Lonzino and Bresaola..

rgautheir20420

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Crest Hill, IL (Chicagoland)

• Oct 8, 2014

• #21

Sam, how is the texture of the fat in the Lonzino? How long did you get it hang to get the 40% weight loss?

Again, thanks for kicking me in the bum on this. I'm going to the store after work to get a Lonzino started tonight.

 

crazymoon

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• Oct 8, 2014

• #22

Very professional  job !

 

sam3

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Byram Twp., New Jersey

• Oct 8, 2014

• #23

rgautheir20420 said:

Sam, how is the texture of the fat in the Lonzino? How long did you get it hang to get the 40% weight loss?

Again, thanks for kicking me in the bum on this. I'm going to the store after work to get a Lonzino started tonight.

Click to expand...

I had to check my notes when I got home..

6 weeks total @36% weight loss. I wouldn't go anymore than that.

Texture of the fat was melt in your mouth, not chewy at all. But then again, I sliced it paper thin.
I'm very happy with this one.

 

sam3

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• Oct 8, 2014

• #24

dirtsailor2003 said:

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

Click to expand...

Thanks Case. Thumbs Up

 

sam3

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• Oct 8, 2014

• #25

driedstick said:

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



DS 

Click to expand...

Thanks DS. Hoping to do some venison like this one real soon..

 

sam3

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• Oct 8, 2014

• #26

CrazyMoon said:

Very professional  job !

Click to expand...

Thanks bro. It's a labor of love, and it is teaching me patience. Which I have a hard time with. :biggrin:

 

pc farmer

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• Oct 8, 2014

• #27

Looks awesome Sam.

I dont know how I missed this.

If you feel the need to give some away, I am there for ya.     

 

daveomak

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• Oct 8, 2014

• #28

Sam... Great job..... you are taking me one step closer to a curing chamber.... I sure wish I had one.....