Orange Lonzino

[rgautheir20420]

I picked up a pork loin yesterday and finally got my Lonzino started. It's .25% Cure #2 and 2.75% sea salt. I also cut up 7 navel oranges and squeezed them into the zip lock bag and tossed them in. Now to wait a couple weeks to cure then on to hanging. I'll be using the UMAI dry bags for this bad boy and putting in the back fridge.

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• rgautheir20420
• Jan 23, 2015

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• rgautheir20420
• Jan 23, 2015

 

[rgautheir20420]

 

[gary s]

We will be patiently waiting 

Gary

 

[chef willie]

 

[gary s]

Willie where is my popcorn ?

Gary

 

[cdn offroader]

That looks interesting. Have you done one of these before? Curious to know how it would taste.

 

[rgautheir20420]

That looks interesting. Have you done one of these before? Curious to know how it would taste.

CDN, never done it but it's a combination I've seen done on a different forum with great success. I'm very interested to see how it turns out myself.

 

[themule69]

 
Willie where is my popcorn ?

Gary

Here you go Gary 

 

[themule69]

It should be good. I will be watching.

Happy smoken.

David

 

[rgautheir20420]

Pulled the loin out of the cure last night and got it bagged into the Umai Charcuterie bag. It fit into the bag with ease, but I must say that the bag was a B! to get vac sealed...even with the vac mouse. I have a chamber sealer and it might just be mine so. Finally got it bag and it's sitting in the bag fridge on a wire rack as of now. I'll get a photo of it tonight to put up, but still looks just like a pork loin since there were no additional spices added. This is a very simple project.

Weight:

2/3 - 1713 g

 

[rgautheir20420]

Rigged up a hanging method in the back fridge with some self tapping screws and rod from making my sausage rack. Happy and functional.

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• rgautheir20420
• Feb 4, 2015

 

[gary s]

Looking great

Gary

 

[rgautheir20420]

 
Looking great

Gary

Thanks Gary.

 

[rgautheir20420]

Update.

2/9: 1573 grams
140 grams lost...alittle over 8%

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• rgautheir20420
• Feb 9, 2015

 

[pc farmer]

Update.

2/9: 1573 grams
140 grams lost...alittle over 8%

20150209_202110.jpg

• rgautheir20420
• Feb 9, 2015

Looks good. I want to try the bags till I get a dry chamber built.

 

[rgautheir20420]

C, this bag is hanging in my fridge. They are usually just dried sitting on a wire rack in the fridge. With these bags, there's no need for the chamber.

 

[dirtsailor2003]

Just checking my in so I can hang around and see the final product. Sounds interesting!

 

[foamheart]

Well I can't let Case get ahead of me!

So cure, OJ and salt....... Thats pretty complicated.

 

[disco]

Watching!

Disco

 

[welshrarebit]

I'm in for the ride as well...