update when ready to slice!
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| Out of the curing bag it was in for 2 weeks |
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| In the curing bag |
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| I rinse all the curing and spices off with white wine |
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| Spicing it up! A bit out of order...sorry about that! |
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| More spices! |
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| Into the Beef bungs |
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| Tied up |
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| Using PVC pipe to slide the capicola into the netting. |
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| Tagged and weighed |
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| In the curing chamber |
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| Letting them rest for a while |
Sick, I don't know whose worse you or my father in law. Thats enough capocolli for the whole year! Beautiful frank...seriously.
ReplyDeletehaha! Thanks Frank...but it goes fast man!
ReplyDeleteI noticed some spice on the meat before curing. What do you have going on there? Have you had any issues with bad molds? I see you dont use the culture...
ReplyDeleteI followed the spicing technique at the end from some old timers I know. Except the old timers didn't use any nitrates, they used salt. I use cure #2 in the capicola but no cultures for the white mold, I prefer a larger piece of solid meat to breath a bit, never had any bad molds to date so it works. I do use Bactoferm 600 for the sausages since I want that nice white mold.
ReplyDeleteFrank do the Caps turn out salty curing for 2 weeks? I usually only do it for a few days. I am interested in doing it the modern way but am concerned about it becoming salty,
DeleteMike
It was a bit salty, I just make sure I give a good rinse. I may go back to curing for 10 days. I do massage them every other day and flip them over while curing. How are yours turning out for a few days?
DeleteI have a question: when I buy prosciutto or any kind of sliced cured meat it eventually spoils. Since there are only 2 of us, how long would my capicolla last in the fridge after it's fully cured and cut into?
ReplyDeleteHi Lalla,
DeleteI find that I can keep prosciutto about 2 weeks really. It has a high salt content and keeps well. You can always freeze what you do not think you'll be using and add it to a recipe.
Thanks for the question and visit to my page!
Frank
Once capicolla is fully cured and cut into, how long will it keep in the refrigerator? There are only 2 of us and it just wouldn't get eaten all that quickly.
ReplyDeleteHi again Lalla!
DeleteI really only keep the capicolla once cut into for about a week. If I know I won't be eating it, I freeze it and use in a recipe.
Hi Frank love the stuff you got going on here, just a few questions... Is the nitrates always necessary? I was just about to start my capicolla but everyone on other sites scared the hell out of me with the types of bacteria that can grow... So I got some and figured safe rather than sorry..
ReplyDeleteHi Tyler,
DeleteThe nitrates are your choice really. But I like to be on the safe side and ensure I don't get anyone sick with my food. You're right! Better safe than sorry! Good Luck!
Frank, can you share the Sopressata recipe? Thanks in advance.
ReplyDeleteSurely! Here's a link to the recipe. Let me know if you have any questions. Enjoy!
Deletehttp://franksdrycure.blogspot.com/2015/10/sopressata-recipe.html