Culatello 2022 is done....THE REVEAL!!

[indaswamp]

Pulled it from my chamber tonight. 2 years of meticulous attention to detail, manipulating both the humidity and temperature. It has gone through 2 summer fermentation periods, and 2 winter fog periods. Weight loss maxed out around 49%, but it started gaining weight during the last winter fog over the last month and a half or so.


The majority of the mold is both mature penicillium nalgiovense, and penicillium salamii...along with a springling of other beneficial molds. I am not concerned having withnessed the same mold growth on the culatello hanging in the cellars of the Basse Parmense, Italy.

Mold brushed off, trussing removed...

And, an overnight soak in a bucket with a bottle of white Sauvignon wine and water. This is to rehydrate the casing for easy removal.

I'll then wrap in a kitchen towel soaked with more wine and allow to rehydrate for 2-3 days. Then the slice!!! Check back in for the big moment!!!

 

[SmokinEdge]

In for this reveal for sure. So much work and time.

 

[rjob]

The wait is almost over! Time for a taste.

 

[JLinza]

I'm in

 

[Gonna Smoke]

I'm in

Me, too...

 

[civilsmoker]

Me to!

 

[mr_whipple]

Wow!

 

[BrianGSDTexoma]

Can't wait!

 

[slavikborisov]

Pulled it from my chamber tonight. 2 years of meticulous attention to detail, manipulating both the humidity and temperature. It has gone through 2 summer fermentation periods, and 2 winter fog periods. Weight loss maxed out around 49%, but it started gaining weight during the last winter fog over the last month and a half or so.


The majority of the mold is both mature penicillium nalgiovense, and penicillium salamii...along with a springling of other beneficial molds. I am not concerned having withnessed the same mold growth on the culatello hanging in the cellars of the Basse Parmense, Italy.

View attachment 706235
Mold brushed off, trussing removed...
View attachment 706236

And, an overnight soak in a bucket with a bottle of white Sauvignon wine and water. This is to rehydrate the casing for easy removal.
View attachment 706237

I'll then wrap in a kitchen towel soaked with more wine and allow to rehydrate for 2-3 days. Then the slice!!! Check back in for the big moment!!!

Can you explain what a winter fog and summer ferment is and why you do it and how?

 

[indaswamp]

Can you explain what a winter fog and summer ferment is and why you do it and how?

The winter fog period is very cold, very high humidity. This is the natural Winter conditions in the Basse Parmense valley along the Po river. This unique microclimate favors the growth of the beneficial molds- 38-45*F; 85-90%RH. And in summer, cellar conditions in the area run about 15-18*F below avg. ambient temps. Which would be 68-77*F; RH 70-75% (cellar conditions).

The summer fermentation period causes and exponential increase in enzymatic activity for flavor formation compounds. A 10*C increase in temps (18*F) doubles flavor creation enzyme activity. This stressing of the Culatello is s critical part of how it is made the artisanal way in Italy...

The cold is also necessary the traditional way it is salted to allow the salt to penetrate 100% before the temp. is raised.....

 

[Dave in AZ]

This is the "Maximum Effort!" Meat project I know of on the internet! I can't wait to see a slice this time!

 

[slavikborisov]

The winter fog period is very cold, very high humidity. This is the natural Winter conditions in the Basse Parmense valley along the Po river. This unique microclimate favors the growth of the beneficial molds- 38-45*F; 85-90%RH. And in summer, cellar conditions in the area run about 15-18*F below avg. ambient temps. Which would be 68-77*F; RH 70-75% (cellar conditions).

The summer fermentation period causes and exponential increase in enzymatic activity for flavor formation compounds. A 10*C increase in temps (18*F) doubles flavor creation enzyme activity. This stressing of the Culatello is s critical part of how it is made the artisanal way in Italy...

The cold is also necessary the traditional way it is salted to allow the salt to penetrate 100% before the temp. is raised.....

Appreciate the explanation!

 

[jcam222]

In for the ride........

 

[indaswamp]

Well, here we are after a 24 hour soak....

bladder removed...

Smell is intense! WOW! Now for 3 days wrapped in a Sauvignon white wine soaked kitchen towel, wrapped in cling film on the kitchen counter. This is traditionally how the Culatello is prepared for slicing.

So see you in 3 days for the reveal!!!!

 

[JIMSMOKES]

Sitting on pins ans needles.

 

[BrianGSDTexoma]

I think I need to plan a trip to New Orleans that I have always want to go and stop by for a visit! That Redfish you post about would be worth the trip!

 

[indaswamp]

I've been rotating the towel wrapper Culatello morning and night. just to even out the moisture.....

 

[millerbuilds]

I can't wait!!!

- Jason

 

[civilsmoker]

oooooooohhhhhh man........

 

[LoydB]

Can't believe this has been two years. Very excited.