The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Recipes › Other Recipes › Capicola advice › Capicola advice
March 31, 2015 at 5:40 am
#9080
Jan Ooms
Member
I use now 2.5% Salt plus spices to equilibrium cure almost anything, from bacon to coppa etc etc. Cure the meat with 1/2 the total amount of the cure for 9/10 days. Than apply the other half of the cure and go for another 9/10 days.
Over salting is virtually eliminated and accidentally letting the meat cure a few days longer is no problem anymore.
All my dry curing is done in plain vacuum bags with some vacuum applied, double sealed all around for obvious reasons.
No leakage whatsoever when you massage the meat.
Good Luck,
Jan.