I am way older than you. I remember Nana and my aunts hanging so many different meats in the basement. I remember the shelves of jars filled with the tomatoes she grew all summer. She did this because while she was growing up they all had to. What we don't appreciate is that all of the preservation styles produced flavors which are wonderful and only obtainable through the old ways. Thanks for showing these techniques to those who have never seen them. They tell us so much of who we are and where we came from.

@thatsaromaarrustiemangiama113

Жыл бұрын

Thank you for your kind words please like and share it really helps the channel

@kennethavesato3883

Ай бұрын

My cousin hung the whole garage in jersey in the winter, we ate all summer😊😊😊😊

Looks good...simple and practical...The Romans had Vinegar, Salt, Herbs, and Wine...and Pigs 2000 years ago...no Refrigerators...you know they were doing something similar...

@thatsaromaarrustiemangiama113

Жыл бұрын

You got that right!

HEY! im going to do my first batch, and this is by far the best video I have seen yet! thank you. Love how organic it is

@thatsaromaarrustiemangiama113

6 ай бұрын

Your very welcome hope it turns out great

THIS is the type of very organic recipe video I was looking for. Loved your enthusiasm when you spoke about how your grandparent's old ways of doing things

@thatsaromaarrustiemangiama113

2 жыл бұрын

Thanks!

You are amazing, and an excellent teacher too. My father grew up in the great depression, my mother on a remote cattle ranch where they went shopping twice a year. I LOVE it when people share (and teach!) how to do things the old way. I have been intimidated to try charcuterie for years because of the 'humidity and temp' having to be perfect. I finally took the plunge and tried over the past 3 years and I'm gaining more experience and confidence. I did use the pink salt at first because other videos had scared me so much - I'm now branching off to no pink salt ;) Loved your video - please keep making them! I am now subscribed to you so I won't lose you ;)

@thatsaromaarrustiemangiama113

2 жыл бұрын

Thank you so much!

Thank you for liberating us all from the notion of strict measurements as a absolute necessity. I'll be trying this recipe starting this weekend; I'm glad you shared it with us!

@thatsaromaarrustiemangiama113

2 жыл бұрын

Yea some of these new ways you need to go to university to understand it lol..

@thatsaromaarrustiemangiama113

2 жыл бұрын

Thanks for the comment hope they taste great when your done

@RequiemPoete

2 жыл бұрын

From what I understand the only time you need to be really precise, is when you use nitrate salt, because you tend to use grams of it. Here, he's just using table salt.

@markopalikko6986

Жыл бұрын

Well said!

@laneclaypool8005

9 ай бұрын

The reason behind measuring everything is to get a product that is the same every time. I can't tell you how many times people have cured meat and had it so salty most people couldn't eat it. I had a lot of hog meat given to me once because the guy that cured it got it too salty for his own taste. It was good to me, but I growed up on salted meat.

You make me proud to be Italian-American, I enjoy learning "the old ways" of curing meat. I dont want to rely on manufactured collagen casings and crap like that. This was amazing.

@thatsaromaarrustiemangiama113

2 жыл бұрын

Thank you Anthony!

Great video. Easy . Best video out there. Thank you.

Great video. Thanks

I love the fact that it is organic, with no chemicals etc. great video

@thatsaromaarrustiemangiama113

Жыл бұрын

Thank you so much good luck with yours!

Thank you for making and keeping it real . Great job

@thatsaromaarrustiemangiama113

2 жыл бұрын

Thank you

@bertbuhagiar5926

Ай бұрын

@@thatsaromaarrustiemangiama113

Awesome bud thanks

@thatsaromaarrustiemangiama113

11 күн бұрын

Your welcome good luck!

Thanks heaps for your video. I just made my very first capicollo here in Australia

@thatsaromaarrustiemangiama113

2 жыл бұрын

Your very welcome hope it turns out great for you!

Beautifully explained bravo,,,,nice video 👍

@thatsaromaarrustiemangiama113

2 жыл бұрын

Thank you good luck on making yours

I remember being quite small hanging out in my nonno's basement in ville-émard with the meats hanging everywhere. I'm unfortunately estranged from my paternal family but this video inspired me to try some traditionnal ways from my lineage. Thanks so much for sharing :)

@thatsaromaarrustiemangiama113

Жыл бұрын

Your welcome any way I can help just ask

Grazie, Maestro !! 🙏

@thatsaromaarrustiemangiama113

Жыл бұрын

Thank you!

