Bought the muscle for capocollo (frozen) it was about 2.3kg/5lbs, and 5 inches thick. I knew it would take months to cure and dry at that size, and I didn’t feel like waiting that long.
Sliced it into 1 inch thick steaks, salt and spice cured for 4 days (no nitrate), then dried in the fridge for 23 days, until desired weight was reached (~1.4kg total)
Because I used the saltbox method, it was over-salted slightly, and there was a salt crust formation. But all in all, not bad.
I’d say it’s closer to a pork biltong than a capocollo.
by Urfathersgreatuncle