After 20 months of curing, the result was fabulous. I was surprised to see that it didn't taste like prosciutto instead of a more refined meat of the prosciutto without the taste of the crudo so to speak that you would find in a prosciutto. It was mellow and so refined, everyone loved it, even more than my prosciutto. My second culatello one that I did, turned out equally as good. My third one will be ready in a few months, thanks again Eric, outstanding experience.
This is one of the best videos about meat processing. You guys did not hide anything from us. Keep up the good work. You are a long waited channel on TH-cam.
this was a masterclass. pretty incredible brother. good food should be expensive. theres a reason fast food is cheap. thanks for preserving, and teaching, artisan traditions. good man.
technically you could say it's just a matter of doing it yourselves especially since the guys youtube channel shows you how to do it. The process itself takes quite alot of time itself thats why its so heckin expensive
A number of years ago I attended cooking school in Verona led by Guilano Hazan, son of famed chef And cookbook author, Marcella Hazan. The cooking school was a wonderful experience… Hands-on with only instructional demonstrations. Part of the experience was going shopping for food and visiting unique food producers, specifically olive oil, Parmigiano Reggiano and Culatello. In addition we had Wine classes from 10 or so regions at night led by the head of Allegrini wine MariaLisa Allegrini. We saw Culatello being made Including the butchering of the pig leg, salt brine , pig bladder and The trussing of the muscle which is really an artform in this video they used premade netting But watching the Culatello master trussup the muscle well like I said it's an art form… And the long term aging process was in the cold damp cellar… But the finished product what extraordinary. The video that is attached to this thread is really an outstanding description of the process in a more contemporary way and I would be interested to know if the traditional way versus the contemporary way produces a different eating experience. Perhaps the people who put the film together could comment on that as I have never had it but in Italy made in a traditional way… and I am aware that the pig type is different and it is fed different ingredients in Italy that it is here in the states so my question really is about if you made it here in the states in a more traditional way versus a slightly more contemporary way is there a difference in taste and quality Great job on the video!
The amount of time they took to prepare this ham and video is just incredible. They showed us every detail and the process that took us past a year of preparing this hand which just blows my mind. Underrated channel
i dont mean to be off topic but does anybody know a method to log back into an instagram account? I somehow forgot the account password. I would appreciate any assistance you can give me.
@Zaid Ronin thanks for your reply. I found the site through google and Im trying it out atm. I see it takes quite some time so I will get back to you later with my results.
Aw the sweat smell of success. Very nice project guys. I got both a butcher & charcuterie lesson in one. Such a deal! Thanks for sharing all your hard work.
Another Awesome Accomplishment, thanks for the post. I recently purchased a curing chamber and I’ve always wanted to try to cure these cuts. Now with your guidance I feel I have a chance for a successful endeavor.
Wow that is incredible how long it takes to make! Both the ham and the video. No way you can speed through that, Thank you!!! Keep up the great content
I’m still here! Working too much to watch every episode. I’ll get to them all. Great show my friend Thank you 🙏 for the excellent videos. I share every chance I get to inform others.
You have the most instructive videos out there man thanks so much!... I was looking and couldn’t find any information on how to store our charcuterie to freeze or not to freeze if so how to do it to make it last the longest. If you would consider making a video that includes that it would be awesome!
Ridiculously good video, very well explained. Simple, easy and straight to the point. You guys are my new discovery channel on YT. Huge respect and keep rockin!!!!!!!!!!!!!!!!!!!!!!!!
@@pablonieto5058 Why spanish are so obsessed with comparing their country to Italy, France and Germany? It's crazy guys, you really look lame to the rest of the world.
Thanks for this and it's partner recipe, Strolghino! Two of my favorites and very hard to come by in the USA. Been on my to-do list for a while, now I'm inspired
Eric: since you are a madman who never shies away from a time consuming and labor intensive project, I have an idea for you. What if you made an "ultimate" italian sub where you make ALL of it. I'm talkin' all of the meats on there (culatello, salami, spicy capicola), make the provolone (I think you've been making cheese, but I don't know), pickled peppers from your garden, homemade bread...all of that. If there's anybody on YT to do it, its you. C'mon man it'd be awesome!! Also, you could do the same thing with a Reuben.
