The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › Capicola curing question › Capicola curing question
Without going back through the recipes mentioned, if you EQ the Coppa(s) you can cure them safely for quite a long time. The important thing is the percentage of salt you use. I prefer 2% as I like to stay away from salty dried meats. Obviously you have to use the correct quantity of Cure #2, all the other herbs and spices etc etc are up to you. Good luck. You won’t fail making a great dried Coppa.