Capicola – Round 2

[Phil]

Edukimi, here is the recipe I used adjusted for 1650g meat:
• Pork coppa muscle 4 1/2 lbs. (2kg)
• Kosher salt (3% of meat weight) 6 tbsp (60g)
• Sugar 2 tbsp (30g)
• InstaCure #2 (0.25% of meat weight)1 tsp (6g)
• Black pepper, coarsely ground 2 tbsp (4g)
• Juniper berries, crushed 1 tbsp (4g)
• Bay leaves, crumbled 2 (2g)
• Freshly grated nutmeg 1/2 tsp (1g)
• Fresh thyme 2 or 3 sprigs (3g)
• Garlic, minced 2 cloves