Directions

1. Trim the pork to have an even surface with no holes or pitting.
2. Mix the ingredients of the cure together and split in half. Save ½ of the cure for later (next week)
3. Rub the pork with ½ of the cure so that all sides are well coated, and all the cure is adhered.
4. Weigh the pork and mark with starting weights.
5. Place in a sanitized Reserve 50 with the UV light on.
6. Set temperature to 40 degrees.
7. Set relative humidity to 75%.
8. Age for 1 week.
9. Remove the pork from the ager and rub all the meat with the remaining ½ cure mixture.
10. If the cure/rub isn’t sticking well, you can lightly spray the meat with apple cider vinegar to help it adhere.
11. Place the muscles back in the ager.
12. Age for an additional 3-4 weeks. Once the meat has lost 35-40% of its weight, it is done.
13. Thinly slice the capicola and store in vacuum sealed bags.