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?
It’s not necessarily ruined, but can be recovered if it does end up too salty as mine did. I followed the bottom video and made two one paprika and one pepper. Now I didn’t taste them after the brine stage, but after aging, boy were they way to salty. I tried different things with pieces and arrived at the best which was slicing each one up like thick bacon and soaking them in cold water to leach away the salt for a few hours with frequent water changes. Then I froze vac sealed packages of 4-6 slices. Not what I expected to come up with as an end product, but when slowly crisped in a fry pan makes a pretty good bacon to eat individually or added to other dishes for flavor. Not sure I’ll be doing this receipe again and hesistant to try the first one as well.