The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › did I just ruin my first capicola? › did I just ruin my first capicola?
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Which recipe did you use for the cure? Did you use the one that is in the Charcuterie kit?
Basically if you take the cured meat and try to fry it it out of the brining bag it usually tastes much saltier than after drying. I have done this with cured pork sausage meat, where it tastes a lot saltier as a fried patty than the finished sausage. So I would say that you may be OK.