tag:blogger.com,1999:blog-9190984942207410953.post5712174265582960034..comments2023-06-06T11:57:50.826-04:00Comments on Cured Meats: Culatello - The King of Cured MeatsJasonmolinarihttp://www.blogger.com/profile/15053725760642707017noreply@blogger.comBlogger97125tag:blogger.com,1999:blog-9190984942207410953.post-27586991074185876262016-11-22T06:50:49.543-05:002016-11-22T06:50:49.543-05:00i haven't Doru. But friends have added hot pep...i haven't Doru. But friends have added hot pepper flakes and say it's great.<br />Jasonmolinarihttps://www.blogger.com/profile/15053725760642707017noreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-42041558947698926082016-11-20T19:22:33.956-05:002016-11-20T19:22:33.956-05:00Jason, did you try any other recipes? Addition of ...Jason, did you try any other recipes? Addition of fennel, pepper flakes, coriander, etc?Anonymoushttps://www.blogger.com/profile/07684929949759925300noreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-90641475512758448332016-09-26T12:57:24.683-04:002016-09-26T12:57:24.683-04:00I have 2 culatello style hams in my cooler that I ...I have 2 culatello style hams in my cooler that I made after watching an Italian video it was slightly different to your so I will try yours tomorrow as I have a whole hog arriving then thanks for a really inspiring bolg and wonderful pictures.<br />regards <br />Stephen Glastonbury.<br />Anonymoushttps://www.blogger.com/profile/04264542991014608235noreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-80644812685422021342016-02-25T11:45:14.977-05:002016-02-25T11:45:14.977-05:00blood sausage was actually the first recipe i post...blood sausage was actually the first recipe i posted on the blog: http://curedmeats.blogspot.com/2007/07/sanguinaccio.html<br /><br />glad your culatello turned out wellJasonmolinarihttps://www.blogger.com/profile/15053725760642707017noreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-71221616139710932632016-02-24T23:47:58.318-05:002016-02-24T23:47:58.318-05:00I meant November 2014.
Do you have any recipes f...I meant November 2014. <br /><br />Do you have any recipes for blood sausage? We are going to be making it when we put our pigs down. I'm thinking of using the head, cooked rice, cubed fat and spices etc. <br /><br />BLXelahttps://www.blogger.com/profile/06010676740495623760noreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-55409473599754764802016-02-24T23:37:36.498-05:002016-02-24T23:37:36.498-05:00I can't thank you enough for putting this on y...I can't thank you enough for putting this on your blog. I'm sure you've helped countless people. Last weekend I opened up a culatello that had been hanging since late November 2015. Likely waited a little longer than needed. It was probably ready by November 2015. It is fabulous! My family raised the berkshire. We are set to harvest a few more in early March and will be following your procu recipe too. Thank you again.BLXelahttps://www.blogger.com/profile/06010676740495623760noreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-83058845331179464232014-11-23T13:13:18.002-05:002014-11-23T13:13:18.002-05:00hi Jason i.m Passion about this kind of think i&...hi Jason i.m Passion about this kind of think i'm a butcher since i'm 10 years old back where i,m from(Portugal -Iberian peninsula )recently a took a dry cure meat master course in Spain for i depend two weeks there and i.m have being in the drying process for 25 years i'm so happy too see that person like you and me keep it a live .<br />i.m a local producer in Newark ,NJ in my owe butcher shop have like 1000 ham in curing process , black hoof , loins , cullatello's , salamis and old the kinds of dry aged products that a try too keep it like the away that butcher do it back on the day . <br />lets keep in touch<br />regards<br />Rodrigo DuarteAnonymoushttps://www.blogger.com/profile/09012343266161725613noreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-50131971858171058692014-09-28T21:43:36.776-04:002014-09-28T21:43:36.776-04:00The fermentation step isn't strictly necessary...The fermentation step isn't strictly necessary. it helps the casing dry out and adhere to the meat.<br />Jasonmolinarihttps://www.blogger.com/profile/15053725760642707017noreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-15563453048642091142014-09-26T23:34:12.966-04:002014-09-26T23:34:12.966-04:00Two questions for you. How did you decide how lon...Two questions for you. How did you decide how long to cure the culatello? I'm wondering, because directions from Ruhlman & Polcyn's Salumi suggest about a week curing time for culatello.<br /><br />Second, is the fermentation step necessary? With no added cultures, I would be afraid that I would just be increasing bacteria count across the board?<br /><br />Thanks for your post, your site is amazingly helpful!Karenhttps://www.blogger.com/profile/07219737532853583028noreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-40818688578792149682013-11-25T09:01:03.852-05:002013-11-25T09:01:03.852-05:00Elmar, the bladders have to be stretched out befor...Elmar, the bladders have to be stretched out before using. I fill it with water and stretch the hell out of it.<br />I know some people use an air compressor to inflate it to expand it.<br /><br />But either way, it sounds like you got it wrapped up. Creating a blanket with the bladders was a good solution.Jasonmolinarihttps://www.blogger.com/profile/15053725760642707017noreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-11334087757127061992013-11-24T08:32:20.590-05:002013-11-24T08:32:20.590-05:00Hi Jason,
