Homemade Sausage Making

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 -
Without any hog bladder, any cover -

Center -

BTW - there are some more cuts ready to eat too -

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!

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.

Wow Stefan those look great! And without dry rim!!! WOW

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.

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)

mold removed from lean meat side

covered in sugna

Meantime - cured and prepared to chamber few other pieces of meats

Beautiful work again Stephan!

Your keeping that chamber well stocked! How long do you plan to go on the Culatellos ?

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).

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.

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 %).

At what humidity % do you keep your chamber?

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.

My Pancetta - piece stays in curing/ripening chamber for 6 months - today I've opened it -




With few other pieces will stay in vac-pack for next few weeks (first time I don't cut them in half).





Just having fun doing that staff.....

Very nice pancetta Stefan! Praise the Lard!