Cured, dried and fermented by StefanS

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StefanS
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Post by StefanS » Thu Feb 08, 2018 02:19

Finally after 10 months I have opened my first Culatello. On first few post of my topic you can see preparation of that meat cut. Last 4 months it was covered in sugna (lean part of ham).
Before opening - Image
Without any hog bladder, any cover -
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Center -
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BTW - there are some more cuts ready to eat too -
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Kijek
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Post by Kijek » Thu Feb 08, 2018 02:23

Wow, that looks amazingly good, something I would love to try and make.
I would love to see a more detailed recipe, either in this post or PM me, please!
Congrats, nice job!
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Post by Kijek » Thu Feb 08, 2018 04:49

Ya know, some may notice that I double up and/or re-read and re-post on some threads.
I apologize for that, because this hobby has me so excited that I'm jumping all over and forgetting where I've been, but I'm start to calm down and catch upon matters.

Anyway, Stefans, thanks for posting your recipe, I do copy and post and label everything now and I'm slowly working my way up to the level that you are all at, bear with me.
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Bob K
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Post by Bob K » Thu Feb 08, 2018 14:38

Wow Stefan those look great! And without dry rim!!! WOW
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StefanS
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Post by StefanS » Thu Feb 08, 2018 15:17

Bob K wrote:Wow Stefan those look great! And without dry rim!!! WOW
Thank you Bob
Kijek wrote: I'm slowly working my way up to the level that you are all at,
you are on right track.
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Post by StefanS » Thu Mar 29, 2018 01:08

So after 5 months of ripening decided to cover my 2 Culatellos with sugna (lard + rice/wheat flour + white pepper)
before cleaning and covering (third one is smoked and only 2.5 months old)
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mold removed from lean meat side
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covered in sugna
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Meantime - cured and prepared to chamber few other pieces of meats
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Butterbean
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Post by Butterbean » Thu Mar 29, 2018 01:58

Beautiful work again Stephan!
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Bob K
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Post by Bob K » Thu Mar 29, 2018 13:16

Your keeping that chamber well stocked! How long do you plan to go on the Culatellos ?
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Post by StefanS » Thu Mar 29, 2018 13:44

Bob K wrote:How long do you plan to go on the Culatellos ?
just before of sugna , they were at 30.1% weight lost (5 months), so minimum next 5 months (up to 7 months) (approximately to 40-42% of weight loss).
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Post by redzed » Fri Mar 30, 2018 15:14

Stefan last year I applied sugna to my culatellos also after about five months. It was something unplanned because I was putting the sugna on my prosciutto which was prepared at the same time. This year I plan to apply it on my culatello after 3 months. It dries a lot faster that a whole leg, has no skin, so I think that there is no reason to wait 5 months.
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Post by StefanS » Sat Mar 31, 2018 02:34

I think that there is no reason to wait 5 months.
- agree - also by some laziness I missed one month.
IMHO 3 months it is a little to short - from my notes percentage of weight loss is too low - around 20-21 %, to close drying area of ham. In my next project I'm planning to put sugna after 4 months (weight loss ~ 24.5-25 %).
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Bob K
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Post by Bob K » Sat Mar 31, 2018 12:52

At what humidity % do you keep your chamber?
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Post by StefanS » Sat Mar 31, 2018 13:35

Bob K wrote:At what humidity % do you keep your chamber?
my controller for humidifier is set at 78% and dehumidifier is set at 80% ( so with 2% of differential set ) it is 76 to 82%(at this moment). But it isn't constant setting point - depends on (example) - outside weather (chamber is located in non heated garage), new product in. i do changes of couple points on these levels. Also every 15 days i'm taking out everything from chamber to take measurements, and turn over pieces (up side down) also re position pieces inside chamber.
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Post by StefanS » Wed Apr 04, 2018 19:32

My Pancetta - piece stays in curing/ripening chamber for 6 months - today I've opened it -
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With few other pieces will stay in vac-pack for next few weeks (first time I don't cut them in half).
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Just having fun doing that staff..... :lol:
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redzed
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Post by redzed » Wed Apr 04, 2018 20:46

Very nice pancetta Stefan! Praise the Lard! :lol:
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