Contact form / capicola video vs. recipe

[Jim]

Your question as to the Capicola recipe is interesting. Measuring salt with spoons has some issues, you can read about this in this great New York Times article: http://dinersjournal.blogs.nytimes.com/2010/04/28/warning-measure-your-salt/?_r=0
Our original Capicola recipe used Morton Kosher Salt, later we realized that people may be using other brands like Diamond Crystal, so we have increased the salt up to 6 tablespoons and added the weight (60g) for a 4 1/2 lb (2kg) piece of pork shoulder. We think that in Charcuterie it is better to have more salt than not enough. The key measurement is the weight of the salt which should be 3% of the weight of the meat as was posted here earlier. Many people don’t have or don’t use a scale in the kitchen and most recipes in the US use cups and spoons (which are volumetric measures). Our advice would be to use a scale and measure ingredients by weight.
Hope this helps.