Preparing Capicollo is not near as difficult as it seems and with good hygiene and thoughtful preparation can be well worth the wait and effort.
Enjoy !
…next with be a light smoke with apple branches. (part 2)
*** A special thank you to David and Stella from Preston Meats for helping out with my ‘project’.
*!*!* … btw, who would have had controlled temperatures and humidity, digital scales and sanitary lab conditions a few hundred years ago, let alone 100 years ago when our grandparents were preserving meat in late Autumn to keep a family fed throughout the winter/year.
So many YouTube tutorials Impress the technical aspect of curing and preserving food which is dictated by government health regulations.
Keep things clean and pay attention to what the food product that you are working with tells you.
We’ve lost so much of the hands on knowledge of our families.
Learn from our mistakes and salmonella is a serious risk if you’re not paying attention…..hence the vinegar rinse for EVERYTHING.
CHEERS !