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capicola question
if you are referring to the two pieces here, i simply cut it in half to show the interior color. I have used this exact cut before and if it wasnt for the overload on salt, it worked out great! just enough meat to with plenty of that fat. it was really so good. -
capicola question
Hey, thanks for working with me! ok, so as I posted, it was a 950 gram piece from the pork butt. I used, .25% which is .0025 of 950, 2.5 grams of pink salt. this seems VERY low compared to your 23 grams! not sure what I am missing, but i have seen .25% in many many places. I am not a math... -
capicola question
Hey guys, thanks for the responses. However, would love to get a little bit more feedback. firstly, i actually have two of these that i made the exact same way. they both came out looking this color. the odor on the second one is ever so faint and I believe it might have been because it... -
capicola question
- kiethb67
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capicola question
I am fairly new at this, but have a little experience making capicola using the uMai charcuterie salt box method. The cap came out quite nice, however, this method requires a TON of salt. Therefore the meat came out very salty also. so i went looking for a better way of doing this and more... -
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- kiethb67
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