Charcuterie Spice Blend: Capicola

Create an all-time favorite cured meat--capicola. Just ask your butcher to trim a coppa from the heart of the pork shoulder. This Capicola Spice Blend is formulated just for UMAi Dry.

Ingredients: Sugar, Fennel, Black Pepper, Juniper Berries, Coriander, Nutmeg, Garlic, Thyme.

Usage: 6 tsp per pound of meat, or use the whole packet with five pounds of coppa (muscle within the pork shoulder).

Instructions: 
Add Charcuterie Spice Blend to your pre-measured 3% Kosher salt and 0.25% #2 Curing Salt (or Premixed Curing Salts for 5 lb Recipe).
Coat meat completely, and seal in vacuum bag or resealable bag.
Put in the refrigerator and allow to cure thoroughly.
After two weeks, remove from bag and rinse.
Place into UMAi Dry bag while still well-coated with moisture.
Apply UMAi Dry either with vacuum sealer, immersion or netting method.
If you are going to tie charcuterie to shape, best to use butcher's twine over the UMAi Dry membrane.

This blend does not contain: Kosher salt or #2 Curing Salt which are both necessary for safety curing charcuterie.

Add 6 tsp per pound of meat, or use the whole packet with five pounds of coppa (muscle within the pork shoulder).

Instructions:
- Add Charcuterie Spice Blend to your pre-measured 3% Kosher salt and 0.25% #2 Curing Salt (or Premixed Curing Salts for 5 lb Recipe).
- Coat meat completely, and seal in vacuum bag or resealable bag.
- Put in the refrigerator and allow to cure thoroughly.
- After two weeks, remove from bag and rinse.
- Place into UMAi Dry bag while still well-coated with moisture.
- Apply UMAi Dry either with vacuum sealer, immersion or netting method.

If you are going to tie charcuterie to shape, best to use butcher's twine over the UMAi Dry membrane.

- 110g Spice Packet

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