Lonzino and Bresaola..

sam3 · May 14, 2014

My salami is ready to come out of my curing cabinet. I feel guilty not having anything in there.
So...

Lonzino is a 3.70lb poke loin. Using Len Poli's recipe.
This will be refrigerated and get flipped once daily to redistribute curing for 14 days total.

Bresaola is a 5lb Beef Eye Round. I trimmed it up good getting all the silver skin and fat off it. This is another Len Poli recipe.
I added 1/2 of the curing mix and refrigerated. This will be flipped once daily like I described above. On the 4th day, I'll drain the liquid and add the rest of the curing mix and let that go for another 4-5 days.

I'll check back with progress and updates.

driedstick · May 14, 2014

That looks like a great start -- I'm in

smoking b · May 14, 2014

I'll tag along for this too - I enjoy both of those

sam3 · May 27, 2014

Did the cure thing for 13 days for both. Rinsed well, let air dry a few hours. Then stuffed into bungs
That was a bit of a project.

Bresaola.

Lonzino.

Had a little blow out at the bottom of this. An owner of a local Italian Deli near me told me to cover it well with Black Pepper. I did.
Looks good.

Bres went right into the chamber.
Lonzino hung 12 hrs upstairs (@75 degrees). Then into the chamber.

I didn't get to spray the Bactoferm 600 on them. I ran out of time yesterday. I think I'm just going to let it go, and see what happens

daveomak · May 27, 2014

Do not skip the mold-600 step........ quotes from suppliers is below......

++++++++++++++++++++++

Mold-600 suppresses the growth of undesirable organisms such as indigenous molds, yeasts and bacteria. The culture has a positive effect on the drying process by preventing the emergence of a dry rim. Furthermore, the mold degrades lactic acid during maturation resulting in a pH increase and a less sourish flavor.
++++++++++++++++++++++

For producing sausages with a white/cream mold. Although fast growing at high humidity and at optimum temperature, it is particularly recommended for the production of traditional sausages dried at low temperature and/or low humidity.

This product suppresses the growth of undesirable organisms such as indigenous molds, yeasts and bacteria and prevents the emergence of a dry outer rim while drying. Furthermore, the mold degrades lactic acid during maturation resulting in a pH increase and a less sourish flavor.
++++++++++++++++++++++

Mold 600 Bactoferm[emoji]8482[/emoji] (Previously M-EK-4)
Mold-600 is a single strain culture containing spores of Penicillium nalgiovense in a convenient freeze-dried form. It was made for production of molded dried sausages with a white or cream-colored appearance. Penicillium nalgiovense is a fast growing, traditional white mold culture for controlling the surface flora and it is particularly recommended for traditional sausages dried at low temperature and/or low humidity.
Mold-600 suppresses the growth of undesirable organisms such as indigenous molds, yeasts and bacteria. The culture has a positive effect on the drying process by preventing the emergence of dry rim. Moreover, the mold degrades lactic acid during maturation resulting in a pH increase and a less sour flavor. The culture must be stored in a freezer and at 15 degrees below zero (F.), it will remain effective for about 6 months. Without freezing, it has a shelf life of only 14 days.
To use Bactoferm Mold-600, add 3 grams of M-600 to a cup of 68˚F. lukewarm (not hot) distilled, chlorine-free water, and allow it to develop 12 hours. After the 12 hours, add 1 liter of distilled, chlorine-free water. Dip sausages in the solution or spray it on with a misting sprayer.

sam3 · May 27, 2014

Thanks for that Dave.

daveomak · May 27, 2014

You are welcome..... Hate to see the meat go bad and you sick on some weird bacteria......

sam3 · May 27, 2014

DaveOmak said:
You are welcome..... Hate to see the meat go bad and you sick on some weird bacteria......

It will work out well too. I can proof it tonight for 12 hours, then add the additional water and spray them before I leave for work in the AM.

rgautheir20420 · Oct 8, 2014

sam3, do you have any updates on the final product? Think you could post a link to the recipe? I'm picking up a loin this afternoon to start one. Thanks.

dirtsailor2003 · Oct 8, 2014

Yeah what's the scoop! Glad this got bumped up as I missed it the first time!

sam3 · Oct 8, 2014

Sorry for the delay guys.

