Capicola in Umai bags

[classicrockgriller]

Wow that came out looking good. Was wondering what your total weight lose was from start to finish?

Start: 2326g   Finish: 1419g  Almost 6 weeks drying.  Hard to believe it was pork butt with the bright red color~  What I would not do next time is use boneless butt, tho I tied it up and it looks "whole", when cut it had the tendency to break apart at the "seam".  The ends were "pointy" and were really dried out being less meat mass.  Those I cut off and froze to put in a batch of sauce.

It was a fun experiment.....thank you for the comments.

What piece of meat would you use?

[SiFumar]

I would cut the chunk off the whole butt myself...opposite of the bone.  Like you would do for Hillbilly bacon.  The boneless butt I bought was the part that was cut away off the bone....had to clean it up a lot(get rid of glands, sinew).  It was on sale and I thought it would be easier.....Nope! >:( Ended up being more work!

[carnie1]

Looks good, mine should be ready to cut soon, hope they turn out as good as yours