Got my fermentation trash can set up with a humidifier and a controller @ room temperature 66-72*F. Then I moved Culatello 2022 and Culatello 2023 to the can. This will be the first summer fermentation for 2023, and both pieces have lost around 35% weight so they are shelf stable. 2022 have lost around 48% weight and this is the second summer fermentation period for them.
The larger ones are 2023, smaller are 2022...
Will stay there at those parameters for about 2 months. This is where the magic happens....those enzymes will kick into overdrive and flavor creation will go exponential! I cut into Culatello 2022 in October 2024! Can't wait! Two per year is about all I can do....can is full.
The larger ones are 2023, smaller are 2022...
Will stay there at those parameters for about 2 months. This is where the magic happens....those enzymes will kick into overdrive and flavor creation will go exponential! I cut into Culatello 2022 in October 2024! Can't wait! Two per year is about all I can do....can is full.