capocollo or coppa

[dernektambura]

here is how I make italian capocollo.... very simple and straightforward process to get good product.... 3 to 4 pound of trimed neck muscle..... this muscle must be separated from pork shoulder.... pork loin is not substitute to make capocollo.....
dry rub:
salt 4 - 5% of total meat weight
sugar 2% of total meat weight
KEG spice mix 5% of total meat weight
bay leafs.....
and most important: cure #2 150 - 180 PPM of total meat weight...

this is phase one in picture below... capocollo rubbed with cure mix, tied with bucher twine and vacuum sealed for initial cure in a fridge on 3. 0 Celsius temp.... next step would be meat surface desalination and red paprika rub....

 

[pc farmer]

Seems like a lot of salt to me.

 

[dernektambura]

it is 3days per kilo (or per 2. 2 pounds).... so it will stay in salt for 4 and a half days...not enough time to get it over salty...timing to stop initial salt cure is crucial....let me explain my reasoning about salting..... I can cover peace of meat with tons of salt but meat will absorb only as much in four days.... that's why I am saying that timing is crucial.... once meat is out of dry salt cure, salt acumulated on surface will keep distribution evenly throughout meat during aging process...

 

[dernektambura]

update: capocolla spiced and hand netted woth butcher twine hanging in cold room at 55 F and 75% humidity...