Making The King of Prosciutto | Culatello | Gourmet Woodsman
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- Опубліковано 21 жов 2024
- Make your own dry cured Italian Culatello Prosciutto at home. All you need is some quality pork, some salt, a little bit of black pepper and a whole lot of patience.
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Dude, that is fricking epic!!! I so want to do this but I just do not have enough room in my 2 little Pro Smoker Reserve 50 to hold a piece of Culatello. I plan to get a bigger chamber in a year, so then I can finally crank out some volume!! Epic video, brother!!
If you think a Culatello takes up space you should see the whole leg Prosciutto I've had in my chamber for over two years! I don't think I'll be doing a whole leg again! 🤣
Thanks for the comment brother, I appreciate it!🤙
Nice. The missus definitely wants me to try one of these
It's so good! Takes a lot of patience though!
They look absolutely fookin banging!!
Waiting the 1st year is bad enough......i would never have the will power to sit there and drool for another 12 months.
It helps that I have some from two years ago to eat now!🤙
Why do these videos only come out when the only thing I have in my fridge is mustard and beer?
I wish I had an answer for you!🤣🤣🤣
👏👏👏👏👏👏👏👏👍👍
Is the green mold ok?
Green mold is a sign that my drying chamber was too humid at some point. It's not harmful but it's not ideal, it washes off quite easily. Black, yellow or red mold (which I've never had) are dangerous and the product should be tossed.
green mold is ok, it calls Penicillium Salamii. Yellow mod is ok. But always use your nose
rip brownie
Brownie had a good life on a small farm with plenty of room to root around with his companions. He was fed organic feed, plenty of organic vegetables and he had access to an abundance of acorns for the last months of his life. I do my best to respect his life by utilizing his body the best way I know how. To me that means using as much of it as possible and using it to make top quality charcuterie that's better than money can buy!