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  1. 1911

    Dry Cured Capicola Using drysteakbags

    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...
  2. Dry Cured Capicola Using drysteakbags

    Dry Cured Capicola Using drysteakbags

    • 1911
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  3. 1911

    Dry Cured Capicola Using drysteakbags

    From the time my Capicola was finished to the first tasting. We had an anitpasto lunch today featuring my Bresaola & Capicola.
    • 1911
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    • Replies: 3
    • Forum: Curing
  4. Capicola must be good.JPG

    Capicola must be good.JPG

    • 1911
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    • Album: Dry Cured Capicola Using drysteakbags
  5. Capicola Half.JPG

    Capicola Half.JPG

    • 1911
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    • Album: Dry Cured Capicola Using drysteakbags
  6. Capicola Unwrapped.JPG

    Capicola Unwrapped.JPG

    • 1911
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    • Album: Dry Cured Capicola Using drysteakbags
  7. Capicola Finished.JPG

    Capicola Finished.JPG

    • 1911
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    • Album: Dry Cured Capicola Using drysteakbags
  8. 1911

    Dry Cured BRESAOLA using Drysteakbags With Q-View

    I agree with you Mike that if you have an extra refrigerator to make into a curing chamber you are going to be much better off in the long run. Unfortunately space and money is at a premium right now for me. I had a bag that didn't seal after a few days. I took it out, moistened the meat and...
  9. Dry Cured BRESAOLA using Drysteakbags With Q-View

    Dry Cured BRESAOLA using Drysteakbags With Q-View

    • 1911
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  10. 1911

    Dry Cured BRESAOLA using Drysteakbags With Q-View

    I was waiting for pictures as well. Hopefully this isn't hijacking the thread. I started mine on 8/9/13 and put in the Dry Bag on 8/16/13. Start weight was 1,151.8 grams and it was finished on 9/11/13 with a weight of 795 grams. I was delighted as the texture and taste were as good as any I have...
  11. Bresaola Finished.JPG

    Bresaola Finished.JPG

    • 1911
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    • Album: Dry Cured BRESAOLA using Drysteakbags With Q-View
  12. 1911

    My First Attempt - Excellent !

    You are correct about the brisket. However it is hard to argue with 99 cent a pound pork shoulder when it is on sale. You have taken the first step of a fantastic journey. I have been using a 18.5" WSM and 22.5" Weber Kettle grill for about 25 years and am just now wishing that I have the 22"...
  13. 1911

    How did you come up with your screen name?

    Simple. My favorite pistol is a 1911a1. I have my Dad's 1911 so I feel good about shortening it to 1911. A cute little 3" is always on my side whether grilling, smoking or whatever and whenever. Have been smoking and grilling for years. I now look forward to learning about the cured meats. No...
  14. 1911

    Dry Cured BRESAOLA using Drysteakbags With Q-View

    July 4th has come and gone. How was it? Any pictures? Considering this same method but wanted some input on results. Thanks 1911
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