Lonzino on my mind

[myownidaho]

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

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• myownidaho
• Mar 3, 2017

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• myownidaho
• Mar 3, 2017

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

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• myownidaho
• Mar 3, 2017

 

[wild west]

Awesome. I'm in.

 

[pc farmer]

Watching also. 

I have a sad chamber right now.

 

[geezer]

:sausage:

 

[myownidaho]

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

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• myownidaho
• Mar 17, 2017

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• myownidaho
• Mar 17, 2017

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• myownidaho
• Mar 17, 2017

Thanks for looking. See ya in a few weeks!

 

[SmokyMose]

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]

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]

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]

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

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• myownidaho
• Apr 7, 2017

 

[crankybuzzard]

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

My friend, you are gonna LOVE this stuff!

 

[myownidaho]

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]

I had enough room to reuse the original.

Looks to be working. We shall see.

 

[SmokyMose]

Patience, boys! LOL!

 

[crankybuzzard]

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]

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

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• myownidaho
• Apr 15, 2017

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

 

[crankybuzzard]

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

 

[crankybuzzard]

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

Rick (Nepas) said to let it ride.

 

[myownidaho]

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]

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]

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.

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• myownidaho
• Apr 28, 2017