Deixei a carne 6 MESES dentro de uma caixa térmica!

Is it possible to cure meat for half a year using just a cooler? In this video, I show the entire production process of a very special Capicola (fermented and maturated pork loin). I used a specific bacterial culture to ensure safety and flavor, with a controlled 72-hour fermentation. The biggest challenge was the curing process: 6 months inside a cooler equipped with the Tablesmith CELR-12, a device that allows for precise internal temperature control. The final result of this long-term experiment will surprise you! INGREDIENTS (per kg): Pork loin 1kg Salt 20g Sugar 5g Garlic powder 2g Black pepper 2g Ground nutmeg 1g White pepper 1g Cinnamon 1g Clove 1g Salt with nitrite and nitrate 3g - optional Rosemary extract (or other antioxidant) 3g In this video, you will see: Preparing the Capicola and applying the bacterial culture. The 72-hour fermentation process. How I set up the Tablesmith CELR-12 in the cooler. Monitoring the curing process over 6 months. The final result: texture, aroma, and flavor. Equipment used: CELR-12 temperature controller (Tablesmith) Video chapters: 00:00 The Meat 02:00 Preparation and Seasoning 04:30 72-Hour Fermentation 07:15 Cooler Setup with CELR-12 10:00 The 6-Month Process 15:20 Final Result If you enjoy technical charcuterie and unique experiments, don't forget to subscribe to the channel and hit the like button! #Charcuterie