Culatello Experiment #1

  • zeromac
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6 months 3 weeks ago #14090 by zeromac
Culatello Experiment #1 was created by zeromac
So I am gonna try something a little crazy and cure and dry a whole Culatello. It's in the cure now (Salt, pepper, and some non-traditional Cure #2 for safety). When I butchered the hog leg last night into the Culatello and Fiocco, I realized I am treading into uncharted waters - at least for me. The Fiocco is fine, it will cure up just like all of the other 2-4# salumi I have made. The Culatello on the other hand is a beast. It is weighing in at about 9# and as it is tied now, it has a diameter of about 7 inches and a length of maybe 15 inches. There was no way in hell this would fit in either of the charcuterie bags so I decided to leave it cure in the traditional tied roll, and get some striploin bags to dry this thing in. We will see how the drying goes.

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