HOMEMADE CAPICOLA

MEAT CURING CHAMBER - DIY: Cold & Hot Smoker DIY: Capicola is a dry cured meat covered in spices. It comes from the coppa muscle and it’s located between the head (capo) and includes the fourth or fifth rib of the pork shoulder (collo). I’ve used for 1425 g of meat: Black Pepper – 4 gr White pepper - 3 gr Marjoram – 3 gr Sage – 2 gr Nutmeg – 1 gr Sterilize spices at a temperature between 110°C and 125°C (230°F-257°F) Equilibrium curing is a modern dry cure method. For this method, you’ll only want to use the amount of salt that is equivalent to 3% of the weight of the meat. One you weigh your meat and figure out how much salt to use, evenly coat the surface of the meat in salt. Salt 3% from the meat weight. Curing salt #2: 3gr per 1 kg of meat In my case: 37.5 g of kosher salt 4.5 g nitrate salt #2 = 42g of salt (3% from 1425g of meat) T