Coating capicola with paprika

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5 years 10 months ago #4894 by johny213
Coating capicola with paprika was created by johny213
My first capicola is in the bag about a week now. But I got to thinking - I coated the capicola with paprika before I bagged it - will that interfere with the bonding of the bag to the protein? Has anyone done this? Will the drying time be affected? Thanks for the feedback.

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5 years 9 months ago #4901 by Jim
Replied by Jim on topic Coating capicola with paprika
We have coated capicola with paprika and can say that a thick coating will prevent UMAi Dry from adhering to the cured meat, however this will still allow the product to dry. Please feel free to post some pictures of your capicola, so we can evaluate the progress.

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5 years 8 months ago #5154 by johny213
Replied by johny213 on topic Coating capicola with paprika
So, it has been about 5 weeks. My beef strip looks just like it should - can't wait to trim it up tonight. However, capicola did not maintain a tight bond with the bag (as you stated it would not). The bag is sealed, but is not tight. I guess that is due to the meat shrinking and the bag not adhering. Any things I should look for tonight when I open it up? I will send some pics then.

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