Capocollo

[smokininthegarden]

They have been curing in the fridge for 9-10 days now, they made my mouth water
every time I turned them. Now they are hanging in the dryer, I know I have awhile
to wait, but I can’t wait to try them, if they taste as good as they smell they will
be incredible. Anybody else ever made these?

 

[NU2SMOKE]

Nope but I sure want to learn...that looks fantastic!!!

 

[crazymoon]

SITG, They are looking good,I've done them but only through the Umai process.

 

[smokininthegarden]

Hey crazy
I looked at the umami system but skipped over it and went straight for the real deal. For years I wanted to try this but was terrified by reports of all of the nasty pathogens that could possibly be lurking, but finally I just said heck with it, and tried it. First with dry cured salami then with dried meat. It’s really not as difficult or challenging as one might think, I’ve only had one failure so far with salami and to be honest I think I forgot to add the bactofirm:(

Anyways the capo are getting more fragrant every time I open the door of the
dryer. In about one more week I think I will be able to sample some of the thinner pieces. Can’t wait.

Cal

 

[smokininthegarden]

Nope but I sure want to learn...that looks fantastic!!!

Hey NU2
It really isn’t that difficult, all you need is a small refrigerator about 4.6 cu. ft.
and a few other items and you are on your way. If you have any questions
don’t be afraid to ask.

Cal

 

[NU2SMOKE]

Hey NU2
It really isn’t that difficult, all you need is a small refrigerator about 4.6 cu. ft.
and a few other items and you are on your way. If you have any questions
don’t be afraid to ask.

Cal

Thank you for the offer and you can bet I will be asking. Besides the fridge which I have....What else would I need. Please give me the complete list because I am an all in kinda guy when I want to do something new and I get to eat the outcome...LOL (which is bad according to my wife) ehh

 

[smokininthegarden]

Hey again
Well, you will need a hydrometer/thermometer, I use this one, it seems to be as accurate as any.(see link below)
In my experience digital meters don’t work, the high humidity fries them in
no time. If you are planing on doing dry cure fermented salami you will also
need a heater. I use a heating pad that is meant for propigaiting seedlings in
a greenhouse. You can find them on eBay or even at your local Home Depot
or other hardware stores.They are waterproof and easy to clean. These pads are designed to raise the ambient temp. by 20 deg. Fahrenheit, so room temp + 20 deg. = the perfect temp for fermenting dry cured salami. (Oh yeah turn the fridge off when using the pad) Other than that it’s just a matter of getting a feel
for the whole process.

In my experience the meat/salami will maintain its own humidity level (as it dries the humidity drops which is exactly what you want) sometimes I place a bowl of water in there to help but usually not needed.
So really the temps are the only thing to worry about. If you can’t get the temp
hi enough or low enough a “on off” timer will help. One that will turn the fridge
on for 1hr then off for 1hr etc. anyways you get the picture. Just a matter of watching your temps/humidity and compensating. If either go astray for a few
hours it won’t hurt anything.

Hope this helps, and again don’t be afraid to ask.

Cal

https://www.ebay.com/itm/LittleGood-5-Indoor-Outdoor-Hygrometer-Thermometer-Humidity-Gauge-Indicator/123776064356?_trkparms=aid=111001&algo=REC.SEED&ao=1&asc=58937&meid=59f5fb7e88054f9294c8d77a735bf2ae&pid=100290&rk=1&rkt=4&sd=123776064356&itm=123776064356&pg=2060778&_trksid=p2060778.c100290.m3507

 

[pc farmer]

Lookin at your link and the pic in your thread, looks like your high 80's for humidity?

 

[smokininthegarden]

Yes, it was about 85% or slightly less. The pic was taken right after hanging
them so the meat was very green. A day or so later the humidity dropped to
mid to low 70’s which is ideal.

Cal

 

[smokininthegarden]

They are done, after hanging out for about 2 weeks in the dryer they are finally
done. I must say the flavor of these things is outrageous! Way beyond my expectations. This would be so good on a pizza or a hoagie sandwich but if I don’t stop nibbling on them there won’t be any left:)

Very easy to make and the results will knock your socks off.

Cal

 

[NU2SMOKE]

They are done, after hanging out for about 2 weeks in the dryer they are finally
done.

What are you using for a dryer? Also is there a step by step link you could provide so I may start to learn the process?

 

[smokininthegarden]

Hey, nu2
This is how I do it (see recipe) as discussed earlier in this thread the dryer is just a small refrigerator/beverage cooler set on its lowest setting for around 50 to 60 deg. Fahrenheit. So you cure the meat in the fridge as suggested in the recipe,
stuff into netting available from any of the sausage/smoking suppliers online then hang from racks in the dryer/cooler. You will need a humidity meter to monitor
the humidity but I find the meat more or less creates its own humidity. When you first hang them the humidity will go pretty high up to around 85% RH but after a day or so will drop to around 70% to 75% RH. which is ideal. Check daily, if the meat starts to develop spots of mold just wipe the spots off with a clean dish towel soaked in white vinegar. When the meat is approaching it’s finish point the humidity will drop to around 55% RH so you need a good humidity meter.

Another way to tell when they are done is to weigh then from start to finish
the finished product will be about 30% lighter than the green product. Or
Just give them a pinch, when they start to feel firm try a sample, if you don’t like the texture, continue on. They shouldn’t be rock hard but slightly firm on the outside and soft/creamy on the inside.

Here is Len poli’s recipe from which I based this recipe

http://lpoli.50webs.com/index_files/coppa.pdf

Cal

P.S. a coppa is a piece of meat that is cut from the neck of the hog and extends back to the front shoulder. They may be very hard to find in your area depending on butcher shops etc. you can find a similar cut in a pork butt it should have a fair amount of marbling of fat. Next time you cut up a pork butt look for it, it will be there.