Beginners FAQ on sausage making, meat curing etc may often be found at the head of each relevant section, but here is the place to ask experienced users for advice if you are still stuck or need more information...we're here to help!
by jay29 » Sun Dec 08, 2013 2:19 pm
Made my first ever cured meat: Cappacola. Used pink salt number 1 instead of number 2. What do I expect and what should I have to do it? Does it need to be cooked?
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jay29
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by NCPaul » Sun Dec 08, 2013 4:00 pm
Welcome to the forum.
Your capocollo will be fine if everything else was right. It would be a bigger problem with salami.
Fashionably late will be stylishly hungry.
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NCPaul
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by DanMcG » Sun Dec 08, 2013 4:29 pm
I'd like to see the recipe ya used before commenting, would ya care to share?
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DanMcG
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