Lonzino

[Holly2015]

Please delete

 

[SmokinAl]

This should be a good one!
I will be following this!
Al

 

[daveomak]

Holly, morning.... You put together some great tutorials that are informative and very easy to understand... Folks should be able to make some great meats following you.....

 

[dls1]

Looks good Holly. I particularly like your spice/dry herb blend.

How long do you intend to hang the loin after your 2 week cure?

 

[dls1]

Sounds good. If your curing chamber can maintain a steady temperature of 50F-55F and an RH of 65%-70% I would think you should hit your target weight at around the 6 week point.

Good luck.

 

[daveomak]

Holly, stick with 70%+ RH.... makes for a much better finished product, even if it takes longer... If it takes 12-14 weeks, then you can start more batches of delicious charcuterie... Just thinking ahead..

 

[daveomak]

Howdy... I've noted some wash with wine but NEVER give an explanation.. Is it for flavor, color, some mystical thing ???

 

[daveomak]

Thanks much Holly......

 

[daveomak]

~20% loss in 11 days... WOW !!! that's a ton of moisture loss..

 

[Lonzinomaker]

I make lots of lonzino too. After curing, I put the dry spices on the meat, then in beef bung, truss tightly, spray until almost wet with a good brandy, then cold smoke 6-8 hours per day for 3 days. In between smokes, I put them in my drying chamber. I try to keep RH at 70%.
The lonzinos with the best flavor and texture were the ones that took longest to cure.