LOL. I'm actually doing that very thing with a New Orleans Sandwich called muffuletta. I just made the swiss cheese this week and the provolone. The mozzarella I'll make once everything is almost ready. I'm waiting on some of the cured meats to finish. It'll have an epic 8.5 inch diameter genoa salami (first one in the world), along with mortadella, culatello, and smoked ham (all made by me). The bread of course will be house crafted 😁 Over all the project will span about a year and a half. It's going to be epic!!! I love how you think BTW 😁.
i am sooo impressed you guys rock man,!! ! ! ! ! ! ! ! ! ! Thank you for your efforts ,generously sharing valuable information, and a very profesional level.
I have some crazy coppas in the chamber now. A Jamaican curry style nd a Mexican "chorizo" style coppa. This is Very cool. Im having a hard time finding a fresh ham but definitely next on my list.
Beautiful product and thanks for the video 👍👍👌. Italians (and some German producers) don’t use curing salt for their Culatello though. To each his own I guess
Thank you so much for developing this channel I get very inspired as you make this so easy to follow. As an Italian I like this instruction on creating Culatello. Can you bring this to the next level and turn it into Speck!
Hi Eric, Thank you for your hard work and professional explanation. My husband is watching your videos daily for second week now and knowing him, this is just the beginning, as he is very impressed with your work. Would you please let me know what is the ratio of lard to rice flour?
Hello Diana. I can't wait to hear what happens next!! Thanks for your message. The lard to rice flour ration is equal parts by weight. Here is a link to a video I made showing how to make it: th-cam.com/video/hMDLQDg3wjk/w-d-xo.html
2 Guys & A Cooler thank you! Next my husband will butcher a hog first week of January and will follow your instructions to make Culatello. Hope it will work well as it takes good period of time to make it. Registered to patreon 🙌
If they haven't shipped your order you can call them and tell them that you are a new patron and was hoping to receive your patron discount on your order. 😁😁
Eric, another fantastic video…I know it was posted two years ago, but it is new to me. Thanks for posting all of the incredible videos, you have triggered my inner sausage making genes, and having made many of your sausage recipes, with great success, I have recently started dry curing meats, starting with a soppressata and a beef salami…made in my refrigerator with Umai dry aging kits. My salamis turned out fantastic, like all of your recipes I’ve tried to date! I have just completed building a dry curing chamber, also following your detailed instructions…amazing. My question for you is this: I want to make a culatello, and have some dry aging sheets, not a hog bladder. Can I follow this video/recipe using the dry aging sheets and my dry curing chamber, instead of my regular refrigerator? I do not have the mold culture you use with your salamis, and am wondering if not having that will pose a problem. I will get whatever I need to make this project work safely, and greatly appreciate your reply and any advise you could offer. Thanks again for giving me the information and the inspiration to start my sausage making/meat curing journey.
Thank you for the fantastic video! I’m embarking on challenge to make my own culatello! I struggle to get collagen sheets in the UK, but will try to use pig’s or ox bladder. Once again thank you you for all the fantastic recipes! They are well executed, not to long and with all the links as well as printable recipes!👏👏👏👏
One question - why is it necessary to apply sugna and why not leave it for the entire drying process in collagen casings? Traditionally it's stuffed in pig bladder instead of collagen sheets and left to dry until the end without applying sugna... So what's the added value when using sugna, especially if you vacuum seal it in the end to redistribute the moisture?
Great question. Where culatello is originally made the conditions are perfect. Damp, foggy, next to the river PO. The drying conditions are very slow. Making Culatello in a chamber like the one I have, it would dry too fast. This culatello would have lost 40% in about 4 months and by the time the year was up it would have been one hard dried up piece of meat. The sugna allows for the culatello to slow way down and age the meat. With the sugna layer on you can keep it in the chamber for 18+ months and it will only continue to get better with age..
