The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Recipes › Other Recipes › Capicola advice › Capicola advice
SherriI use liquid but I made the mistake of taking it to florida with me as I planned to show my italian mother-in-law how to make mozzarella (she makes a different fresh cheese). The rennet was out of the fridge for that week and I had not realized that was likely a bad idea.
As for the UMAi, hubby and I have our forth batch of Fincchiona drying in the fridge (one week in and half regular and half hot) at the moment. Making another 5 lb batch this week. We want to start having a rotation of drying salami available. They have been a HUGE hit and everyone wants them from us. Thanks UMAi. The Capicola is our next venture.