Well, I wanted to make some capicola. Reminds me of visiting my Nonni back in the day (god rest their souls).
Anyway, I love that stuff and havent really had it in a while. So, I bought a boston butt and seperated the copa (aka money) muscle from the rest of it. A little trim and in the vac seal it goes until my vacation starts later. I took the rest of the butt and cubed it up for sausage at a later date. Had all the stuff out, figured why not prep it and save time? I am going to equilibrium brine for about two weeks, and then use an Umai dry bag for the rest. I need to get my spices together and what not as well. I will try and post in here once it's all done...I imagine this will be a 2 month project or somewhere around there.
Anyway, I love that stuff and havent really had it in a while. So, I bought a boston butt and seperated the copa (aka money) muscle from the rest of it. A little trim and in the vac seal it goes until my vacation starts later. I took the rest of the butt and cubed it up for sausage at a later date. Had all the stuff out, figured why not prep it and save time? I am going to equilibrium brine for about two weeks, and then use an Umai dry bag for the rest. I need to get my spices together and what not as well. I will try and post in here once it's all done...I imagine this will be a 2 month project or somewhere around there.
op2:
