Making Capicola with UMAi Dry®: Salt Box Method

[Jim]

It is better to use the equilibrium method if you want to know exact amounts of ingredients. The salt box method is much more uncertain. If you are doing salt box that means you don’t measure the salt but burry the meat in salt and wait a certain time for it to cure. There is a danger of making the meat too salty if you wait too long. In either case you need to refrigerate the meat while it is curing.
The equilibrium method is described in this video: