Lonzino on my mind

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myownidaho

Master of the Pit
Original poster
SMF Premier Member
Nov 27, 2016
1,901
680
Southwest Idaho
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



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

 
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Watching also. 

I have a sad chamber right now.
 
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
 
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
 
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
 
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
 
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