Loin capicola or lonzino is a product made from pork loin, with or without a layer of fat, generally fermented, dried and cured at controlled temperature and humidity. It is important to highlight that there are several ways to produce capicola and there is no single correct way, but it is very important to follow the basic principles that guarantee a final product without serious defects or high risks of contamination. Remember that it is raw meat that has been kept exposed to air for months, without harsh chemical treatment or extreme temperatures.
I recommend you check out the new COLLAGEN FILM CAPICOLA RECIPE.
Loin Capicola Ingredients
- 1kg of pork loin with or without fat cover;
- 30 grams of salt;
- 2.4 grams of type 2 curing salt (6% of nitrite, 1% of nitrate and 93% of salt);
- 1 gram of black pepper;
- Half a teaspoon of starter culture (lactic acid bacteria);
- Half a cup of filtered water;
- 1 cup of red wine;
- Beef tripe dry or collagen caliber 80mm or dehydrated pork intestine;
- Elastic net for sausages.
Preparation
Spread the table salt and curing salt on the meat and leave it in the refrigerator for 3 days so that there is even distribution and the curing process begins in the meat.
Remove from the refrigerator and rinse the meat with red wine, drain well and distribute the black pepper around the piece of meat.
Dissolve the starter culture in filtered water and set aside.
Wrap the meat with the intestine, in the case of dehydrated pork intestine, simply cut and open the intestine, moisten it to make it easier to handle and wrap the meat like a bandage, the important thing is to cover the entire surface without leaving uncovered areas, as it serves as a protection and humidity control, allowing the meat to dry evenly and slowly, avoiding rapid drying of the external area of the product.
In the case of collagen casing, it is possible to find it in high sizes, generally sold for the manufacturers. In this case, simply insert the meat inside the casing and tie the ends with string or a stainless metal clip.
After embedding, brush, spray or rub with your hands the starter culture dissolved in the water around the product, distribute it well as the culture helps in the preservation and gradual reduction of nitrate to sodium nitrite.
To compress and facilitate handling, the simplest thing is to attach the already prepared piece to the elastic net. This net is usually very firm, so to introduce the meat I used a can with the bottom cut out, placed the net at one end and passed the meat through the can.
When the canopy is prepared, it is time to mature. The process is simple, but requires a lot of care and attention to detail. An environment with controlled air circulation, temperature and humidity is required. The temperature must be between 16 and 18 degrees and the humidity between 70 and 80%. For air circulation, a fan is enough, you don't need much air movement, just a slight circulation is enough.
I used a 10-bottle mini wine cellar as a maturation chamber. It controls the temperature and generates air circulation perfectly. To control humidity, I used an analog hygrometer. The humidity level can be increased or reduced by inserting pots with water and salt at the bottom of the chamber. Once the correct humidity is reached, simply keep the quantity of pots unchanged.
Weight loss should be monitored routinely and the product will be ready when the desired point is reached. The longer it takes, the less weight and the stronger and more pungent the flavor of the product will be. Below is a table showing the weight loss of the loin capicola I made.
table with loin capicola weight loss
I removed it from the chamber with just over 30% of weight loss.
Result
The flavor was very good, strong and buttery, the taste of meat and fat were accentuated, reminding me a bit of raw ham, as I added almost no seasoning, just black pepper, rubbed in a little wine and added table salt. .
The core of the central part of the piece was a little moist, showing that the maturation was not completely complete, but for those who like the meat softer, it is worth leaving it that way. I don't like very tough meat, so I'd rather risk less weight loss than let it dry out too much and end up with very tough meat. In the next test I will let 40% lose weight to evaluate how the center of the meat will look.
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Português do Brasil
Hi, I'm unsure about the temperature. My chamber is around 14º due to the other recipes I saw here. Should this recipe be kept at a different temperature (16/17º)?
What about the temperature for proliferation of the starter culture can it be direct?
Note: I'm a beginner, that's why I have so many doubts.
Hi Marcio. The starter culture has an initial period for fermentation, which is 72 hours at a temperature of 24ºC. After this period, you can place it in the chamber at 14ºC along with the other products.
Hello, but this recipe doesn't mention fermenting at 24ºC, should this be done or can I put it directly in the maturation chamber?
If mine is 14th, is there a problem?
