Capicola advice

[Sherri]

thanks Jan, That sounds similar to the way Nepas does his as well. Great to have the benefits explained i.e. lower risk of oversalting or overcuring.

I’ve now noticed that my salami finocchiona is likely under salted as well. By the weight rules, my salami should have had 57 – 68 grams of salt and my 10 teas of salt per the recipe only weighs 39-40g. We have done the recipe as stated before with lovely success but I have no idea which of the salts in my cabinet I used. Logically, I should have used the kosher as it is my only non-iodized, but can’t be certain.

I continue to learn and am getting smarter about the specifics and the keeping of detailed notes. 🙂