Very cool

You’re the best!

@thatsaromaarrustiemangiama113

9 ай бұрын

Thank you!

Awesome! 🙏🖖

@thatsaromaarrustiemangiama113

Жыл бұрын

Thank you!

I have made this a couple times and give to my friends and neighbors. We all love it. I store it in an “Food Saver” bags after the air was been sucked out and sealed. I keep it in the refrigerator. I have one in my freezer, experimenting if the quality deteriorates after freezing. But the one question I do have, if I seal it in a food saver air tight bag will it survive being mailed. Five days or so?

Excellent idea with the artificial sausage casing! Thank you !

@thatsaromaarrustiemangiama113

Жыл бұрын

Glad it was helpful!

Just salted my first pork loin this evening to give this a try. Show me subscribed!

@thatsaromaarrustiemangiama113

2 жыл бұрын

Good luck with it !

Paprika adds a subtle sweet flavor.

Fantastic video and it seems so simple! You mentioned that true capicola is made from the neck. Would this process be the same if made with the neck?

I'll bet that is good stuff !

@thatsaromaarrustiemangiama113

Жыл бұрын

It sure is !

Thank you for the simple video. I have a few questions that you can hopefully answer. 1) You just use regular kosher salt or iodine free salt? you don't use any curing salt or cure number 2? Also what are the casing that you bought at the butcher called? Are they fibrous casings? collagen casings? Thank you I've been dying to make these but I did not want to spend the money making a meat chamber like the others with the humidity control and all that fancy stuff.

@thatsaromaarrustiemangiama113

3 ай бұрын

kosher salt, no curing salt,I just ask for the capicolli casing at my butcher they are fibrous . Good luck!

Excellent video! thank you for sharing. Do you need to use a casing? or is it ok to just wrap the loin in netting? I have a cold cellar in my basement and am planning to hang my loin there.

@thatsaromaarrustiemangiama113

6 ай бұрын

Needs to be wraped with casing you can get at a butcher supply

Good video and recipe. I was distracted by the photo behind you however...lol! But I gotta say that you have a beautiful cutting board. Do you know what that wood is? Thanks! Edited this comment 4-3-2023: Sorry I'm not sure what happened but I was making a comment on a different cappacola video.... Shouldn't let us old folks on here. Lol Now to watch yours... Mark

Awesome real old school method. Can you add powder garlic

@thatsaromaarrustiemangiama113

3 жыл бұрын

You sure can my dad adds it

Great video! You made it look so easy and doable. I'm wondering if I could use cheesecloth instead of the membrane to wrap the meat. Also, can I dry age it in the fridge? New sub here, thank you!

@thatsaromaarrustiemangiama113

2 жыл бұрын

Hi yes cheese cloth will work but will need to cure a little longer, Yes and it can be dry aged in the fridge

@tito-a

2 жыл бұрын

@@thatsaromaarrustiemangiama113 Thank you. Much appreciated!

Would putting this in a curing chamber at 55 degrees Fahrenheit also work?

@thatsaromaarrustiemangiama113

Жыл бұрын

Yes it would

I remember going into my grandpa's cellar and seeing all of the cured meat hanging from the ceiling. I now raise Mangalitsa pigs and have a huge 500 pounder I am going to butcher here in about a month. I've decided I'm going to dip and scrape it (what a chore) and then make prosciutto out of the rear quarters, capicola out of the neck, and cure the pork loins like your doing in this video. I have 2 questions, can I make a prosciutto out of the front quarters and since it is a large animal should I debone it? A salute to my Grandfather Louie Draghi, the best bootlegger Black Diamond ever saw.

@thatsaromaarrustiemangiama113

2 жыл бұрын

I tried it once with the fronts and they dry up much more quickly takes about 2 months and its not as tender as the hinds but still ok. you dont get allot of of them check out my video where i do the fronts

@thatsaromaarrustiemangiama113

2 жыл бұрын

kzread.info/dash/bejne/mJx2qY-Noai2ZKw.html

@natedouglas9129

2 жыл бұрын

What kind of salt?

@wutntarnation

2 жыл бұрын

@@thatsaromaarrustiemangiama113 Thank you! I watched the video and learned a lot. I'm hoping there won't be a problem if the shoulder is skinless and deboned.

