My first step into charcuterie is capicola. The edge that appears to be drier was towards the fan, I'll rotate the meat occasionally next time to see if that has any bearing on the finished product. All in all very happy with my first attempt.
CAPICOLA-DRIED.jpg
CAPICOLA-CUT.jpg
Our inability to change everything should not stop us from changing what we can.
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![[Thumbnail for CAPICOLA-DRIED.jpg]](/t/363939/a/278669/CAPICOLA-DRIED.jpg "Filename: CAPICOLA-DRIED.jpg
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![[Thumbnail for CAPICOLA-CUT.jpg]](/t/363939/a/278670/CAPICOLA-CUT.jpg "Filename: CAPICOLA-CUT.jpg
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