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Meatgistics - Walton's - Community

And now for something completely different - Capicola Part 2

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  • J Offline
    J Offline
    John Belvedere Team Blue
    wrote on last edited by
    #1

    While the UMAI bagged copa muscle was in the refrigerator it was placed on a rack in order to maintain airflow around the bag. Every week I rotated the bag and weighed and recorded it’s weight loss. Believe me it’s not an easy thing to do seeing the Capicola loosing weight and not being able to smell or taste it. My patience eventually paid off as the Capicola is finally done. I opened the Capicola when I had a 38% weight loss. The aroma and texture was spot on. While I did have some case hardening on the outside there was no effect on the taste or texture of the meat when sliced thin. I sliced up 2 ounces for snaking and the remaining Capicola will be vac sealed in a regulate vac bag for 2-3 months in order for the meats moisture to distribute evenly. Capicola along with other charcuterie is only good when sliced thin and thanks to my Walton’s slicer that task was easy. Thanks for lookin.

    John

    AD0F878B-4EB0-4014-A16B-5288A94B8B38.jpeg 17E27F20-EEB6-477B-A021-54F8188918A5.jpeg 70AC3967-85A3-47CC-B242-3C9673E7DC02.jpeg 6AF63AA4-31D2-4F4C-83B8-6F1795CB791F.jpeg 75AECB6A-5F96-46CC-8A54-04D660685F72.jpeg 168FE092-0623-48FE-A61D-31ABBCE01934.jpeg

    GWG8541G cdavisC 2 Replies Last reply
    5
  • HerbcoFoodH Offline
    HerbcoFoodH Offline
    HerbcoFood Regular Contributors Team Orange Sous Vide
    wrote on last edited by
    #2

    Boom!!!

    1 Reply Last reply
    0
  • GWG8541G Offline
    GWG8541G Offline
    GWG8541 Regular Contributors Cast Iron Sous Vide Canning Team Blue Power User Military Veterans Ohio
    replied to John Belvedere on last edited by
    #3

    John Belvedere looking good

    "You never really die until you end up on the wall at a Cracker Barrel"

    1 Reply Last reply
    0
  • badfire2625B Offline
    badfire2625B Offline
    badfire2625 Team Orange Regular Contributors Dry Cured Sausage
    wrote on last edited by
    #4

    I have been wanting to try that for so long. not the UMAI bags, per se’ but by building my own (read that cheap) dry aging fridge. I might have to go the UMAI route since work is such a time suck that keeps me from building the dry age fridge. That looks excellent.

    J 1 Reply Last reply
    0
  • J Offline
    J Offline
    John Belvedere Team Blue
    replied to badfire2625 on last edited by
    #5

    badfire2625 said in And now for something completely different - Capicola Part 2:

    I have been wanting to try that for so long. not the UMAI bags, per se’ but by building my own (read that cheap) dry aging fridge. I might have to go the UMAI route since work is such a time suck that keeps me from building the dry age fridge. That looks excellent.

    Thanks, I would love to build a dedicated dry aging fridge but with everything I have my wife would kill me. UMAI has been working very well for me. I’ve done pepperoni, soppressata and dried chorizo with great success. I’ve also dried aged 2 bone in whole rib eyes. One for 28 days and one for 40 days. Both were excellent.

    1 Reply Last reply
    1
  • Denny OD Offline
    Denny OD Offline
    Denny O Iowa Team Camo Weber Grills Canning Gardening Cast Iron Regular Contributors Power User Green Mountain Grill Sous Vide
    wrote on last edited by
    #6

    Got my buttered popcorn, waiting for taste-o-vision!

    For those interested here is a quick Google on the bag used.
    https://www.google.com/search?q=UMAI+bags&oq=UMAI+bags&aqs=chrome..69i57&sourceid=chrome&ie=UTF-8

    Denny O's-Smokey Bones
    I'd rather be sit'in in a boat fish'in and thinking about God,
    Than sit'n in church and thinking about fish'in!

    1 Reply Last reply
    1
  • cdavisC Offline
    cdavisC Offline
    cdavis Masterbuilt Canning Kamado Joes Regular Contributors Power User Sous Vide Oklahoma Team Camo
    replied to John Belvedere on last edited by
    #7

    John Belvedere that is beautiful 😍

    1 Reply Last reply
    0
  • HerbcoFoodH Offline
    HerbcoFoodH Offline
    HerbcoFood Regular Contributors Team Orange Sous Vide
    wrote on last edited by
    #8

    Since seeing this I have been craving an Italian hogie roll.

    1 Reply Last reply
    0

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