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Capicola is a sort of cured meat that is Italian which is often used just like a lunchmeat on sandwiches or in dishes for example antipasto and pasta.It is distinct from ham that is cured because, while curing, it is coated in either black pepper or hot red pepper powder.The taste of capicola is described as either being warm when red-pepper is employed or sweet when remedied with black pepper.he hot and sweet types of capicola begin with preparing the meat for the aging process. The brine where the meat is placed occasionally includes wine. The salt is wiped away once the first step is finished and the meat is cleaned to eliminate as much salt as feasible clean the area.
Dry for 20 days before using. Transfer the capicola to a dry room with a relative humidity between 65 and 75 percent and a temperature between 70 and 75 degrees Fahrenheit (21 and 24 degrees Celsius).Keep it there for at least 20 days.1  Once the capicola has finished drying, the process is complete.moke the meat for an additional 15 to 20 hours. After the 10 hours pass, close the dampers so that they are only one quarter of the way open, if you have not done so already. Smoke the capicola for another 15 to 20 hours at 90 degrees Fahrenheit (32 degrees Celsius).