Capicola/Coppa - How to make Capicola at Home with UMAi Charcuterie

How to make capicola - dry cured pork shoulder (butt) using UMAi Charcuterie kit and your refrigerator Traditional italian dry cured capicola takes 6-8 weeks to dry and yields a delicious meat candy and it can be made at home in any modern frost free refrigerator. Dry cure for a 4 1/2 lbs. (2 kg) pork coppa muscle: 6 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 th