SmokinAl
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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.
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.
Thanks for looking guys!
Al
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.
Thanks for looking guys!
Al