Tough capicola

  • DParker75089
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3 months 2 weeks ago #14674 by DParker75089
Tough capicola was created by DParker75089
After 72 days my capicola finally hit it's target level of weight loss (35%) yesterday, so I cut the bag open and tried a few slices (as thin as my Shun Kiritsuke could get them...which turned out to be pretty thin indeed).



I'm well pleased with the flavor, which is slightly more intense and paprika-dominated than any store-bought examples I've had. But the texture is quite tough - almost jerky-like - as you get toward the outside, and in fact even a bit tougher than I was expecting at the core. Is this a symptom of over-drying? Should I perhaps shoot for something more like 30% weight loss next time?

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