hooray hooray! a successful capicola the first time!!

  • NickR
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3 weeks 3 days ago #15036 by NickR
I made a small capicola using UMAi method, It was under 1lb because I didn't want a 3lb mess in my wifes frig. It was about as big around as a large screwdriver handle and about 10in long, WOW was I proud of myself (my culinary skills are below zero). It was slightly below 40% weight loss very hard and very red. I think the flavor was great( so now on to a full size capicola), I have a couple of questions: What do other dryagers do with the rest of the pork butt after removing the copa muscle? and is less than 40% weight loss good, also how large should the pork butt be for a 3lb copa muscle. Thanks for any help Nick R.

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  • RRP
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3 weeks 3 days ago #15040 by RRP
GOOD job! We love these success stories!

As for the rest of the pork I just put it on my Big Green egg and make pulled pork out of it! After your surgery it is still a fine butt, but just 3 pounds lighter! No waste and a win win situation!
Ron

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