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Lonzino Recipe

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Category:
Category:
Ingredients:  
Ingredients:  
Ingredients

1 length of pork loin, about 3 pounds (1226 grams)
kosher salt -35 grams
sugar -35 grams
InstaCure No. 2 -3.5 grams
10 grams black pepper
5 grams garlic powder
2 grams ground cloves
10 grams onion powder
8 grams dried thyme
Directions:
Directions:
Instructions

Mix all the dry ingredients. Rub them well into the loin, then put the meat into a plastic bag or wrap with plastic wrap. This is to keep it from drying out. Keep the meat refrigerated for a week to 12 days.

When the meat has firmed up, remove from the wrap, rinse it off and then let it dry on a rack for 2 to 3 hours. I use a portable fan set on low to oscillate over the meat.

Truss the meat with kitchen twine (the white stuff) as you would a roast. Leave a long loop at one end so you can hang the meat. You can also use pre-made sausage netting.

Hang the meat in a cool place to dry. It needs to be humid, about 70 percent humidity. How long? At least another 12 days. It should feel firm throughout and be a pleasing red. How long can you hang it? Up to six months or more, but it will become harder and drier the longer it hangs. If you've found you have dried it too much, let it go all the way to hard-as-a-rock stage. Then use a microplane grater to grate the dried meat over pasta or rice.

To store: Wrap tightly in butcher paper or, better yet, vacuum seal pieces of it – I cut the loin into three chunks – and freeze. Unfrozen, it will last indefinitely in the fridge, but it will continue to dry out.
Preparation Time:
Preparation Time:
1 month
Personal Notes:
Personal Notes:
my first attempt has an initially hard Bite of clove when sampled - after vaccum sealing and storing it SEEMED to mellow.

(the next batch I will attempt less cloves when curing)

 

 

 

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