Dry aged beef

[MacTavish]

Yummmmmmiiieeeee

 

[Indirect Fire]

Hey Shovelhead,

Have you done a Capicolla before and if so how did it come out? One of my favorite sandwiches and I had no idea I could do it at home. What say you sir?

 

[Shovelhead]

Hey Shovelhead,

Have you done a Capicolla before and if so how did it come out? One of my favorite sandwiches and I had no idea I could do it at home. What say you sir?

Yes we did conventional and also with the UMAI system. Both taste about the same. Capicola takes a lot longer the dry age beef. We let it hang in my sons's root cellar for about 6 months. We just did 40 lbs hot and 25lbs sweet, when it's done it will yield about 40-45lb But capicola at Krogers would run you about $40 a lb.