A number of weeks ago, I’m too elderly to remember exactly how many, I followed
sawhorseray
’s Gabagool UMAi Dry Bag method. I wanted it by at least Easter. I have a couple of them approaching the finish line with only 10 more grams to go. I seem to remember reading somewhere on this forum that if you have some cured meat, like Capicola, and the outside is a bit hard that vacuum sealing it for a week or so would help to soften the outer edges. So I’m asking if this is correct? I think
indaswamp
may have made this a few times.
sawhorseray
’s Gabagool UMAi Dry Bag method. I wanted it by at least Easter. I have a couple of them approaching the finish line with only 10 more grams to go. I seem to remember reading somewhere on this forum that if you have some cured meat, like Capicola, and the outside is a bit hard that vacuum sealing it for a week or so would help to soften the outer edges. So I’m asking if this is correct? I think
indaswamp
may have made this a few times.
