The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › did I just ruin my first capicola? › did I just ruin my first capicola?
Hey Mr. Peterka,
Thanks for your feedback.
My personal opinion is that everyones taste buds are different. The way I enjoy the dry cured meat also depends on the way it tastes to me. If I slice a think chunk of country ham, capicola or proscuitto and attempt to eat it by itself it will certainly taste very salty to me.
If I slice these same meats paper thin and wrap them around a fresh melon or use them in a salad they taste delicious.
Basically USDA and also Ruhlman and Polcyn, Marianski etc. recommend about 2.5% – 3% salt my weight => So for 5 lb of meat one would use 1/4 cup (2 oz) of Morton’s kosher salt to get 2.5% salt content.
The bottom video uses the “salt box method” the top one uses precise salt measurement.
Much like any recipe, it is always a matter of taste and is subject to modification by the chef.