Hoping someone can help! I am trying to make capicola at home, and the recipe I found online says to let it cure in the fridge for 10 days, then bake it. Here is the recipe I'm going to follow: https://www.daringgourmet.com/homemade-italian-capicola/#recipe
Wondering if I can cure the meat for only 9 days or what that will do to it, or if it will matter since I am cooking anyways? My curing salt wont get here til Monday and I'm trying to have this done by a company get together (9 days later). Thanks in advance!
by Tiffieeetaffieee