The curing chamber gave up some of its bounty today

[Holly2015]

Please delete

 

[chilerelleno]

Danged fine looking charcuterie, nice work.

 

[Braz]

I keep thinking I need to try something like this.

 

[daveomak]

looks killer to me....
For the fish, did you use "fish sauce"... anchovy rub ??

 

[chopsaw]

Great job . Looks fantastic .

 

[SmokinAl]

WOW, that looks fantastic!!
Al

 

[Rafter H BBQ]

3 pork fish jalapeno Lonzino
1 Habanero Bresaola

Didn't sample the Bresaola but OMG is the Lonzino divine. Actually time got away from me and they went an extra week or so. I was targeting 40% loss but ended up more like 50%. I think 50% is my new target as the flavor is just that much more concentrated and shaved thin the meat is melt in you mouth.

Tomorrow I'm on the hunt for a good cantaloupe or honeydew melon to pair up with the Lonzino.

So, couple questions? First, what did you use for the fish portion of the lonzino? Fish sauce maybe?
Second, I picked up a couple pork loins & a butt. Trimmed out the coppa muscle. Making one regular lonzino, but thinking of kicking up this round of capicola & the other lonzino! I picked up some ground chipotle, thinking of a chipotle encrusted capicola & lonzino. Have you used the ground "flakes" of peppers or use mainly powders?