I have a final piece of capicollo that I want to add flavors to while hanging. I have two hanging with no flavor, one with a garlic chili paste and marjoram, and another with thyme and rosemary. Any ideas for the final piece?
They were cured with 2.5 EQ cure for three weeks.
by Future-Try-1908
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Whatever spice blend you want to use.
Five spice, blood oranges, garam masala, shichimi togarashi, Jamaican jerk, black garlic, rose petals, maple blossoms, lime achaar, coffee, star anise, smoked paprika with saffron, gochugaru, guajillo chilies, baharat, sambal oelek, black pepper and fennel, etc.
That’s just scrolling back a ways on my Instagram looking at the coppa only, but any of the other spice blends on other pieces would do just as well.
I did italian seasoning on one. Very subtle and very indistinguishable but gave it SO much.
Like someone else said put what ever you want on it.
I do a Chinese 5 spice