How Italian Culatello Ham is made

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

Link to Brine Calculator: https://www.youtube.com/redirect?redir_token=e_nn0AKi4nhcaUDILmkei-hdr1J8MTU2ODA4MDc5OEAxNTY3OTk0Mzk4&q=https%3A%2F%2Fgenuineideas.com%2FArticlesIndex%2Fsaltbrinecalculator.html&event=video_description&v=vFfqwyxC_Zo
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 52-57f and a 75-80% humidity.
Collagen Sheets: https://www.sausagemaker.com/searchresults.asp?Search=collagen+sheets&Submit=&Click=108419
Netting for Salami/Salumi: https://www.sausagemaker.com/searchresults.asp?Search=netting&Submit=&Click=108419
Butchers Twine: https://www.sausagemaker.com/searchresults.asp?Search=twine&Submit=&Click=108419
Insta Cure 1 & 2: https://www.sausagemaker.com/searchresults.asp?Search=Insa+Cure&Submit=&Click=108419
Sausage Pricker: https://www.sausagemaker.com/searchresults.asp?Search=sausage+pricker&Submit=&Click=108419
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Knives that we recommend
Kotai Chef Knife: https://kotaikitchen.com/?ref=2guys
For 15% off your order use the discount code: 2guys

We get all of our sausage making supplies from the sausage maker
You can visit their website here: https://www.sausagemaker.com/?Click=108419

The largest selection of the best quality casings for sausages/salami: https://www.sausagemaker.com/natural-sausage-casings-s/1923.htm&Click=108419

We get all of our cheesemaking supplies from The New England Cheesemaking Company.
You can visit their website here: http://cheesemaking.com?aff=67
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Apera pH Meter w/meat probe (Bluetooth): https://amzn.to/2A04Gll
InkBird Controllers temp & Humidity: https://amzn.to/2O3BmM7
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Dehumidifier EvaDry 1100: https://amzn.to/2TDvChj
Dehumidifier Eva Dry 2200: https://amzn.to/2wwKjqs
Hygrometer for chamber: https://amzn.to/3enDCwt
Cool Mist Humidifier: https://amzn.to/380rWOW
Meat Grinder We use the #22 https://amzn.to/2MGd1QD
Small Sausage Stuffer 5# https://amzn.to/2wy5nN9
Edge Pro Professional knife sharpening Kit #3 https://amzn.to/2NvAO24
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Ink Bird Sous Vide: https://amzn.to/3kZ5rMZ
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Accurate Thermometers

Thermapen Mk4 - http://www.thermoworks.com/Thermapen-Mk4?tw=2GUYSACOOLER
DOT Kitchen Temperature Reader - https://www.thermoworks.com/DOT?tw=2GUYSACOOLER
Signals (4 Channel Temperature Probe) - https://www.thermoworks.com/Signals?tw=2GUYSACOOLER
Extra Big and Loud Kitchen Timer/Alarm - https://www.thermoworks.com/Extra-Big-Loud?tw=2GUYSACOOLER
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Eric

Видео How Italian Culatello Ham is made канала 2 Guys & A Cooler