Nice to see the thread still going. Merry Christmas to all my cooking friends. We are into a new project - homemade capicola. Actually hubby’s project I am helping. We got a beautiful Boston pork butt from our local butcher with the slaughterhouse in the back. Only 1.39 a pound. Cut out the “money muscle” and made pulled pork in the pressure cooker out of the rest. This video is what we followed exactly. It’s in the first stage brining in the fridge until Friday. The amazing thing is it can be done in the fridge with no smell, thanks to the unique Umai dry bags that come in the kit. They have another kit for dry aging steaks in the fridge. We could never do things like this before as our basement is too warm. Really an amazing video and he has a nice channel. Other nice one we have watched is spatchcocked marinated turkey. But this link is for the capicola. The finished product looks amazing! https://www.youtube.com/watch?v=1QqYdUtNyN4
Wow.......you’re cooking adventures are impressive.