The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Recipes › Other Recipes › Capicola advice › Capicola advice
I owe you all an update. So, just before the 4th of July holiday, I gave up on the drying of the capicola. Weekly change was becoming very minimal and percent loss was at 31%. The roast had now been drying 13.5 weeks.
Results: Everyone loved the piece of meat. The only complaints had to do with the degree of fat. I truly wonder if I had a coppa muscle or not. That is something I need to address in the future. Reviewers felt the resulting meat was more like a proscuitto and not a capicola. I guess worse things have happened in life. 😛 I did not start a second one like I planned. I ended up doing lomo/lonzino instead and got wrapped up in making a few unusual salami with mixed results.
If I figure out how to post pictures, I will add one of the capicola when I first cut it open.
I now need to address how to procure the correct cut of meat. I am still intimidated by the idea of trying to harvest it myself.
BTW, due to the excessive fat frying the slices of “capicola” is devine. 🙂