thanks for sharing your way of making Cu...Hi Jason,<br />thanks for sharing your way of making Culatello. Today my first one became ready to dry. The biggest problem was, that the bladder was not big enough. So my wife and me stitched together 3 beef bladders. What i wonder if i have a look to all the Culatello Videos on youtube is, how easily they put the Culatello into the bladder. I bought also salted ones, but none of them was suitable. What is the secret of these bladders??? Do you or anybody else have an idea how to cover it with one bladder???<br /><br />Kind Regards from Munich, Germany<br />ElmarElmarnoreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-61640829995660881092013-11-01T18:36:35.280-04:002013-11-01T18:36:35.280-04:00A great job JASON and a lot better than the other ...A great job JASON and a lot better than the other sites. MY CONcern is the environment my culatello will be in during the curing process. While I'm sure it'll be ok during winter the basement room does warm up during the summer. I've made prosciutto with the bone in and moved it into the fridge once the weather got warm and it turned out ok but not great. In that room I did get some mold on the prosciutto but not sure if it'll happen with the culatello. I guess it's critical that the temperature be right as is the humidity. Anyway your instructions were very good and happy to know that your culatello turned out good. Vicvic tarantanoreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-43923909054359174482013-10-12T15:32:44.647-04:002013-10-12T15:32:44.647-04:00In Spain we have the Serrano ham, its a delicius g...In Spain we have the Serrano ham, its a delicius gourmet ham.<br />The story of Jamón Ibérico ham. The ancient oak pastures of Spain, the noble black Ibérico pig, the mountain air which caresses each ham as it magically is transformed into one of the world's most exquisite foods.<br />www.jamon.com/iberico.html<br />www.joselito.com/en<br />www.tienda.com/jamon/Anonymoushttps://www.blogger.com/profile/13384590161451181993noreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-972222769403909262013-10-04T00:55:44.108-04:002013-10-04T00:55:44.108-04:00Thank you so muchThank you so muchAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-16044831507108685982013-10-01T11:50:18.076-04:002013-10-01T11:50:18.076-04:00Correct. weight of meat * 0.25%, but apparently i ...Correct. weight of meat * 0.25%, but apparently i weighed out 11.3g instead of 11.1g, and i didn't bother removing the 0.2g of extra cure. No big deal.<br />Jasonmolinarihttps://www.blogger.com/profile/15053725760642707017noreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-50621133763728938572013-09-30T18:30:20.293-04:002013-09-30T18:30:20.293-04:00Thanks Jason,
From the pics I thought it was roll...Thanks Jason,<br /><br />From the pics I thought it was rolled. whoops.<br /><br />When you said that was what the math came out to be. Would you mind explaining. I thought you just weighed the meat and multiplied by .25%? I have so much to learn and thanks to your blog and many other I am getting free lessons. Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-76212741739608512652013-09-30T08:49:33.116-04:002013-09-30T08:49:33.116-04:00the culatello is not rolled. It's a whole musc...the culatello is not rolled. It's a whole muscle.<br />The fermentation step for whole muscles helps the casing adhere better.<br />0.26% because that's what the math came out ot be, and it wasn't worth removing cure #2 for 0.01% which is likely beyond the measurement and accuracy of the scale anyhow.Jasonmolinarihttps://www.blogger.com/profile/15053725760642707017noreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-45765991329868669942013-09-30T02:15:13.969-04:002013-09-30T02:15:13.969-04:00Hi Jason,
Since the culatello is rolled did you p...Hi Jason,<br /><br />Since the culatello is rolled did you put any of the cure on the insideand if not might I ask why? Also, what was the upside to a fermention for whole muscle? Also for the cure why .26% instead of .25%? Awesome vids and writing. thanks for posting and sharing. Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-17564560148849376492013-09-03T14:27:05.728-04:002013-09-03T14:27:05.728-04:00Sounds great Scott. I'm glad this helped.Sounds great Scott. I'm glad this helped.Jasonmolinarihttps://www.blogger.com/profile/15053725760642707017noreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-49747980333666118232013-09-03T14:08:12.011-04:002013-09-03T14:08:12.011-04:00Thanks so much for your post, you inspired me. I ...Thanks so much for your post, you inspired me. I just finished tying up my first red wattle culatello which I harvested from an entire hind leg using your instructions. Your instructions made it possible for me to try this, and I am really pleased with how it appears. We will see next year how it tastes... Scott in Oregonnoreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-43063480887805994922013-07-16T10:14:07.577-04:002013-07-16T10:14:07.577-04:00the thick twine stays on inside the casing.
the thick twine stays on inside the casing.<br />Jasonmolinarihttps://www.blogger.com/profile/15053725760642707017noreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-2794570584666420352013-07-15T19:22:32.199-04:002013-07-15T19:22:32.199-04:00Hi Jason I have a question about the thick twine y...Hi Jason I have a question about the thick twine you used before curing, Did you cut that off before stuffing it into it's casing? Or is it tied inside and out?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-62990014753129045442013-05-01T02:07:26.844-04:002013-05-01T02:07:26.844-04:00Can I come for Thanksgivng?! This is so amazing!Can I come for Thanksgivng?! This is so amazing!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-20247078548233344192013-04-15T09:14:19.213-04:002013-04-15T09:14:19.213-04:00yes Al, the casing is removed before eating.yes Al, the casing is removed before eating.Unknownhttps://www.blogger.com/profile/01148079510998363603noreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-26233879209970601362013-04-15T09:09:10.951-04:002013-04-15T09:09:10.951-04:00Is the casing removed after the culatello is done?...Is the casing removed after the culatello is done?Anonymoushttps://www.blogger.com/profile/05844383856396208504noreply@blogger.com