Nice, Eric! Beautiful meat. I saw you used Celsius 🙌...hehehe. Could you make a review video how you sterilize equipments? I'm having some contamination problems
To clear the femoral vein completely, could you use a large syringe (with no needle just the blunt plastic end) and flush the vein with salt water? And then repeat the massaging process? I was thinking maybe a 100ml (1/10 quart) syringe. Love the videos, I'm a recovering Vegetarian,.. mouth watering like crazy at your videos! 🙂
this is on of the best video I've seen about culatello. I have one question: Ho did you manage to seal plain plastic bag in vaccum. I find it difficult. I use notched bags and I'm not able to find big enough
@@2guysandacooler I got them too (large sizes). But they are plain (no notches) - as yours is. Can you please give me a tip how did you manage vacuum with plain bags? Or what kind of vacuum machine did you use? Many thanks again ! Greg
Thank you for this amazing video. Before, in the “is curing salt necessary?” video, I left a comment about whether i can skip the curing salt when using collagen sheet around one whole muscle. And you said it is breathable and i can skip the curing salt. But as I watch some of the videos of traditional culatello making, i noticed that they use hog bladder around the muscle. Is it ok to skip curing salt when i use hog bladder too?? Is it breathable? Thank you again for your video and comments.
Thank you as always for another fantastic video! Question: is there a video about introducing beneficial mold during the drying period? You mentioned adding a penicillium strain or something, was hoping to find out more about that step? Thanks! 🙏
This is amazing Eric... I have a question, haw do you manage to have different kind of charcuterie ate the same time in your curing chamber when they are in different stages of drying? Like for example, yo made a salami and its been drying for 2 months and then you make this brand new for drying, this one will need a different temperature and humidity right?
As I watch the videos I can only imagine the taste. Guess I need to research and find a place to sample this and prosciutto. Not much availability here in north Texas to endulge.
Excellent video. Thumbs up and subscribed. Is the brining traditional? Is it possible to make it by putting it straight into the casing and then adding the lard rice flour mixture at a certain time to slow the drying down? Thanks!
G’day Eric, Can I ask what type of red wine you use as I have limited knowledge regarding wines types as I am a Beer drinker only? Thanks in advance mate
Hi, Love your work. Once one starts eating. Is it good to cut a piece off then vac pac into the fridge? I assume it can be kept for an unlimited amount of time like that. Pls confirm
Hey Eric, correct me if I'm wrong, but that piece (at least mine was) has an opening where you actually put the string - and mine was fully detached so to speak, so I put the salt mix in there too, then I wrap it up like you did with string. I don't think it's necessary but thought this meat is accessible so why not.. is that ok ? and I was wondering why you don't rub the inside. Actually, yours seems more like one piece but then I thought why would you tie it if it was.
Dear 2 guys and a cooler, I am going to follow your method and make a few culatelli but here in Italy I can't get that curing product you used (the one that wasn't salt or pepper). Do you know what's in it or how could I do this without access to it? Many thanks.
Sure. The curing salt is completely optional. I would add 3% salt to the weight of your meat, let it cure completely, and once that happens you will be good to go to start drying
Hey Eric. How are you. I have an old ftizer at home that works just fine but no longer in use. You think I can transform.it to a curing chamber? Or it will be too comd for that? 😶🤓
After 20 months of curing, the result was fabulous. I was surprised to see that it didn't taste like prosciutto instead of a more refined meat of the prosciutto without the taste of the crudo so to speak that you would find in a prosciutto. It was mellow and so refined, everyone loved it, even more than my prosciutto. My second culatello one that I did, turned out equally as good. My third one will be ready in a few months, thanks again Eric, outstanding experience.
After 18 months it’s finally ready and I cut it up tonight and it was worth the wait thanks for this great recipe
This is one of the best videos about meat processing. You guys did not hide anything from us. Keep up the good work. You are a long waited channel on TH-cam.
It never ceases to amaze me how you'll devote so much time and effort for a single video. That culatello looks amazing!
Thank you.
OK, am I the only one who got a shiver up their back when he sliced it in half after curing ? Food done well. thank you so much.
