Can you make Italy's famous Culatello in your home refrigerator? | Dry curing meats for beginners
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- Опубликовано: 26 дек 2024
- Today we are making the amazing Italian Culatello (in our home refrigerator)
You can find a printable recipe here: COMING SOON 😉
In this video we used:
Dry Aging Steak Wraps: amzn.to/3Aal0ff
Kotai Chef Knife: tinyurl.com/5y... (for 15% off use discount code - 2guys )
Butcher Twine & Dispenser: amzn.to/35QFhIa
Small accurate Scale for spices: tinyurl.com/3a...
Large Capacity Scale (33 pounds): tinyurl.com/mr...
Heavy Duty Vac Sealer: amzn.to/2WUALpO
Drying rack and tray: amzn.to/3LDhgHX
Custom Cutting Board: tinyurl.com/3e...
Visit the Sausage Maker for all your sausage making supplies: tinyurl.com/bd...
Use the coupon code 2GUYS10 for a discount off your purchase
If you are interested in an online course for meat processing/sausage making be sure to browse the different courses that Meredith Leigh offers: tinyurl.com/2p...
Support the Channel with Patreon ► / 2guysandacooler
Merch ► tee.pub/lic/3zE...
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Items we use often:
Thermapen Mk4 (meat thermometer) - tinyurl.com/y2...
Sausage Stuffers: tinyurl.com/56...
Meat Grinder: tinyurl.com/59...
Stuffing Horn Cleaner: tinyurl.com/3a...
Ph Meter by Apera Instruments: amzn.to/2A04Gll
Smokin-It Bella's Cold Smoke Generator: amzn.to/2UVTsX9
Digital Smoker (I use the 4D WIFi): tinyurl.com/mr...
Meat Slicer: amzn.to/31XV19q
InkBird Controllers temp & Humidity amzn.to/2O3BmM7
Dehumidifier Eva Dry 1100 amzn.to/2TDvChj
Cool Mist Humidifier: amzn.to/3CD6nAu
Govee Temperature/Humidity Monitor: amzn.to/3v55Tz1
Iodophor sanitizer: amzn.to/2Q9jFBM
Robot Coupe Food Processor (high end): amzn.to/3fmmEPm
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Eric
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That giggle after your first taste says enough
Your dedication (whole leg of pork) and commitment (18 mos. of fridge real estate) is why you are the best. Thank you.
Wow, what a commitment. That's a long time to be aging meat. My wife would never agree to this project, lomo took up enough space as it was.😬
My wife is not patient either.... so when I do a 4 to 6 month age, I just don't tell her!! :)
Thinking the same thing! 😆
I don't think it's a time thing, I think it's a space thing😅
@@2guysandacooler I can't hide a culatello in the fridge
@@vaazig I made a Genoa salami some time ago and less than half of it is still in the fridge....constantly hearing 'can I throw this thing out yet?'.....No winning....
Wow, I’m from Holland and just found out this channel a week ago, totally addict! Been watching a lot of former video’s last week, your amazing! Making sausage and charcuterie myself for some years now, but this channel rocks! Giving me a lot of new ideas and inspiration! Thank you!
P.s. you know grilled sausage? It’s Dutch, cooked sausage, the. Dry rub it and grill the thing on a bbq, might be a good rond for this channel…
Keep on the incredible work, loving this channel! 🥰🥰🥰🥰
Awesome! Thank you!
I gave you a thumbs up for just sticking it out for 18 months :).
I use a SteakAger fridge, I have used numerous recipes from you and they have all come out fantastic, can't wait to try this one!!
Thanks Eric!!
Everytime I go to a party I get mobbed to see what charcuterie I have brought... I always give you credit!!
Great project! Not many on youtube have the commitment for a 1.5 yr project for a 15min video! They would've done 4 months maaaybe, then milked it for 3 hrs video lol. Always fantastic content, thx!
