The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › Slicing Charcuterie
- This topic has 7 replies, 6 voices, and was last updated 9 years, 3 months ago by Robert Boenish.
February 3, 2014 at 2:28 am #1843
I just opened up my first attempt at Capicola. My process involved 1 week in the cure then let it sit in the bag until 33% of the weight dried out. The product tastes awesome compared to store bought, not salty. The trouble I am having is slicing it. I took it down to my corner butcher and their professional slicer didn’t do a good job. So we put it in the freezer for about an hour and tried again. We got some thin slices but it kind of tore more than sliced. It’s like the meat is too rubbery to slice. Does this mean I need to increase the initial cure time or the dry time or both? Any suggestions?February 3, 2014 at 6:19 am #7754Troy ButlerMember
Howdy, I have found that if you let it go to 38%to40% you get a better product that is easier to slice, if you have a Harbor freight store near you the have a cheap slicer for about $30 it does the job i up graded I have a pro series from Cableas it’s worth the money $ about $375 but you can get really thinnnnnn!, I just put down 4 more capacola a nd 2 more lomos along with 16 lbs of salumies try going a little drierFebruary 3, 2014 at 9:50 am #7755
Luckly, I made two Capicolas the second is still drying. On your advise I will let it dry to 40%. A friend of mine that owns a deli has offered me her back up slicer that had been used once. It should do the trick. Again, Thank you for your advise.February 3, 2014 at 9:59 am #7756DaveMember
This is a very ood question. The capicola in this picture is right at 30% weight loss and slices up beautifully on the slicer sold by costco featured in UmAi’s videos. I far preferred its texture and moisture content compared to my 40% bresaola and so did the 20 or so people who have tried it.
If a commercial slicer could not produce good results, something went wrong somewhere.February 3, 2014 at 10:51 am #7758Jan OomsMember
Most slicing problems are BLUNT blades, no question about it. Buy a well known brand second-hand slicer instead of the cheaper
Chinese models you see advertised. All my friends that own them are sorry that they didn’t buy a good proven Brand.
Make sure that if you buy a secondhand model, that they have the sharpening set-up included( bolted on the top blade guard)
Jan.February 4, 2014 at 8:01 am #7766JBMember
I just sliced my first Capicola with 33% weight loss with my Chefs Choice slicer. It worked perfectly…you can see my post. I am not sure what you problem is, but I think your you 33% loss is water is probably ok.February 11, 2014 at 11:42 pm #7811LLOYD A CUPICCIAMember
I agree with droth455!!!! The moisture and textual differences between 40 and a 30% are extreme. I prefer 30% and I have no problem slicing the meat paper thin on my slicer. Make sure the blade is very sharp.February 16, 2014 at 9:23 pm #7834
Thanks for everybodies help. It turns out it was the slicer. I purchased a General brand slicer and with some practice was able to cut some thin slices. There is a technique to slicing. One does not want to press hard on the prodect push handle. This creates surface tension and deforms the product you are cutting. Once I got his technique down the product was thin and uniform. Now on to some UMai salumi.
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