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Here is a pic. of a Spalla Cruda being tied in Palasone, Italy...

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Your trussing is like art. Looks really good!
I learned from the Maestro himself- Massimo Spigaroli; watching youtubes of him teaching a class how to truss a Culatello. Massimo is President of the Culatello Consortium and built the Culatello Museum at Antica Corte Palavacina where he processes his Culatello to hang in a 800 year old cellar built in 1300A.D.

 
Today marks the end of the dripping/salt equalization phase at low refrigerator temps; 75-80%RH. Now a slow ramp up in temps. to between 10-15*C for the first mold fermentation phase to get an explosion of mold growth going which will infuse the enzymes into the meat for flavor creation...

Mold growth starting off great!
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Mold coming on very strong...ammonia smell is intensifying In the chamber so this is good, means flavor creation is kicking into overdrive and the mold enzymes are going to work....
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Made some new Culatello covers from the Calabrian Casings that had just finished drying. Put the mold side towards the Culatello...
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Well, the first mold fermentation period is over,
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now to drop the temp. down to 38-44*F with 85%RH for 4 months for the first winter period and let the fog do it's thing. Right at 18% weight loss and the rate should slow dramatically now.
 
Well, it was time to start raising the temp. in the chamber up from 38~42*F to 48-56*F in preparation for a rise in temps. to the summer phase. Weight loss is right at 29% so should be around 35% or less in another 2 months when summer phase starts. This is when flavor creation goes absolutely crazy!!!

pic....you can see the drying lines deepening where strings are...
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