UMAi Charcuterie - Making Dry Cured Capicola

Step by step guide to using UMAi Charcuterie Kit and making home made Capicolla. Turning an inexpensive cut of pork into a masterpiece of Charcuterie.
Pork shoulder is salted and cured, then spices are added and Capicola is dry cured for 3 months. UMAi Charcuterie allows the Capicola to dry cure in a household refrigerator protected by the membrane like structure of UMAi Dry. Mold, odors and off flavors are prevented by UMAi Dry material.
Use the recipe is below:
Dry cure for a 4 1/2 lbs. (2 kg) pork coppa muscle:
3 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 thyme
2 cloves of garlic, minced

UMAi Charcuterie - Creating Tradition at Home

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