Yes you are the only one, weirdo
Not!
this was a masterclass. pretty incredible brother. good food should be expensive. theres a reason fast food is cheap. thanks for preserving, and teaching, artisan traditions. good man.
technically you could say it's just a matter of doing it yourselves especially since the guys youtube channel shows you how to do it. The process itself takes quite alot of time itself thats why its so heckin expensive
A number of years ago I attended cooking school in Verona led by Guilano Hazan, son of famed chef And cookbook author, Marcella Hazan. The cooking school was a wonderful experience… Hands-on with only instructional demonstrations. Part of the experience was going shopping for food and visiting unique food producers, specifically olive oil, Parmigiano Reggiano and Culatello. In addition we had Wine classes from 10 or so regions at night led by the head of Allegrini wine MariaLisa Allegrini.
We saw Culatello being made Including the butchering of the pig leg, salt brine , pig bladder and The trussing of the muscle which is really an artform in this video they used premade netting But watching the Culatello master trussup the muscle well like I said it's an art form… And the long term aging process was in the cold damp cellar… But the finished product what extraordinary. The video that is attached to this thread is really an outstanding description of the process in a more contemporary way and I would be interested to know if the traditional way versus the contemporary way produces a different eating experience. Perhaps the people who put the film together could comment on that as I have never had it but in Italy made in a traditional way… and I am aware that the pig type is different and it is fed different ingredients in Italy that it is here in the states so my question really is about if you made it here in the states in a more traditional way versus a slightly more contemporary way is there a difference in taste and quality
Great job on the video!
The amount of time they took to prepare this ham and video is just incredible. They showed us every detail and the process that took us past a year of preparing this hand which just blows my mind. Underrated channel
very true
@@praisetheone Helps explain why these meats are so 'expensive'. Think of materials and electricity alone.
i dont mean to be off topic but does anybody know a method to log back into an instagram account?
I somehow forgot the account password. I would appreciate any assistance you can give me.
@Sonny Calvin instablaster =)
@Zaid Ronin thanks for your reply. I found the site through google and Im trying it out atm.
I see it takes quite some time so I will get back to you later with my results.
It can't be easy to let this stuff sit for long periods, and not eat it. Amazing job.
It's easy when it's not good yet. It's even easier when you already have plenty of the finished product on hand.
That’s why you make lots of quicker meats at the same time, salamis and what not….
Aw the sweat smell of success. Very nice project guys. I got both a butcher & charcuterie lesson in one. Such a deal! Thanks for sharing all your hard work.
Nicely done, Eric! Thank you for taking the time to record this process and share it! Keep up the good work sir.
Another Awesome Accomplishment, thanks for the post. I recently purchased a curing chamber and I’ve always wanted to try to cure these cuts. Now with your guidance I feel I have a chance for a successful endeavor.
Thats some advanced level charcuterie there..
Amazing video!!
Wow. As someone who smokes his own meat, polish kielbasa, hams, etc. I am amazed at what you do. truly a labor of love.
True respect chef for having soo much patience to create one master piece and sharing knowledge
Thank you
Wow that is incredible how long it takes to make! Both the ham and the video. No way you can speed through that, Thank you!!! Keep up the great content
Aaahhhhhh.... so jealous! I've been waiting for this baby to come out since you posted the first video . Inspirational for sure, thank you Eric!
I knew the prosciutto took time to cure but had no idea it was that length of time. Looks good!
I’m still here!
Working too much to watch every episode. I’ll get to them all.
Great show my friend
Thank you 🙏 for the excellent videos. I share every chance I get to inform others.
Great to hear your working. It's a little nuts these days.. Really appreciate you sharing. So cool!
that's gorgeous, I would think the boneless aspect would eliminate many of the issues with doing a whole leg.
You have the most instructive videos out there man thanks so much!... I was looking and couldn’t find any information on how to store our charcuterie to freeze or not to freeze if so how to do it to make it last the longest. If you would consider making a video that includes that it would be awesome!
Ridiculously good video, very well explained. Simple, easy and straight to the point.
You guys are my new discovery channel on YT.
Huge respect and keep rockin!!!!!!!!!!!!!!!!!!!!!!!!
absolutely beautiful and definitely worth doing....this video gives perspective on why this stuff is so expensive to buy!
That was such a beautiful clip, two years of work !!!! So amazing to see.
Thank you very much!
Stunning! Absolutely stunning! Thanks Eric.
And that, ladies and gentlemen is the reason prosciutto is so expensive.
Everything has to go right for 12+ months.
What an amazing job!
