Contact form / capicola video vs. recipe

[Paul Bellitto]

Dear UMAI – your contact form does not work. I am using Internet explorer. In addition, I was trying to contact you regarding a discrepancy between your Capicola instructional video recipe ingredients and the recipe on the main page. I went back to confirm the recipe prior to prepping my coppa muscle and noticed your video indicates 3 Tbsp Kosher salt, vs. the recipe which calls for 6 Tbsp Kosher salt in addition to different storage times. Very confusing and frustrating. 🙁 The meat is out and now I have to figure out which one is accurate. With the cost of meat + your product, this is not what I wanted to run into.

[Rick]

quote First cutter” post=6442:

Dear UMAI – your contact form does not work. I am using Internet explorer. In addition, I was trying to contact you regarding a discrepancy between your Capicola instructional video recipe ingredients and the recipe on the main page. I went back to confirm the recipe prior to prepping my coppa muscle and noticed your video indicates 3 Tbsp Kosher salt, vs. the recipe which calls for 6 Tbsp Kosher salt in addition to different storage times. Very confusing and frustrating. 🙁 The meat is out and now I have to figure out which one is accurate. With the cost of meat + your product, this is not what I wanted to run into.

I’m sure that the UMAi team will look into this when they get the chance.

[Jim]

Hello First cutter,

We are sorry about the contact form not working, we will look into it.
The pancetta recipe in the recipe archive is the same as the one in the newest Pancetta video, the non-narrated version is on the home page.
There could be a difference that in the older video calculated the amount based on 5 lbs of belly vs 10 lbs of pork belly for the new video.
Basically the salt amount should be 3% of the weight of the meat.
Please use the recipe in the newest video below and one that is in the recipe archive as well as in your Charcuterie kit:

[Paul Bellitto]

Did you even read my email? It pertains to the CAPICOLA. You people are a JOKE. I will be sure to spread the word in the meat community about my experience with UMAI

[Jim]

Your question as to the Capicola recipe is interesting. Measuring salt with spoons has some issues, you can read about this in this great New York Times article: http://dinersjournal.blogs.nytimes.com/2010/04/28/warning-measure-your-salt/?_r=0
Our original Capicola recipe used Morton Kosher Salt, later we realized that people may be using other brands like Diamond Crystal, so we have increased the salt up to 6 tablespoons and added the weight (60g) for a 4 1/2 lb (2kg) piece of pork shoulder. We think that in Charcuterie it is better to have more salt than not enough. The key measurement is the weight of the salt which should be 3% of the weight of the meat as was posted here earlier. Many people don’t have or don’t use a scale in the kitchen and most recipes in the US use cups and spoons (which are volumetric measures). Our advice would be to use a scale and measure ingredients by weight.
Hope this helps.

[Author]

Posts