Charcuterie - first try @ Capicola and Pancetta

SGrabs33

I am giving charcuterie a try with the help of Umai Dry Bags. I am going to try two types to start...

Traditional Capicola Recipe 3.2lb coppa

Homemade Pancetta Recipe 3lb flat pork belly, 7lb rolled pork belly

Here is everything in bags for the 2 week cure...


Questions...
1. I had to fold the large belly in half to fit in the bag. That should not hurt the curing, right? I wouldn't think so but I don't want to risk my health by not asking a stupid question.

2. I had a reasonable amount of excess curing product left over from the capicola, as you can see it is quite covered. Not all the product made it on so I just want to make sure that I can be confident enough InstaCure #2 made it on. Can someone help ease my concern. I used 3/4 tsp of total cure for 3.1lb piece of meat. 

If anyone sees anything that I did wrong please shout. Also, any advice is welcome. 

Thanks!

Chris8938

Calling @RRP

Carolina Q

Ask this guy. No idea how quickly he replies. His addy is under "Contact" on Ruhlman.com. michael @ ruhlmandotcom

RRP

SGrabs33 said:

I am giving charcuterie a try with the help of Umai Dry Bags. I am going to try two types to start...

Traditional Capicola Recipe 3.2lb coppa

Homemade Pancetta Recipe 3lb flat pork belly, 7lb rolled pork belly

Here is everything in bags for the 2 week cure...


Questions...
1. I had to fold the large belly in half to fit in the bag. That should not hurt the curing, right? I wouldn't think so but I don't want to risk my health by not asking a stupid question.

2. I had a reasonable amount of excess curing product left over from the capicola, as you can see it is quite covered. Not all the product made it on so I just want to make sure that I can be confident enough InstaCure #2 made it on. Can someone help ease my concern. I used 3/4 tsp of total cure for 3.1lb piece of meat. 

If anyone sees anything that I did wrong please shout. Also, any advice is welcome. 

Thanks!

Why not ask Jim or The Bag lady on the UMAi Forum? It's their product.
https://www.drybagsteak.com/forum

SGrabs33

Everything was in the cure for 2 weeks. I washed it all off and then into the Umai Dry Bags for 4-8 weeks or until the weight loss is 35-40%. I even learned how to tie a butchers knot in the process.