Another batch of Biltong underway. Slabs of beef marinated with malt vinegar and Worcestershire sauce for 2 hours.

https://i.imgur.com/U6fgRNbb.jpg I watched Massimo Spigaroli on youtube https://www.youtube.com/watch?v=GUSyIi77yN4 to learn how to tie the Culatello and Fiocco. I made my "Ski Needle" using 1/2" x 1/16" flat aluminum stock from the local hardware store. https://i.imgur.com/vyJDWUmb.jpg Here they a...

Two Culatelli and two Fiocci in hog bladders that I bought from Butchers Pantry.

The Culatello & Fiocco Project is under way. This is the Fiocco stuffed into a hog bladder



And stitched closed with butchers twine and a trussing needle.

Thank you again

Also, do you get just the 2 cuts from the fresh ham and just the trimmings or is there another big chunk left over?

Thank you Stefan. The vac seal and refigeration for 2.5 months lets moisture equalize throughout? Did you do it in pieces or would you recommend whole?

Stefan/Redzed - I am planning on a culatello/fiocco project and have been studying the posts. I have a couple of questions. Seems like the consensus was to apply sugna at about 25% weight loss (at least that was the plan for the next time). Is that still the sweet spot? It looks like you cleared the...

We just returned from South Africa and I had the opportunity to taste a lot of Biltong. It is unique and delicious and slightly resembles jerky, but, it is an entity of its own. While the wife and kids were shopping, I stopped into a butcher shop in Capetown and was fortunate to have the local butch...

Well, the Cappicola finally hit the finish line! Very happy with the results! Dried to just over 42% moisture loss.

Len Poli's website describes how to use a culture in the recipe.

http://lpoli.50webs.com/index_files/New ... rkRoll.pdf

This is the recipe I followed when I made my batch.

Excellent Job! Looks good and juicy. Hope your NJ friends appreciated the quality.

And, I have installed a cycle timer on my circulation fan to reduce the rate of drying. I have the fan now running for 5 minutes every 72 minutes around the clock. The timer has 20 programmable intervals. The Coppas are coming along nicely.

I took redzed's advice and vac sealed the salame calabrese for a few weeks to allow the moisture remaining within the sausage to equalize and it did reduce the dry ring around the perimeter. I then removed them from the vac packs and followed BobK's advice and dried them from 35% as prescribed in th...

Just saw Bob K's response. Certainly defer to his wisdom on these matters. I know for sure your Philly friends will be impressed with the recipe!