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Lonzino

SFLsmkr1

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Clearing out the freezer pit in the shed.

Small 4.5 pork loin. Making Lonzino. Using the Poli recipe with some of my own mix in.

Trim it up some, get the nasty fatty membrane off.
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My mix for this.
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Mix t all together.
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Apply rub. Dont truss it while its in the cure.
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Bag it. Dont worry if you dont get every spot covered as you will flip the loin every day. You will have cure liquid in the bag or container.
Fridge for 7-12 days.
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SFLsmkr1

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Time to rinse the salt cure off the loin. I rinse 3 times.
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Making a small amount of topping for some added flavor. Grind up
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All coated and ready for UMAi bag.
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Ready for the fridge.
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Check in 2 weeks.
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SFLsmkr1

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Lonzino coming along good. Going to see if i can get 70-80% loss so i can slice really thin and vac seal

I been prepping and doing sealing.

Now if i can find 1000 more rnds of 556 & 762 i would be set.

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HalfSmoked

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And and awe and soon I hope.

Warren
 

SFLsmkr1

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Lonzino is coming out pretty good.
Im going to try to get 70-80% loss out so i can slice very thin and vac seal.

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