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
thanks for looking.
Link
After 14 day cure
UMAI Kit
Sealed up (double seal just in case)
[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
thanks for looking.
Link
After 14 day cure
UMAI Kit
Sealed up (double seal just in case)