Followed the 2 Guys and a Cooler capicola recipe (sans any casing), using a few different types of peppers we grew and dehydrated. EQ cure for 21 days, hung at 55 degrees F and 75% RH. Bumped humidity up to 80%, still had case hardening but remedied slightly with vac sealing for a week once I pulled it out of the drying chamber. Starting weight of 1475g, ended at 958g so a 35% loss. Next time I’ll got a bit further but the flavor is delicious.
by Salmon_Berries