UMAi Capicola

Discussion in 'Curing' started by nepas, Jul 18, 2016.

  1. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Got a 9lb butt defrosting. Going to do a UMAi Capicola.


    BBL
     
    nsoutdoorsman1 likes this.
  2. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    .........[​IMG]...........
     
  3. Rick, I hope you have better luck than I have had with the last two butts I bought. The way they were cut meant there was very little of the "money" cut to use for capicola. I have had great success with the Umai bags in the past.    
     
  4. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Sounds interesting!

    Al
     
  5. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Yes i have noticed that some of the butts are not as normal as we have had before. This butt has been in the freezer for bout 3 months. The UMAi bags have proven to be really good, i been using them for a few years now.
     
  6. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Getting the dry all measured out.

    Top left (clockwise)
    2 bay leaves (crushed)
    1 tsp thyme
    5 juniper berries smooshed
    1/4 tsp allspice
    1 tsp garlic
    5 T kosher salt
    3/4 tsp cure 2
    2 T course black pepper
    1.5 T sugar (in the middle)


    All mixed together. I didnt put this in the spice mill as i want the old world look to it.


    BBL with the mix applied to the meat. This will be in a vac bag and fridge to cure for 7-9 days before i put into the UMAi bag.
     
  7. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    The cure mix applied to the meat. Rub in real good in all the nooks, cuts and folds. (i did trim before the rub)


    I used a vac bag for the 7-9 day cure time. Doing this will keep the mix close to the meat (yes i know salt draws out moisture and i will have some in the bag)

    Dated and weighed. I will rinse and pat dry before putting in the UMAi bag, re weigh and then do the wait.

     
  8. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Watching!

    Disco
     
  9. dukeburger

    dukeburger Master of the Pit OTBS Member

    Interested to see how the UMAi bags work. Been wanting to give it a try.

    [​IMG]
     
  10. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Ok its been 9 days.

    Time to take if from the vac bag, rinse it and let it rest some before the UMAi bag.



    BBL
     
  11. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    After the capicola has rested and dried up some i applied a coating of smoked paprika,

    Let it sit for 30 mins then gently rubbed the paprika off some. Tied and ready for the UMAi bag.



    OHHHH NOOOO

    Wont fit into the UMAi charcuterie bag so i made my own from a UMAi brisket bag.


    Dated and weighed. Now for the wait. Will weigh it again next week.
     
  12. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Weigh day.

    Its working. Yes the UMAi bag is supposed to have those pockets, the meat is shrinking.

    Flipped again and back in the fridge.

     
  13. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Looking good!
     
  14. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    Nepas, I hope your cappy comes out better than my last one -waaaay too salty! [​IMG]
     
  15. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Just a tad over 7 weeks. This is done.


    Cut the twine off.


    Slice down both ends some.


    All sliced, tasted right on, now to vac seal.

     
  16. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Looks tasty!

    Points!
     
  17. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    This one convinced me!  I'll try the bags now.

    Nepas, as always, your sharing of information is appreciated!
     
  18. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    Look at that colour. Is undercooked. It will make you sick. :).

    Awesome capicola.
     
  19. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Silly Billy

    This is dry cured not cooked  [​IMG]
     
  20. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    The color is beautiful though!
     

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