The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Recipes › Other Recipes › Capicola advice › Capicola advice
Hi Phil,
Yes, I do drain the liquid out of the bag and use a paper towel to dry the meat before applying the second lot of cure mix.
Incidentally I also use a new vacuum bag again to circumvent leakage with double seals and with some vacuum.
I do clean the used bags properly so they can be used a 2nd or 3rd time.
Also to remember is that the edges of the vacuum bags need to be spotless to get a 100%seal, You’ll soon find out if you done it properly when you start to massaging the meat. I double seal all the time.
Edukimi,
The salt content in the Hot Capicola recipe to far too much for MY liking. A good equilibrium cure is around 2.5% of salt.
The rest of the ingredients are great. I will try it as well next time.
Do remember that some people like more salt, up to 4-4.5%
I like to stay at the 2.5% level.
Good luck to both of you.
Jan.