Fermentation is a step to accelerate the action of the starter culture, fermenting and protecting the product through acidification. Fermentation is an optional step, you can leave it for 72 hours at 24ºC and then transfer it to the chamber or you can take it directly to the chamber at 14ºC. In this second option, fermentation will occur slowly and gradually.
Hi, I prepared 7 pieces of sirloin cups according to your instructions and products, but as I'm a beginner I'm keeping them in the fridge for the 2nd stage of curing, now on the 5th day. I notice that the previously firm pieces are now soft. It's normal??
Hi Carmo, while the pieces are in the fridge during the first stage, inside a bag or jar, they tend to become firmer over time. Then when we hang it, it tends to soften a little and then harden a lot over time. But there are variations because the chemical processes that involve all these processes are complex. The important thing is to evaluate the odor, it cannot smell rotten.
Hi Eduardo!
I'm having difficulty finding fresh pork cuts, for example the loin top, I'm only finding it frozen, is there a problem?
Hi Fernando. You can use frozen meats. The only problem would be if the meat was “refrozen,” which can occur in markets that turn off their freezers overnight. But if you buy from a trusted place then there are no problems. Freezing eliminates some pathogens so from this perspective it is actually good.
Good evening Eduardo!
I'm sending you a photo of the coppa I made with your instructions, for the first time it was excellent, I made your recipe with cinnamon and it was amazing, I lost 40% of weight, it was soft and super tasty.
Thank you very much for the guidance, I was super happy with the result.
Hi Fernando. That's great, I'm very happy that everything went well and you liked the result!!
Hello Eduardo!
What temperature and humidity should I maintain in the chamber to ripen coppa and salami at the same time?
12ºC to 14ºC / 70% to 80% humidity. Copa and salami need the same conditions.
Hello Eduardo!
I made a chamber using a cellar and the humidity and temperature control I use the Inkbird controller and a mini humidifier.
I made some salamis following the temperature and humidity parameters 12ºC to 14ºC / 70% to 80% I used 45mm collagen casing, they lost 30% of their weight in less than 15 days and were very soft, after about 15 days I opened some and they had the edges with the correct texture but the soft center I left others for longer but it didn't change much.
In which process must there have been some error so that the texture does not remain the same?
Note: The smell and flavor were good.
Hi Fernando, with 30% of loss they are still very soft, raw. I recommend that you leave it until you lose 45% of weight. From the description, everything went well, just the time was very short.
Thank you Eduardo!
Now I will wait for this loss percentage.
Hello Eduardo!
Can I use a cellar with thermoelectric refrigeration to make a maturation chamber?
I've read on the internet that the correct option would be one with compressor refrigeration.
Help me with this information, because I'm wanting to set up a room with a wine cellar, I want something small that isn't a refrigerator.
Hi Fernando. What would be the obstacle, did you mention the reason? I don't see any problems using the thermoelectric refrigeration system. I have already made several products in a mini wine cellar that uses the thermoelectric system and I have never had any problems. As long as the environment maintains the correct conditions, it doesn't matter if it is compressor or peltier. The important thing is to maintain 12ºC, humidity close to 80% and light ventilation.
Thanks for the feedback !
Eduardo, please ask me one more question.
I will be setting up a maturation chamber with all humidity and temperature control items.
I live in Salvador, the temperature here in spring and summer daily exceeds 25°C.
How should I ferment my products? Do I also have to use the chamber to control the temperature for fermentation and then change the controller settings to start maturation?
Hi Fernando. You can use the maturation chamber to stay at the ideal temperature or you can leave it at room temperature and reduce the fermentation time to 48 hours. The hotter, the less fermentation time.
Eduardo, I'm also considering adapting a portable wine cellar and the tip of measuring humidity with a hygrometer is good, but could you share more details about how to control humidity using pots of water + salt to reach 80% of humidity in the chamber? And wouldn't that salt vapor oversalt the meat?
Hi Gustavo, the salt in the water is just to inhibit the proliferation of algae, slime, mold... the salt that may pass into the products is little and does not interfere. But you can leave it without salt and change the water frequently. On top of the pots, just place or remove them as the humidity fluctuates. It's very simple, there's no secret. Low humidity add more pots, high humidity remove the pots, until it stabilizes.
Dear Eduardo, good evening! I forward my experience for your consideration. I made your recipe. I wrapped it with collagen film and elastic net. I started on 04/28/2020. I didn't use culture as this is the first experience. It has a white mark on the outside, odorless and without other complications. Today with 40%.
