• Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.

THE LONZINO IS DONE-SLICED PICS INCLUDED!

SmokinAl

SMF Hall of Fame Pitmaster
Staff member
Moderator
OTBS Member
★ Lifetime Premier ★
44,412
6,156
Joined Jun 22, 2009
Well, I was surprised to find out yesterday that my lonzino had lost 35% of it's weight. It is the first thing in my new curing fridge to get done. I thought the pepperoni would be first, but it still has a ways to go. I had no idea if any of the stuff in there would be any good, so I didn't document the process at all. I loosely followed a recipe from Marianski, making sure to use 3% salt & the proper amount of cure #2. We like heat, so I kicked up the cayenne & paprika. This turned out way better than I expected. The flavor is just insane!! I will be making this again real soon & will do a complete step by step on the whole process. Anyhow here are a couple of photo's of it sliced up. I had them wrapped in collegen sheets & netting. They came right off & took most of the mold with them. However the mold is eatable & the lonzino has a few spots on it.
Lonzino1.jpg
Lonzino2.jpg
Lonzino3.jpg
Lonzino4.jpg


I have quite a bit of meat still drying, so I'll update as each one gets done. I'm thinking these would make great Christmas gifts. Here's a quick look at the curing fridge if you haven't seen it already.

Curing chamber1.jpg
Curing chamber2.jpg


Thanks for looking guys!
Al
 

Bearcarver

SMF Hall of Fame Pitmaster
OTBS Member
SMF Premier Member
Group Lead
36,231
9,358
Joined Sep 12, 2009
Looks Great, Al !!
I don't know anything about that.
Is it like my Dried Beef, in that it has to be sliced thin because it's not very tender.
You're right---Awesome Christmas Presents!!!
Like.

Bear
 

tx smoker

Master of the Pit
OTBS Member
★ Lifetime Premier ★
2,554
2,932
Joined Apr 14, 2013
Al....that is gorgeous!! You need to give yourself a carousel ride with this one :emoji_wink: Just curious, how long did it take in the curing fridge? I recently did some Lonzino in UMAt bags and it went much quicker than anticipated....unlike the Pancetta that's still in the fridge after almost 6 months.

WOW!!
Robert
 

tx smoker

Master of the Pit
OTBS Member
★ Lifetime Premier ★
2,554
2,932
Joined Apr 14, 2013
"Now do yourself a favor and slice it paper thin and use it as a pizza topping. Bresaola also is wondaful for this application. I'll warn you though once you do this you'll look down your nose at pepperoni as a pizza topping."

I have to chime in with Lance on this one and second his assessment. My Bresaola and Lonzino came ready at about the same time. The first thing I did when both were sliced was to make a pizza....and it was the best pizza either of us has ever had. You won't go wrong!!

I also have a Spanish Antipasto that I make which sounds very similar to what Lance mentioned that has always been done with store bought meats....but that is a thing of the past. I made it recently with the same Lonzino and Bresaola and there's just no comparison to store bought. There are so many things that you can use this stuff for that you're only limited by your imagination....and you sir are not lacking for imagination :emoji_wink:

Robert
 

uncle eddie

Master of the Pit
OTBS Member
SMF Premier Member
1,136
578
Joined May 14, 2016
Very nice Al!

I know what to put on my Christmas list now. No need to ship it to me overnight...2nd day is fine :-)
 
Last edited:

Burgi57Chevy

Fire Starter
35
33
Joined Apr 28, 2019
That looks super good!!! And all that yummy in the fridge!!!! Looking forward for future updates!!!!!
 

indaswamp

Master of the Pit
OTBS Member
4,885
1,660
Joined Apr 27, 2017
Looks absolutely fantabulous Al!!!! Kudos for your first dry cured success!
 

SmokinAl

SMF Hall of Fame Pitmaster
Staff member
Moderator
OTBS Member
★ Lifetime Premier ★
44,412
6,156
Joined Jun 22, 2009
Looks Great, Al !!
I don't know anything about that.
Is it like my Dried Beef, in that it has to be sliced thin because it's not very tender.
You're right---Awesome Christmas Presents!!!
Like.

Bear
Thanks John!
Yes it has to be sliced paper thin, but boy is it addictive!
Al

Al....that is gorgeous!! You need to give yourself a carousel ride with this one :emoji_wink: Just curious, how long did it take in the curing fridge? I recently did some Lonzino in UMAt bags and it went much quicker than anticipated....unlike the Pancetta that's still in the fridge after almost 6 months.

WOW!!
Robert
Thank you Robert!
Yes it did get done quicker than I thought it would.
It only took about 3 weeks!
The bresaola is much thicker & I thnk it may take a couple of more weeks.
Al

Amazing. Looks fantastic!
Thank you JC!!
Al

Al looks great. Next time skip the casing and simply truss with butcher twine inoculate with mold and hang. Cheaper easier and the results are the same. When they are ready to eat take a nylon bristle brush and brush off all the fluffy surface mold, slice and eat. If you vac pac unused portions it'll keep for months in the refrigerator.

