UMAI Lonzino

[johngolf01]

This is my 1st attempt at charcuterie so appreciate any feedback.

Bought an Umai Charcuterie kit. Following the attached recipe. Purchased 2 pork tenderloins (not loins) equaling 3.1 lbs.

Mixed up the spices (calculated for 3.1 lbs).

Had a decent amount of spice left, so just added the excess to each tenderloin.

After the fact I realized the recipe called for pork loin not tenderloin. I imagine it will cure just fine. My question is do you think the 10 day cure time is too long? I would hate to ruin it by over curing. Is that even possible?

My current plan is to follow the recipe as stated so cure for 2 weeks then dry for 3 to 4 weeks.

 

[link]

I am doing the same recipe right now. I just finished the te week cure and put them in the Umai bags on Friday. Now the three week wait.

As for your question I do not think the cure time will be too long. But I am no expert. Hopefully one of the guys that do this often will answer.

Good luck, looking forward to your results.
Link

 

[johngolf01]

Lonzino and Lomo are around 25 percent weight loss right now. Been going for about 3 weeks.

Also just finished curing capicola for 10 days.

Time to wait. Photos next

 

[johngolf01]

Having difficulty uploading now will try again later

 

[johngolf01]

 

[johngolf01]

 

[johngolf01]

 

[johngolf01]

 

[johngolf01]

Ok being this is my first time dabbling in Charcuterie, I'm a bit nervous although I'm confident I followed the directions to the T.

In the last photo, you can see a different shade if pink in the center if the tenderloin (not a consistent color all the way thru).

That's the only bit that has me nervous. Thought the cure would be the same color through the entire cross section...

Anywho, I ate four pieces, tasted amazing..... extremely pleased.... I'll let you know how I feel in 2 hours!

 

[johngolf01]

Also, one other question, how do all you store? Just in ziploc in fridge indefinitely? Or vac seal sand freeze?

 

[johngolf01]

 

[johngolf01]

Btw that slice was in one section of the loin, the other sections dont look the same (maybe just a fattier section)

 

[sea2ski]

Ok being this is my first time dabbling in Charcuterie, I'm a bit nervous although I'm confident I followed the directions to the T.

In the last photo, you can see a different shade if pink in the center if the tenderloin (not a consistent color all the way thru).

That's the only bit that has me nervous. Thought the cure would be the same color through the entire cross section...

Anywho, I ate four pieces, tasted amazing..... extremely pleased.... I'll let you know how I feel in 2 hours!

 

[sea2ski]

No reason to be nervous about the change in color. 100% totally normal for homemade and is much more the normal than the exception. The outside is just a bit drier than the center. Enjoy!!

 

[johngolf01]

Thanks! Yep, the inside was a bit soft but still tasted great. I just let it ride in the garage fridge and do not control humidity or temp.

Looking forward to getting my slicer for paper thin cuts!