After overcoming my fear of curing meats, I decided to step out and try Cappicola. I started on Feb 25th, by rolling the two Cappa's in kosher salt and cure #2, put them in ziplock bags and put them in the fridge. I re-salted them on 3-10. Yesterday, 4-6, I took them out, rinsed them good, let them sit in some red wine a few mintues, then rolled them in triple smoked paprika, red pepper and garlic. The casing is beef bung, and got them in the net. They hung overnight in the furnace room at 70 degrees, and this morning were transferred to the fridge in the garage. Tonight I'm setting up a humidifier and temp control that I just received. They'll hang in there at 55 degrees and 70% humidity for 5 months.