1. Prepare the pork Cut the pork. Use a thick serrated knife to trim the external fat, revealing the muscle of the lower layer. Remove excess fat from the surface and cut the meat to give the meat a round appearance. 2. Refrigerate the meat. Wrap the pork in wax paper and place it in a cool place, like a locker for your meat or the refrigerator. Allow the meat to reach an internal temperature of 2 degrees Celsius. Please note that you must check the temperature of meat using a meat thermometer. Do not guess; for health you should make sure that the meat is completely cooled to this temperature.

3. Grind dry ingredients. You need to grind salt, sugar, pepper, garlic powder, juniper berries and nutmeg. Grind them to powder form. 4. Thoroughly RUB mixture into pork. Divide the mixture into two parts. Carefully RUB one half of this mixture on all sides of pork. Save the rest of the spices in an airtight container until next use.

5. Extract pork the Pork will have to marinate a total of 18 days. Put the meat in a closed container and put in for 9 days in a cool place 2-3 degrees of heat (in my case it was "zero" area in the refrigerator with this temperature. Very important if you plan to make several Coppell, then place them on top of each other in any case impossible.

6. RUB pork with remaining mixture in 9 days to get the meat and RUB it with the remaining part of the spices that we shared and put at the beginning of marinating. And again, put the meat for 9 days in a cool place 2-3 degrees. Keep pork covered with plastic wrap the whole time. I did 2 of the workpiece.

7. Rinse the remaining mixture After the meat has cooled down a full 18 days, remove it from the refrigerator and rinse off the remains of the spices with cool water. Wipe the meat clean with paper towels before continuing. 8. Dry meat. Place a slice of pork on a clean rack in a cool, dry place. There capicola dry for 3 hours.

9. The formation capicola Before you put Kopp in the gut or wrap in waxed paper, it is necessary to give flavor and just RUB with spices. For this we need: Crushed black pepper and Half Cayenne pepper and half paprika, half of the finely crushed black pepper and half crushed fennel seeds Half black pepper and half the paprika RUB onto pork completely with a mixture of spices. Let it stand for 10 minutes at room temperature, allowing the meat to soak up the smell.

10. Fill the intestine with the meat Neatly put Kopp in the gut or wrap the baking sheet. If you notice any air pockets after you fill the guts, take a clean needle and make a puncture through which deflate the air.

11. The first drying Place the pork in a dry place at a temperature of 21 to 26 degrees Celsius. Leave for 12 hours if using beef or pork intestines or 6 hours when using collagen casings.

12. Second drying capicola Move to an area with a temperature of 15 degrees Celsius. Keep it there for another 17 days. It should be noted that the relative humidity to be 70 to 80 percent. If you have mold in Coppet, then you should not be afraid of this, as it should be. You can moisten a clean cloth with olive or sunflower oil and spread it over Kopp.

13. Tasting. 17 days (I have a little more) meat can bring to the table. Bon appetit!