Capicolla #1

Failed first attempt.

Ingredients

1700.1 grams Meat
3.5% 59.5 grams Non-Iodised Table Salt
0.25% 4.25 Grams Cure #2

Following schedule

90-85% humidity @ 68F for 3 days
85-80% humidity @ 60-54F for 2 months
75% humidity @ 60-50F for storage and remainder

Lessons Learned

Maybe too humid, or not enough airflow.
Also didn’t let the meat sit at a fermentation temperature, maybe this was important to lower the acidity first?

Log

2014-03-16
Covered in Salt and cure, then stored in the fridge in tupperware container. There was some airspace in container but not much and the juice quickly came out of the meat. I rotated the meat in the container daily.

2014-04-05
Rinse pork with water, coat with wine, apply paprika , wrap in beef bung, tied up, hanging in salami box, Current Basement temp 62F

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2014-04-05
87% Humidity @ basement temp ~62F for 3 Days, no fan, should probably get one

2014-04-08
83% Humidity @ basement temp ~62F for 3 Days, no fan, should probably get one

2014-04-12
Slight White and slight grey/green mould, computer fan added to box, see pictures

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2014-04-13
80% Humidity @ basement temp, Wiped mould off with White Wine Vinegar, computer fan still running, holding for 2 months

2014-05-15
Slight white fuzz, thought it was alright

2014-06-15
Started to smell really bad, mold got really long and fuzzy.

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  1. Pingback: Capicolla #2 | Cured and Fermented

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