Making my first capicola

[Dave]

Oh, okay…that part. Well, it’s not critical (someone please correct me if I’m wrong) to safety whether it stays in the fridge for one, two or even three weeks because the bacteria will be inhibited from growing by the presents of both the instaCure#2 and kosher salt. Generally, the longer it stays in the bag, the more the flavors from the spices will be absorbed into the meat. Though I suspect that after three weeks, you’d start to get diminishing marginal returns where this is concerned. Hope this helps.