Capicola – curing or drying issue?

[Bob]

If you have dry rim and it is at the weight loss you want to achieve simply vac seal and refrigerate for a few weeks or longer, the moisture will even out and the taste will actually improve.

For water levels in meats you would want to be able to measure the AW value (available water), not the moisture level, for a stable product. Confusing but they are different. It is explained in the Marianski book, sold on this site.

For our purposes, water loss by weight gets us to the texture we prefer, and of course will vary with personal tastes. Usually between 30 and 50% loss.

To test at home you would need a PAWKIT……around 2 grand :woohoo: