The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Charcuterie Making › General Charcuterie Making Questions › Capicola bag sizes. › Capicola bag sizes.
October 22, 2019 at 2:38 am
#12676
TheaKeymaster
Generally, a properly butchered coops muscle will fit in the 11 x 12 inch Small Charcuterie size, though it’ll be a tight squeeze with a horizontal seal. To make sealing easier, most customers seem to opt for the 8 x 18 inch Large Charcuterie size. This will also give you a “tail” to which you can affix the Target Weight sticker. You don’t want to block airflow to the meat by putting the sticker over the surface of the UMAi Dry® membrane.