It's Day Two for our future capicola, and time to take a look in the cooler and check on the pork.It's still covered in salt, though the sparkly graininess is mostly gone. The salt has drawn quite a bit of moisture out of the meat, as you can see by looking at the brine on the bottom of the cooler.
We'll rotate the loins from top to bottom and turn them a bit to be sure they all have some exposure in the brine, and then cover them up again until tomorrow. By then, they'll be ready to rinse, season, and put into casings for the aging process.
TOMORROW:
Aging starts.
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