www.sausagemaking.org

I finally stuffed this ham last night. It has been curing for quite a while because the center stayed a little too soft for comfort.
The original rub was Trapani Sea Salt, #2, crushed black pepper, crushed coriander, garlic, and red wine. It was stuffed into the traditional beef bladder. I will cut into it on my birthday next February.

<a href="http://s1122.photobucket.com/albums/l536/Papanaq/Charcuterie-%20Almost%20from%20the%20beginning/?action=view&amp;current=Culatello3_1_12.jpg" target="_blank"><img src="http://i1122.photobucket.com/albums/l536/Papanaq/Charcuterie-%20Almost%20from%20the%20beginning/Culatello3_1_12.jpg" border="0" alt="Photobucket"></a>

That is a work of beauty! Where did you come up with the bladder?

That's a crackin' job of stringing it; any chance of a mini-tutorial?

Phil

Wow!

I always wanted to make culatello. I'm a bit jealous. It will be interesting to see how it goes.

PS You don't look at all as lunatic as you do on your avatar!

salumi512 wrote:That is a work of beauty! Where did you come up with the bladder?

You can get them from Scott at Sausagedebauchery.blogspot.com. He is also a member here. The bladders may not be listed so just contact him and find out if he has any?
He also sells the makings for traditional Ndjua. Check him out

grisell wrote:Wow!

I always wanted to make culatello. I'm a bit jealous. It will be interesting to see how it goes.

PS You don't look at all as lunatic as you do on your avatar!

Don't let the looks fool you. Earl and I have more in common than I would like to admit. Look up Max Cannon's-- Red Meat. Maybe I have more in common with Max Cannon than I care to admit.

I will try to post some more pics soon. A bunch of salamis are ready.

Grisell, I am not sure of the origins of Goteborg other than the name and finding information that said it is a type of summer sausage. It tastes very good.

Looks great Y@t !!!!!

Phil here is a lesson of cullatelo tying from an Italian http://www.youtube.com/watch?v=KVMSZHFt51E

Thanks, I've seen this before (or similar) and it's impressive. But online I've seen guys stringing salami where they do it all in one go. No side strings threaded through. All strung together. I'd love to be able to do that - it's like salami macrame!

Phil

The Culatello looks beautiful!

wheels wrote:Thanks, I've seen this before (or similar) and it's impressive. But online I've seen guys stringing salami where they do it all in one go. No side strings threaded through. All strung together. I'd love to be able to do that - it's like salami macrame!

Phil

Isn't the following the same technique as above or were you referring to something different?

http://www.framani.com/our-craft/

Yep, that photo in the middle with the 'cats-cradle' of string makes me think that there's a way of doing this without doing all bar one of the side-strings separately.

Phil

I think he's just making some loops and tying off the end in that photo, but I can't say that with 100% certainty.

Doh! I'd so hoped it wasn't that.

Phil

How to explain this without a video?
Well the bottom line is that the way he does it in http://www.youtube.com/watch?v=KVMSZHFt51E is they way I do it too.
The major difference is that I started from the bottom and work back up to the top loop. One problem I had was the string getting caught up with the loop as I was pulling it through.
The other two things I do, I learned from tying coppa is that I run a small loop around the main intersections at the end to ensure that none of the strings can be pulled away. I do this by running a string behind 3 if its 6 or 4 if it is 8 strings total and then pulling it down to the end and then tying it off. This loop keeps all of the strings centralized on the bottom end.
I then take a string that is about a foot long/30cm and fold it in half. I run this behind the strings (3 if 6 or 4 if running up and down the meat and pull it to the top so that when I make the loop it is holding them all together at the intersection and tie it off at the length I want and cut the knot.
It is hard to explain without a visual, but I don't think I will be making any videos soon. Maybe I should???

Well done, sir. That's a beef bladder.

Aye, that's the way I'd do it as well. I was hoping that there may be some form of 'netting' technique whereby it could be done in one go. There again, I still believe in the existence of the Philosopher's stone!

Thank for posting the vid.

Phil