first dry age

[Bill]

Next year when dry cure the meat for the second time, I’m going to bind it tight with thin wood dowels and rubber bands. My Capicola came out great because it was hanging in butcher netting. Just hanging in casing does not apply pressure to the drying/shrinking chub. I’m also going to learn how to tie my own netting. I watched a youtube video and it is sorcery, but can be learned.