Capicola, Coppa How to make Capicola at Home with UMAi Charcuterie

How to make capicola dry cured pork shoulder (butt) using UMAi Charcuterie kit and your refrigerator Traditional italian dry cured capicola takes 68 weeks to dry and yields a delicious meat candy and it can be made at home in any modern frost free refrigerator. Dry cure for a 4 1, 2 lbs. (2 kg) pork coppa muscle: 6 tbsp kosher salt 2 tbsp sugar 1 tsp InstaCure, 2 2 tbsp coarsely ground black pepper 1 tbsp juniper berries, crushed 2 bay leaves, crumbled 1, 2 tsp freshly grated nutmeg 2 or 3 sprigs fresh th