Wow, Eric! You're a genius. I do love to eat all kinds of dry cured meat, but they are quite expensive in Thailand, where I live. Thank you so very much for this time-consuming experiment. I will try one of your recipes soon. But, the plant-based wrap sounds too complicated for me, and it's not available here in Thailand, I think. However, I do love your outcome so much that I really want to give it a go.
May God bless you!
Thats a patience of a monk. Admire your determination and find it somewhat spiritual considering our times.
Great video! What a commitment!
Can I do a whole pig ham in this wrap also and what size wraps would I need rhe in the biggest sizes.
Thank you I really enjoyed watching your videos I learn alot.
Thank you
Gday Eric, Looks delicious, thanks for showing. May have already been asked but can you explain why when making this and prosciutto only salt is used and doesn’t include cure 2. I was under the impression that all air dried meats needed it.
So, when you make whole muscle curing (like this) the meat is sterile. There's no concern for botulism or any other pathogen. If you were to grind the meat up though you run a greater risk of introducing bad bacteria to the meat. So, for whole muscle curing only salt is necessary, and cure is optional. With that being said, curing salts will add flavor and help preserve the color after it's finished. I made a video called "are curing salts necessary?" That goes into more detail 😉
I sliced my first culatello just 3 months ago. It was made using that old artisan recepies without curing salt. Everything I kept very strictly. Including everyday massage with dipped fingers in dry red wine and garlic and finally wrapped into a bladder. I was totally consumed by this delicacy. I didn't consume it, it consumed me. After that for 3 months I didn't make any other dry curing. Now, at least for Christmas I must do something.... something quick 😁
Your excitement for the end result and the look on your face when you taste the inside cut says it all. Can you send me a slice please?
I just finished my first capocollo.. I love your videos!.. ITS so hard to think about the time it takes but I'm jumping in with this next and also a lamb :)
I’ve been curing and dry aging meat for several years now. My ultimate dream has been to do a Culatello. Your video is fantastic and inspires me to do it very soon. Thank you so much for the great video.
I have used curing salt, especially in the larger cuts of meat. I use it because (and only because) every source I’ve used says it’s necessary. I notice that you stay away from it. Would you please explain (or do a video!) on when and why one might use curing salt - or why it should never be used in your opinion?
You’re great - keep it up !
Thanks for the comment. I made a video talking about when you can safely omit the curing salts. There are specific conditions that must exist. Check it out here: ruclips.net/video/m4OuOZulHUQ/видео.html
Great job like always, wondering what would be done differently for chamber curing? It would be same process as for prosciutto curing as soon as is the same muscle? Thanks
Eric thank you so much for the tutorial, it has given me the confidence to follow and hopefully duplicate. In my case I have followed your older video for a drying chamber method not standard fridge temps. The major difference in methodology (besides collagen vs steak wrap and curing location) is the initial weight loss that you are shooting for (before applying sugna)- 20% for drying chamber vs 35% for fridge method) Why the differential? Thank you for your time.
Great timing on this video. I was inspired by your earlier video on culatello nearly 2 years ago at the beginning of my meat curing adventure. I wasn't very well set up yet and didn't have a dedicated fridge / chamber so I hung it in my home fridge. This video has reminded and encouraged me to finish it and try it out, understanding a bit more what to expect. Thanks!
I’m wondering if at the very end if it was vacuum sealed it for another month or two before slicing if it would equal out the the dry and moist parts?
wow... that looks amazing. need to try this
Great recipe i currently ordered whole leg and if it is not good for proscutto i will make this culatello. thank you for the easy to follow recipes. Anyway i cant find a recipe for speck(italian, german, austrian, ... ). if there isnt any can you make 1 please.
I truly need to try this one!
That looks fantastic.
Does it still loose weight after the dough is applied?
You said in the video the you used your home frig. Did you use your actual home frig or just another one in your home.
I am asking because opening the frig could cause temp issues.
This is one of the best meats. I love it, thank you sir once again.
I used my regular home fridge. We open it often😉
Excellent result.
Awesome. Thanks Again for another great video lesson. Can't wait to try it.
