Скачать с ютуб Curing A Capocollo (Coppa) Pt 1: The Cure в хорошем качестве

Curing A Capocollo (Coppa) Pt 1: The Cure

Hello Fellow and aspiring Salumist!! Today we are curing a capocollo/coppa/gabagool. This is a great project for experts and beginners alike not only because eit produces a great and predictable product but you will have a high success rate with curing whole muscles. If you would like to support our work visit us at Patreon:   / 2guysandacooler   Also be Sure to check out our Amazon Store front to see all the things we use: https://www.amazon.com/shop/2guysacooler To make cure this piece all you need to do is go to your butcher and ask for the Coppa or Capocollo (its part of the Boston Butt). I like mine cut at the 7th and 8th rib because it includes a piece if the loin but you can go shorter if you want. Many people have theirs cut between the 5th and the 6th rib. After you get it clean it up by washing it with cool water and patting it down to dry with a paper towel. Also remove any loose hanging pieces. Weigh your muscle and record your weight. For the following cure we will be using the equilibrium cure. This means that we will be adding a precise measurement of each spice to the muscle. In time and through the process of science the spice will penetrate the meat and the meat will have absorbed all of the necessary good stuff. The cool thing about this method is that once it is done curing it can remain in your refrigerator till you are ready with out any rush. Some of the other methods of curing require a specific time schedule and that does not work for me so good.... Once you make the cure rub it all over your muscle real good then place the muscle in a vacuum sealer bag or zip lock bag with the air removed from it. Be sure to scoop up all the seasoning and leave nothing behind. Each day or every other day be sure to flip your bag over. Once the cure is finished you will be ready to move on to the next step. Here is a calculator to determine how long you need... Brine/Cure Calculator: https://genuineideas.com/ArticlesInde... click on the tab that reads Brining Time. Recipe: Spicy Coppa Muscle 100% Salt 2.5% Cure #2 .25% Sugar 1.27% B Pepper .25% Pepper Flakes .22% Cayenne .32% Garlic Powder .38% Smoked Paprika .32% Chile Ancho powder .32% (Or your favorite chili powder Calebrese would be amazing!!) Fennel Coppa Salt 2.5% Sugar 1.3% cure #2 .25% Black Pepper .2% Juniper Berries .2% Fennel Seed crushed up .35% Bay Leaves .1% thyme .075% Garlic Powder .2% (These are Amazon affiliate links. This means we get a small commission if you make a purchase using the links we provide. This really helps support our channel at no cost to you. Thank you in advance) Apera Ph Meter (PH60S-Z): https://amzn.to/3i7ixIr Vitamix 750 Heratige Pro Model https://amzn.to/2PFXe1d Vacmaster Vacuum Sealer https://amzn.to/2wQp7wF Chef's Knife Yaxell Gou 8inch https://amzn.to/2QqanwC Wusthof Boning Knife https://amzn.to/2Nvns9b Edge Pro Professional knife sharpening Kit #3 https://amzn.to/2NvAO24 Iwatani Professional Chef Torch https://amzn.to/2zUzm4E Anova Sous Vide (For home use): https://amzn.to/2wwG1PQ InkBird Controllers temp & Humidity https://amzn.to/2O3BmM7 Dehumidifier Eva Dry 2200 https://amzn.to/2wwKjqs TaoTronics Humidifier https://amzn.to/2C0waYy Meat Grinder We use the #22 https://amzn.to/2MGd1QD Small Sausage Stuffer 5# https://amzn.to/2wy5nN9 We use The Sausage Maker for most of our projects. They carry products for making sausage, fermentation, making cheese, and all sorts of cool stuff. You can check them out here: https://www.sausagemaker.com/?Click=1... Casings: https://www.sausagemaker.com/sausage-... Cures and Binders: https://www.sausagemaker.com/meat-cur... Stuffers: https://www.sausagemaker.com/sausage-... Grinders: https://www.sausagemaker.com/meat-gri... DIY Home Kits: https://www.sausagemaker.com/do-it-yo... My Absolute favorite thermometers: • Thermapen Mk4 - http://www.thermoworks.com/Thermapen-... • DOT Kitchen Temperature Reader - https://www.thermoworks.com/DOT?tw=2G... • Signals (4 Channel Temperature Probe) - https://www.thermoworks.com/Signals?t... • Extra Big and Loud Kitchen Timer/Alarm - https://www.thermoworks.com/Extra-Big... • Pocket Temp/Humidity Meter: https://www.thermoworks.com/Pocket-TH... Thank you for watching. If you are new here consider subscribing and clicking that notification bell. If you have any questions about anything you saw feel free to reach out or leave me a comment in the comment section. See you in another video. Eric