Moved the Culatello to the Drying Chamber...

[indaswamp]

Pulled out of the dry brine, rinsed lightly with red wine, wrapped in collagen sheet, in netting, then trussed and weighed...

 

[indaswamp]

Not perfect, but it has a good shape. Will hang until it has lost 20% weight, then I'll remove the casing, coat with sugna, re-net and hang for about 12 months to lose another 20%....

This will be a long wait....

 

[indaswamp]

Initial weight is 5 kg.

 

[indaswamp]

I'll add this here:
https://www.smokingmeatforums.com/threads/how-to-make-a-trussing-needle-with-a-25-cent-fork.306793/

 

[indaswamp]

Wow...I had no idea this cellar was over 700 years old!!

 

[Mmmm Meat]

Nice job trussing. I need to work on my skills in that area.

 

[indaswamp]

Nice job trussing. I need to work on my skills in that area.

Thanks. I think the shape would be more uniform had I used a bladder instead of collagen sheets. The homemade needle really helped though.