Separate names with a comma.
Discussion in 'Curing' started by nepas, Jul 18, 2016.
Got a 9lb butt defrosting. Going to do a UMAi Capicola.
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.
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.
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.
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.
Interested to see how the UMAi bags work. Been wanting to give it a try.
Ok its been 9 days.
Time to take if from the vac bag, rinse it and let it rest some before the UMAi bag.
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.
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.
Its working. Yes the UMAi bag is supposed to have those pockets, the meat is shrinking.
Flipped again and back in the fridge.
Nepas, I hope your cappy comes out better than my last one -waaaay too salty!
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.
This one convinced me! I'll try the bags now.
Nepas, as always, your sharing of information is appreciated!
Look at that colour. Is undercooked. It will make you sick. .
This is dry cured not cooked
The color is beautiful though!