I so could make this.. I make cheese and have a Parm aging for 4 years, so 18 months is a breeze... I just might go there.. thanks for posting
Can it be aged on a vacuum bag to promote equalization?
yes
Very cool project👍
Ugg, I learned so much I had to subscribe.
Very impressive video! Informative and answered my many questions! Just wondering if adding mold 600 to the exterior would enhance the flavor. Similar to sopresatta.
Can we add the fat/rice mixture before the initial drying time to guarantee that it dries evenly? And if so how much percentage/ multiplicative wise do you think the initial drying time will increase teacher?
I had the same question 😁
The issue with the sugna is that it radically slows down the drying process. I think that if you dried it to 20% then applied the sugna, you would possibly get to that 35% mark in 12+ more months
@@2guysandacooler the problem as it seems to me is that at one side you have fat (and skin in case of prosciutto) and on another - exposed meat with a thin layer of collagen film which is not affecting the drying that much. And in this case you cure not in a curing chamber where the humidity is maintained high but in relatively dry home fridge. I had this experience with a 1kg piece of wild boar leg hanging for 2 months: the exposed side ended up too dry but the side under the fat and skin was like a proper jamon.
As an experiment couple of weeks ago I hanged a 2kg leg piece with a layer of lard covering the exposed meat right after the curing. We'll see.
@@2guysandacooler and then the additional 12 months for ageing the flavor sir?
Thnx!
I expected a limited amount of dry ring. Those collagen sheets work really well. Unfortunately, I won't get to try this because space is so limited in my two refrigerators.
Any thoughts on adding sodium nitrite on the initial aging prior to the 12 month aging? Just wondering if that would be a safety measure? It looks really great!! Thanks
For whole muscles it's an optional ingredient. It would change the flavor and enhance the color a bit while adding an extra layer of protection.
Can you try a prosciutto this way? Curing In your frig this method for a year?
Nice handwriting.
Oh my God, that's beautiful!
Can you use pink salt instead? Thank you.
Дякую Вам за супер інформацію. Гарне відео! Thank You. Так тримати.
✔️ Excellent high value preservation method which is relatively simple and straightforward to accomplish especially when the opportunity presents with a bountiful harvest. Wish I could compare and contrast it with other cures because I'm wondering which, if any, options could be explored early in the set up. Unremarkable is quantifying the expenditure in regard to time. Quite frankly I would've poured a nice pairing vino con grande attesa
Hello dear friend. Please tell me what the pH level of meat should be before it goes into the drying chamber: pork and beef. And what should be the pH level of the finished product after drying (loss 40%). I really like your videos. Thank You!
whats the temp and humidity of the fridge? just regular 2 celsius and w.e humidity?
Can you do more deli meats? I honestly am curious how to get deli styled ham and recently I got an ad for Publix's deli meat and realized there are a lot of variations which I find interesting and would love to learn more about creating on my own.
DUUUUUUUDE! I DID THE SAME THING! I was going to cut into them around Thanksgiving. So far, in my opinion, boneless whole muscle cures without a curing chamber have been awesome. I'm excited for this
NICE!!!! Let me know how it turns out. I was very pleased
Do you think it could've done with the last couple of months in a vacuum bag in the fridge to equalize the moisture ?
I want one. I’m gonna do it!
Looks amazing!
Is there any way to do without the wraps. Cos we don't get it here in my place
Have i to check fridge degree and humidity,friend?
Or can i only to use normal degree,friend?
Hi Eric, Just starting my first project: a Lomo from a pork loin. I followed your recipe on the website (+ some salt) but didn't use any curing salts. I've seen mixed signals about the need of these, even after watching all of your videos. I'll be drying in the wraps in my fridge. What are your thoughts? Should I toss if and start a new batch with InstaCure? Thanks, P.
if you are doing a whole muscle (like lomo), you can safely dry cure with only salt. If you are doing a salami then the risk is much greater. I wouldn't worry about it. Out of curiosity, how much salt did you add (in % if you can remember)
@@2guysandacooler First of all, appreciate your attention to the comments! I followed your Lomo recipe on your website. All said and done, I had 876g worth of pork+spice (no InstaCure), and added a pinch of kosher salt, maybe 10-15g after I bagged it but before the vacuum. I've had a really strong pull of moisture; the vacuum bag is inundated with juices. I'm excited to get this in some dry aging wraps in a few days, but....obviously...want to avoid botulism!
