The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › Capicola, done and sliced, but … ? › Capicola, done and sliced, but … ?
November 20, 2013 at 10:04 am
#7453
Walter
Member
Lorenzo,
I have another piece, and I will leave until have at least 40% wight loss, because the one I open two weeks ago, 37 weight loss, after a week that was opened, the texture and the taste was awesome, also better than a quarter pound I bought in whole foods supermarket to compare, more firm and more intense, I’m not sure that was because I opened or because need more time. But I suggest wait at least for a 40% weight loss and don’t eat all the first week after open, save some for the second week and let me know.
Regards.
Walt