Some months ago there was a debate/discussion on how to take off the solid muscle for Capicola, I did say that I would do some that weekend but as usual other things go in the way and the meat was earmarked for sausage. The following was done three weeks ago hopefully it is of use to some.
Pork butt ready to be boned; bone is on the right hand side of the photo
If we follow the natural seam we can peel the solid muscle away from the blade bone.
Solid muscle on the left and blade bone with meat attached on the right
Solid muscle (inside) trimmed
Solid muscle outside (backbone and chine side)
The next photos are of the same except taking apart from the opposite side of the animal to show another view
Ready for curing salt
Applying the spice rub
Beef caps soaking in white wine
Caped and netted
Hanging overnight to allow the excess moisture to drain off
Day two; the start of the drying/curing period
This is at a stage where one has to wait for the drying process to work its course; we should be ready close to Christmas if everything goes well.
Will add as time goes on