Spanish cured ham is usually cured for 2-3 years
@@pablonieto5058 Why spanish are so obsessed with comparing their country to Italy, France and Germany?
It's crazy guys, you really look lame to the rest of the world.
Such a huge work guarantees an excellent result👍
Thanks for this and it's partner recipe, Strolghino! Two of my favorites and very hard to come by in the USA. Been on my to-do list for a while, now I'm inspired
Your videos are amazing !!!! I never realized that so much effort and time went into these delicacies..
I love it!
Wow! Who knew so much work went into this!
Very useful information! Thank you!!!
Excellent job!!!
Well done, Eric! That looks very professional.
So fun to be learning this "lost" art. Thank you for sharing.
Nice!! Thanks for commenting.
Eric: since you are a madman who never shies away from a time consuming and labor intensive project, I have an idea for you. What if you made an "ultimate" italian sub where you make ALL of it. I'm talkin' all of the meats on there (culatello, salami, spicy capicola), make the provolone (I think you've been making cheese, but I don't know), pickled peppers from your garden, homemade bread...all of that. If there's anybody on YT to do it, its you. C'mon man it'd be awesome!!
Also, you could do the same thing with a Reuben.
LOL. I'm actually doing that very thing with a New Orleans Sandwich called muffuletta. I just made the swiss cheese this week and the provolone. The mozzarella I'll make once everything is almost ready. I'm waiting on some of the cured meats to finish. It'll have an epic 8.5 inch diameter genoa salami (first one in the world), along with mortadella, culatello, and smoked ham (all made by me). The bread of course will be house crafted 😁 Over all the project will span about a year and a half. It's going to be epic!!! I love how you think BTW 😁.
Amazing explanation Mr.Eric bravo thanks for your time for sharing with us.👍
i am sooo impressed you guys rock man,!! ! ! ! ! ! ! ! ! ! Thank you for your efforts ,generously sharing valuable information, and a very profesional level.
oh man..... i thought i was set watching your Prosciutto Crudo tutorial..... then you had to post this video.....
Yes Yes wonderful! I love culatello and often go and buy it!
Holy mother of Christmas trees. I wish I had the skill and patience to make this stuff. Dang it looks good!
Followed you on this task.... Great work.... I'm only six months into mine. Thanks guys
Fantastic job 👌.
I have some crazy coppas in the chamber now. A Jamaican curry style nd a Mexican "chorizo" style coppa. This is Very cool. Im having a hard time finding a fresh ham but definitely next on my list.
That sounds super interesting!! You'll have to let me know how it turned out.
@@2guysandacooler I got ya. Ill make a reveal vid lol. C ya in a couple months!
@@NBA-LejonBrames 😂😂
It should be illegal to post this kind of deliciousness on TH-cam.
my new favorite channel!
thanks for sharing.
Beautiful product and thanks for the video 👍👍👌. Italians (and some German producers) don’t use curing salt for their Culatello though. To each his own I guess
Thank you so much for developing this channel I get very inspired as you make this so easy to follow. As an Italian I like this instruction on creating Culatello. Can you bring this to the next level and turn it into Speck!
Absolutely. Be on the lookout!!
Good god, lots of work, and time but looks great !!
that's BEAUTIFUL. New member here
this is great video! very good information!
insanely underrrated channel
Great video, 👍👍👍👍
Cool video. Interesting technique because traditionally cured in hogs bladders. But bladders not always readily available!
Looks amazing, Butch.
Way to go. Fantastic. Thank you
That's a work of art!!
Thanks, osom video!
Hi Eric,
Thank you for your hard work and professional explanation. My husband is watching your videos daily for second week now and knowing him, this is just the beginning, as he is very impressed with your work.
Would you please let me know what is the ratio of lard to rice flour?
