Русский
Directions
On one pork neck:
2.5% sea salt; 2.5% Black-Strap Molasses: 0.25% cure#2; 0.7% onion powder; 0.4% dried oregano: 0.1% cayenne pepper; some semi-sweet red wine. After all ingredients are added, the neck is vacuum sealed and place in refrigerator for 1-2 weeks. It should be massaged and turned over every few days. Then the neck is washed in cold running water, dried with paper towels, and rested in refrigerator for 24 hrs or at least overnight. Afterwards, it’s generally covered with aromatics in the same proportions as above: onion powder, dried oregano, paprika, and cayenne pepper. Staffed in a collagen or beef bung, the neck is placed into the curing chamber or environment with 55F\12C temperature and 70-78% humidity until 35% of the total weight loss. Typically, this is achieved withing 2 month of dry-curing. Yet, this capocollo benefits from prolonged, up to 5 months, dry-curing.
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