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Lonzino Dry Aged Pork Loin - Page 3

post #41 of 59

Diesel,

 

Following the direction NEPAS is heading with his next Lonzino, I did the 6 pictured above (no casing).  I added the step of brushing with olive oil and cracked black pepper...

 

I am getting some small dots of natural (wild) white mold now on mine as well.  I got mold even on the smoked ones... I thought smoking was supposed to keep mold off?  I wiped them off with vinegar, in preparation for the M-600 bath tomorrow morning.

 

My chamber keeps rising in humidity, without any running of my humidifier (going from 72% - 82% in 24 hrs.).  Anyone know why?  Is it the meat drying and throwing humidity into the air?

 

Here's a Pic of my 6 with a fresh coat of olive oil last night.

 

DSCF6704.JPG


Edited by nrich - 3/28/12 at 7:01pm
post #42 of 59
Thread Starter 

my thinking on the humidity is maybe the bricks holding the moisture?

post #43 of 59
Thread Starter 

So i uncased the Lonzino. Its turning out good but not as i hoped with the protein lined casing.

 

Un cased and cut the end off to look and taste. Taste good but needs more hang time. Next time i will use beef bung casing.

 

Here is the slice $

lonz2

 

 

 

 

So i re tied w/out a casing and going to hang back. If it dont turn out then oh well.

lonz

 

 

lonz1

post #44 of 59

NEPAS,

 

That Lonzino looks REAL good!  Taste was there too, you say?  No worries, gonna come out great, from what I see!

 

The basement outside the chamber is 47%... same bricks... (and I'm not running my boiler)?  I left the door on the chamber cracked open an 1/8" last night and it went from 72-76%... so I'm going to leave it open 1/4" today and hope it stays around 70%.  My plan is to slowly ratchet down the humidity 'till I get to like 60%... I think.

 

You run a humidistat controller?  What's your humidity plan?

 

Thanks for the help.

 

PS: The 6 lonzinos got their M-600 spray down this morning.

ALSO, saw a nice Bezerba SE12 commercial slicer for $1K... (which I would never spend)... made the mistake of mentioning it to the wife.   76.gif Oh boy!

post #45 of 59
Thread Starter 
Quote:
Originally Posted by nrich View Post

NEPAS,

 

That Lonzino looks REAL good!  Taste was there too, you say?  No worries, gonna come out great, from what I see!

 

The basement outside the chamber is 47%... same bricks... (and I'm not running my boiler)?  I left the door on the chamber cracked open an 1/8" last night and it went from 72-76%... so I'm going to leave it open 1/4" today and hope it stays around 70%.  My plan is to slowly ratchet down the humidity 'till I get to like 60%... I think.

 

You run a humidistat controller?  What's your humidity plan?

 

Thanks for the help.

 

PS: The 6 lonzinos got their M-600 spray down this morning.

ALSO, saw a nice Bezerba SE12 commercial slicer for $1K... (which I would never spend)... made the mistake of mentioning it to the wife.   76.gif Oh boy!


Yeah i run a Dayton humidity controller.

 

Yeah i told my wife i wanted a Stumps Baby smoker and got the words.gif  wife.gif

 

post #46 of 59

Mold is starting to grow... M-600 is working.

 

There is possibly a few spots of green mold... anybody ever surgically remove (with vinegar) just the green mold?  (or am I a noob obsessing?)

 

DSCF6711.JPG

 

 


Edited by nrich - 4/2/12 at 6:17am
post #47 of 59

Here's the progress of the Lonzino... powdery mold is finally taking hold, and shrinkage is evident.

 

Running the room around 60% RH for the last stage.  Hope I get that slicer.

 

IMG_0029.JPG

post #48 of 59
Quote:
Originally Posted by nepas View Post

So i uncased the Lonzino. Its turning out good but not as i hoped with the protein lined casing.

 

Un cased and cut the end off to look and taste. Taste good but needs more hang time. Next time i will use beef bung casing.

 

Here is the slice $

lonz2

 

 

 

 

So i re tied w/out a casing and going to hang back. If it dont turn out then oh well.

lonz

 

 

lonz1



drool.gif

post #49 of 59

That's some good looking lonzino you have there Rick! Hope it all comes out the way you want.

post #50 of 59

Thanks!

 

I'm hoping that following the rules will carry me to success / It'll look as good as NEPAS'S...

 

... success will sure be tasty in this endeavor!

 

Should be about a week 'til sawzall.gif

post #51 of 59

Just weighed to verify the 'week til ready' statement... initial weight was 27 lbs., 21 days later it's 18.3 lbs (32.2% weight loss)

 

They are all still pretty squeezable... like about a 1/2" of give (1/4" both sides).  Is that ready?

 

NEPAS, how solid was your lonzino in the above pic? (  icon_rolleyes.gif  Man, there really is no good way to say that! )

post #52 of 59

Read that some people are taking down their lonzino at 29% weight loss, for a more prosciutto like texture... so I figured, 'No better time than the present.  I can always rehang if it's not ready.' 

 

Here's my cut shots...

 

IMG_0036.JPG

 

IMG_0038.JPG

 

Tastes ALOT like prosciutto... a bit less salty, with a hint of the cinnamon that was in the recipie.  I'm VERY happy/releived!  At this weight loss, a thin slice is key... MAN I need a slicer!

Till then I'm rehanging.

 

post #53 of 59

All of this looks really gooooood!!!!   The slicer will really change things for ya..  Heck, take it to a butcher or deli somewhere and ask them to slice it up for ya.  Offer them some. 

 

Good Job !

post #54 of 59
Thread Starter 

Looks good there nrich.

 

I cut my Lonzino today. I think its done.

 

lonz

post #55 of 59

Finally found a slicer... does make a difference with the lonzino.  THIN is beautiful and tasty!  It's like butter.

 

Had on some nice crusty bread with marinated mozzerella (ital. seasoning, crushed red pepper, Adobo and some olive oil) and sun dried tomatoes.  I've always loved that sandwich w/ proscuitto... now I love it even more.

 

Here's my post slicer pic:

 

DSCF6720.JPG

post #56 of 59

 ^^

Looks awesome. Is it the smoked or non-smoked one? Any taste difference? I'm just about ready to get my lonzino going, I'm wondering if it is worth to go thru the smoking bit.

 

Cheers.
 

post #57 of 59

Lazslo, The pics above are of a smoked one.  You inspired me to cut into one of the unsmoked for a comparison... I can't taste ANY difference, but this was my first attempt at "ninja smoke' and I only gave it 6-7 hrs... some are giving their lonzino 36 hrs! 

 

One small tip: If you use any cinnamon make sure you use other strong spices to balance it, or use very little.  I used 1.4 tsp / 9lbs of loin and it is borderline too much.  I balance it after slicing by pairing it with strong flavors. Last night I made some appetizers of feta and cilantro, drizzled w/ olive oil and wrapped in lonzino.  No complaints.

 

It continues to hang...

post #58 of 59

NEPAS, How's the flavor?  I like the dry you gave it... mine is still hangin.  I'd like to get mine to where your is, the kids like it more jerkyish.  Have you found the saltyness going up as it dries? It would figure.

post #59 of 59
Thread Starter 

 

Quote:
Originally Posted by nrich View Post

NEPAS, How's the flavor?  I like the dry you gave it... mine is still hangin.  I'd like to get mine to where your is, the kids like it more jerkyish.  Have you found the saltyness going up as it dries? It would figure.

 


flavor was good. i didnt get to eat much, when i got back from the N FL SMF Gathering it was gone.

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