All is great but where is the link for the recepie you say it will below in description but is not there. Anyway you are one of the best who im watching of many.
can I use a wine fridge (the black ones) to build a curing chamber?
how low will they go in temp?
they should work. Usually, they can keep 55f no problem. Just make sure to see where the fan placement is.. You don't want it directly above the meat.
Also on other dry curing and post cure dry aging meats can we mix beef talo with the rice flower to achieve the same result? With my beloved not being able to eat pork do to health conditions I need to learn any method I can of getting creative to work around lol and if tallo is too stiff then would using rendered chicken fat (not sure what the official name is) work instead?
Thank you as always for teaching us ;~)
I watched this video last night. And I kept thinking about bleeding the arteries. I am a potter, so I always have an assortment of syringes that I use to squirt glazes into narrow apertures. When I do this cure, I’m going to take the 500cc syringe and shoot lukewarm water into the arteries to create a sort of lavage. I can’t see that it would hurt anything. As the protagonist in those Sci-Fi B movies always says, “It’s so crazy, it just might work.”
Greater showman 🎉
Great Video! Question: After Culatello is completed and ready for consumption, we obviously won't sit around and eat the whole thing. We can vacuum pack and leave in fridge? Or vacuum pack and on a shelf in a cool room? Thanks!
vac packed in a fridge would be better, but a cool room 55-60f would work as well
Excellent video, as usual! Quick question....how does this differ from Speck?
Spek is lightly smoked but other than that it's very similar
@@2guysandacooler Thanks Eric.....
Can the aging process be done in a vacuum seal bag? Are there any distinct reasons or advantages in using the lard coating?
A vacuum seal bag would prevent the moisture loss that you need to make a dry cured product.
Why specifically a rice flour?
Try a wild boar leg. The difference is amazing.
And now actually is the right season to ferment meats: temperatures are around 10C and the humidity is high. So it is possible to use something like a plastic box with a fan and holes for curing and ferment for twice as long as in a fridge for better taste development.
Exactly!!! Much better flavor development at temps between 10c and 15c
Rice flour is what seems to be used most often. It's finer than regular flour so perhaps has more breathability. Truth is I don't know, and I couldn't get any old timer to tell me😅
@@2guysandacooler I think that in prosciutto making they also add salt and pepper to the lard - pepper to scare away insects. Which is probably not of any use in a refrigerator. What about salt? I wonder if it might help preserving the fat for that long time.
I saw when you use rice flour,you mixed it with some "white powder"
What's that?
And how many gr of that powder did you use,friend?
Hello Eric, Can I use collagen sheets instead of the "drysteak" wraps ?
my experience with collagen sheets in teh home refrigerator is that they cause the meat to dry too fast. They are ok in a dry curing chamber but (for me) I prefer the dry aging wraps for fridge projects.
I couldn’t find the link to calculate curing time. Can you help please?
at what part do you remove the trussing sting's ?
After the curing step and before I wrapped with the Dry aging wraps
Hi Eric, I am a keen follower of your videos but with regard to the Culatello I am somewhat irretated of why you are not required to usei any nitrite salt in order to spablelize the color. It looks greate and mouth waterring. Regards out of Chile Knut
Looked fantastic. Problem is it would be eaten too fast.
What salt did you use?
Waiting for the recipe
😀
And how long does it gone bad when you eat it,friend?thanh you and thank u so much hihi friend🙏
Is there a way to make it not from pig? What is the equivalent in caw?
sure. You can make this with beef. The beef though has a different muscle structure than the pig and the far isn't nearly as creamy. It's a bit waxier. Either way, you can literally use just about any part that you want, and it should work out.
