And now for something completely different - Capicola Part 1
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This little project started on May 25th. I bought a bone in pork butt and separated the cola muscle from the butt. The remaining pork butt was cut up and frozen to make sausage at a later date. The copa muscle was trimmed and coated with:
Kosher salt
Sugar
InstaCure #2
Black pepper
Juniper berries bay leaves
Fresh grated nutmeg
Thyme
Garlic
Once the spices were applied the copa muscle was vacuumed sealed and placed in the refrigerator on a rack. The muscle was turned over every other day to distribute the seasonings. After 2 weeks the copa was removed from the vacuum bag and all the seasonings were rinsed off with white wine. I then patted dry the copa covered it with hot paprika and placed it into a UMAI dry bag. This UMAI bag was vac sealed and then I tied the copa muscle in order to retain the shape of the meat. The copa was then weighed so I would know when the muscle lost either 35% or 40% of its weight. I placed a tag on the meat with the starting date, weight and projected weight loss. To be continued in the next post. Sorry but when the pics loaded some are out of order.
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“Gabagool” - The Soprano’s
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This little project started on May 25th. I bought a bone in pork butt and separated the cola muscle from the butt. The remaining pork butt was cut up and frozen to make sausage at a later date. The copa muscle was trimmed and coated with:
Kosher salt
Sugar
InstaCure #2
Black pepper
Juniper berries bay leaves
Fresh grated nutmeg
Thyme
Garlic
Once the spices were applied the copa muscle was vacuumed sealed and placed in the refrigerator on a rack. The muscle was turned over every other day to distribute the seasonings. After 2 weeks the copa was removed from the vacuum bag and all the seasonings were rinsed off with white wine. I then patted dry the copa covered it with hot paprika and placed it into a UMAI dry bag. This UMAI bag was vac sealed and then I tied the copa muscle in order to retain the shape of the meat. The copa was then weighed so I would know when the muscle lost either 35% or 40% of its weight. I placed a tag on the meat with the starting date, weight and projected weight loss. To be continued in the next post. Sorry but when the pics loaded some are out of order. John Belvedere looking good, keep us updated.
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I still gotta do this, I’ve got all the needed stuff minus the nutmeg nuts to grate.
I’m standing by with my popcorn!
Jonathon Can we upload short videos for the showing?? -
John Belvedere Looking forward to this one.
Can you provide some more info on the UMAI dry bag? Not familiar with those. -
John Belvedere Looking forward to this one.
Can you provide some more info on the UMAI dry bag? Not familiar with those.processhead said in And now for something completely different - Capicola Part 1:
John Belvedere Looking forward to this one.
Can you provide some more info on the UMAI dry bag? Not familiar with those.UMAI bags (drybagsteak.com) let you dry age steak and make charcuterie just by using a regular frost free refrigerator. Basically the bag when vac sealed over the item you want to dry forms (for lack of a better word) a membrane. This is not a normal chambered or chamberless vac bag. It is a special bag that allows moisture to escape but does not allow anything in. It is a good substitute for a dedicated drying chamber and it does give you a very good product it. A dedicated drying chamber will however give you more flexibility, a better product along with the ability to make more advanced charcuterie. Since we already have 2 refrigerators and a large standup freezer for just the two of us my wife would not look to kindly if I added another refrigerator along with all the necessary equipment needed to make a drying chamber. There are many videos on YouTube on the UMAI bags. If you need any further info please ask.
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https://www.youtube.com/c/GugaFoods
Here is a Youtuber that maybe is for most on this system.Then a simple search,
https://www.youtube.com/results?search_query=umai+dry+bag -
processhead said in And now for something completely different - Capicola Part 1:
John Belvedere Looking forward to this one.
Can you provide some more info on the UMAI dry bag? Not familiar with those.UMAI bags (drybagsteak.com) let you dry age steak and make charcuterie just by using a regular frost free refrigerator. Basically the bag when vac sealed over the item you want to dry forms (for lack of a better word) a membrane. This is not a normal chambered or chamberless vac bag. It is a special bag that allows moisture to escape but does not allow anything in. It is a good substitute for a dedicated drying chamber and it does give you a very good product it. A dedicated drying chamber will however give you more flexibility, a better product along with the ability to make more advanced charcuterie. Since we already have 2 refrigerators and a large standup freezer for just the two of us my wife would not look to kindly if I added another refrigerator along with all the necessary equipment needed to make a drying chamber. There are many videos on YouTube on the UMAI bags. If you need any further info please ask.
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