making capicola

[john moran]

I hear you on that. I should have also mentioned that I’ve been making sausage (fresh, smoked, dry-cured) and charcuterie for 20+ years. I vacuum literally hundreds of bags per year.

You’ll be happy you bought a nice slicer. I was lucky that my wife worked for a major food distributor and for her 25th anniversary she got a commercial slicer and it never gets put away. Nothing better than being able to slice a good sausage like a well aged & cured pepperoni, coppa or sopprasetta…etc. It has so much flavor that it’s a waste to cut a thick slice.

Here is a thread I posted a while ago for some 70mm dry-cure pepperoni I made….SO TASTY….getting ready to start another batch. I was lucky enough to score a Sub-Zero fridge (one door, no freezer and yes it has air circulation)….got it for $75 and it works fine. I open it often enough on account of that’s where I keep my beer.

https://www.drybagsteak.com/forum/17-dry-aging-with-drybags/7116-something-special-from-wisconsin

If there was a way to send you a private message I’d send you my email address but it looks like they have that blocked on this forum. If you want you can communicate directly with me at simonquizno@gmail.com – that’s a throwaway address I use. I’m probably gonna head over and check out the UMAI group on facebook that Ron mentioned. I’m also not “really” on facebook…but Simon is. 🙂

Good luck….John.