The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › did I just ruin my first capicola?
May 14, 2013 at 4:06 am #1645
Hello folks, my first post here, I just got the Dry Age kit, and have started off with 2 bresaolas which are still brining and 1 capicola. My question is in regards to the capicola.
Cured it according to the online recipe for 7 days with salt and cure #2. After 7 days I rinsed it with cold water for about ten minutes, and then applied the rub and put it in the bag and vacuumed sealed it. Before doing so however I cut a corner off and sliced it thinly , and fried it. It was so incredibly salty I could not even get one bite down.
My question is this. Will the saltiness normalize after 2 or 3 months have gone by, or have I done something wrong?
thanksMay 14, 2013 at 5:27 am #7005
Welcome to UMAi Charcuterie.
Which recipe did you use for the cure? Did you use the one that is in the Charcuterie kit?
Basically if you take the cured meat and try to fry it it out of the brining bag it usually tastes much saltier than after drying. I have done this with cured pork sausage meat, where it tastes a lot saltier as a fried patty than the finished sausage. So I would say that you may be OK.May 14, 2013 at 5:49 am #7006
I used the recipe on the Umaidry youtube channel think its the same as in the Charcuterie kit. I’m probably going to make a second one, just in case I hate to wait 3 months and find out i have to start over. would you suggest actually soaking the Meat post brine, to get more salt out on the next one?
thanksMay 14, 2013 at 7:56 am #7007
I would definitely not soak the meat after brining. Just wash the surface salt off. If you use the recipe in the kit, it has pretty exact salt measurement. I think it is a bit deceiving to taste the brined meat and judge the saltiness of the cured meat. Lots of things change in the meat when it cures. You will get the cured taste after drying that you don’t get when its still green.May 14, 2013 at 7:57 am #7008
awesome, thanks so much!May 18, 2013 at 7:24 am #7021
so I’m about to make my second capicola (better chance of success in numbers). In one of teh online videos it stats that more salt should be added as the capicola is drained during the brining week. The other video does not say this. Should I add salt as I drain and clean patches appear or jno?May 18, 2013 at 7:17 pm #7024
If you are working with just a coppa (pork butt) muscle round and cylindrical shape weighing about 3- 3.5lb and not the whole pork shoulder with picnic, you can use this video:
However if you are using a whole shoulder 7-8 lb you can follow this one:
As for adding more salt, it depends: if the meat is firm and stiff after you take it out of your brining pot, you don’t need to add salt, if it is still somewhat soft and pliable, you need to add more salt.May 21, 2013 at 10:39 pm #7037Peter KalbachMember
It’s not necessarily ruined, but can be recovered if it does end up too salty as mine did. I followed the bottom video and made two one paprika and one pepper. Now I didn’t taste them after the brine stage, but after aging, boy were they way to salty. I tried different things with pieces and arrived at the best which was slicing each one up like thick bacon and soaking them in cold water to leach away the salt for a few hours with frequent water changes. Then I froze vac sealed packages of 4-6 slices. Not what I expected to come up with as an end product, but when slowly crisped in a fry pan makes a pretty good bacon to eat individually or added to other dishes for flavor. Not sure I’ll be doing this receipe again and hesistant to try the first one as well.May 21, 2013 at 11:38 pm #7038
Hey Mr. Peterka,
Thanks for your feedback.
My personal opinion is that everyones taste buds are different. The way I enjoy the dry cured meat also depends on the way it tastes to me. If I slice a think chunk of country ham, capicola or proscuitto and attempt to eat it by itself it will certainly taste very salty to me.
If I slice these same meats paper thin and wrap them around a fresh melon or use them in a salad they taste delicious.
Basically USDA and also Ruhlman and Polcyn, Marianski etc. recommend about 2.5% – 3% salt my weight => So for 5 lb of meat one would use 1/4 cup (2 oz) of Morton’s kosher salt to get 2.5% salt content.
The bottom video uses the “salt box method” the top one uses precise salt measurement.
Much like any recipe, it is always a matter of taste and is subject to modification by the chef.
- The forum ‘Dry Aging Steak with UMAi Dry®’ is closed to new topics and replies.