I am curing my first capacollo, following the popular 2 guys &a cooler video: https://youtu.be/ZvEwTZlgdaA?si=8oAVMSpLpr5j-7kG
I have two 1.4kg pieces in the fridge. For one of them i followed the recipe almost exactly. For the other I got creative with spices, kept the same salt by weight, but took out the sugar. I figured the flavors i was going for (black truffle, orange zest and lots of black pepper) would be better without sugar. It is only now striking me that maybe the sugar content helps in curing? Is this the case? Should I add some extra salt to compensate?
by freezedriedalibi