I am posting this late in the game. I started curing it in december and drying it Jan 13. It's stuffed in a hog middle cap. You can tell from the colour i smoked it for a little bit.
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Capocollo - smoked
- Thread starter atomicsmoke
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oddegan
Smoking Fanatic
How are you aging it if you are not using Umai? Curious.
In a hog casing.. The method used before the invention of UMAI bags... Some meats are dry aged without casings or UMAI...
Like Dave said...people were drying meat way before Umai was invented.
As convenient as Umai is for drying meats i will not use a product that costs more than the meat itself.
As convenient as Umai is for drying meats i will not use a product that costs more than the meat itself.
oddegan
Smoking Fanatic
I did kind of open the door for the Captain Obvious answers. What I should have asked was what set up were you using to control your aging? Do you have a curing chamber, are you hanging it in the fridge, or just going really old school and leaving it in a cave under your house? I'd like to make some capicola but don't have a chamber so I'd have to do it old school. I would like to know how yours turns out.
Atomic I agree with you on the price of Umai. I just can't justify it.
Atomic I agree with you on the price of Umai. I just can't justify it.
I am drying old school - no curing chamber. For smaller cuts the dry rim is of little concern - so they dry "naked".
For larger cuts i use some casing or if it's not too cold outside i run a humidifier. But that's mostly to help grow the good mold.
I am ok with the old school look but if you want perfect looking meats center to edge a curing chamber is a must.
For larger cuts i use some casing or if it's not too cold outside i run a humidifier. But that's mostly to help grow the good mold.
I am ok with the old school look but if you want perfect looking meats center to edge a curing chamber is a must.
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Three months later...about 40% weight loss.
I pulled a vac bag over it and will leave it in the fridge for a few weeks.
I pulled a vac bag over it and will leave it in the fridge for a few weeks.
That’s looking good. I’m looking forward to the final product.
oddegan
Smoking Fanatic
Looks great. next fall when it get consistently cold again I shall be trying this myself. I look forward to pics of the final product.
About 3 weeks in the fridge to equalize.
Casing peels off easily
Casing peels off easily
Superb. That is some tasty looking porcine.
oddegan
Smoking Fanatic
What temp do you think you averaged during aging?
I don't know. It varied between 3-10.
oddegan
Smoking Fanatic
Thanks. Gives me a baseline to work with.
I don't have a curing chamber or use umai, hence the less than perfect appearance. I am happy with it.
oddegan
Smoking Fanatic
That's how I'd like to do it. Old school.
That meat looks soooooo good....
You have a piece of art there. Well done
Sliced
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