Dry Cured Capicola Using drysteakbags

Discussion in 'Curing' started by 1911, Sep 18, 2013.

  1. From the time my Capicola was finished to the first tasting. We had an anitpasto lunch today featuring my Bresaola & Capicola.
  2. Looks good from here!  [​IMG]    How long did it take?
  3. 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.
  4. Thanks - that's about what I was expecting  [​IMG]

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