Lonzino with UMAI Bags

link · Nov 7, 2016

I have been wanting to make a curing chamber for a while now but I am not getting lucky finding an upright freezer that I can use. So I have seen the UMAI bags and been looking at them and though what the hell let me give them a try. So I ordered the small charcuterie set and got a Lonnzino going. I followed this:
[h3]LONZINO, AIR CURED PORK LOIN[/h3]
All lonzino is is air-cured pork loin, a lean cut that cures easily if you follow these directions. It is best served as is, although it makes a great sandwich. You could also dice it as a substitute for any of the Spanish ham recipes that call for diced Serrano ham (and there are a lot of them). It is silky, only a little salty, and you get a hint of the spices that help cure the meat with every bite. This is a subtle meat.

Makes a 1 1/2 pound cured lonzino.

Prep Time: 24 days

Cook Time: n/a

A 3 pound piece of whole pork loin or boar loin
60 grams kosher salt
15 grams sugar
6 grams InstaCure No. 2, also known as Prague Cure No. 2
10 grams black pepper
5 grams garlic powder
5 grams ground cloves
10 grams onion powder
8 grams dried thyme

I bagged this up on Friday and I am now in the waiting stage. If you have used these bags I would love to here your take on them.

thanks for looking.

Link

After 14 day cure

20161104_183533_1478528334648_resized.jpg

link
Nov 7, 2016

UMAI Kit

20161104_184357_1478528334068_resized.jpg

link
Nov 7, 2016

Sealed up (double seal just in case)

20161104_184412_1478528332595_resized.jpg

link
Nov 7, 2016

dirtsailor2003 · Nov 7, 2016

Should be tasty. I'll hang around for the finish.

SmokinAl · Nov 8, 2016

Very interested to see how this turns out.

I want to make pepperoni with the UMAI bags.

Al

bdskelly · Nov 8, 2016

This is the first time I've seen the UMAI "kit" . Looks like a lot of fun! Watching this one closely. B

link · Nov 8, 2016

The Kit came with:

UMAi Dry[emoji]174[/emoji] 8" x 18" 2 pieces
Suitable for 6-8 lbs. of meat
UMAi Dry[emoji]174[/emoji] 10" x 11" 3 pieces
Suitable for 4-5 lbs. of meat
VacMouse[emoji]174[/emoji] - 5 pieces
6 tsps. InstaCure #2
Enough to cure 30 lbs. of meat
0.5 oz. Juniper berries

I had already cured the meat so I did not use the items but now want to do something with the Juniper berries. Cannot wait to see how it comes out.

Link

disco · Nov 10, 2016

I'm in!

Disco

BGKYSmoker · Nov 10, 2016

Looks good, i'm sure you will have a nice Lonzino.

bdskelly · Nov 10, 2016

Disco said:
I'm in!

Disco

Interesting isn't it Disco? Anything with the word "kit" in is fascinating to me. Perhaps its because I am inherently lazy. b

petewoody · Nov 10, 2016

I notice you used 6 grams of Cure #2 for 3 (three) pounds of meat. Using at the recommended rate, I would have used 3.405 grams which would be 156 parts per million. 6 grams would give 275 ppm. Cure # 2 is used at a rate of 1 teaspoon per 5 pounds of muscle meat and you have used more than a teaspoon for 3 pounds. Perhaps someone could check my math.

bmudd14474 · Nov 10, 2016

I have used the UMAI Dry Aging bags and they work great.

disco · Nov 11, 2016

BDSkelly said:
Interesting isn't it Disco? Anything with the word "kit" in is fascinating to me. Perhaps its because I am inherently lazy. b

I'm with you. I have been reading about these kits for awhile and this thread will be great to see how they go.

Bearcarver · Nov 11, 2016

Very Interesting!!

Gotta Watch this one!!

Bear

dirtsailor2003 · Nov 11, 2016

Petewoody said:
I notice you used 6 grams of Cure #2 for 3 (three) pounds of meat. Using at the recommended rate, I would have used 3.405 grams which would be 156 parts per million. 6 grams would give 275 ppm. Cure # 2 is used at a rate of 1 teaspoon per 5 pounds of muscle meat and you have used more than a teaspoon for 3 pounds. Perhaps someone could check my math.

Yes I was wondering the same thing.

link · Nov 11, 2016

dirtsailor2003 said:
Yes I was wondering the same thing.

I was just following the what was provided in the reciepe provided. Is this going to be bad?

dirtsailor2003 · Nov 11, 2016

link said:
I was just following the what was provided in the reciepe provided. Is this going to be bad?

The recipe on Umai website calls for the standard 1 teaspoon per 5 pounds of meat. So I'm not sure why they'd state something different in the recipe that comes in the kit.

dirtsailor2003 · Nov 11, 2016

Maybe @DaveOmak Will chime in.

daveomak · Nov 11, 2016

Petewoody is correct on the proper application rates...

Good morning..... I saw that... The only thing I can think of is.... Some folks "think" adding more cure will speed up the curing process... (not true)... You find the "too much" cure #1 or #2 on the web, on U-Tube and "wanna be" "Go-To" curing masters all over the place.... Including some well known authors/experts...

Maybe they are following "hand me down" recipes or recipes that were written prior to the USDA doing a thorough investigation on what was "minimally" adequate, and what would be acceptable including a small amount for a safety buffer or what ever they were thinking...

I don't know... I wasn't there... Having worked in a laboratory for 27 years, I can only surmise what their goal was, keeping food safety in mind I'm guessing...

Sodium Nitrite can be added to meat at a rate of "up to" 625 Ppm nitrite in SPECIFIC APPLICATIONS, outlined in the FSIS handbook.. That method is not one that is used on this forum..

The nitrite will dissipate over time, and also will breakdown with heat... soooo, that leaves room for considerable "discussion"....

Maybe @Wade will give his opinion about this situation...

daveomak · Nov 11, 2016

I'm back......   I am watching the Lonzino U-Tube UMAI flick....   they have a 5.1 # loin, trimmed to ~ 4#'s or so, and they added 1 tsp. of cure #2.....

I don't know why they used cure #2... sodium nitrate does no good at refrigerator temps... It needs active bacteria to break down the nitrate into nitrite... When using nitrate, recommended temps are around 50 deg. F so the bacteria can grow and break down the nitrate...   then continue to do it's job for months while hanging in an acceptable temp/humidity atmosphere..

Those are my thoughts.... I could be wrong... been before... will be again...   AND now you know everything I know......

dirtsailor2003 · Nov 11, 2016

Most of Umai's recipes calls for cure #2. Hmmmmm.

link · Nov 11, 2016

The UMAi KIT came with #2 cure but the recipe above I used was not from UMAi. This is something From another site I found and thought I would try.

Just wanted to make it clear UMAi did not get this wrong.

I guess I will have to see once this is done. I have not weighed the Lonzino since I bagged it.

Lonzino with UMAI Bags

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