tag:blogger.com,1999:blog-9190984942207410953.post3615918081237816878..comments2023-06-06T11:57:50.826-04:00Comments on Cured Meats: Culatello – Tasting NotesJasonmolinarihttp://www.blogger.com/profile/15053725760642707017noreply@blogger.comBlogger28125tag:blogger.com,1999:blog-9190984942207410953.post-55115112680228277172016-06-11T18:06:09.519-04:002016-06-11T18:06:09.519-04:00Fantastic blog. Just started the salting process t...Fantastic blog. Just started the salting process today. Just wanted to add my 2 cents about the bladders. I live in North Carolina and went to my butcher and asked for bladders and was told I needed a permit from the FDA. So I called FDA in NC and spoke to someone in the pork/poultry area. They told me how to fill in a "specimen" permit online. They are suppose the contact the butcher and and confirmation email to me. ( the permit is free)Anonymoushttps://www.blogger.com/profile/00825962876024400792noreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-55796200757330390132016-03-18T17:10:18.639-04:002016-03-18T17:10:18.639-04:00Just read your tasting notes on the fiocco and the...Just read your tasting notes on the fiocco and then the culatello. You mention a stronger "funk" with the fiocco. I made a coppa a while back that I cased in a beef bung, and I also notice a distinct "funk" which I found slightly unpleasant. It wasn't bad tasting, just sort of weird. In the future I plan to aviod bungs as much as possible, but if I do use one again, I'm plan to really put it through a large number of rinses and soaks.Stevehttps://www.blogger.com/profile/02002768481595865970noreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-66730922452520500872013-09-04T13:27:06.903-04:002013-09-04T13:27:06.903-04:00I just tied a culatello up yesterday. I procured ...I just tied a culatello up yesterday. I procured 5 beef bladders from Scott at sausage debauchery. These are nice to work with, no odor, clean and well prepared. The first one that i pulled from the salt was too small for this job, so I experimented a bit. I ran water into the neck of the bladder to open it up some, then cut the opening enough to get my hand in and really reefed on the bugger. These are very tough. Pulled about as hard as I could trying to stretch it and it held up. You could probably poke your finger through it if you really tried, but if you use the back of your hand you can stretch it out a long way. The second bladder was much bigger and had no problem dropping the 4 kg + culatello in. Used a big regular sewing needle and nylon upholstery thread to truss. Not pretty, but effective. Hope this helps. Scott in Oregonnoreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-67442939218943343972012-06-16T10:20:54.719-04:002012-06-16T10:20:54.719-04:00Fantastic blogg!Fantastic blogg!Kenthhttps://www.blogger.com/profile/05955790208120926331noreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-65043835874281655072012-05-04T13:06:18.089-04:002012-05-04T13:06:18.089-04:00Hadn't heard of that.Hadn't heard of that.Jasonmolinarihttps://www.blogger.com/profile/15053725760642707017noreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-71195616502777305862012-05-04T12:00:59.982-04:002012-05-04T12:00:59.982-04:00I've heard that they need to be evpanded with ...I've heard that they need to be evpanded with air pressureMikenoreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-35657775429326323012012-05-04T08:56:34.391-04:002012-05-04T08:56:34.391-04:00I dont know about fresh bladder, but the dry bladd...I dont know about fresh bladder, but the dry bladders need to be soaked.,Jasonmolinarihttps://www.blogger.com/profile/15053725760642707017noreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-16812921110711058882012-05-03T22:53:30.251-04:002012-05-03T22:53:30.251-04:00I have a question about bladders, when using a fre...I have a question about bladders, when using a fresh bladder what are the necessary steps in prepping it for culatello and what is needed when using a dried bladder from butcher-packer?mikenoreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-8237467678652071432012-04-27T16:47:59.583-04:002012-04-27T16:47:59.583-04:00Thanks Rob, i'm glad it came out well! Next ti...Thanks Rob, i'm glad it came out well! Next time i'll use a little less salt.Jasonmolinarihttps://www.blogger.com/profile/15053725760642707017noreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-52886850133766273982012-04-27T16:44:58.342-04:002012-04-27T16:44:58.342-04:00I followed your post on making culatello and ended...I followed your post on making culatello and ended up with the best thing from my curing chamber yet. That post is probably one of the best posts I have read on any site.<br /><br />Cheers, robAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-40852120345358746972012-04-24T18:10:53.169-04:002012-04-24T18:10:53.169-04:00Awasome meats. I would like to try one of them.Awasome meats. I would like to try one of them.Carl McLainhttp://gourmetsecretsforum.ca/noreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-12606523986466829762012-04-18T13:13:40.292-04:002012-04-18T13:13:40.292-04:00FantasticFantasticKenthhttps://www.blogger.com/profile/05955790208120926331noreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-31575875999956099942012-03-07T11:34:34.826-05:002012-03-07T11:34:34.826-05:00Wow, this looks fantastic.Wow, this looks fantastic.Indirect Heathttps://www.blogger.com/profile/00126752664799076406noreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-3328710525829577052012-02-28T11:46:01.430-05:002012-02-28T11:46:01.430-05:00Brian, it depends how it's cut. If it's de...Brian, it depends how it's cut. If it's deboned and sliced width wise, you'd get a piece of both the fiocco and culatello in each slice.<br />If it's sliced on a ham stand like in Spain, you'd have either fiocco or culatello portions depending what side they are slicing from.Jasonmolinarihttps://www.blogger.com/profile/15053725760642707017noreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-60400819467566254332012-02-28T11:42:49.651-05:002012-02-28T11:42:49.651-05:00Thanks Jason.