Here we go.

Bresaola at 40% weight loss.

a0494742fc6ad3850a13e711a597ba35_zps7d116bb0.jpg

sam3
Oct 8, 2014

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sam3
Oct 8, 2014

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sam3
Oct 8, 2014

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sam3
Oct 8, 2014

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sam3
Oct 8, 2014

sam3 · Oct 8, 2014

Lonzino:

bc7bc209477deff65275db24e262b690_zps1c811f3d.jpg

sam3
Oct 8, 2014

c3d244e42524c4a9cfab8116bc98dfe0_zps1fb6e125.jpg

sam3
Oct 8, 2014

b8130b02d307e3b23d6acdf9ac47a57e_zps49e33308.jpg

sam3
Oct 8, 2014

e01bb116b0e65d0df12e6b909d2b64d1_zps0569d498.jpg

sam3
Oct 8, 2014

2a0e33e2f3f032092d34cbfd5f3ef886_zps6299c1e7.jpg

sam3
Oct 8, 2014

Bearcarver · Oct 8, 2014

That looks Freakin' Awesome!!!

--------

So thin it only has one side???

Nice!!

Bear

sam3 · Oct 8, 2014

rgautheir20420 said:
sam3, do you have any updates on the final product? Think you could post a link to the recipe? I'm picking up a loin this afternoon to start one. Thanks.

I'm not allowed to post links to recipes here.

But they were both Len Poli recipes. You can google Len Poli and find these two recipes very easily.

sam3 · Oct 8, 2014

Bearcarver said:
That looks Freakin' Awesome!!!

--------

So thin it only has one side???

Nice!!

Bear

Thanks Buddy! I appreciate it.

I'll get around to posting some Sopressata I made recently too.

rgautheir20420 · Oct 8, 2014

Those really do look amazing Sam!

I know I've seen lots of recipes posted here, but I googled and found it

For some reason, I was under the impression a Lonzino included spanish paprika? Hmmm I think I'm thinking of the spanish version.

sam3 · Oct 8, 2014

rgautheir20420 said:
Those really do look amazing Sam!

I know I've seen lots of recipes posted here, but I googled and found it

For some reason, I was under the impression a Lonzino included spanish paprika? Hmmm I think I'm thinking of the spanish version.

That's great. Maybe you're thinking of Coppa?

I made that too. I'll get a post up about it.

Last time I posted a Poli link, I was asked to take it down. No worries.

Besides, cfarmer is the new super mod in town. I don't want him coming down hard on me.

rgautheir20420 · Oct 8, 2014

Yep. Don't want anyone getting in trouble when Google does just fine.

I think I'm thinking of a Lomo which is the Spanish version of the Lonzino but made with lots of paprika. I actually made one a while back, but somehow it got forgotten in my curing chamber for too long and over dried and had a few bad molds on it. I did cut off the bad stuff and eat a slice and it was pretty awesome even with the hardening.

More pictures of cured meat please!

dirtsailor2003 · Oct 8, 2014

sam3 said:
Lonzino:

bc7bc209477deff65275db24e262b690_zps1c811f3d.jpg

sam3

Oct 8, 2014

c3d244e42524c4a9cfab8116bc98dfe0_zps1fb6e125.jpg

sam3

Oct 8, 2014

b8130b02d307e3b23d6acdf9ac47a57e_zps49e33308.jpg

sam3

Oct 8, 2014

e01bb116b0e65d0df12e6b909d2b64d1_zps0569d498.jpg

sam3

Oct 8, 2014

2a0e33e2f3f032092d34cbfd5f3ef886_zps6299c1e7.jpg

sam3

Oct 8, 2014

Looks great Sam!!! Sure wish I was set up to cure like that, yumm!!

driedstick · Oct 8, 2014

Nice job Sam, looks great - not much into curing like that - Never had it but yours sure looks tasty

DS

Lonzino and Bresaola..

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