Capicola

[paul nj shore]

following the UMAI recp for cap my garlic is mixed with olive oil that I keep in the freezer
will that effect the brining stage ?

Thanks Paul

 

[atomicsmoke]

You keep the olive oil in the freezer?

 

[DanMcG]

I always have a concern of botulism with oil infused garlic when added to a dry cured sausage. For peace of mind I us ground or granulated.
wait you're talking brining stage, is the garlic and oil going in the brine? Could you share your recipe, It might aid in advising you.

 

[paul nj shore]

yes it`s going in the brine. the recipe is from UMAI on u tube I make the garlic myself I use just enough to process in
the food processor I figured the meat has fat on it so it should be alright ????

Thanks Paul

 

[atomicsmoke]

The recipe i saw on the umai website says just garlic. No oil.

 

[paul nj shore]

I add just enough oil to process the garlic then I put it in a gallon zip lock then I use a wooden stick to press on
the bag and make little squares that I break off as needed

 

[DanMcG]

Well if you processed it and then froze it your fine, I was thinking you had a homemade garlic infused oil mix. sorry for the confusion.

 

[paul nj shore]

Thanks for your advice well taken. It`s my fault ( OLD TIMERS ) setting in ,did a lousy job on the post

Thanks Again Paul