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Sorry that I have not gone back and looked at the previous posts for your capicola attempts. I guess the questions I would ask you (basing these on input I got on my one attempts) is 1) what was your cure i.e. amount of salt? 2) how did you chose to apply the cure (there is varying advice on time and how)? 3) size of cut of meat?
For my first attempt, it has been identified that my salt was low, my cure time was short and my meat was large. I was told that both of these would impact the drying time, flavor, and i would speculate final % loss. Mine was drying 13.5 weeks vs 6 – 8 weeks with a final loss of 31%.
So, if you are unhappy about your result, you could investigate the about factors and see if there is a variable you want to change.
BTW, it looks like a beautiful result!