I finally got my slicer (Vevor 10 inch, 340w motor). I sliced one half of my Capicola and it is AMAZING. I also sliced up a Lonzino (tenderloin) that I had not sliced yet (also amazing). I have a few more Capicola that are done equalizing that I will slice soon, but going to be making more Capicola very soon along with salami and bologna plus some other things I have been researching. Still in the cave is some Bresaola (about to pull to equalize) and a Pancetta Arrotollata and a Pancetta Tesa. The Pancetta Arrotolata I rubbed with Rosoto (Peruvian hot pepper {paste}) for a nice spicy kick. Will post pics when they are done. The cheese in the last Pic is of a stirred curd cheddar I made 4 .months ago that finished aging this week.
by SilverLength3243
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That capi looks great.
Good I love gabagool
What technique do you use to get the slices in the bag before sealing?