Hello Diana. I can't wait to hear what happens next!! Thanks for your message. The lard to rice flour ration is equal parts by weight. Here is a link to a video I made showing how to make it: th-cam.com/video/hMDLQDg3wjk/w-d-xo.html
2 Guys & A Cooler thank you! Next my husband will butcher a hog first week of January and will follow your instructions to make Culatello. Hope it will work well as it takes good period of time to make it. Registered to patreon 🙌
2 Guys & A Cooler I should register earlier, could save some money on my order from Sausage Maker this months 🤔
@@dianaoprea6992 thank you. How exciting. If along the way your husband has any questions and needs to talk be sure to let me know. I'm here to help😁
If they haven't shipped your order you can call them and tell them that you are a new patron and was hoping to receive your patron discount on your order. 😁😁
Eric, another fantastic video…I know it was posted two years ago, but it is new to me. Thanks for posting all of the incredible videos, you have triggered my inner sausage making genes, and having made many of your sausage recipes, with great success, I have recently started dry curing meats, starting with a soppressata and a beef salami…made in my refrigerator with Umai dry aging kits. My salamis turned out fantastic, like all of your recipes I’ve tried to date! I have just completed building a dry curing chamber, also following your detailed instructions…amazing. My question for you is this: I want to make a culatello, and have some dry aging sheets, not a hog bladder. Can I follow this video/recipe using the dry aging sheets and my dry curing chamber, instead of my regular refrigerator? I do not have the mold culture you use with your salamis, and am wondering if not having that will pose a problem. I will get whatever I need to make this project work safely, and greatly appreciate your reply and any advise you could offer. Thanks again for giving me the information and the inspiration to start my sausage making/meat curing journey.
Rad video. Once again. 🤙
what about flushing the femoral artery with brine or salt water? might be worth it. Thank you for the information. Truly detailed and well done.
Yum that’s looks amazing
Thank you for the fantastic video! I’m embarking on challenge to make my own culatello! I struggle to get collagen sheets in the UK, but will try to use pig’s or ox bladder. Once again thank you you for all the fantastic recipes! They are well executed, not to long and with all the links as well as printable recipes!👏👏👏👏
Thanks Peter. The hogs bladder is really the more traditional way of making culatello. Be sure to let me know how it turns out..
@@2guysandacooler thank you I’ll keep you posted along my journey! Once again thank you for your videos they are incredibly inspiring!!
To quote Gwen Stefani: "This sh*t is bananas! B.A.N.A.N.A.S.! There was NO WAY that I wasn't gonna demolish the button for you on this vid! Hahaha
One question - why is it necessary to apply sugna and why not leave it for the entire drying process in collagen casings?
Traditionally it's stuffed in pig bladder instead of collagen sheets and left to dry until the end without applying sugna... So what's the added value when using sugna, especially if you vacuum seal it in the end to redistribute the moisture?
Great question. Where culatello is originally made the conditions are perfect. Damp, foggy, next to the river PO. The drying conditions are very slow. Making Culatello in a chamber like the one I have, it would dry too fast. This culatello would have lost 40% in about 4 months and by the time the year was up it would have been one hard dried up piece of meat. The sugna allows for the culatello to slow way down and age the meat. With the sugna layer on you can keep it in the chamber for 18+ months and it will only continue to get better with age..
Bravo
Nice, Eric! Beautiful meat. I saw you used Celsius 🙌...hehehe. Could you make a review video how you sterilize equipments? I'm having some contamination problems
thank you for mde this content, Gbu
I’ve got a wild pig ham curing right now...... I have no idea if it will work, but it’s definitely worth a try!
I bet it'll be great!!
WOW!! JUST WOW.
beautiful
To clear the femoral vein completely, could you use a large syringe (with no needle just the blunt plastic end) and flush the vein with salt water? And then repeat the massaging process? I was thinking maybe a 100ml (1/10 quart) syringe. Love the videos, I'm a recovering Vegetarian,.. mouth watering like crazy at your videos! 🙂
It good to have you back. We missed you😉. The salt water trick would work perfectly.... Thanks for watching and commenting!!
@@2guysandacooler thanks dudes
Hi , nice video, I could not wait two years. Could you tell me a little about the background music. Thank You Merry Christmas
this is on of the best video I've seen about culatello. I have one question: Ho did you manage to seal plain plastic bag in vaccum. I find it difficult. I use notched bags and I'm not able to find big enough
Thank You Very Much!. Yeah the bag size is tricky. I happen to have very large plastic bags for my vacuum sealer.