@thatsaromaarrustiemangiama113

2 жыл бұрын

I dont know I never did it that way before but let me know how it turns out . Good luck!

Thank you again nice video I have some 2.5 x 20" mahogany casings I use it for my summer sausage. It needs to be soaked also in warm water first too. Will they work also to wrap meat? I notice yours where lighter in color. Thank you

@thatsaromaarrustiemangiama113

Жыл бұрын

Yes they will work

Great video…thank you! I’ve heard you can wipe with a little bit of vinegar dampened on a clean cloth, when you see mold, since vinegar help kill mold. Would you recommend that, or just the clean dry cloth only?

@thatsaromaarrustiemangiama113

Жыл бұрын

I like to use old wine it works great to

@Mixdplate

26 күн бұрын

@@thatsaromaarrustiemangiama113 Great to know there is a good way to use up old wine! If that ever happens...😏

Thank you! I lived in fear of making a measurement in mistake! Afraid I would kill my family if my salt was off but a tsp. You’re a godsend! Thank you so so so much!

@thatsaromaarrustiemangiama113

11 ай бұрын

Thank you Remember in the old days there was no measurements it was all by taste and feel. good luck!

You mention Canadian tire, must be a canuck. Loved the video, in the past I cured and cooked the loin, I think I will try your way, do you weight the loin before and after if so what % of weight loss are you looking for. Thanks again.Rick

@thatsaromaarrustiemangiama113

Жыл бұрын

Hi Rick You will lose about 23 to 30% of weight loss

@thatsaromaarrustiemangiama113

Жыл бұрын

Yup a Ital Canadian!

Great thanks. Aren’t you supposed to prick the skins/collagen all over?

@thatsaromaarrustiemangiama113

3 жыл бұрын

You do if your using real casing but with these there is no need. Hope this helps

Does the red pepper make it hot or just give flavor?

@thatsaromaarrustiemangiama113

Жыл бұрын

Both

Can I make this in early spring

@thatsaromaarrustiemangiama113

11 ай бұрын

Yes as long as you cure it in the fridge

Nice 🌶️🫒🥘🍞🌻

What tempature should the room be while curing? also why wrap it with the string and mesh instead of just one?

@thatsaromaarrustiemangiama113

2 жыл бұрын

fridge temp is good around 2-4 degrees, you can just use the mesh but i like to string it to make it tighter

Great video!! What is ur casing or skin that u used called?

@thatsaromaarrustiemangiama113

3 жыл бұрын

Thank you glad you like it, they are called Expandable Versa-Pak wadding rolls. Hope this helps

@dannypittari7590

2 жыл бұрын

Google air dried Collagen sheets for meat.

What if you take out of the salted brine rinse with wine and added spices and grind ? Then stuff in sausage casing

@thatsaromaarrustiemangiama113

2 жыл бұрын

Hi Chris. Yes that would work to but dont over do it with wine as it will not cure fast

@gunlabchris

2 жыл бұрын

Would you pin prick the casing after there stuffed? Thanks

@thatsaromaarrustiemangiama113

2 жыл бұрын

@@gunlabchris Very few

red wine or white ? does it matter? I have a shed in my back yard could I hang the meat in it?

@thatsaromaarrustiemangiama113

8 ай бұрын

White is better, as long as the shed stays cool and no bugs

When you put the casing on dud you cover the ends too?

@thatsaromaarrustiemangiama113

Жыл бұрын

Yes you cover them and tie tight the netting

@clarkedavis9888

Жыл бұрын

@@thatsaromaarrustiemangiama113 You're my Hero today. I've been wanting to try this and was worried that I wouldn't get enough salt coverage and my meat would go bad. Someone told me that you didn't need anymore than what sticks to it. So roll it around and shake it. Whatever falls off you don't need. It didn't sound very exact but watching you do it has given the mindset that I'm going to be okay. I'm about to buy a pork loin and give it ago. Thanks

@thatsaromaarrustiemangiama113

Жыл бұрын

@@clarkedavis9888 Awesome! let me know how it turns out and if you need any help or questions I'm here Good luck

Can I do beef the same way with the same recipe

@thatsaromaarrustiemangiama113

10 ай бұрын

No it does not cure the same

What type of wine Sweet or dry?

