Let's Talk BBQ

Cured Meats & Food Preservation => Cured meats & Food Preservation => Charcuterie: Ham, Bacon, Sausage, etc. => Topic started by: nepas on July 18, 2016, 04:15:02 PM

Title: UMAi Capicola
Post by: nepas on July 18, 2016, 04:15:02 PM

Got a 9lb butt defrosting. Going with a UMAi Capicola recipe. Hope it will be done by Sept.

(http://i868.photobucket.com/albums/ab242/nepas1/capicola/umaicapi.jpg)

BBL

Title: Re: UMAi Capicola
Post by: ACW3 on July 18, 2016, 06:03:55 PM

Me, too!!

Art

Title: Re: UMAi Capicola
Post by: teesquare on July 18, 2016, 07:34:17 PM

Capicola is my favorite cola! ;) ;D I hope we can try that one in Pahdooky Rick!

Title: Re: UMAi Capicola
Post by: Saber 4 on July 18, 2016, 09:27:10 PM

I know that's going to be good Rick

Title: Re: UMAi Capicola
Post by: muebe on July 18, 2016, 09:29:42 PM

(https://s-media-cache-ak0.pinimg.com/236x/5a/ba/87/5aba875b949391cb95df82f156326579.jpg)

Title: Re: UMAi Capicola
Post by: nepas on July 20, 2016, 09:18:24 AM

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)

(http://i868.photobucket.com/albums/ab242/nepas1/capicola/capmix.jpg)


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

(http://i868.photobucket.com/albums/ab242/nepas1/capicola/capmix1.jpg)


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.

Title: Re: UMAi Capicola
Post by: nepas on July 20, 2016, 11:34:47 AM

Rub the dry all over, inside all the folds, cuts and nooks. I did the vac sealing for the 7-9 days so the dry will stay next to the meat. UMAi bag after the cure time is over.
(Yes i know salt pulls moisture out)

(http://i868.photobucket.com/albums/ab242/nepas1/capicola/cpamix2.jpg)


Dated and weighed.

(http://i868.photobucket.com/albums/ab242/nepas1/capicola/capmix3.jpg)

Title: Re: UMAi Capicola
Post by: tailfeathers on July 20, 2016, 12:10:29 PM

I have yet to make anything in Umai bags that didn't turn out perfect. Capicola, Lomo, Lonzino, Bresaola all just delicious using the recipes from their site. To quote Tom Petty: "The waiting is the hardest part"!

Title: Re: UMAi Capicola
Post by: GusRobin on July 20, 2016, 04:31:06 PM

Did you trim the meat before applying the rub?

Title: Re: UMAi Capicola
Post by: nepas on July 21, 2016, 08:59:55 AM

Quote from: GusRobin on July 20, 2016, 04:31:06 PM

Did you trim the meat before applying the rub?

Yes i trimmed up some, removed fatty membrane and stuff. Rubbed real good all over.

Title: Re: UMAi Capicola
Post by: TentHunteR on July 21, 2016, 10:52:58 AM

Watching with great anticipation...

(https://lh3.googleusercontent.com/-oPdbhpxraQ0/VIzEBy4ZZTI/AAAAAAAAHL4/vvNngJnjEhg_YSMhJ1Naz8yF-R7QtA75QCCo/s64/WATCHING.gif)

Title: Re: UMAi Capicola
Post by: nepas on July 25, 2016, 07:53:01 AM

I flip the Cap daily. Its firming up nice.

BBL

Title: Re: UMAi Capicola
Post by: nepas on July 29, 2016, 03:41:25 PM

Ok 9 days.

Time to get the capicola from the cure, rinse and let stand couple hours before tying and UMAi bag. Might apply a coating of something else too.

(http://i868.photobucket.com/albums/ab242/nepas1/capicola/capout.jpg)


Resting some.
(http://i868.photobucket.com/albums/ab242/nepas1/capicola/capdrying.jpg)

Title: Re: UMAi Capicola
Post by: nepas on July 29, 2016, 06:25:47 PM

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.

(http://i868.photobucket.com/albums/ab242/nepas1/capicola/cappap.jpg)

(http://i868.photobucket.com/albums/ab242/nepas1/capicola/captye.jpg)

OHHHH NOOOO

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

(http://i868.photobucket.com/albums/ab242/nepas1/capicola/capumaiin.jpg)

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

Title: Re: UMAi Capicola
Post by: tailfeathers on July 30, 2016, 02:46:16 PM

Lookin' GOOD my friend!! :P

Title: Re: UMAi Capicola
Post by: nepas on August 19, 2016, 10:30:49 AM

Thanks


Capicola is drying fine. Hope its done by Sept 21.
(http://i868.photobucket.com/albums/ab242/nepas1/capicola/capi85.jpg)

Title: Re: UMAi Capicola
Post by: nepas on September 12, 2016, 12:28:04 PM

Just a tad over 7 weeks. Its done.

(http://i868.photobucket.com/albums/ab242/nepas1/2016%20umami/capid.jpg)


Cut the twine from it.
(http://i868.photobucket.com/albums/ab242/nepas1/2016%20umami/capid1.jpg)


Slice the ends down some.
(http://i868.photobucket.com/albums/ab242/nepas1/2016%20umami/capid2.jpg)


All sliced and ready for vac sealing.
(http://i868.photobucket.com/albums/ab242/nepas1/2016%20umami/capid3.jpg)

Title: Re: UMAi Capicola
Post by: ACW3 on September 12, 2016, 12:40:07 PM

Just beautiful!!

Art