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Making Capicole??

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pugsbrew

Meat Mopper
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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?

Thx
 
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.
 
OK, so any comment of only using salt for 16 hours, rinse off, then hanging?
 
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