Thread: Sausage and Smoke Cooking

Capicolla is done finally.
Started it in March.

And it’s delicious as per the clan. Still more sweet than heat, but really nice velvety mouth feel and chew.

Should hold us for a while.
Cheers gents.

Looks GREAT!

Unless you were going it eat it all at once why did you cut it into such small pieces?

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.

I said thaat wrong I was thinking that you sliced the whole thing up.

So you kept the big piece big.

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.

I'm going to assert this is a type of sausage!

I finished up work at lunchtime on Friday as the kids are off school and one must parent, have been promising my daughter that we would learn to make good ole Scottish Black Pudding, so the opportunity arose and it turned out pretty damned good. I could not find a definite spice recipe, but I did find a list of what's usually in it and we winged it a bit. I reckon it needs a touch more pepper next time.

Geek