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Lonzino and Bresaola.. - Page 2

post #21 of 28

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.

post #22 of 28

Very professional  job !

post #23 of 28
Thread Starter 
Quote:
Originally Posted by rgautheir20420 View Post

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.

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.
post #24 of 28
Thread Starter 
Quote:
Originally Posted by dirtsailor2003 View Post

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

Thanks Case. icon14.gif
post #25 of 28
Thread Starter 
Quote:
Originally Posted by driedstick View Post

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



DS 

Thanks DS. Hoping to do some venison like this one real soon..
post #26 of 28
Thread Starter 
Quote:
Originally Posted by CrazyMoon View Post

Very professional  job !

Thanks bro. It's a labor of love, and it is teaching me patience. Which I have a hard time with. biggrin.gif
post #27 of 28

Looks awesome Sam.

 

 

 

I dont know how I missed this.

 

 

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

post #28 of 28
Sam... Great job..... you are taking me one step closer to a curing chamber.... I sure wish I had one.....
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