Lonzino question

[JC in GB]

I have been wanting to make some lonzino and have seen differing methods that have me asking some questions.

I have seen lonzino cured with just netting, with cheese cloth and netting, and stuffed into a casing with netting.

Is there a reason why one would use or not use casings for making lonzino?

I have also seen differing methods with regard to using curing salt or not. I like using curing salt for the color it gives to the meat along with the bacteriological protections.

Why would one make lonzino without curing salt?

Lastly, I have seen two methods used for curing. The first method uses just salt and some time in the fridge before drying. The other method is to use salt and starter culture and go right into the curing chamber.

Has anyone used these methods?

Thanks for any assistance.....

JC

 

[BGKYSmoker]

I dont use any culture for charcuterie. Not saying you cant but i dont.
I use cure 2 for the dry so i can eat with cheese/crackers. You can use cure 1 but will need to use the lonzino with a dish you cook.

As far as lonzino made traditional in a cure cabinet you can truss, wrap or whatever.

Old style is made using a salt box method. Like putting aromatics on the surface (bay, thyme, juniper) and then covering the meat completely in salt, it will get hard and crusty from the BW in the meat.

 

[JC in GB]

I dont use any culture for charcuterie. Not saying you cant but i dont.
I use cure 2 for the dry so i can eat with cheese/crackers. You can use cure 1 but will need to use the lonzino with a dish you cook.

As far as lonzino made traditional in a cure cabinet you can truss, wrap or whatever.

Old style is made using a salt box method. Like putting aromatics on the surface (bay, thyme, juniper) and then covering the meat completely in salt, it will get hard and crusty from the BW in the meat.

Thanks for the response. I was thinking it was mostly a personal preference as long as safety guidelines are followed.

I actually liked the look of the cheesecloth method. Can't wait to give it a try....

JC