The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › Capicola curing question › Capicola curing question
I ran into that same issue back in March/April and unfortunately did not identify the issue until after the cure step. There is a thread that I started back at that time and I just updated it.
In summary, the issues I had was measured and not weighed salt so my salt was low, shorter curing time as I had not read the 2 week instruction, and weight of meat.
Result after 1 week cure and 13.5 weeks drying was as I was told. Less flavor from the cure and very slow drying time. The “capicola” was very tasty and people want me to make it the same but with a leaner roast. Though I will do that, I also want to attempt again with a proper cure mixture and time. I just need to source the piece of pork.