O.K. so I just ran across this the other day and it got me to thinking. (I hate it when that happens) Anyways I have been making capicola for a couple of years now
using mostly Len Poli’s recipe, but Marianski’s recipe is pretty much the same. Coat the copa with a salt, sugar and cure mixture, let rest 7 days repeat with more cure mixture, then hang etc.
Where the problem starts is when I look at Facebook and see some old Italian dude who coats the copa with salt, rests 24 hr, rinses off the salt then hangs. Am I missing something here?
How can the meat absorb enough salt in 24 HR to cure the meat? especially if no cure is being used? Should I just ignore the Facebook recipes and continue with the recipes I am using?
Very confusing, Cal
using mostly Len Poli’s recipe, but Marianski’s recipe is pretty much the same. Coat the copa with a salt, sugar and cure mixture, let rest 7 days repeat with more cure mixture, then hang etc.
Where the problem starts is when I look at Facebook and see some old Italian dude who coats the copa with salt, rests 24 hr, rinses off the salt then hangs. Am I missing something here?
How can the meat absorb enough salt in 24 HR to cure the meat? especially if no cure is being used? Should I just ignore the Facebook recipes and continue with the recipes I am using?
Very confusing, Cal
