Welcome Back today I'm going to show you how to make Italian Culatello Ham. Get ready. This process requires lots of patience

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Recipe:
1 Culatello Cut. This comes from the hind leg of the pig.
2.75% salt
.25% pepper
.25% Cure #2

Weight out your raw culatello cut and multiply that by each ingredient. if your culatello weighs 4000 grams you would multiply that by 2.75% or .0275 to get the amount of salt you need. To find out the pepper multiply it by .25% or .0025. You get the idea.

Rub all your seasonings onto the culatello and place in a vacuum bag or zip lock back (ensuring that you add 100% of the seasonings you mixed up). Place it in your refrigerator and allow to cure for the appropriate amount of time (check out the brine calculator and click on Brining Time)

After it is finished curing take out of the fridge and rinse off with water first then with some red or white wine (optional). If there are any loose pieces or you can cut them off to square your culatello up. I am using collagen sheets for this as well as a netting to keep it all together. If you have a hog stomach that works as well. Beef bungs are too small for a culatello. Once you have it cased up you will want to get some butchers twine and create a support to hang it. You can spray with mold 600 (aka: Penicillium Nalgiovenses) for additional surface protection. Don't forget to weigh your meat and record the weight. This is how you will know when it's ready..

Place in a controlled chamber that keeps a 5257f and a 7580% humidity.


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Sausage Pricker: https://www.sausagemaker.com/searchre...



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Eric