Lonzino on my mind

myownidaho · Mar 3, 2017

I used Hank Shaw's recipe for Lonzino, correcting Cure #2 to 1.1gm per pound.

4.6# loin after trimming.

93gm Kosher salt
5gm Cure #2
15.4gm black pepper
8gm garlic powder
8gm ground clove
15.4gm onion powder
12.6gm dried thyme

IMG_2520.JPG

myownidaho
Mar 3, 2017

IMG_2527.JPG

myownidaho
Mar 3, 2017

Rub the loin, into a 2gl bag and into the fridge. See you in about ten days. Thanks for looking!

IMG_2528.JPG

myownidaho
Mar 3, 2017

wild west · Mar 3, 2017

Awesome. I'm in.

pc farmer · Mar 3, 2017

Watching also.

I have a sad chamber right now.

geezer · Mar 3, 2017

:sausage:

myownidaho · Mar 17, 2017

14 day cure. Washed, dried, into uMAI. It almost didn't fit!

IMG_2580.JPG

myownidaho
Mar 17, 2017

IMG_2581.JPG

myownidaho
Mar 17, 2017

IMG_2582.JPG

myownidaho
Mar 17, 2017

Thanks for looking. See ya in a few weeks!

SmokyMose · Mar 17, 2017

Looks nice, Idaho! I've done Pancetta & Cappicola so far with the CMAi method. Just did a mix for Soppressata to hang tomorrow to ferment (1rst time trying fermenting).
This is fascinating me as it is you, and I'll be tuned in [emoji]128522[/emoji]
Dan

myownidaho · Mar 17, 2017

SmokeyMose said:
Looks nice, Idaho! I've done Pancetta & Cappicola so far with the CMAi method. Just did a mix for Soppressata to hang tomorrow to ferment (1rst time trying fermenting).
This is fascinating me as it is you, and I'll be tuned in [emoji]128522[/emoji]
Dan

Thanks, Dan! I should look and see if I can find the pictures of the pancetta I did. I hung it in a guest room closet with butcher twine over a pan of water. It was winter and the vent was closed so the room stayed in the fifties for the two weeks it was hanging. My wife just shook her head in disgust! [emoji]128514[/emoji]

Jim

SmokyMose · Mar 17, 2017

MyOwnIdaho said:
Thanks, Dan! I should look and see if I can find the pictures of the pancetta I did. I hung it in a guest room closet with butcher twine over a pan of water. It was winter and the vent was closed so the room stayed in the fifties for the two weeks it was hanging. My wife just shook her head in disgust! [emoji]128514[/emoji]

Jim

LOL! I'm going to be hanging these in my closet to ferment. When I told the Mrs I needed the oven for 2 or 3 days to hang sausage she put her foot down. No problem, I can make room in my closet to ferment, and I can let it dry in our fridge at work. The closet works, anyway. No airflow, right temps. [emoji]128522[/emoji]
Dan

myownidaho · Apr 7, 2017

Three weeks in we're at 26%. It smells great! My guess is three more weeks.

IMG_2670.JPG

myownidaho
Apr 7, 2017

crankybuzzard · Apr 7, 2017

I sampled mine earlier in the week off of the thin end.

My friend, you are gonna LOVE this stuff!

myownidaho · Apr 7, 2017

CrankyBuzzard said:
I sampled mine earlier in the week off of the thin end.

My friend, you are gonna LOVE this stuff!

The only reason I haven't done that is I didn't want to use another bag. I still may give in...

crankybuzzard · Apr 7, 2017

I had enough room to reuse the original.

Looks to be working. We shall see.

SmokyMose · Apr 7, 2017

Patience, boys! LOL!

crankybuzzard · Apr 8, 2017

Mose, I hate waiting on this kind of thing, so I try and ha e something coming out or going in each weekend so I don't rush things.

Waiting still sucks though! LOL

myownidaho · Apr 15, 2017

Need some input. I noticed a spot of white mold today. It's about twice the size of a quarter.

IMG_2701.JPG

myownidaho
Apr 15, 2017

I'm thinking a vinegar wipe and reseal in a new bag. Thoughts?

crankybuzzard · Apr 15, 2017

Nepas is the guy to ask since this is ina UMAi bag.

crankybuzzard · Apr 15, 2017

CrankyBuzzard said:
Nepas is the guy to ask since this is ina UMAi bag.

Rick (Nepas) said to let it ride.

myownidaho · Apr 15, 2017

CrankyBuzzard said:
Rick (Nepas) said to let it ride.

Thank you, sir! Ride it will. I was almost hoping my plan was the right one, then I could have taken a couple of slices off the end! [emoji]128513[/emoji]

crankybuzzard · Apr 15, 2017

MyOwnIdaho said:
Thank you, sir! Ride it will. I was almost hoping my plan was the right one, then I could have taken a couple of slices off the end! [emoji]128513[/emoji]

Well, a slight welfare check for QC purposes isn't a bad thing!

myownidaho · Apr 28, 2017

Six weeks and 38% weight loss. I'm thinking another 1-2 weeks and we're there. Got a nice white mold Petri dish going too.

IMG_2739.JPG

myownidaho
Apr 28, 2017

Lonzino on my mind

Master of the Pit

Smoking Fanatic

Epic Pitmaster

Smoking Fanatic

Master of the Pit

Smoking Guru

Master of the Pit

Smoking Guru

Master of the Pit

Smoking Guru

Master of the Pit

Smoking Guru

Smoking Guru

Smoking Guru

Master of the Pit

Smoking Guru

Smoking Guru

Master of the Pit

Smoking Guru

Master of the Pit

Similar threads

Hot Threads