- “In the recipe archive for capicola, the recipe asks for 6 tbsps of salt for 4 1/2 pounds of meat, but on the video the lady only uses 3 tbsps. of salt for 4 1/2 pounds of meat. Could you please verify which of the recipes is correct?”
“J,” Good catch! A bit more salt is better than a bit too little, but what you want is that critical 3% salt to weight of meat.
To do this you need a good kitchen scale!!