The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › My capicola is DONE…? or I need WAIT more….? › My capicola is DONE…? or I need WAIT more….?
In general the drier the product the better the taste and texture. Of course you don’t want it to turn into a rock either. If you get 30-40% weight loss you can cut it. Going a bit longer adds to the character and taste of the product, so we would recommend going a bit longer.
Sounds like your piece is pretty long and skinny so it dried much quicker than the 6 inch round coppa muscle that is shown in the video.
The other piece is fatter and will take longer to dry. Hope that helps