Making The King of Prosciutto | Culatello | Gourmet Woodsman
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- เผยแพร่เมื่อ 9 ก.พ. 2025
- Make your own dry cured Italian Culatello Prosciutto at home. All you need is some quality pork, some salt, a little bit of black pepper and a whole lot of patience.
Brine time calculator: genuineideas.c...
Dude, that is fricking epic!!! I so want to do this but I just do not have enough room in my 2 little Pro Smoker Reserve 50 to hold a piece of Culatello. I plan to get a bigger chamber in a year, so then I can finally crank out some volume!! Epic video, brother!!
If you think a Culatello takes up space you should see the whole leg Prosciutto I've had in my chamber for over two years! I don't think I'll be doing a whole leg again! 🤣
Thanks for the comment brother, I appreciate it!🤙
Nice. The missus definitely wants me to try one of these
It's so good! Takes a lot of patience though!
They look absolutely fookin banging!!
Waiting the 1st year is bad enough......i would never have the will power to sit there and drool for another 12 months.
It helps that I have some from two years ago to eat now!🤙
Why do these videos only come out when the only thing I have in my fridge is mustard and beer?
I wish I had an answer for you!🤣🤣🤣
Wow, SO good! No wonder these things are expensive to buy.
What an informative video! Wow! Thanks and so cool to see Brownie up on the big screen!
You did a great job raising those pigs! The best charcuterie I've made was from Brownie, hands down! I can't thank you enough!🫶
Very nice bro, definitely on my list this fall
Outstanding work!
Thank you!
that was an incredible journey! tell us more about why you need to equalize the meat after you pull it? what exactly does that do?
I've been getting this question a lot lately. I guess I need to explain it better in my videos. Equalizing is an optional step that improves the flavor and texture of the finished product. All dried meat products will be dryer on the outer edge than in the center. This is most pronounced with muscles that have a lean side and a fatty side. Equalizing allows the remaining moisture to redistribute throughout the product more evenly. During this time it will continue to develop more complex flavors.
You do a fantastic job. Wish is was your neighbor.
Thanks!✌️
Awesome video and recipie! Takes long time, but looks amaising.
Could you please put a link to a collagen sheets? Just to make sure I get the same.
I get my collagen sheets from the Craft Butchers Pantry,
butcherspantry.com/product/collagen-sheets-for-dry-aging-or-cooked-products-22-x-22-inch-multiple-amount-options/
The Sausage Maker also has collagen sheets in smaller packages but they are a little more expensive.
butcherspantry.com/
Sorry I didn't respond sooner
Dude you fucking rock,he'll yeah
Thanks!😎
When packed in salt, 35 days works real well!
35 days for what size muscle? I've used the salt box method enough to know that how long it needs to be in the salt is relative to the weight of the meat being cured. Very hard to have repeatable results with the salt box method.
Why wash the cure off when you start the drying??
I wash the cure off to remove the excess salt. It has already penetrated the meat and done it's job.
Is the green mold ok?
Green mold is a sign that my drying chamber was too humid at some point. It's not harmful but it's not ideal, it washes off quite easily. Black, yellow or red mold (which I've never had) are dangerous and the product should be tossed.
green mold is ok, it calls Penicillium Salamii. Yellow mod is ok. But always use your nose
Just tell ALL OF US where the calulator is at??
The link to the calculator is in the description
It’s called. Sin U not soon ya you’re driving me crazy sinue is connective tissue. Fat off a beef is called suet and fat off a pig is called lard. Your coating it with lard not sinue
forvo.com/word/sugna/
Well nuts... I guess I'm a dumbiss
SUE IT! it pronounced sue it. Sinue is tendon
@ that’s what I said read my comment
It's a mixture of rendered lard and rice flour called sugna, pronounced soon-ya. It is not sinew, suet or lard.
👏👏👏👏👏👏👏👏👍👍
Just get the netting!! Can the string!!
I didn't have netting large enough for this. I'm not buying a roll of netting that I'm hardly ever going to use. Only two culatello per pig, I'm not able to make this very often.
Why add any nitrates? are we sending this to mars?
I add nitrates to improve the color and enhance the flavor.
rip brownie
Brownie had a good life on a small farm with plenty of room to root around with his companions. He was fed organic feed, plenty of organic vegetables and he had access to an abundance of acorns for the last months of his life. I do my best to respect his life by utilizing his body the best way I know how. To me that means using as much of it as possible and using it to make top quality charcuterie that's better than money can buy!