Hi Sebastian. The cup is perfect, congratulations! Could this white mark on the outside be some kind of mold?
Good morning Eduardo and thanks for the response. I will then buy both cultures. I ask: how to use the two cultures, the curing salt, the fixing antioxidant and the smoke at the same time/or at what time? What is the step by step? Thanks.
The curing salt, antioxidant, liquid smoke and starter culture can be used together with the other seasonings when flavoring the product. Only the penicillium culture should be sprayed/rubbed on the outside of the product, immediately after placing the casing.
Eduardo good afternoon! Information: you offer two types of cultures. Which one to buy and why? Or both? Thanks!
Hi Sebastião, the two cultures are complementary. The starter culture, which is bacterial, has direct action on the meat, protecting against contamination and improving the quality of the final product by promoting flavor, aroma and color. The other culture is fungal (mold), which has external action and the objective of protecting against the appearance of other unwanted fungi. Mold/fungus is a very common problem in the production of aged sausages. Therefore, they are two cultures with different actions that can be used together.
Hi, I have a question. My father-in-law brought one from RS ready-made, and we left it in the fridge and forgot it there. How long can it stay in the fridge without opening for consumption?
It must have been there for about 5 months hehe, is there any problem with washing and eating?
Hi Erick, well packaged, it will last in the fridge for 90 days. But depending on the recipe it may last longer. It's difficult to know if it's good or not, open it and do a sensory analysis.
Good morning and have a great week Eduardo! I forward photos of the charcuterie experience. The largest piece is a shoulder and the smallest is a sirloin. In that one I used the seasonings you proposed and in this one I added cloves and smoked spicy paprika. Both have 30% weight loss. They are rigid at the edges and softer as they move towards the center of the piece. My son thought that the seasoning on the overpalette didn't quite reach the center of the piece. The loin was spicy around the edges and, towards the center, softer. For your considerations. Thanks!
Hi Sebastião, congratulations on the production! They were beautiful! Larger pieces take longer to pick up the seasoning in the center, in this case it is interesting to leave the seasoning in the fridge for longer before wrapping and hanging. I consider the loss of 30% to be low, it is too soft for my taste, I prefer losses between 40% and 45%, they are more rigid. But it's a matter of taste. When the outside becomes too hard and the inside too soft, it could also be due to a lack of moisture. Wetter environments result in more uniform products. A big hug!
Good morning Eduardo! I ask: is it possible to make cured and aged salmon, using the same recipe (procedures) as pork? I read the following information in an article: “…use 28 thread elastic net…”; “…you can also use 36 thread elastic net…”. What does this nomenclature mean? Would it be fine weave and thick weave???? Thanks!
Hi Sebastian. Fish and poultry generally do not go through these processes as they are more susceptible to contamination during curing/maturation. Fish generally undergo intense salting when they need to be stored at room temperature for longer, as is the case with cod. They can also be smoked for long periods so that dehydration and smoke protect them.
That's exactly what you deduced about the net, it refers to the weave, the more threads the more resistant the net will be. In this case, there are 36 and 28 threads forming the weave. For heavier products it is interesting, but for the pantry, for example, more open nets are even better.
Good morning Eduardo! I ask: is it possible to make cured and aged salmon, using the same recipe (procedures) as pork? I read the following information in an article: “…use 28 thread elastic net…”; “…you can also use 36 thread elastic net…”. What does this nomenclature mean? Would it be fine weave and thick weave???? Thanks!
Hi Sebastian. Fish and poultry generally do not go through these processes as they are more susceptible to contamination during curing/maturation. Fish generally undergo intense salting when they need to be stored at room temperature for longer, as is the case with cod. They can also be smoked for long periods so that dehydration and smoke protect them.
That's exactly what you deduced about the net, it refers to the weave, the more threads the more resistant the net will be. In this case, there are 36 and 28 threads forming the weave. For heavier products it is interesting, but for the pantry, for example, more open nets are even better.
Eduardo, good morning and have a great week! Can I mature the loin cup in time (hanging on a high clothesline with all protective food safety measures)? It hasn't rained here for 66 days and it's only sunny/hot. There is a forecast of a cold front (maximum temperature of 18 degrees and minimum of 11 degrees) from Thursday and cold and rain on Sunday. I have been leaving it in the fridge but the loss has been very little. I plan to leave it on Thursday night, Friday and Saturday morning. It's possible? Thanks!