How do you dry preserve fish and meat ? And not using refrigerators?
Can we freeze Culatello , after the curing process is done ?
sure, the texture will change slightly but it can be done
Where were you a year ago with this.👍
How many rice flour did you use,friend?
is it change color so fast when u sliced it??
it's oxidation. It was on my counter while I was filming the shots and over the course of a few hours the color changed slightly.
Meat preservation.. It's called a freezer. As for dry cured meat...
Wow
so, were is the tuna bacon and its tail would make some good prosciutto, and who doesn't like a dog collar cut tuna bacon steak, with its belly, ribs and back all connected so can make Canadian back bacon and American belly bacon, so can have BLTs on croissants
And the last question,❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤ how many degree and many humidinyty percent do you use,friend?
Dry Ring??
Is it similar to a prosciutto? Not familiar with the name
I don’t know if I still be alive to taste it
Grate Ham.
Again, the genius link isn’t in this video either.
Can’t find it google searching.
Funny enough I always thought it was called Genius Ideas because it was such a good idea, but it's actually called Genuine ideas 😂. genuineideas.com/ArticlesIndex/saltbrinecalculator.html
3% salt? Jiiikes. I use 1.8% salt
Do you have a steak/stake in Sausage Maker brand? Pun intended 🤣💩
Nem jo tele van curing so val azert szep piros es gyorsan ki szaritja kobaszt szalamit mindent ma mar minden husba bene van es egesegtelen tisztelet a kivetelnek
Unfortunately they do not ship The Sausage Maker - DrySteak Wraps for Dry Aging Meat at Home to Australia. But the imbeciles suggest me to send it to another country! Should I call my travel agent to book me a trip to go to pick it up?
I may be wrong, but isn't a culatello a DOP? You technically made something else, right?
Anyone can make cullatelo. The problem comes up when you try to sell it😅
Absolutely!
Other than the name, I'm not seeing any difference with your prosciutto technique?
This was done in a home fridge.
This is not "Culatello", this is "Culaccia"
Pazzesco il culatello non si fa assolutamente in questo modo non si stagiona assolutamente come è stato mostrato ,è un falso!!!!!!!!😢vergogna
Calm Down Mr. Italian😂, everything is going to be ok!!
Ya guys this technique is highly unreccomend. It's not going to work out for you unless you have a comercial walk in refrigerator where the humidity is more ideal if it's been setup properly which is a very important factor and as an hvac/r tech I can assure you that most are not setup for drying meats. Your home refrigerator def not going to work and don't even attempt it or you will waste your money and time and get people sick likely if you decide to try it and share it anyway. This needs to be done at constant evirmental conditions so only do this if you have built a drying chamber or dedicated room. For resteraunt owner with a walk in cooler, make sure your tech can set your box up for 70 to 75% rh. It can be done very easily by adjusting the txv to achieve the proper t.d. of your evaporator coil. Otherwise you wait all this time and then realise you failed. Just do it rite the first time trust me, you think every italian deli just started off making fantastic salame or prosciutto the first round? Nope not even close, from experience I can tell you the best delis anywhere have failed many times before they got their box humidity just rite. I've worked on so many of them and what I mentioned above is the golden rule now in the industry
Hey Bryan. I'm going to respectfully disagree. This method (although not my preferred method) works completely fine, it's totally safe, and produces decent results. One great benefit of doing it this way is that it provides a greater success rate for the beginner. Part of the reason I promote this method is because it allows people to get into the world of dry curing meats without having to spend lots of $$$$ on extra equipment and humidification systems. As you can clearly see in this video (and every other Dry Curing Meats for Beginners Video that i've made using a home fridge) this method works. The meat dries nicely and it's tasty. Thanks for your comment but like I said earlier, I'm going to have to disagree. I'm not an expert in the HVAC field but I am and expert in the dry curing field and I would NEVER promote a method that could be dangerous.
why rice flour vs any other type of flour for the sunya?