Hi All, I’m a brand new member and learning how to navigate this forum. I posted this message earlier but I guess it didn’t take so here I go again. I have 3 questions for the pro’s on making capicola, question #1- Since I have NO meat cutting or butchering skills, can I use pork tenderloin to make capicola. #2- after cutting the capa muscle out of the pork butt can I wrap up the rest of the meat and tie it well and use that for another capicola. #3- I have a foodsaver model # 2865 and it does have a wet button, can this be used for aging and prepping the capicola. Thanks for any help. NickR
Viewing 1 post (of 1 total)
The forum ‘Dry Aging Steak with UMAi Dry®’ is closed to new topics and replies.
Login to The Original Dry Bag Steak
Enter the username or e-mail you used in your profile. A password reset link will be sent to you by email.
When you visit our website, it may store information through your browser from specific services, usually in the form of cookies. Here you can change your Privacy preferences. It is worth noting that blocking some types of cookies may impact your experience on our website and the services we are able to offer.
Click to enable/disable Google Analytics tracking code.
Click to enable/disable Google Fonts.
Click to enable/disable Google Maps.
Click to enable/disable video embeds.