Jonathon thanks buddy 👍🏼
First try of Spicy Capocollo
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OleSmokey Maybe change the name but don’t raise the price.
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OleSmokey That looks amazing. I bet it is tasty too. Great job. Tell us more about it.
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Dave in AZ Or a little bit of some of my Italian Barbera or Sangiovese wine.
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mrobisr Team Blue Cast Iron Sous Vide Canning Dry Cured Sausage Masterbuilt Military Veterans Power User Regular Contributors last edited by
OleSmokey That looks fantastic!
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cdavis Team Blue Masterbuilt Canning Kamado Joes Regular Contributors Power User Sous Vide Oklahoma last edited by
OleSmokey just beautiful. Congrats
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did you do this in the fridge or in a cool location somewhere in your house?
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lkrfletcher Sous Vide Canning PK100 Team Blue Power User Colorado Military Veterans Veteran last edited by
OleSmokey Nice - I always wanted to try this.
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OleSmokey Now that looks tasty !!
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OleSmokey That looks great. I can smell it through my computer…
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Ridley Acres Hung in my basement most of the days but on some warm days in the frig. Basement was usually between 50 - 60 degrees. Optimum is 55 degrees. Humidity average was 60%. Optimum is 80%.
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