I've finally got what I think is a nice cured copa using Ruhlman's recipe but it's too salty for the second consecutive time in spite of following the recipe to the letter (I might have over-salted the first time around).
Am I safe to just cut back 25% on the kosher salt next time? I'm using curing salt as well of course. Has anyone else found that this recipe, and indeed a few of the others from the Charcuterie book are a bit too salty? Some like more saltiness than others of course but this opinion comes from some of my fellow tasters as well. I'm about to try bresaola and wouldn't want to waste a nice cut of grass-fed beef so if anyone has a good recipe or a tweak for Ruhlman's version I would be grateful!
Cavaleiros