Lonzino with Umai bags

[link]

I had purchased some Umai Bags and misplaced them (getting old) but recently stumbled upon them. Pork Loins were on sale so I figured I would give it a try.

I had followed the recipe provided with the Umai bags and watched their video on YouTube a few times. This is two pieces that started at 794 grams and 822 grams I started this in early December.
I checked them last night and I am currently at 31.86% weight loss on one piece and 31.63% weight loss on the other. So I had to cut into one of them and see how it was.

I think this came out very well, the taste and texture are fantastic (wife like it as well). Slices are a bit thicker than I want but the best I could do with the knife. I may break out the slicer tonight and slice it up nice and thin.

Pic 1 - Recipe
Pic 2 - Cure applied, ready for the 2 weeks in the fridge
Pic 3 - 2 weeks later, cure rinsed off
Pic 4 - Vac sealed with Umai bags
Pic 5 - 31% weight loss
Pic 6 - Top view
Pic 7 - Bottom view
Pic 8 - First cut
Pic 9 - Sliced a bit up

This was fun to do and I will do it again for sure. Now I want to try with a piece of beef.
Thanks for looking.

Link

 

[weev]

Wow Looks Great congrats

 

[pushok2018]

Beautiful Lonzino! Did it take about a month to 31% of weight loss?

 

[link]

Beautiful Lonzino! Did it take about a month to 31% of weight loss?

Thanks, It took just over three weeks for it to hit 31%. Going to let the second piece go one more week and see where it ends up and if there is a big difference or not.

 

[pushok2018]

If you will be able to achieve 40-45% of weight loss and you like a little dryer meat - you are going to love it even better. The taste will intensify for sure. Usually, when I dry cure lonzino, I cold smoke it for 24-32 hours. Yummy!

 

[73saint]

If you will be able to achieve 40-45% of weight loss and you like a little dryer meat - you are going to love it even better. The taste will intensify for sure. Usually, when I dry cure lonzino, I cold smoke it for 24-32 hours. Yummy!

You cold smoke after weight loss is achieved? Sounds great!

 

[crazymoon]

L, Fine job on the Lonzino! like

 

[Lonzinomaker]

Looks good, Lonzino is a lot of work but worth every bite.

 

[link]

If you will be able to achieve 40-45% of weight loss and you like a little dryer meat - you are going to love it even better. The taste will intensify for sure. Usually, when I dry cure lonzino, I cold smoke it for 24-32 hours. Yummy!

Ok, the second piece hit just over 43% weight loss today so I sliced it up (no smoking too damn cold herr for that. High of 14 today.)
The texture is dryer snd the flavor is fantastic. Thanks gor the recommendation.

 

[Rafter H BBQ]

That lonzino looks top notch, nice job.

 

[indaswamp]

Ok, question for you salami dry cure guys...

How are you guys storing the dry cured product after target weight loss is achieved? slice and vac-seal then freeze? Let it keep drying ambient temp.??

 

[link]

With this I put in an airtight container. It won't last that long. I like it as an after work snack with some smoked cheese.

 

[Winterrider]

Ok, confusion has set in. Never tried this before but just watched several You Tube videos on dry aged beef. They don't really mention much on a targeted % weight loss. Is there a specific range one is looking for ? Or is this strictly a pork thing ?

 

[indaswamp]

With this I put in an airtight container. It won't last that long. I like it as an after work snack with some smoked cheese.

I thought you were not suppose to put dry cured meats in an enclosed container???

 

[Rafter H BBQ]

Ok, question for you salami dry cure guys...

How are you guys storing the dry cured product after target weight loss is achieved? slice and vac-seal then freeze? Let it keep drying ambient temp.??

I'am by no means an expert on this stuff... but what I do after the weigh loss is done is vac seal it for a few weeks to do an equalization vac. Then after that, I just keep it stored in a vac seal bag til I slice some up.. then reseal. I have some capicola & lonzino that's well over a year old now.

 

[link]

I thought you were not suppose to put dry cured meats in an enclosed container???

This may be true but mine will not last long enough to go bad.