The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Recipes › Other Recipes › Capicola advice › Capicola advice
SherriSo, I just got off the phone from speaking with “the voice” from the UMAi videos. I called since I felt my two options above were only options for a limited amount of time.
Her position was identical to Jim’s and affirmed the likelihood of less flavor and longer drying time. She also did address what I considered to be options and stated that both options above are open to me. She also did address, if I mixed up a second batch of the cure which would then contain a second tsp of insecure #2, this would not be a health concern.
In the end, we concluded that I am going to go forward with my coppa exactly as it is and use the feedback from the results for my next coppa. So, that is the plan for coppa #1, but I am thinking that I will start a second coppa in third week of april using salt based on weight and curing for 2 weeks. This way, I will have a better chance of comparing the results from the two methods.
Hope these notes help someone else with the same problem. 🙂