Dry Cured Beef Tenderloin Capocollo - How To Dry Cure Meat - Glen And Friends Cooking

Dry Cured Beef Tenderloin Capocollo - How To Dry Cure Meat - Glen And Friends Cooking
Glen is learning how to make salami / salume at home, how to make charcuterie at home. Making dry cured meats at home can be challenging at first - and we've found that the learning curve to home made salume recipes can be steep. But we've also found that when we get it right homemade dry cured meats is very rewarding. Home Cured Salami, all home cured meats or dry cured salami recipes can seem daunting because you are leaving the meat out without refrigeration - but if you take the safety precautions and follow a few simple steps cured meat recipes and homemade salumi are well worth it.
Ingredients:
660g Beef Tenderloin
18.15g Salt (2.75% the weight of the meat)
1.65g Cure #2 (0.25% the weight of the meat)
0.165g ground cloves (0.025% the weight of the meat)
1.32g Bay leaves (0.2% the weight of the meat)
1.98g black pepper (0.3% the weight of the meat)
0.792g rosemary (0.12% the weight of the meat)
1.65g red pepper flakes (0.25% the weight of the meat)
0.792g garlic powder (0.12% the weight of the meat)

Method:
Mix all the salt, cure #2, and the seasonings together.
Rub the seasoning / cure mixture all over the loin, making sure to get everywhere and into any cuts.
Place the loin and any extra cure in a vacuum-sealable bag and seal, or into a Ziploc bag that you force all of the air out of and seal.
Place the bag in the fridge for 7 days, flipping and massaging it every day.
After 7 days; remove the meat from the bag and gently scrape off any excess salt and seasonings.
Prepare the loin for hanging by casing in a beef bung or beef middle, pull on a jet net and then truss with butcher twine.
Poke holes all over the surface with a sterilized needle to remove any and all trapped air.
Brush or spray on a white mold solution like MONDOSTART SURFACE STARTER CULTURE.
Weigh the meat and write it down on a tag along with the start date and the target weight.
Tie the tag to the meat and then hang in the curing chamber at 55ºF - 57ºF (13ºC - 14ºC) and 80% - 82% for around two weeks for this size.
The meat is ready when it has lost 30% of it's starting weight.
Remove the casing before slicing.

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[hanker]

"The things you can do at home." No, Glen, the things YOU can do at home! :)

[domalash]

My first dry meat video. Great introduction to the world of drying meat. Thanks.

[josephmckoy]

I love Jules expression when she is not all that impressed.

[VoodooViking]

Hey, no one got sick! And you finished the process. Regardless of the lighter flavor. It’s still a success!!

[Ordolph]

"Cows have a very strange digestive tract"

I don't know what's stranger, the cow's digestive tract, or stuffing salted cow muscles into sections of their digestive tract and letting them sit.

[Globalfoodbook]

I like how you cured the beef. It looks amazing. Well done.

[nosaltiesandrooshere]

👍 Danke fürs Hochladen!
👍 Thanks for uploading!
👍 Very good and beautiful, thank you!
👍 Sehr gut und schön, danke!

[psychominded]

This channel really does inspire, if I had the money and equipment I would be doing this right now.

[Miniac]

Glen, I eat a lot of cured meat with the cap on the outside and what I do to get it off is wrap it in paper towel, moisten it, and let it sit for 20 minutes. Then, I cut off the top and bottom, slide my knife down the meat lengthwise and the cap comes right off with no fuss starting from the cut. Not sure if this is helpful or not or how it effects the meat, but it makes removing that skin really easy!

[nock]

if you take a rolling pin and put your jet net over it then roll up the jet net and unroll it over your meat. I found that works pretty good for me.

[bobov]

Would be interested in seeing videos on different sandwiches you would make

[x]

All your dry-aged items look so good! Thanks for sharing :)

[dbspecials]

My boss is from Italy he makes this, and sauce and wines.. it's amazing, and now I'm looking at videos for myself perhaps.. I would say if it's a bit weak then more spice and longer cure time in the bag. time to take it to the next level.

[PeterCCamilleri]

Beef Capicollo! How unique, but it looks so good!

[johnweaver]

My relatives used to dry beef in Pennsylvania. It was usually a knuckle with simple spices and cured and smoked. Good stuff! I like your version. Do a show sometime for dry cured and smoked meats. Have you ever made a Westphalian ham?

[ronaldmallette]

I've decided I want to be Jules! Glen works at doing all the detail and hard stuff, showing us how etc and Jules show up with a smile and hello and gets to enjoy the fruit of Glen's labor. I bet the house smells must make one salivate involuntarily! I volunteer for sandwich day!

[earthplusplastics]

my friend Tony wants the Gabagool, he insists.

[kiwisiwi]

Impeccable Glen as always you might not know all the rules but you crush the Game every time and it’s always a WIN 👏🏻👏🏻👏🏻😎👏🏻👏🏻👏🏻

[francinecorry]

Nice goin` I really enjoyed this production.

[wsjacksonjr]

So happy you put out another video Glenn you are a true inspiration to YouTubers keep up the good work!