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Thread: Sausage and Smoke Cooking

  1. #2041
    Str8Faced Gent. MikeB52's Avatar
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    Capicolla is done finally.
    Started it in March.
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    And itís delicious as per the clan. Still more sweet than heat, but really nice velvety mouth feel and chew.Name:  IMG_6672.jpg
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    Should hold us for a while.
    Cheers gents.
    "Depression is just anger,, without the enthusiasm."
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  2. #2042
    'with that said' cudarunner's Avatar
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    Looks GREAT!
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    Our house is as Neil left it- an Aladdinís cave of 'stuff'.

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  3. #2043
    32t
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    Senior Member blabbermouth 32t's Avatar
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    Unless you were going it eat it all at once why did you cut it into such small pieces?

  4. #2044
    Str8Faced Gent. MikeB52's Avatar
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    Not sure what you mean by small? I slice it cross grain, but thin. Those are all as the curled slices as they fell off the slicer.
    Think they are pretty average.
    I only cut up about a quarter of the batch. Enough for maybe 3 Zip loc bags full. That hunk on the left in the second cut pic yielded all those finished slices.
    "Depression is just anger,, without the enthusiasm."
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  5. #2045
    32t
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    I said thaat wrong I was thinking that you sliced the whole thing up.

    So you kept the big piece big.
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  6. #2046
    Senior Member blabbermouth eddy79's Avatar
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    First brisket today. On leave while my boys on school holidays and he wanted to do brisket with me. Pulled out of plastic wrap 24 hrs before and salted and open in fridge. About 10 hrs before rubbed with spice etc and back to fridge. In 6.15 am and out 12hrs later. Pics are pre cook and half left after dinner. Just got pizza oven so wife and boy wanted brisket pizza and leftovers for brisket rolls for dinner tomorrow.
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    My wife calls me......... Can you just use Ed

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