or Connect
SmokingMeatForums.com › Forums › Preserving Food › Curing › Dry Cured Capicola Using drysteakbags
New Posts  All Forums:Forum Nav:

Dry Cured Capicola Using drysteakbags

post #1 of 4
Thread Starter 

 

 

 

From the time my Capicola was finished to the first tasting. We had an anitpasto lunch today featuring my Bresaola & Capicola.

post #2 of 4

Looks good from here!  thumb1%20copy.gif   How long did it take?

post #3 of 4
Thread Starter 

On 8/15/13 I put a 1,899.42 gram money muscle in a ziplock bag with the seasonings & curing salts. On 8/22/13 I put it in the dry bag and vacuum sealed. On 9/18/13 it weighted 1,320 grams and had reached its target of 30% or more weight loss. I have had really good luck with these dry bags. Another post mentioned some white mold on a Bresaola that the bag didn't seal correctly. This is not a bad thing, it can be washed off with a vinegar/water solution. White mold is good and in fact encouraged on salami. I have a boneless green/fresh ham on order that I will be making a Fiocco and Culatello from. Hope it is ready for Christmas or New Years. Short answer is 1 month plus a few days.

post #4 of 4
Quote:
Originally Posted by 1911 View Post
 

On 8/15/13 I put a 1,899.42 gram money muscle in a ziplock bag with the seasonings & curing salts. On 8/22/13 I put it in the dry bag and vacuum sealed. On 9/18/13 it weighted 1,320 grams and had reached its target of 30% or more weight loss. I have had really good luck with these dry bags. Another post mentioned some white mold on a Bresaola that the bag didn't seal correctly. This is not a bad thing, it can be washed off with a vinegar/water solution. White mold is good and in fact encouraged on salami. I have a boneless green/fresh ham on order that I will be making a Fiocco and Culatello from. Hope it is ready for Christmas or New Years. Short answer is 1 month plus a few days.

 

Thanks - that's about what I was expecting  :beercheer:

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Curing
SmokingMeatForums.com › Forums › Preserving Food › Curing › Dry Cured Capicola Using drysteakbags