The rewarding science of transforming raw beef into dry-cured capocollo
In short: Making charcuterie at home can be daunting due to the steep learning curve and safety requirements. This video breaks down the process of dry-curing beef tenderloin, showing how to move from raw meat to a finished product without refrigeration.
The process begins with a precise seasoning mixture, including salt, cloves, bay leaves, and various peppers, applied to the loin and vacuum-sealed. The meat undergoes a 7-day refrigeration period where it is massaged daily before being encased in a beef bung and trussed with twine.
To ensure safety and proper aging, the meat is punctured to release air and treated with a white mold solution. It then hangs in a controlled environment maintained between 13°C and 14°C with 80-82% humidity. The final product is ready for slicing once it reaches a 30% weight loss from its original mass.
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Sources
- Summary by Intellect · source: Dry Cured Beef Tenderloin Capocollo - How To Dry Cure Meat - Glen And Friends Cooking
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