I do have one question<br /> does the salt have to be plain.<br /> Or can any type be used ?<br /> Thanks<br /> Zmack77Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-27945607.post-55860534054758403572011-01-09T15:47:00.885-05:002011-01-09T15:47:00.885-05:00Anthony -
Have you checked the humidity in the ba...Anthony -<br /><br />Have you checked the humidity in the basement where you had the capicola hanging? Winters are usually pretty dry and if the humidity level drops below about 70% or so the cappy can get really hard, fast.<br /><br />Also, surface drying isn't always a bad thing. Give your capicola a good squeeze and see if there's any give at all to it.<br /><br />Did you buy whole loins or whole tenderloins?Davehttps://www.blogger.com/profile/17866627809585257034noreply@blogger.comtag:blogger.com,1999:blog-27945607.post-19821281703364881802011-01-09T12:53:18.437-05:002011-01-09T12:53:18.437-05:00Hi Dave
I followed your basic instructions on mak...Hi Dave<br /><br />I followed your basic instructions on making the capicola, I used the pork loin, it was not as large as I would have liked. I did this at the beginning of December 2010 and ended up un the hospital after that, I came home on January 9,2011. I immediately checked the meat and it was as hard as a rock ,its only been 35 days. What am Idoing wrong? It was hanging in the basement at 58-60*. I appreciate if you would help me with this. Thanks in advance. AnthonyAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-27945607.post-6205723593516699022010-01-26T10:20:17.706-05:002010-01-26T10:20:17.706-05:00Thanks for sharing your method, Anonymous. We'...Thanks for sharing your method, Anonymous. We're using the elastic netting so we don't have to keep tightening the splints. It's the first time we've tried it.<br /><br />Hope your pancetta comes out good! I was going to start one this week myself, but the market was out of pork bellies, so it'll have to wait a bit.Davehttps://www.blogger.com/profile/17866627809585257034noreply@blogger.comtag:blogger.com,1999:blog-27945607.post-18552329839117237032010-01-26T09:52:28.779-05:002010-01-26T09:52:28.779-05:00Hi Dave, I live in Barlett,Ill.
This is my second ...Hi Dave, I live in Barlett,Ill.<br />This is my second season of making capicola,the process is the same as yours. But asking question to some old Italian about the process of curing the meat, I found that 24HR of salt curing is good,but i wash mine in water and winegar mix,also first time i used a rope like sock and it worked perfect,<br />i did used the shims last seaason<br />I found that as the meat cures you need to retie all of the capicola againg,the sock will shrink with the meat you have a great web sight,thank you .P.S. first time that i made a pancetta if you know what it is dry cured italian bacon can wait to see how it drys and taste,thanks again for the web sight.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-27945607.post-48448506834820761092010-01-15T13:33:52.109-05:002010-01-15T13:33:52.109-05:00Thanks for checking in and sharing your method. W...Thanks for checking in and sharing your method. We're using the elastic casing this year, too. Figure it will be a lot easier than the slats.Davehttps://www.blogger.com/profile/17866627809585257034noreply@blogger.comtag:blogger.com,1999:blog-27945607.post-72883907838858657192010-01-15T13:06:16.869-05:002010-01-15T13:06:16.869-05:00Hi Mike we have been making capicolli for many yea...Hi Mike we have been making capicolli for many years now. We normally use the part of the pork that is between the head and shoulder that's where capicollo name came from . We rub corse salt around the capicollo I also add some whole garlic and if you like some dried leaves of basil let salt for 24 hours in between you can turn the capicolli. Then we wash them dry with paper towels, then we mix sweet paprica and a bit of hotcrushed chillies. To compress the capicolli we have bought at the butcher elastic casing their about 2" wide these casings stay until ready to eat, they slowly shrink the capicolli as they dry up. Before the elastic casing we use the animal casing bought at the butcher, I wash the capicolli same as you do. Also we have bought at ( Nella cutlery.com) a tool to insert the casings to the capicolli. Its looks like a bullet made of heavy plastic it has a base about 7"x10" under the base their is a whole about 5" wide thats where the capicollo slides in the tube is about 17" high with a round tip about 4" high looks like the bullet tip that piece is removable. The round tip is to used to insert the casings (animal/elastic) to strech the animal casing sometimes I use warm water this allows the casing to strech. We slide the casing with the round tip on the the cylender part then we remove the round tip and slide capicollo from the lower whole to the top then slide casing and capicollo together use same method for elastic casing. tie well both end and cure for 5/6 months or more until hard when squeezed, then I remove the elastic casing and I seal them and keep refrigerated. You may also use a 5 or 6 " plastic pipe to insert casings its harder because their is no round tip. I hope this method helps someone.