Can you make Italy's famous Culatello in your home refrigerator?

Can you make Italy's famous Culatello in your home refrigerator? | Dry curing meats for beginners

Рет қаралды 44,444

Жыл бұрын

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/5ypnfjp7 (for 15% off use discount code - 2guys )
Butcher Twine & Dispenser: amzn.to/35QFhIa
Small accurate Scale for spices: tinyurl.com/3asv33t5
Large Capacity Scale (33 pounds): tinyurl.com/mr23dhsd
Heavy Duty Vac Sealer: amzn.to/2WUALpO
Drying rack and tray: amzn.to/3LDhgHX
Custom Cutting Board: tinyurl.com/3ez3ww7f
Visit the Sausage Maker for all your sausage making supplies: tinyurl.com/bddakfmt
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/2p8jwy4k
Support the Channel with Patreon ► / 2guysandacooler
Merch ► tee.pub/lic/3zErnsjr0RI
Reddit ► / twoguysandacooler
Amazon Shop ► www.amazon.com/shop/2guysacooler
Items we use often:
Thermapen Mk4 (meat thermometer) - tinyurl.com/y224z7ke
Sausage Stuffers: tinyurl.com/56hhauzh
Meat Grinder: tinyurl.com/59cmk5d6
Stuffing Horn Cleaner: tinyurl.com/3atajmzf
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/mrxbnwkw
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
Thank you for watching. If you are new here, consider subscribing and clicking that notification bell. See you in another video.
Eric
(Some of these links are affiliate links. This means we get a small commission if you make a purchase using the links we provide. This really helps support our channel at no cost to you. Thank you in advance)

Пікірлер: 134

@vincentlabruzzo5368 Жыл бұрын

That giggle after your first taste says enough

@zonnetje315 Жыл бұрын

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! 🥰🥰🥰🥰

@2guysandacooler Жыл бұрын

Awesome! Thank you!

@chrism.8105 Жыл бұрын

Your dedication (whole leg of pork) and commitment (18 mos. of fridge real estate) is why you are the best. Thank you.

@Chris-fo8wp Жыл бұрын

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!!

@vaazig Жыл бұрын

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.😬

@Chris-fo8wp Жыл бұрын

My wife is not patient either.... so when I do a 4 to 6 month age, I just don't tell her!! :)

@charlesa3374 Жыл бұрын

Thinking the same thing! 😆

@2guysandacooler Жыл бұрын

I don't think it's a time thing, I think it's a space thing😅

@vaazig Жыл бұрын

@@2guysandacooler I can't hide a culatello in the fridge

@charlesa3374 Жыл бұрын

@@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....

@jimmorris5328 Жыл бұрын

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!

@dave_in_az Жыл бұрын

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!

@myown2101 Жыл бұрын

Great video! What a commitment!

@mehmetgirit8701 Жыл бұрын

Thats a patience of a monk. Admire your determination and find it somewhat spiritual considering our times.

@davesheib1640 Жыл бұрын

Awesome. Thanks Again for another great video lesson. Can't wait to try it.

@pucky900 Жыл бұрын

wow... that looks amazing. need to try this

@billshepherd4331 Жыл бұрын

I truly need to try this one!

@adamlee3772 Жыл бұрын

That looks fantastic.

@markopalikko6986 Жыл бұрын

Looks amazing!

@toddstropicals Жыл бұрын

End product looks perfect!

@albrightfs 11 күн бұрын

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 :)

@walterweigel4878 Жыл бұрын

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.

@Piboon11 Жыл бұрын

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!

@bobbicatton Жыл бұрын

Very cool project👍

@Bendeguz197604 Жыл бұрын

Excellent result.

@gogobravo Жыл бұрын

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 😁

@mashcury 3 ай бұрын

Thnx!

@romeomarcus8654 Жыл бұрын

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

@sammoore9529 Жыл бұрын

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.

@2guysandacooler Жыл бұрын

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 😉

@battlesbattle998 Жыл бұрын

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.

@marcellemieux8566 Жыл бұрын

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.

@anthonyrstrawbridge Жыл бұрын

✔️ 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

@vinceandtheresa1243 5 ай бұрын

I gave you a thumbs up for just sticking it out for 18 months :).

@daveaway Жыл бұрын

Ugg, I learned so much I had to subscribe.

@radradrad Жыл бұрын

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 !

@2guysandacooler Жыл бұрын

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: kzfaq.info/get/bejne/o5p_qLKL2tKshYU.html

@titechaintrappers2492 Жыл бұрын

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

@user-hd3pb1co3n 5 ай бұрын

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.

@dickhead7382 9 ай бұрын

Excellent 😃😃😃

@louisevad6091 Жыл бұрын

I want one. I’m gonna do it!

@stephenjames674 Жыл бұрын

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?

@tbac2432 Жыл бұрын

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.

@2guysandacooler Жыл бұрын

I used my regular home fridge. We open it often😉

@MrTap2221 Жыл бұрын

Дякую Вам за супер інформацію. Гарне відео! Thank You. Так тримати.

@garyinner6543 Жыл бұрын

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

@kenmiller8986 Жыл бұрын

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

@2guysandacooler Жыл бұрын

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.

@oregonpatriot1570 Жыл бұрын

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.

@nicholasking6066 Жыл бұрын

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 ;~)

@niccidee782 Жыл бұрын

Nice handwriting. Oh my God, that's beautiful! Can you use pink salt instead? Thank you.

@primeribviking3688 Жыл бұрын

Do you think it could've done with the last couple of months in a vacuum bag in the fridge to equalize the moisture ?

@PiRaMiDa7a Жыл бұрын

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.

