Hey all, guess I should have waited to post this til this new platform was up & going.. Guess I jumped the gun a bit. If this ends up being a duplicate post, my apologies! I know some have seen this, again thank you for all the kind remarks from the old SMF platform. Just hoping more folks can see this type of dry curing from the Umai process & give it a try.
Well, the capicola Umai project started on June 4th.
Took til September 12th to reach the target weight of 1,036 grams. Took out of Umai bag & vac sealed for 2 weeks to equalize.
Last Sunday was close enough to the 2 weeks, plus it was my Dads birthday & wanted to take some over to the folks place so they could try it! The capicola has a great taste & I will soon need to get another one going before this disappears. LOL. Goes excellent with a cold one... The wait for this was well worth it! Here's a couple sliced shots!
Next I want to try the Umai salumi kit!
Thanks for lookin all!
Well, the capicola Umai project started on June 4th.
Took til September 12th to reach the target weight of 1,036 grams. Took out of Umai bag & vac sealed for 2 weeks to equalize.
Last Sunday was close enough to the 2 weeks, plus it was my Dads birthday & wanted to take some over to the folks place so they could try it! The capicola has a great taste & I will soon need to get another one going before this disappears. LOL. Goes excellent with a cold one... The wait for this was well worth it! Here's a couple sliced shots!
Next I want to try the Umai salumi kit!
Thanks for lookin all!
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