Homemade Sausage Making

My first Capicola after a 7 1/2 week cure. Delicious!!

Looks good Airbrush! How did you dry it? You also may want to consider drying the next one a month or two longer to help avoid the softer center. Not being critical just trying to help.

I appreciate the advice very much.

I used the UMAi method in the bag. I dried it in my garage refrigerator with the temp right at 42 degrees F. I put a bowl of water under the drying rack to provide some humidity.

I have one more that just started using UMAi and I'll do it longer as you suggest. However, the next one I intend to dry conventionally in my converted wine cooler.