Hi Sebastian. With the lower temperatures you mentioned, yes, you can leave it outside, especially at night. In the refrigerator it may not be losing weight due to lack of air circulation. If you can install light ventilation, I believe it will solve the problem.
Good morning Eduardo: Regarding the elastic net, what size should I buy? Is it standard? I saw that it is 7mm, 50mm, 65mm…, what do these numbers mean? One of them has information that despite being 7mm it holds twice as much??? Thanks!
The nets are elastic and we have a contracted thickness (diameter) (without using elasticity) of 50mm (5cm), 65, 70, 80 and 100mm (10cm). When they expand, they can reach larger diameters precisely because they use elasticity. For a canopy, for example, 50mm and 65mm nets are usually sufficient.
Hi Eduardo! I forgot to ask: is there a recipe advising you to use ajinomoto salt as a preservative, is it necessary? If so, at what part of the process? Is the use of starter culture mandatory? Is there a more organic substitute? Thanks!
Hi Sebastian. Ajinomoto (glutamate) is not a preservative, it is classified as a flavor enhancer. It may even have a positive function in conservation, just like garlic, onion, oregano and other condiments, but its main function is flavor. The starter culture is completely natural, it is made up of positive bacteria, like the probiotics in healthy foods. It is possible to do without the starter culture, it is optional for those who want to add more quality and protection to the canopy, salami, etc.
Good morning and have a great week Eduardo! Thanks for the information. Where to find and how to use bovine bottom or collagen film? What is the technique? Asking is not offensive: is it possible to achieve the healing process without using any chemicals? I have seen recipes for canopy/ham using a mixture of celery + lemon (sauce type) as a curing agent and, during the maturation process, just powdered cloves, outside the refrigerator. I downloaded the recommended books and I'm going to have a lot of fun with them and, even so, I'll continue to ask questions here if possible. How can I send photos of ready-made products for visual analysis?
Sebastião, when selling, it is mandatory to use curing salt for safety reasons. Curing salt (nitrite) inhibits the proliferation of dangerous pathogens, such as those responsible for botulism. For your own consumption, you can do it however you want. There are those who make it in every way they can imagine, with intestines, without intestines, baking paper, just common salt, lemon, yakult… and so on. But there are rules that are used in more professional productions as they are scientifically proven to be safe and produce good results. Take your tests and evaluate what suits you. The way I do it most for ease and results is like this recipe: https://charcutaria.org/receitas/copa-em-filme-de-colageno/
On the beef bottom, it is a very high caliber tripe. The cup meat goes inside this casing, just insert the meat into it. It's a great option for the cup. Collagen film is like a sheet of paper, only made with collagen. In this option, you must wrap the cup in this film. You can find the film and the cup at the links below:
https://charcutaria.org/produto/tripa-em-filme-de-colageno/
https://charcutaria.org/produto/fundo-bovino/
New to the subject but very curious. I made a cup that looked similar to yours. I used a wine cellar with two cold cameras (top/bottom) to cure/maturate. Temperature 12ºC and humidity 68%. During the curing phase, I placed it in a vacuum package and pressed it tightly with wide tape for 14 days. I protected the top with baking paper, five wraps, with several wraps of wide, tight tape and tied tightly with string, during the ripening phase. I achieved 30% weight loss in 32 days. I ask: 1) what is the ideal temperature/humidity for the curing process? And what is the temperature/humidity for the maturation process?; 2) I ask: is it possible to carry out the curing and maturation process, with the same recipe, using beef or game meat instead of pork? What precautions should I take?; 3) I ask: what literature on the subject of curing/maturing/artisan charcuterie can you recommend. This for me has been a hobby and anti-stress treatment. I use my productions for consumption with family and friends, to enjoy a good chat. Thanks!
Hi Sebastião, it’s a great hobby. It takes up time well and still produces good quality food! In the next cup, test the use of beef bottom or collagen film, they generally give better results than baking paper.
1) In the initial curing stage, the ideal is a colder environment, close to +4ºC. For maturation/drying, an environment close to 12ºC and humidity close to 80% is ideal.
2)You can use beef or game meat. Only avoid poultry meat for aged products as poultry meat is more susceptible to contamination. Care is taken with hygiene throughout the process, meat, condiments and utensils. Download the books available at https://bit.ly/livros-de-charcutaria
Welcome to the charcuterie, if you have any questions, just let me know and I'll try to help with whatever I know. Hugs!
