Making Capicola in 5 minutes

How to make Capicola Ingredients Salting (Day 1) 2-3kg pork neck 1 kg salt plastic container Ingredients Spices and Hanging (Day 2 and beyond) Small Handful Crushed pepper Small Handful Crushed Coriander seeds 1 Cup Red or white wine Collagen paper (found at salami making suppliers or online) Netting approx 5cm or 2 inches wide (unstretched) 2 Paper towels Butchers twine Level invert taper 100 X 50mm and connector Vacuum sealer and bags Day 1 Prep 1) Salting for 24 hours, turn it over after 12 hours: - 1kg Salt - 2-3kg pork neck - Bag or plastic container to fit the Capicola Day 2 Prep 2) Spices - Rinse the meat with white or red wine - Soak collagen in wine and lay out - Rub meat with spices, cover with collagen 3) Tying and prep - wrap with netting - tie ends - Add paper towel into hoops at the bottom Day 3 and beyond 4) Hanging - Rotate every day for 4 days - Leave for 1.5 months - Vacuum seal and leave in the fridge for 3 months - E