Capicola in Umai bags

SiFumar · February 03, 2013, 03:45:23 PM

Quote from: NePaSmoKer on February 02, 2013, 04:36:06 AM
Is It Done Yet Is It Done Yet Is It Done Yet Is It Done Yet Is It Done Yet Is It Done Yet Is It Done Yet Is It Done Yet Is It Done Yet Is It Done Yet Is It Done Yet Is It Done Yet Is It Done Yet Is It Done Yet Is It Done Yet Is It Done Yet Is It Done Yet Is It Done Yet Is It Done Yet Is It Done Yet Is It Done Yet Is It Done Yet Is It Done Yet Is It Done Yet Is It Done Yet Is It Done Yet Is It Done Yet Is It Done Yet

Nope ;D It's only been 2 weeks drying. Start weight 2326g, 2 week weight 1877g.....almost a pound loss. Looking to be at around 1395g for around 40% loss. Maybe longer..... the fridge it's in smells great!

Bag shrinking around it nicely....

cathouse willy · February 04, 2013, 01:21:08 PM

SIF you've got me convinced, I'm putting a 4lb blade shoulder in the basic dry cure today. I see what you mean about the confusing video. They're pouring off the liquid and adding more salt. they don't mention replacing the curing salt. I'd be nervous about the dark sections left in their finished product. I'm going to do mine in basic cure in a ziplock for 2 weeks turning each day and not pouring off the liquid. Keep us posted on yours
Bill

OU812 · February 04, 2013, 05:32:20 PM

Lookin gooood!!

I bet the fridge smells so good it makes ya hungry every time you open it :o

SiFumar · February 25, 2013, 10:49:13 AM

It's done!

Phone camera photos doesn't make it look as good as it is. It was bright red, a little dry around the edges. The fat was really white and melted in the mouth. The half sharp paprika gave it some nice spicy heat. All in all I will do it again. The flavor was great.

classicrockgriller · February 25, 2013, 12:24:01 PM

Oh My!

That is just fantastic looking.

NePaSmoKer · February 25, 2013, 01:16:06 PM

WOWSERS, SH

Looks great

iceman · February 25, 2013, 01:25:13 PM

That is what dreams are made of! :)
Fantastic looking :P

mikecorn.1 · February 25, 2013, 01:52:30 PM

Nice deep color to it. Yumm!

Sent from my iPhone 5 using Tapatalk

OU812 · February 25, 2013, 01:58:03 PM

Not THAT looks gooooood!!

devo · February 25, 2013, 02:48:33 PM

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

cathouse willy · February 25, 2013, 03:46:26 PM

Man that looks nice. I hope mine turns out as well. How long did it dry for?

Smoke some · February 25, 2013, 04:10:55 PM

That look so good! You Have my mouth watering.... ;)

Tenpoint5 · February 25, 2013, 04:12:23 PM

Bravo That looks Awesome Sandy!

SmokinSignals · February 25, 2013, 06:52:13 PM

Looks like it turned out perfect

SiFumar · February 26, 2013, 06:21:27 AM

Quote from: devo on February 25, 2013, 02:48:33 PM
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.