Three weeks and we're at 37%. I'm thinking another week or two to get to 43%. The little bit of aroma you can pick up makes me drool.
Bresaola bandwagon
- Thread starter myownidaho
- Start date
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I look at mine each day and it's driving me NUTS!
Looking forward to yours all finished and sliced.
Looking forward to yours all finished and sliced.
Five weeks and just a tad above 41%. Given that the thin end is much harder than the thick end, that's as far as I wanted to go.
Money shot.
Silly texture and subtle, complex flavor. The rest of it is in a ziplock in the fridge. I'll slice and pack it in a couple of days after the moisture equalizes.
Money shot.
Silly texture and subtle, complex flavor. The rest of it is in a ziplock in the fridge. I'll slice and pack it in a couple of days after the moisture equalizes.
Thanks, Dave! I'm pretty happy with my first attempt. Next time around, I think I'll follow what some of you have done and re-apply the cure five days in. As good as this is, I would like a bit more of the herb/spice notes.
I think, after removal from step 1 and the rinse, you can add more spices if you think it needs it.. Your UMAI bag appears to have "STUCK" to the meat pretty good... I think that's what the folks at UMAI expect... Soooooo, you did good... very good... maybe it's the vacuum sealer and the amount of vacuum applied that gets the bag in good contact with the soluble proteins in the meat... Shoot if I know... I should go back and read their stuff....
Oh !!! I had to look that word up too... I'm gonna try and remember that...
Oh !!! I had to look that word up too... I'm gonna try and remember that...
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Looks nice, Idaho! What's the texture like? Is it chewy? My Capicola came out tasty but chewy like jerky. Is that how it's supposed to be?
Dan
Dan
Thanks, Dan! It's chewy with a silky mouthfeel. That's the texture I've always experienced with whole muscle charcuterie I've bought in the past. I am going to let it sit for a couple of days so the moisture can equalize and reduce the dryness on the edges.
Jim
I just reread this. No, it's not a jerky level chewy. It definitely has some tooth but you can still bite through it. How far down in weight did you take your cappicola?
Five weeks and just a tad above 41%. Given that the thin end is much harder than the thick end, that's as far as I wanted to go.
Money shot.
Silly texture and subtle, complex flavor. The rest of it is in a ziplock in the fridge. I'll slice and pack it in a couple of days after the moisture equalizes.
Ha. We do the same thing.
Looking great sir.
bellaru
Smoking Fanatic
I lost patience at 37% loss. I guess jerky was a bad example. It's not that tough. My Pittsburgh Italian raised wife told me I didn't slice it thin enough and she's probably right. Again.
Doctored up a Tombstone with some cut pieces a couple of nights ago.
I lost patience at 37% loss. I guess jerky was a bad example. It's not that tough. My Pittsburgh Italian raised wife told me I didn't slice it thin enough and she's probably right. Again.
Doctored up a Tombstone with some cut pieces a couple of nights ago.
Thin is definitely a requirement.
Great looking pie!
We do a lot of cheese plates in the warm months. These are the perfect size to go alongside my salami and smoked salmon. I also have preserved sweet peppers, fermented carrots, etc.
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