And now for something completely different - Capicola Part 2
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While the UMAI bagged copa muscle was in the refrigerator it was placed on a rack in order to maintain airflow around the bag. Every week I rotated the bag and weighed and recorded it’s weight loss. Believe me it’s not an easy thing to do seeing the Capicola loosing weight and not being able to smell or taste it. My patience eventually paid off as the Capicola is finally done. I opened the Capicola when I had a 38% weight loss. The aroma and texture was spot on. While I did have some case hardening on the outside there was no effect on the taste or texture of the meat when sliced thin. I sliced up 2 ounces for snaking and the remaining Capicola will be vac sealed in a regulate vac bag for 2-3 months in order for the meats moisture to distribute evenly. Capicola along with other charcuterie is only good when sliced thin and thanks to my Walton’s slicer that task was easy. Thanks for lookin.
John
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Boom!!!
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While the UMAI bagged copa muscle was in the refrigerator it was placed on a rack in order to maintain airflow around the bag. Every week I rotated the bag and weighed and recorded it’s weight loss. Believe me it’s not an easy thing to do seeing the Capicola loosing weight and not being able to smell or taste it. My patience eventually paid off as the Capicola is finally done. I opened the Capicola when I had a 38% weight loss. The aroma and texture was spot on. While I did have some case hardening on the outside there was no effect on the taste or texture of the meat when sliced thin. I sliced up 2 ounces for snaking and the remaining Capicola will be vac sealed in a regulate vac bag for 2-3 months in order for the meats moisture to distribute evenly. Capicola along with other charcuterie is only good when sliced thin and thanks to my Walton’s slicer that task was easy. Thanks for lookin.
John
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I have been wanting to try that for so long. not the UMAI bags, per se’ but by building my own (read that cheap) dry aging fridge. I might have to go the UMAI route since work is such a time suck that keeps me from building the dry age fridge. That looks excellent.
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I have been wanting to try that for so long. not the UMAI bags, per se’ but by building my own (read that cheap) dry aging fridge. I might have to go the UMAI route since work is such a time suck that keeps me from building the dry age fridge. That looks excellent.
badfire2625 said in And now for something completely different - Capicola Part 2:
I have been wanting to try that for so long. not the UMAI bags, per se’ but by building my own (read that cheap) dry aging fridge. I might have to go the UMAI route since work is such a time suck that keeps me from building the dry age fridge. That looks excellent.
Thanks, I would love to build a dedicated dry aging fridge but with everything I have my wife would kill me. UMAI has been working very well for me. I’ve done pepperoni, soppressata and dried chorizo with great success. I’ve also dried aged 2 bone in whole rib eyes. One for 28 days and one for 40 days. Both were excellent.
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Got my buttered popcorn, waiting for taste-o-vision!
For those interested here is a quick Google on the bag used.
https://www.google.com/search?q=UMAI+bags&oq=UMAI+bags&aqs=chrome..69i57&sourceid=chrome&ie=UTF-8 -
While the UMAI bagged copa muscle was in the refrigerator it was placed on a rack in order to maintain airflow around the bag. Every week I rotated the bag and weighed and recorded it’s weight loss. Believe me it’s not an easy thing to do seeing the Capicola loosing weight and not being able to smell or taste it. My patience eventually paid off as the Capicola is finally done. I opened the Capicola when I had a 38% weight loss. The aroma and texture was spot on. While I did have some case hardening on the outside there was no effect on the taste or texture of the meat when sliced thin. I sliced up 2 ounces for snaking and the remaining Capicola will be vac sealed in a regulate vac bag for 2-3 months in order for the meats moisture to distribute evenly. Capicola along with other charcuterie is only good when sliced thin and thanks to my Walton’s slicer that task was easy. Thanks for lookin.
John
John Belvedere that is beautiful
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Since seeing this I have been craving an Italian hogie roll.
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