Toggle sidebar

Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. smokininthegarden

    Got a brisket curing, need advice

    I have done exactly what you are describing, it works very well. I also worked up a sausage recipe that uses, more or less the same spices/flavorings that a pastrami uses. It is one of my favorite smoked sausage recipes. Try it I think you will like it. Cal
  2. smokininthegarden

    First time using collagen sheets with capicola

    One of the smaller capicolas is done already after just 2 weeks in the chamber. The others seem to have another week to go. As always the flavor and texture of this product is incredible. Cal
  3. smokininthegarden

    Grilled Spicy Italian Sausage Skilletini (W / Pics)

    While we are on the subject of CI skillets, has anyone ever tried polishing the inside of one to get a super nonstick skillet? I’ve seen this done on YouTube, and have been tempted to try it myself but just haven’t gotten around to it yet. Anyone? Cal
  4. smokininthegarden

    Cured ham from a coppa

    Well here is another pic. Oven fried some potatoes, threw in a few slices of the ham, broke a couple of eggs over the top, and yes this is dinner. Got no complaints. Cal
  5. smokininthegarden

    Cured ham from a coppa

    I just smoked this ham last Saturday, very good and very easy to make. Started with a 4# coppa and a dry rub, left in fridge for 2 weeks. Then smoked . I call it “hot and spicy” ham because I used a lot of red pepper on it. I didn’t take any pics of the complete process, but I’m starting another...
  6. smokininthegarden

    Grilled Spicy Italian Sausage Skilletini (W / Pics)

    Here’s a smaller CI skillet for someone who is on an extreme diet:) Cal
  7. smokininthegarden

    First time using collagen sheets with capicola

    Hi smokinE The initial process is very simple, just make a salt, sugar and cure mixture, rub half of it into meat place in a zip lock bag then into fridge for a week. Rub in the remaining mixture then another week in the fridge. Len poli’s site has a recipe that covers the details for this step...
  8. smokininthegarden

    First time using collagen sheets with capicola

    The collagen sheets that I am using came from the sausage maker. https://www.sausagemaker.com/Collagen-Sheets-p/17-1850.htm
  9. smokininthegarden

    First time using collagen sheets with capicola

    Hey swamp When I started making capicola it was love at first taste, there just isn’t anything else quite like it. The taste and texture are just out of this world. I’m starting to like it better than dry cured salami, and I love that. Cal
  10. smokininthegarden

    First time using collagen sheets with capicola

    I have to admit they are much easier to use than I first anticipated. I was having visions of the collagen tearing, having blowouts etc. but none of that happened. They are very easy to work with. Here are 7 finished capas ready for the dryer. I took lots of pics so I can post more of the...
  11. smokininthegarden

    BRATS!

    Swamp You are spot-on with your recipe. Heavy cream, eggs, mace and nutmeg plus a few other spices make for a very tasty brat. Which reminds me I haven’t made any brats in awhile, might be time to start thinking about that. Nice job, Cal
  12. smokininthegarden

    Capicola and discrepancy’s in recipes

    O.K. so I just ran across this the other day and it got me to thinking. (I hate it when that happens) Anyways I have been making capicola for a couple of years now using mostly Len Poli’s recipe, but Marianski’s recipe is pretty much the same. Coat the copa with a salt, sugar and cure mixture...
  13. smokininthegarden

    Tiss the Season

    Looking good. I always use a dry cure as well, I find the end results are much more consistent using that method. I started my C.B. for the Green Day last weekend looking forward to it. Cal
  14. smokininthegarden

    Collagen sheets

    Does anyone know of a good instructional video for using collagen sheets? I am planing on trying some this weekend to make some capocollo. What I have found on the inet gives mixed results, some say wet the sheets before use some say don’t wet, etc. Just wondering if anyone knows of a good...
  15. smokininthegarden

    Texture of casings

    Well, I hope you figure it out, things like that do happen from time to time. You made me laugh though, with your, good enough just isn’t good enough comment. I’m the same way, I’m never satisfied, I can make a sausage and think “yes this is it” but then make the same sausage again and think...
  16. smokininthegarden

    Texture of casings

    What type of casing are you using? Cal
  17. smokininthegarden

    Deer and Wild Hog Processing Day 2020

    You do make some beautiful sausage, nice job. Cal
  18. smokininthegarden

    Aging Capicola in Oil

    Hmm, just might make for a good reason to finally purchase a chamber sealer. Cal
  19. smokininthegarden

    Aging Capicola in Oil

    I’m wondering how well this all would work if you used a chamber vac sealer. Just put a little bit of oil, say 1/2 cup in the bag with your coppa or salami then vac seal. It would take much less oil and the whole thing would be sealed and very easy to store. Just thinking out loud here. Cal
  20. smokininthegarden

    Deer and Wild Hog Processing Day 2020

    I live in Missoula, in west central Montana, 50 miles or so from the Idaho border. The big thing around here Is big elk and big whitetail, we have them both, just finding them is the tricky part:) never been to Rapelje, but have been all through that area. I used to live in Helena not far away...
Top Bottom
Back
Clicky