So, the Culatello I started back in February is at 24.5% weight loss right now. Should be ready sometime April 2022. My chamber is starting to smell really good with the complex sweet aroma of Culatello! Everyone says to start the next one about 7 months after the one you have drying so....here we go!!!
Picked up a really nice Pastured Berkshire ham from my butcher.
Broke it down and extracted the Culatello. Got it trussed tight and shaped...
Trimmed the bottom at an angle to shape it properly.
Weighted it for calculating the salt,cure and black pepper. Did not realize the scale does not show up on camera, but it weighed 5.6kg.
Cure mix...
Garlic infused wine to rub the culatello for the cure to stick...
And inda bag. I used a 2 gallon ziplock. It barely fit. I placed it in a sink full of water to press all the air out. I will case and truss it in 36 days.
I have about 2kg. of trim and fat. I also bought 3.4kg. of Berkshire back fat for making salami while at the butcher. Will be making salami tomorrow. I thawed out 2kg. of Canada goose and 6kg. Wild hog to make salami. Trimmed it all up tonight and will be grinding and stuffing tomorrow.
Picked up a really nice Pastured Berkshire ham from my butcher.
Broke it down and extracted the Culatello. Got it trussed tight and shaped...
Trimmed the bottom at an angle to shape it properly.
Weighted it for calculating the salt,cure and black pepper. Did not realize the scale does not show up on camera, but it weighed 5.6kg.
Cure mix...
Garlic infused wine to rub the culatello for the cure to stick...
And inda bag. I used a 2 gallon ziplock. It barely fit. I placed it in a sink full of water to press all the air out. I will case and truss it in 36 days.
I have about 2kg. of trim and fat. I also bought 3.4kg. of Berkshire back fat for making salami while at the butcher. Will be making salami tomorrow. I thawed out 2kg. of Canada goose and 6kg. Wild hog to make salami. Trimmed it all up tonight and will be grinding and stuffing tomorrow.
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