Love Capicola? Pancetta? Bresaola? Want to Make it Yourself?
Here are the simple basic steps for creating charcuterie with UMAi Dry:
1) Select the right cut of meat for your home charcuterie project (Pancetta = pork belly or a pork Capicola "gabagool" = pork shoulder or pork butt Lonzino = pork tenderloin).
2) Prepare your Charcuterie base cure using a digital scale to measure salt:
Kosher Salt - 3% of meat weight or 66 g per 5 lbs (2.2 kg)
Instacure #2 - 0.25% of meat weight or about 1 teaspoon per 5 lbs (2.2 kg)
Alternatively, use UMAi Dry Premixed Curing Salts Blend for 5 lb Recipe and any UMAi Dry Charcuterie Spice Blend: Capicola, Bresaola, Lonzino (also for just 5 lb of meat).
3) Coat the meat with cure and spices and refrigerate it in a ziplock bag for two weeks to cure.
4) Remove from vacuum bag, and rinse off cure.
6) Capture a Start Weight for the meat, calculate a Finish Weight of 35-45% weight loss (= start weight x 0.6)
7) Place on an open wire rack in your fridge for anywhere from 3 to 12 weeks. Yes... good things take time. A duck prosciutto or Guanciale will take about 2-3 three weeks to reach target weight, but a rolled pancetta can take three months or more.
8) When the meat has reached Target Weight, remove UMAi Dry, and seal in a regular laminated vacuum storage bag to allow the moisture to equalize from edge-to-edge.
9) By now that pork belly or pork shoulder has transformed into delectable meat candy. Slice thin, share and knock your friends socks off!