Hello brother, I'm starting out in charcuterie and I would like to know if I can do the curing process with the meats being vacuum packed, and if that influences anything?
Hi James, yes you can do it in a vacuum. The curing salt reacts directly with the meat so there are no problems.
Can the sirloin cup be matured (after the entire preparation and seasoning process) in vacuum packaging?
After the entire process, when the cup has already lost weight, it can be vacuum packed so that maturation improves the qualities of the meat.
Good evening, I am using a plastic box in the refrigerator with a cooler to maintain ventilation, the temperature is around 12.5°C and the humidity is approximately 85%.
Can I hang the pieces without any type of external protection such as collagen film or casing?
What can this lack of external coating influence on the final result?
Hi Márcio, generally, when left without a casing, the piece is directly exposed to contamination and there is a faster loss of water, which can cause the meat to dry out on the outside if the humidity drops for some time. If any contamination occurs, it will be necessary to quickly observe it, clean it and ideally cut off a thin layer of the area. With the casing, you just need to clean it as it is a barrier against contamination that also helps control moisture loss. But you can do it without, but you will need to monitor it more frequently and ensure that the environment is well controlled.
Goodnight. I transformed an 80 liter minibar into a maturation chamber, where I placed a small humidifier and also a cooler for air circulation, with a thermometer programmed for between 10 and 12 degrees, and a hygrometer for between 70% and 80%. But I believe that due to the small environment, the humidity is staying above 80 %, that is, the humidifier is not even activated, which is programmed to turn on when it drops to 70%. My question: Is this humidity above 80% harmful during canopy maturation? or it would only increase the time to reach the loss of 30%. Another question: I wrapped the pieces with baking paper between 5 and 8 turns, wrapped in braided string. Can I make some small holes for better porosity? or it wouldn't be necessary. In time: this is the first time I've tried to ripen these tops, I left them curing for 15 days in the fridge and took them to the maturation chamber on 08/06/19, and I haven't checked the weights yet, so I'm going to wait about 10 days. I also needed to wrap it with baking paper with up to 8 wraps, due to the observation of a lot of humidity on the outside, where when I unpacked it I noticed a lot of stickiness, so I decided to proceed with up to… Read more "
Hi Paulo, that's right about humidity, it will take longer for the tops to lose weight. At first, in small environments, the humidity is usually very high as the meat has a lot of water to sweat. Then the environment will dry out and eventually the humidifier will be activated. If you want to speed up the process, you can try increasing the cooler's rotation or adding another one now at the beginning of the process. Another way is to add a supermarket or homemade dehumidifier (there are videos on YouTube showing how to do it). It's difficult to say anything about baking paper because each paper manufacturer makes it with different porosity and a mix of materials, so it's a long shot, you'll have to see what happens. I recommend that you wrap it in dry casing, collagen film or beef bottom, as they are wrappers made for this or with a natural pattern. But there are many who do it with baking paper with good results, but it is a more imprecise process. Just one detail, the more humid the environment, the less the product needs to be sealed, that is, fewer turns on the baking paper. The more turns you make, the more difficult it will be for the meat to lose water. Hugs!
Can I replace the casing or collagen with baking paper and cure it in the fridge? I'm having a lot of difficulty finding the items in question and I haven't yet had the courage to make a Maturation Chamber
I do not recommend baking paper as it does not have the necessary porosity and does not adhere to the meat. There are spaces between the paper and the meat where the fungi proliferate without you being able to see them. There are those who do it and it works, it's a matter of trying, but it's not recommended.
Good afternoon
I'm trying bresaola, it cured for 14 days, I washed it with black pepper, paprika and red wine. I wrapped it in collagen foil and put the net on. I took it to mature in a regular refrigerator, at a minimum temperature of 8 degrees. Will it work, or have I created a monster? I didn't use starter culture. Thanks
Hi Gloria Maria. Apparently everything is ok. Only the humidity can be very low. See if you can place the meat in a closed part of the refrigerator, such as the fruit drawer. If the bresaola is hung in a very dry environment, it can dry out the exterior of the piece. See the recipe for this salami that was made in the refrigerator, you can do it in the same environment if possible: https://charcutaria.org/receitas/salame-artesanal-feito-na-geladeira/
After smoking, the top is ready for consumption or must be allowed to dry.
