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December 6, 2013 at 5:43 am
#7515
Jim
Member
With various humidity levels and temperatures in refrigerators across the globe, it is very difficult to determine the exact time it takes to make a capicola or bresaola, etc. Actually, you do not want a crust to form on the meat, because this would be “case hardening” and will prevent moisture from the center of the meat to escape, so gradual moisture loss is the best. FYI, often a crust may form anyway, especially on the bresaola. Looking forward to seeing more pics from your fridge.