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-27945607.post-66493570048578397512010-01-05T22:55:20.384-05:002010-01-05T22:55:20.384-05:00morelli242: The amount of salt is not exact. Wha...morelli242: The amount of salt is not exact. What I do is rub the loins all over with the salt and make sure they are very well-crusted with it, then lay the loins into a styrofoam cooler. With the pork in the cooler, I sprinkle on a little more salt to make everything covered (but not smothered in salt, if you know what I mean.) The brine comes from the salt drawing the liquid out of the pork. I turn the loins frequently throughout the time they have to be salted, but I don't add any additional salt once they are are laid in for salting.Davehttps://www.blogger.com/profile/17866627809585257034noreply@blogger.comtag:blogger.com,1999:blog-27945607.post-69193982284634963872010-01-05T18:08:37.363-05:002010-01-05T18:08:37.363-05:00ive been making suprasaut and cap for years and i ...ive been making suprasaut and cap for years and i can say your method is so much more easy, im trying your way this year and i had a little bit of confusion.. when making the salt brine how much salt do you use?? i put in about half a cup and sprinkled some more on top of the loin as well? do you have any idea how much to use? and do you rotate the loin once a day or not?morelli242https://www.blogger.com/profile/09251659527608822804noreply@blogger.comtag:blogger.com,1999:blog-27945607.post-85319207820998345792009-03-08T09:23:00.000-04:002009-03-08T09:23:00.000-04:00Tony:My father-in-law always used the pork loins, ...Tony:<BR/><BR/>My father-in-law always used the pork loins, but I don't think there would be a problem with using the butts. It shouldn't affect the curing time, either - by about 90 days, they should be ready.<BR/><BR/>I don't think they need to be pressed. Pulling the ties tight every so often provides the compression it needs.<BR/><BR/>When I was putting the pork into the casing, I noticed air bubbles inside as we were first tightening them. I poked all the air bubbles with a pin to bleed out the air as we went along. So: I think you have the right idea with taking the air out as you find it.<BR/><BR/>The first year I made these, I was really clumsy and ripped a couple of the casings. If the rips were small, I was told to just take a scrap piece of casing and use it as a patch, so that's what I did. It worked out OK. If you're running short of casings, you can try that method. Stitching up the natural hole near the top of the bung is a good idea!<BR/><BR/>Thanks for posting a comment!Davehttps://www.blogger.com/profile/17866627809585257034noreply@blogger.comtag:blogger.com,1999:blog-27945607.post-66419384198220879012009-03-08T08:35:00.000-04:002009-03-08T08:35:00.000-04:00Hello, I would first like to say what a great sit...Hello,<BR/> I would first like to say what a great site. It is, what gave me the finial courage to take on this venture. You see, my family has been making sausage for ever. Probably all the way back to my papoo days. My Father, as far as I can rember back never made any thing but sausages. You no sausage is made one way and capicola a coplete diffrent way.<BR/><BR/><BR/> Ok, So as I got older I decided to take on the sausage as well with my Brother's and Sister. This is fine and is working out to this day. I tried a capicola long time ago, lets say I was the only one who seen the beauty in that. Was almost sure that I was the only ony eating it also...lol. ok that was then and this is now. With some gidence from a couple of close friends, and your web site I too took on the challenge. <BR/> <BR/> I do have a couple of questions,<BR/>1. The cuts of meat that I used where from the Butts. Out of 14 Butts I removed 6 capicola's. The ones you could see staring right out at you. Is this going to be a problem?<BR/>2. Will the curing time change?<BR/>3. Do I need to press them? I do have them wrapped with the electrical ties 5-6 on each, pulling them tight every so often. This reveled a nother issue. The air pockets that have been formed inbetween the slats. Do I poke these with a pin to release the air? The same as you would with supersata.<BR/><BR/> I did take some pictures If you wish to see them my address is agost@tbaytel.net.<BR/><BR/> I can say a little about my experiance with the casing. This part of the prosses is, in my opinion one of the hardest parts. sometimes you need help, sometimes you should be by your self..lol with a small glass of wine. I use the wine alot when making them, the moister the cut of meat and casing are the easer it is. I all so rolled it down wile streching the casing, as if you were putting on a childs sock all the down and slowly squeezing it over the cut of pork, If you have long finger nails it is a bonus. Buy holding the meat with your thumbs, use just your nails pull a little casing at a time pulling all the way up, once you are over the meat you can stick your hole arm in there and push it all the way to the all ready sealed end.<BR/><BR/> Some times I've ripped them and not used them. Well you all probably now this all ready. Now when somethng happens or you need to close that little hole towards the top of the casing. I used a needle and thread and sowed them up, It worked great. By now you've became very familuer with them so this shouldn't be to gross now...lol. <BR/> Thanks, best regards Tony<BR/>ps good luck to allUnknownhttps://www.blogger.com/profile/09967871502359701686noreply@blogger.com