@@2guysandacooler I got them too (large sizes). But they are plain (no notches) - as yours is. Can you please give me a tip how did you manage vacuum with plain bags? Or what kind of vacuum machine did you use?
Many thanks again !
Greg
Parabéns! Como sempre genial o vídeo.
I really like your videos, curing meats has always been something I've wanted to know. Where did you learn all this?
Thank you. I'm self taught.... Lots of trial and error and lots of research!
@@2guysandacooler wow, well all that work paid off. Everything you show in your videos looks amazing, and definitely makes me want to try a few things
Nice Work! Do you think curing salt would be a good idea?
Thank you for this amazing video. Before, in the “is curing salt necessary?” video, I left a comment about whether i can skip the curing salt when using collagen sheet around one whole muscle. And you said it is breathable and i can skip the curing salt.
But as I watch some of the videos of traditional culatello making, i noticed that they use hog bladder around the muscle. Is it ok to skip curing salt when i use hog bladder too?? Is it breathable? Thank you again for your video and comments.
Like watching Nono all over again! Well, with gloves...I think them Old Guys had Naturally Sterile Hands.☺
😂😂
Thank you as always for another fantastic video! Question: is there a video about introducing beneficial mold during the drying period? You mentioned adding a penicillium strain or something, was hoping to find out more about that step? Thanks! 🙏
@@ConcedoNulli thanks, will do!
How about if I am unable to vacuum seal it and keep it in in a bag and squeeze as much air I can during the curing? It will be ok?
That would work..
Wow
The prosciutto that you buy at Costco seems to have a slight hint of anise flavor to it, whether real or imagined it taste that way to me.
Could you tightly saran wrap the ham to cure it if you don't have a vacuum sealer?
sensationell 👍👍👍
This is amazing Eric... I have a question, haw do you manage to have different kind of charcuterie ate the same time in your curing chamber when they are in different stages of drying? Like for example, yo made a salami and its been drying for 2 months and then you make this brand new for drying, this one will need a different temperature and humidity right?
Thank you. Check out this video I made about that topic. th-cam.com/video/oVzLirfYdhs/w-d-xo.html
Hi Eric, I can't seem to find the link that shows how you came up with the additional 20% weight loss when the the sugna is added to the culatello
As I watch the videos I can only imagine the taste. Guess I need to research and find a place to sample this and prosciutto. Not much availability here in north Texas to endulge.
Excellent video. Thumbs up and subscribed. Is the brining traditional? Is it possible to make it by putting it straight into the casing and then adding the lard rice flour mixture at a certain time to slow the drying down? Thanks!
Wow...great video.
G’day Eric,
Can I ask what type of red wine you use as I have limited knowledge regarding wines types as I am a Beer drinker only?
Thanks in advance mate
Hi, Love your work. Once one starts eating. Is it good to cut a piece off then vac pac into the fridge? I assume it can be kept for an unlimited amount of time like that. Pls confirm
that is correct..
Maravilloso
Would it maybe make sense to flush the femoral artery with a brine injector?
Hey Eric, correct me if I'm wrong, but that piece (at least mine was) has an opening where you actually put the string - and mine was fully detached so to speak, so I put the salt mix in there too, then I wrap it up like you did with string. I don't think it's necessary but thought this meat is accessible so why not.. is that ok ? and I was wondering why you don't rub the inside. Actually, yours seems more like one piece but then I thought why would you tie it if it was.
Dear 2 guys and a cooler, I am going to follow your method and make a few culatelli but here in Italy I can't get that curing product you used (the one that wasn't salt or pepper). Do you know what's in it or how could I do this without access to it? Many thanks.
Sure. The curing salt is completely optional. I would add 3% salt to the weight of your meat, let it cure completely, and once that happens you will be good to go to start drying
4:15 The remaining part is the pork sirloin. Cut steaks parallel to the original cut which removed it from the rounds. Better than chops, imo.
Nice. I always just use that for sausages and salami. I'll have to check it out... Did you get my PM?
Hey Eric. How are you. I have an old ftizer at home that works just fine but no longer in use.
You think I can transform.it to a curing chamber? Or it will be too comd for that? 😶🤓
Sure. As long as it's frost free, you should be fine
I would sooooo eat it 🤤