The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › General Dry Aging Steak Questions › Coating capicola with paprika › Coating capicola with paprika
So, it has been about 5 weeks. My beef strip looks just like it should – can’t wait to trim it up tonight. However, capicola did not maintain a tight bond with the bag (as you stated it would not). The bag is sealed, but is not tight. I guess that is due to the meat shrinking and the bag not adhering. Any things I should look for tonight when I open it up? I will send some pics then.