Culatello Summer Fermentation Time

[indaswamp]

Got my fermentation trash can set up with a humidifier and a controller @ room temperature 66-72*F. Then I moved Culatello 2022 and Culatello 2023 to the can. This will be the first summer fermentation for 2023, and both pieces have lost around 35% weight so they are shelf stable. 2022 have lost around 48% weight and this is the second summer fermentation period for them.

The larger ones are 2023, smaller are 2022...

Will stay there at those parameters for about 2 months. This is where the magic happens....those enzymes will kick into overdrive and flavor creation will go exponential! I cut into Culatello 2022 in October 2024! Can't wait! Two per year is about all I can do....can is full.

 

[MeatCharter]

Will the 2022 lose much more weight? Do you have a certain target in mind or is it just time at this point?

 

[rjob]

Close to the finish line! Waiting for the 2022 cutting.

 

[civilsmoker]

Just watching and amazed at what you do with cured meat!

 

[Dave in AZ]

Wow. That culatello is really graduate level! Also demonstrates an incredible patience!

 

[indaswamp]

Will the 2022 lose much more weight? Do you have a certain target in mind or is it just time at this point?

It will not lose much more weight... Anywhere between 45~50% weight loss is normal. It is more of a timeline than target weight. Weight loss depends on how thick the fat layer is on the piece. The 2022 were about 5/8" thick while the 2023 are closer to 7/8~1" thick and they are drying slower than the 2022...which is better for flavor development.

 

[indaswamp]

Close to the finish line! Waiting for the 2022 cutting.

Thanks rjob! I am really looking forward to the cutting!!

Just watching and amazed at what you do with cured meat!

Thanks civil! It is all about attention to the small details....

Wow. That culatello is really graduate level! Also demonstrates an incredible patience!

Thanks Dave! yep....tons of patience!

 

[crazymoon]

IDS, I'll be down in Oct. for a sample ! :)