Recent content by Danrb

Sorry I made a typo. Recipe said 1TBSP, I used 1TBSP. I rinsed it last night like daveomac said to do. So I had 3X the cure that should have been used. I used the coppa muscle from a pork butt. sorry for the confusion.

It’s actually just the coppa muscle used for Capicola, so no bone.

Thanks for the info!! I’ve seen semi dry stayed in a bunch of the stuff I’ve read. What exactly is considered semi dry? I’m under the impression this Capicola will be “dry”, as it will be hanging until it loses around 30% of its weight.

Tried emailing them about this too and haven’t received a reply. Just hope someone else doesn’t follow it and end up not realizing its wrong.

Thanks so much! I’m so glad I didn’t ruin it. I’ll rinse it off now. I actually do have a small scale that is accurate to .1g and will use it for all those measurements moving forward It’s my first time doing this and I got excited and just followed the recipe I found online. Then after doing...

Can I be certain that will pull out enough of the nitrate and nitrite or would I be better off grinding it with more meat and making something different with it?

yes thanks I know 1tbsp is 3 tsp just trying to find out if there is a way to salvage the mean so I don’t have to toss it

It’s not the salt I’m worried about. I’m wondering if the extra nitrite and nitrate will be toxic.

Yes I understand the difference is 3X. I followed the recipe before I did adequate research.

I decided I would like to try making Capicola. I found a recipe online and put the salt/cure/spices on the meat vacuum sealed it and it’s been in the fridge for two days now. I’ve been doing more research and from what I’ve read I put too much Prague powder #2. The recipe called for 1tbsp of...