@thatsaromaarrustiemangiama113

2 жыл бұрын

Dry is better

Looks goods I like the pork shoulder has the money muscle. I like the fat

@thatsaromaarrustiemangiama113

11 ай бұрын

Me too ! lol

I believe the term is “capocollo”. This loosely translates as “ the top of the neck”

how can i make it spicier , like a hot-extra hot ? and Thanks for the lesson

@thatsaromaarrustiemangiama113

2 жыл бұрын

Cayenne pepper powder all around it and add crushed chili on top of that then wrap with your casing.

@allanbarnes9328

2 жыл бұрын

@@thatsaromaarrustiemangiama113 thanks

Hi . Thanks for taking all the " wankery " out of the process . Once it's cured how long does the meat last ? Thanks Craig .

@thatsaromaarrustiemangiama113

2 жыл бұрын

If you vacuum pack them like I do you can keep them in the fridge for months no problem. You can also freeze them vacuumed packed.

well, since Russian subtitles are not allowed, please write, if it doesn’t make it difficult for you, a list (as a percentage) of ingredients per 1 kg, but I almost forgot how much nitrite salt per 1 kg

Why do some have a netting and others do not? Greg

@thatsaromaarrustiemangiama113

11 ай бұрын

The netting keeps everything together and tight. Not sure why you would not use it.

do have to use cassing

@thatsaromaarrustiemangiama113

Жыл бұрын

I wrote you on your other text

CAN IT BE DONE WITHOUT THE CASING AT ALL? WHY THE CASING ?

@thatsaromaarrustiemangiama113

3 жыл бұрын

The casing is what makes it cure from the inside out. it also prevents mold on the meat and keeps it from drying out.

@dannypittari7590

2 жыл бұрын

I’ve been making them for years. And we use dollar store nylons ( I didn’t believe it till I tried it ) we cut the seat (bum part) off and honestly it works. Then we put in the Elastic mesh and hang. Only difference from this video. We leave under salt for 24 hours and tilt the container to Separate the liquid from the meat. But it’s that easy. Great video

Evaporation

White mold ,OK ,BLACK NOT SO GOODA😊

what can i sue for cassing idd dont have that

@thatsaromaarrustiemangiama113

Жыл бұрын

I have used thin parchment paper before just be sure to poke hols with a pin once you have it on for the air to get out Good luck!

sorry what kind of salt..looked like table salt..iodized?

@thatsaromaarrustiemangiama113

Жыл бұрын

Course salt works the best if not just regular table salt

Who ate all the gabagool?!?!?!

@DL101ca

2 жыл бұрын

It was Paulie...

Why are you just leaving it in salt in the refrigerator for only 3 days? I taught it should be 7 to 10days Thanks

@thatsaromaarrustiemangiama113

Жыл бұрын

These will be to salty more then 3 days 7 - 12 days is Prosciutto depending the weight of the leg

@titechaintrappers2492

Жыл бұрын

@That's Aroma! Arrusti e Mangia Mangia You have a video on curing prochuttio too. Thanks

@thatsaromaarrustiemangiama113

Жыл бұрын

@@titechaintrappers2492 kzread.info/dash/bejne/aGmbzruJYtG4k7g.html

Questo non è un capocollo, ma un'arista.

, а можно русские субтитры в видео вставить

@thatsaromaarrustiemangiama113

Жыл бұрын

Sorry can not

@fishexclusive2239

Жыл бұрын

@@thatsaromaarrustiemangiama113 очень жаль!

@fishexclusive2239

Жыл бұрын

@@thatsaromaarrustiemangiama113 well, since Russian subtitles are not allowed, please write, if it doesn’t make it difficult for you, a list (as a percentage) of ingredients per 1 kg, but I almost forgot how much nitrite salt per 1 kg

Three days is way too much. 12 to 18 hours is fine.

@thatsaromaarrustiemangiama113

7 ай бұрын

According to you

Well...??? how did it turn out . Also you said you were going to use the third piece for a roast so why salt it .?????

@thatsaromaarrustiemangiama113

Жыл бұрын

Dont salt your roast at all only the ones your curing. Turned out great There is a video I have of me cutting into all my meats check on my channel you'll see them. Good luck!

Спасибо, за видео!!!Только, слишком долго и нудно!!! 🤦🏻‍♀️