did I just ruin my first capicola?

[Jim]

I would definitely not soak the meat after brining. Just wash the surface salt off. If you use the recipe in the kit, it has pretty exact salt measurement. I think it is a bit deceiving to taste the brined meat and judge the saltiness of the cured meat. Lots of things change in the meat when it cures. You will get the cured taste after drying that you don’t get when its still green.