Making Capicole??

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Meat Mopper
Original poster
Dec 11, 2015
SE Ohio
Ok, wanting to make Capicole (Capicola). The directions I've read are all over the place. I'm looking for old school without umai dry bags, cure chambers, or cure. Looking at this video, , what say you?

Making the item with the new, and improved directions, just make it better?

I've tried to search this forum, but really no old school directions.

What do you guys have to add? What am I missing here?

Last edited:
You need temps in the 50’s and relative humidity around 70-80% naturally to go “old school “ otherwise you need a chamber or the Umai bags.
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OK, so any comment of only using salt for 16 hours, rinse off, then hanging? is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

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