Lonzino Dry Cured Pork Loin Recipe - Glen & Friends Cooking - How To Cure Meat At Home. After success with learning how to make prosciutto, I thought I'd give some other dry cured meat recipes a try. First up is a Lonzino recipe, or a lonzino style recipe. It was super easy, especially since I have the Dry Ager cabinet that can be set to a consistent temperature and humidity level.
Ingredients
Pork Loin 1500g
Salt (2.25% the weight of the loin) 33.75g
Cure #2 (0.25% the weight of the loin) 3.75g
Ground black pepper ( 1.0% the weight of the loin) 15g
Cracked fennel (0.5% the weight of the loin) 7.5g
Ground bay leaf (0.02% the weight of the loin) 0.3g
Method:
Mix together the spices and salt, then rub all over the pork loin.
Place the loin and any 'extra' spices in a ziploc or vacuum sealed bag and place in the fridge for 8-10 days, turning every day.
After 8-10 days, remove from the bag and rinse off any or the cure stuck to the outside.
Wrap the loin with butcher twine to make a 'net' that will help the loin retain its shape, and so you have a handle to hang it.
Weigh the loin and write it down.
Hang in a basement or curing chamber that can maintain a consistent temperature of around 12ºC and 75-80% relative humidity.
Check on a regular basis over the course of 3-4 weeks.
The lonzino is done when it has lost at least 35% of its starting weight.
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14 янв 2021
