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Comments
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"Italian Shlongs"?poster said:Not sure what to call these, but its just some hot italians going into the chamber for a few weeks to dry out.
Napoleon Prestige Pro 665, XL BGE, Lots of time for BBQ! -
Capicola is in the fridge for the drying phase. It's gonna be a long wait...
Napoleon Prestige Pro 665, XL BGE, Lots of time for BBQ! -
looking good !Mark_B_Good said:Capicola is in the fridge for the drying phase. It's gonna be a long wait...Visalia, Ca @lkapigian -
Ok after 2.5 months, the capicola is ready, tastes amazing!
Napoleon Prestige Pro 665, XL BGE, Lots of time for BBQ! -
Bombdiggity @Mark_B_Good !!Mark_B_Good said:Ok after 2.5 months, the capicola is ready, tastes amazing!Visalia, Ca @lkapigian -
@Mark_B_Good. Looks great, definitely worth the wait 😋Greensboro North Carolina
When in doubt Accelerate.... -
I've been following this thread since its inception, have always wanted to try some of these things but I just don't have the room for a dedicated food dryer/rube-goldberg frig.
One food channel I follow, Pro Home Cooks, did this 15-minute video years ago where, once he seasoned the meat (using a vacuum sealer, or not), he just spiced the small cuts, wrapped, and then hung them in his normal frig for however many days; no extra equipment required! I can at least get my feet wet without purchasing a bunch more "stuff". Posting it here for others, and so I can find it again.
https://www.youtube.com/watch?v=cEkdCgAMgpw
___________"When small men begin to cast big shadows, it means that the sun is about to set."
- Lin Yutang
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Fridge Curing works excellent on smaller cuts , no special equipment needed really everBotch said:I've been following this thread since its inception, have always wanted to try some of these things but I just don't have the room for a dedicated food dryer/rube-goldberg frig.
One food channel I follow, Pro Home Cooks, did this 15-minute video years ago where, once he seasoned the meat (using a vacuum sealer, or not), he just seasoned the small cuts, wrapped, and then hung them in the frig for however many days; no extra equipment required! I can at least get my feet wet without purchasing a bunch more "stuff". Posting it here for others, and so I can find it again.
https://www.youtube.com/watch?v=cEkdCgAMgpw
Visalia, Ca @lkapigian -
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BeautyBoatman1 said:5 pounds of salamiVisalia, Ca @lkapigian -
Capicola
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Gabagool , 1 month in the EQ Cure, about 2.5 months hanging . Was gifted this beautiful Pork Collar to cook, not me lol
Visalia, Ca @lkapigian
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