did I just ruin my first capicola?

[Jim]

Hi stephguate,

If you are working with just a coppa (pork butt) muscle round and cylindrical shape weighing about 3- 3.5lb and not the whole pork shoulder with picnic, you can use this video:

However if you are using a whole shoulder 7-8 lb you can follow this one:
http://www.youtube.com/watch?v=E173AhEF8Ac

As for adding more salt, it depends: if the meat is firm and stiff after you take it out of your brining pot, you don’t need to add salt, if it is still somewhat soft and pliable, you need to add more salt.