Thread: Sausage and Smoke Cooking

Originally Posted by sharptonn

Man It's HOT already. Humid as can be. My wife gave me a little swamp cooler and I have it on a cart. It goes where I go out in the shop!

I thought tht swamp coolers only worked when it was dry.

Not "hot" up here in MN but humid and my lungs don't handle it well

Hot here but then it always is. This year is not as bad because there's been so little rain thus far. Plants are suffering and my lawn is crunchy but it is not a.sauna like it usually is this time of year.

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.