The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › Making my first capicola › Making my first capicola
Having made capacola numerous times I can tell you that based on my experience one, or even two, weeks will not be enough. In fact, I’ve kept mine in the fridge for 30 (the first one in a batch of two or three) to 60 (can’t eat them all at the same time) days and they’ve always been great. Crusty on the outside and soft in the middle. Everyone loves it. I think you will really like the end products.