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