Dry Cured Capicola Using drysteakbags

[1911]

Capicola Finished.JPG

• 1911
• Sep 18, 2013

Capicola Unwrapped.JPG

• 1911
• Sep 18, 2013

Capicola Half.JPG

• 1911
• Sep 18, 2013

Capicola must be good.JPG

• 1911
• Sep 18, 2013

From the time my Capicola was finished to the first tasting. We had an anitpasto lunch today featuring my Bresaola & Capicola.

 

[smoking b]

Looks good from here! 

   How long did it take?

 

[1911]

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. Another post mentioned some white mold on a Bresaola that the bag didn't seal correctly. This is not a bad thing, it can be washed off with a vinegar/water solution. White mold is good and in fact encouraged on salami. I have a boneless green/fresh ham on order that I will be making a Fiocco and Culatello from. Hope it is ready for Christmas or New Years. Short answer is 1 month plus a few days.

 

[smoking b]

 
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. Another post mentioned some white mold on a Bresaola that the bag didn't seal correctly. This is not a bad thing, it can be washed off with a vinegar/water solution. White mold is good and in fact encouraged on salami. I have a boneless green/fresh ham on order that I will be making a Fiocco and Culatello from. Hope it is ready for Christmas or New Years. Short answer is 1 month plus a few days.

Thanks - that's about what I was expecting