Is it correct to think that when yo...Thanks Jason.<br /><br />Is it correct to think that when you buy or are served prosciutto you in fact get either culatello or fiocco since those muscle groups together make up the cut that is prosciutto? Or if you cured an entire leg for prosciutto would slices off one part of the leg be culatello and the other fiocco? It would seem that if culatello was far tastier than fiocco then a certain area of a prosciutto would be far tastier than another.<br /><br />-BrianAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-81101426105327288042012-02-27T21:01:08.321-05:002012-02-27T21:01:08.321-05:00Nope the culatello remained tied inside the casing...Nope the culatello remained tied inside the casing.Jasonmolinarihttps://www.blogger.com/profile/15053725760642707017noreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-11860894598917785982012-02-27T20:12:07.010-05:002012-02-27T20:12:07.010-05:00Thanks Jason. I found "Trussing needles"...Thanks Jason. I found "Trussing needles" on Amazon for $4, which look like they will work.<br /><br />Another question for you... according to your original post you tied the culatello up to hold its shape while it underwent its 21 day cure. Did you then untie the culatello before casing it the bladder? <br /><br />BrianAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-61189040976183847162012-02-27T15:12:09.870-05:002012-02-27T15:12:09.870-05:00Brian, a 6kg bladder should be fine. I used some &...Brian, a 6kg bladder should be fine. I used some "sail" needles i got at a craft store with hemp twine..nothing really that special.<br /><br />You will definitely have to cut the bladder and sew it.Jasonmolinarihttps://www.blogger.com/profile/15053725760642707017noreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-68231672313535391282012-02-27T14:55:56.574-05:002012-02-27T14:55:56.574-05:00Jason-
I am going to do a culatello in the next w...Jason-<br /><br />I am going to do a culatello in the next week or so. I ordered a bladder for casing from Butcher & Packer (http://www.butcher-packer.com/index.php?main_page=product_info&products_id=970) for this project but have not yet procured the culatello. <br /><br />A couple of questions: is this the right casing to use? Would "an average" sized culatello fit in this 6 kilo bladder? Also, in the event I have to cut the bladder open to get the culatello to fit in what kind of needle and thread (string?) do you use to sew it up. I watched the video you linked to in the initial culatello post and it does not look like he is using a normal sewing needle. Any ideas?<br /><br />Thanks,<br />BrianAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-52025910964162350732012-02-18T16:29:34.330-05:002012-02-18T16:29:34.330-05:00I'm not sure what you're asking Walter, bu...I'm not sure what you're asking Walter, but here is a link to a previous post about this.<br /><br />http://curedmeats.blogspot.com/2011/02/culatello-king-of-cured-meats.htmlJasonmolinarihttps://www.blogger.com/profile/15053725760642707017noreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-77763680579203045582012-02-18T15:59:42.813-05:002012-02-18T15:59:42.813-05:00I'm just learning the finer points of being a ...I'm just learning the finer points of being a "foodie" and learning to appreciate really good smoked meat. Please educate me by telling me more about this particular kind/cut of meat. Thanks! :)Walter Little, Jr.noreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-4638534454787423992012-02-16T16:04:39.846-05:002012-02-16T16:04:39.846-05:00This is from a commercial pig.This is from a commercial pig.Jasonmolinarihttps://www.blogger.com/profile/15053725760642707017noreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-63615115920140132092012-02-16T15:19:33.739-05:002012-02-16T15:19:33.739-05:00Are the pictures of the cuts from grass fed animal...Are the pictures of the cuts from grass fed animals? Just curiousgrass fed beef manitobahttp://www.mcdonaldfarm.canoreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-53618259975704616892012-02-09T08:51:19.972-05:002012-02-09T08:51:19.972-05:00Avi, seems to me those 2 are mutually exclusive. Y...Avi, seems to me those 2 are mutually exclusive. You need air for the mold to stay alive, but no air to prevent further drying....<br />i put them in a zip bag.Jasonmolinarihttps://www.blogger.com/profile/15053725760642707017noreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-52778353478819923222012-02-09T08:14:42.742-05:002012-02-09T08:14:42.742-05:00Hello Jason,
Culatello looks great! I have quest...Hello Jason,<br /><br />Culatello looks great! I have question I am hoping you can help me with. I have always sprayed mold on my salami and always gotten a beautiful bloom. After the salami is ready what is the best way of storing it without loosing the bloom or moisture. I usually vacpac to prevent moisture loss, but lose the bloom from lack of air. Can you suggest any other methods of storage that addresses mold and moisture issues? Thanks in advance.Avinoreply@blogger.com