Hi Igor, you have to keep drying until you lose between 35% and 40% of weight.
Thanks. I'm young, I'm still learning.
Before pouring the wine and stuffing the meat, isn't it necessary to wash it with water to remove excess salt?
Hello Renan, the salt was applied in the right amount, there is no need to remove excess.
Perfect.
I have two pieces curing in the fridge. Today I'm going to embed it, just washing it with wine, then.
I would like to take this opportunity to ask a question about another recipe right here:
A while ago, I made salami by mixing Yakult into the meat dough.
It turns out that the final flavor was not good. It had a slightly sweet taste. I think it could be because of Yakult.
I used curing salt correctly. But I didn't use starter culture.
What could I have done wrong?
Thank you very much in advance for the tips, Eduardo!! Sites like this have been a great help for those who enjoy charcuterie.
Hi Renan, I'm glad the site's content is helping you. Regarding yakult, I have also used it for testing some products. It is a lactic acid bacteria, so it will consume carbohydrate sources and in return release lactic acid. What determines the action is the amount of sugar in the recipe. In the intentional starter culture this amount of sugar is studied and easier to apply, in the case of the starter culture that we currently sell the amount to be added from carbohydrate sources is 0.5% of the weight of the salami. In the case of yakult, this exchange is not studied for this purpose, so you have to go by guesswork and the result tends to be more imprecise. But from what I tested, yakult (lactobacillus casei shirota) does perform the fermentation function, which is acidification. Good starter cultures have multiple actions, not just fermentation, so it is interesting to use a quality starter culture to gain other benefits in addition to acidification, such as improved flavor, aroma and color. Hugs!
Good morning!!
I made this recipe a while ago and it was great!
Congratulations on the website!!
Would it be possible to season, cure and mature a piece of loin (without chopping/grinding) exactly as if it were a salami?
I thought it would be easy to embed a “fillet” of loin like this in the casing…
Hi Renan, yes it is possible to embed it in a tubular casing made for salami and cure/mature normally. Collagen casing 80mm or larger can fit the entire loin, without cutting, depending on the thickness.
Can I substitute parchment paper in freeze curing?
Hi, I made a coppa for the first time to test, and I have some doubts, I used a recipe that uses a mixture after curing, of paprika, black pepper and dry red wine, I cured the piece in the refrigerator as I don't have a chamber, I did this process on 01/09, with the piece weighing 1.37 kg, today I weighed it and it was 1.03 kg, as I followed the 30 percent rule, I decided to cut the lid and see how it turned out, the appearance was good, the same your photos, however I found the outer part very spicy, the black pepper was very strong, I repackaged it and put it back in the fridge, can I try to remove the outer shell before consumption? Can I wash the item, dry it and then consume and store the excess? Was this healing very quick? I want to touch it in a few days with 40 percent, because the middle is as described, moist and soft.
Thank you for your attention!
Wash the piece, bag it again and leave it until it loses between 40% and 45% of weight, the more it loses, the firmer and more intense flavor it will be. I only recommend cutting the outside if it is very dry and rigid as the very dry outside creates a protective barrier that prevents the moisture in the crumb from migrating out. The external seasoning is the same, it is very strong at the end of the meat. If you prefer a more uniform flavor, I recommend that you no longer season it on the outside.
Thank you very much Eduardo, and regarding my healing time, it is outside the curve of your spreadsheet, do you think there is a problem? Next time, I'll do the same as your procedure, I've already saved the link here and I'll see if I buy the tripe, I was kind of thinking, as yours uses tripe, it can make maturation slower, mine is healing with baking paper only! It cost
Alexandre, the curing time will vary depending on the temperature, humidity of the room (chamber), type of casing and ventilation. Cooler, less humid, more porous casing and lots of ventilation dramatically increase weight loss. Baking paper is a mystery because it is not possible to know the porosity that the manufacturer applied in production, there can be a super porous paper and another that is more waterproof, so you go in blindly. But it can work very well, it just becomes more inaccurate. There is this other recipe too: https://charcutaria.org/receitas/copa-em-filme-de-colageno/
I made the sirloin cup at home, it worked. But how do I store it after cutting?
I usually leave it wrapped in paper towel, but the ends always dry out and turn black.
How to make this not happen?
Thanks!