I have been wanting to do a Capacola for a while now so back in Dec. 2012 I decided to try one using the DryBag method. I found a recipe on line and there are many of them and I addeded some seasoning of my own liking. I do not have a curing chamber so thats the reason I decided to do it this way..
I cured it with #2 for about 2 weeks then washed it real good then added the seasonings and put it in the Dry Bag and into the frig on a air rack for a few months in my case 3 months. It lost about 50% of its weight and had a hard crust on its outside when I pulled it. I sliced it real thin. It was kinds chewy and had a really nice taste to it..I think it turned out just great and really good with Cheese , Crackers and Beer...
Out of the cure washed and the season applied..
Into the Dry Bag and vaccumed and sealed..
All finished up..
Money shot !
DO NOT ATTEMPT THIS PROCESS UNTIL YOU DO ALOT OF RESERCH ON HOW TO DO IT...
Thanks for looking !!!
I cured it with #2 for about 2 weeks then washed it real good then added the seasonings and put it in the Dry Bag and into the frig on a air rack for a few months in my case 3 months. It lost about 50% of its weight and had a hard crust on its outside when I pulled it. I sliced it real thin. It was kinds chewy and had a really nice taste to it..I think it turned out just great and really good with Cheese , Crackers and Beer...
Out of the cure washed and the season applied..
Into the Dry Bag and vaccumed and sealed..
All finished up..
Money shot !
DO NOT ATTEMPT THIS PROCESS UNTIL YOU DO ALOT OF RESERCH ON HOW TO DO IT...
Thanks for looking !!!