Now do yourself a favor and slice it paper thin and use it as a pizza topping. Bresaola also is wondaful for this application. I'll warn you though once you do this you'll look down your nose at pepperoni as a pizza topping.

Also with summer fast approaching lonzino salad with arugula lemon juice & evoo dressing, artichoke hearts, shaved parm cheese and raspberries.
Thank you!
Next time I will try it without the casing. It just seemed easier to peel off the casing & start slicing.
And for sure the next pizza will be topped with lonzino!!
I'm thinking of all kinds of uses for this & the bresaola.
Thanks for the tips!
Al


"Now do yourself a favor and slice it paper thin and use it as a pizza topping. Bresaola also is wondaful for this application. I'll warn you though once you do this you'll look down your nose at pepperoni as a pizza topping."

I have to chime in with Lance on this one and second his assessment. My Bresaola and Lonzino came ready at about the same time. The first thing I did when both were sliced was to make a pizza....and it was the best pizza either of us has ever had. You won't go wrong!!

I also have a Spanish Antipasto that I make which sounds very similar to what Lance mentioned that has always been done with store bought meats....but that is a thing of the past. I made it recently with the same Lonzino and Bresaola and there's just no comparison to store bought. There are so many things that you can use this stuff for that you're only limited by your imagination....and you sir are not lacking for imagination :emoji_wink:

Robert
Thanks Robert!
If I can stop eating it I will make a pizza & a salad. The antipasto sounds really good!
Al

Very nice Al!

I know what to put on my Christmas list now. No need to ship it to me overnight...2nd day is fine :-)
Thanks Eddie!
I'm going to have to make a bunch of this stuff!
Al

That looks super good!!! And all that yummy in the fridge!!!! Looking forward for future updates!!!!!
Thank you my friend!
Al
 

gary s

SMF Hall of Fame Pitmaster
OTBS Member
25,818
4,339
Joined Jan 6, 2011
Man that looks Great, Outstanding Job

"I Like It"

Gary
 

SmokinAl

SMF Hall of Fame Pitmaster
Staff member
Moderator
OTBS Member
★ Lifetime Premier ★
44,412
6,156
Joined Jun 22, 2009
Man that looks Great, Outstanding Job

"I Like It"

Gary
Thanks Gary!
I appreciate it!
BTW, how has your weather been. It looks like E. Texas has been getting hammered!
Hope your not in it!
Al
 

smokin peachey

Master of the Pit
OTBS Member
★ Lifetime Premier ★
1,064
1,653
Joined Aug 1, 2016
Looks good Al. How do we get on the Christmas gift list?
 

tallbm

Master of the Pit
OTBS Member
★ Lifetime Premier ★
4,061
1,336
Joined Dec 30, 2016
Bravo and what a setup!

Some day I'll do some more UMAI but until then I'll be admiring posts like this :)
 

hardcookin

Master of the Pit
OTBS Member
2,224
680
Joined Aug 13, 2015
Al
Enjoying checking out all your projects...thanks for sharing!
 

gmc2003

Legendary Pitmaster
OTBS Member
9,131
3,382
Joined Sep 15, 2012
Wow that looks great Al. You say the mold is eatable that be a tough sell in my house, but I guarantee the sticks would be gone in a heartbeat.

Point for sure.
Chris
 

SmokinAl

SMF Hall of Fame Pitmaster
Staff member
Moderator
OTBS Member
★ Lifetime Premier ★
44,412
6,156
Joined Jun 22, 2009
Looks good Al. How do we get on the Christmas gift list?
Thanks Peachy!
I guess I'll have to get busy, as the list seems to be growing!
Al

Al I forgot to add that if you have a vacuum packer attachment that seals mason jars its a great way to dirty the slicer once and pack the slices up for later use. I tried vac bagging the sliced meats and while it works it crushes and creases them. Using a mason jar I slice and loosely fill a wide mouth quart jar with around 6 ounces of slices all fluffed up. Put on a lid and vacuum seal. Put in the fridge and they are good to go for months. Pop the seal and its like you freshly sliced the meat.

Only need to dirty the slicer once and be able to enjoy the meats mutiple times.
That is a great idea!
I have the mason jar attachment & a bunch of jars!
Thank you!!
Al

Bravo and what a setup!

Some day I'll do some more UMAI but until then I'll be admiring posts like this :)
Al
Enjoying checking out all your projects...thanks for sharing!
Thanks a lot guys!
Al

Wow that looks great Al. You say the mold is eatable that be a tough sell in my house, but I guarantee the sticks would be gone in a heartbeat.

Point for sure.
Chris
Thanks Chris & I understand what you are saying, my wife won't touch the stuff if she even sees any mold.
Al
 

zwiller

Master of the Pit
OTBS Member
1,881
616
Joined Nov 16, 2016
Awesome! Another vote for you to ride the carousel.
 

Latest posts

Hot Threads

Top Bottom
  AdBlock Detected

We noticed that you're using an ad-blocker, which could block some critical website features. For the best possible site experience please take a moment to disable your AdBlocker.