@hematitehomestead9410 Жыл бұрын

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!

@2guysandacooler Жыл бұрын

vac packed in a fridge would be better, but a cool room 55-60f would work as well

@leili4316 Жыл бұрын

Waiting for the recipe 😀

@louisevad6091 9 ай бұрын

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?

@timofeyzemlyanukhin2741 7 ай бұрын

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!

@thisistalay 8 ай бұрын

Wow

@michaelb1331 Жыл бұрын

Can the aging process be done in a vacuum seal bag? Are there any distinct reasons or advantages in using the lard coating?

@northwestadventures318 Жыл бұрын

A vacuum seal bag would prevent the moisture loss that you need to make a dry cured product.

@charlesa3374 Жыл бұрын

Excellent video, as usual! Quick question....how does this differ from Speck?

@2guysandacooler Жыл бұрын

Spek is lightly smoked but other than that it's very similar

@charlesa3374 Жыл бұрын

@@2guysandacooler Thanks Eric.....

@emilerademan Жыл бұрын

Hello Eric, Can I use collagen sheets instead of the "drysteak" wraps ?

@2guysandacooler Жыл бұрын

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.

@andrewb4326 Жыл бұрын

Does it still loose weight after the dough is applied?

@jacobaccurso Жыл бұрын

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.”

@primeribviking3688 Жыл бұрын

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

@2guysandacooler Жыл бұрын

NICE!!!! Let me know how it turns out. I was very pleased

@knutkroll4967 Жыл бұрын

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

@zerckzies Жыл бұрын

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.

@2guysandacooler Жыл бұрын

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)

@zerckzies Жыл бұрын

@@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!

@xthe_moonx 5 ай бұрын

whats the temp and humidity of the fridge? just regular 2 celsius and w.e humidity?

@jpjay1584 Жыл бұрын

can I use a wine fridge (the black ones) to build a curing chamber? how low will they go in temp?

@2guysandacooler Жыл бұрын

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.

@amarjitrk6324 10 ай бұрын

Is there any way to do without the wraps. Cos we don't get it here in my place

@zakelwe Жыл бұрын

Looked fantastic. Problem is it would be eaten too fast.

@nicholasking6066 Жыл бұрын

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?

@nae1782 Жыл бұрын

I had the same question 😁

@2guysandacooler Жыл бұрын

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

@davidl6641 Жыл бұрын

@@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.

@nicholasking6066 Жыл бұрын

@@2guysandacooler and then the additional 12 months for ageing the flavor sir?

@vincentlabruzzo5368 Жыл бұрын

Can it be aged on a vacuum bag to promote equalization?

@2guysandacooler Жыл бұрын

yes

@robertl6819 Жыл бұрын

What salt did you use?

@swageningen5151 Жыл бұрын

at what part do you remove the trussing sting's ?

@2guysandacooler Жыл бұрын

After the curing step and before I wrapped with the Dry aging wraps

@samehtet Жыл бұрын

Is there a way to make it not from pig? What is the equivalent in caw?

@2guysandacooler Жыл бұрын

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.

@donaldbowden4047 Жыл бұрын

Can we freeze Culatello , after the curing process is done ?

@2guysandacooler Жыл бұрын

sure, the texture will change slightly but it can be done

@TheKnealing 27 күн бұрын

I couldn’t find the link to calculate curing time. Can you help please?

@artemt8055 Жыл бұрын

is it change color so fast when u sliced it??

@2guysandacooler Жыл бұрын

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.

@zdenekselepa9525 Жыл бұрын

How do you dry preserve fish and meat ? And not using refrigerators?

@trapperjohn722 Жыл бұрын

Where were you a year ago with this.👍

@davidl6641 Жыл бұрын

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.

@2guysandacooler Жыл бұрын

Exactly!!! Much better flavor development at temps between 10c and 15c

@2guysandacooler Жыл бұрын

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😅

@davidl6641 Жыл бұрын

@@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.

@peteranserin3708 11 ай бұрын

Meat preservation.. It's called a freezer. As for dry cured meat...

@wirehyperspace Жыл бұрын

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

@AngusGalbraith-fq7vb Ай бұрын

Grate Ham.

@terrywoods6594 Ай бұрын

Dry Ring??

@TheGRUMPSY Жыл бұрын

Is it similar to a prosciutto? Not familiar with the name

@Traumamonkey Жыл бұрын

Again, the genius link isn’t in this video either. Can’t find it google searching.

@2guysandacooler Жыл бұрын

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

@kjellkod2 4 ай бұрын

3% salt? Jiiikes. I use 1.8% salt

@fannaffannaf Жыл бұрын

Do you have a steak/stake in Sausage Maker brand? Pun intended 🤣💩

@elizabethczomba5062 Ай бұрын

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

@MarcoGiuras 9 ай бұрын

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?

@ryangonzales9202 Жыл бұрын

I may be wrong, but isn't a culatello a DOP? You technically made something else, right?

@2guysandacooler Жыл бұрын

Anyone can make cullatelo. The problem comes up when you try to sell it😅

@ryangonzales9202 Жыл бұрын

Absolutely!

@allecarlo 2 ай бұрын

This is not "Culatello", this is "Culaccia"

@pietrocattivelli2866 Жыл бұрын

Pazzesco il culatello non si fa assolutamente in questo modo non si stagiona assolutamente come è stato mostrato ,è un falso!!!!!!!!😢vergogna

@2guysandacooler Жыл бұрын

Calm Down Mr. Italian😂, everything is going to be ok!!

@HVACRTECH-83 Жыл бұрын

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

@2guysandacooler Жыл бұрын

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.