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Let's Talk BBQ
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Cured Meats & Food Preservation
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Cured meats & Food Preservation
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Charcuterie: Ham, Bacon, Sausage, etc.
(Moderator:
nepas
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UMAi Capicola
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Topic: UMAi Capicola (Read 3636 times)
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nepas
Moderator
Hero Member
Posts: 2838
Ft Pierce Fl. Member #35
Re: UMAi Capicola
«
Reply #14 on:
August 19, 2016, 10:30:49 AM »
Thanks
Capicola is drying fine. Hope its done by Sept 21.
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Flint
New Elder Wand with infa red tip.
nepas
Moderator
Hero Member
Posts: 2838
Ft Pierce Fl. Member #35
Re: UMAi Capicola
«
Reply #15 on:
September 12, 2016, 12:28:04 PM »
Just a tad over 7 weeks. Its done.
Cut the twine from it.
Slice the ends down some.
All sliced and ready for vac sealing.
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Flint
New Elder Wand with infa red tip.
ACW3
Hero Member
Posts: 8397
Morganton, NC
Re: UMAi Capicola
«
Reply #16 on:
September 12, 2016, 12:40:07 PM »
Just beautiful!!
Art
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MAK 2 STAR (#171) Since RETIRED!
MAK 2 STAR (#4408)
Weber Kettle W/ Rotisserie
Uuni 2 Pizza Oven
Member #11
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Let's Talk BBQ
»
Cured Meats & Food Preservation
»
Cured meats & Food Preservation
»
Charcuterie: Ham, Bacon, Sausage, etc.
(Moderator:
nepas
) »
UMAi Capicola