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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I have a white fuzzy mold growing on one of my lonzino, is this more than likely a wild oenicillin?
Glen, you never amaze me with your talent, another great video
Why wouldn't you use the cheesecloth again? Thanks. 🙂
Is that a CBC hat in the second part of the video?
What kind of dry agers are those?
She doesn't like it
12 degrees C is 53.6 degrees F btw for folks who care
Very nice, have ever used Fennel Pollen with pork cures?
I’m a tree guy, Im half decent with knots. Those loops are called half hitches, don’t be afraid to wiggle them around if you want to line the knots up better.
Thanks for all the in depth videos, I love how you show your first tries and tell us what you would do differently. You’ve not only got me into curing meats but you’ve thought me an enormous amount.
How do you calculate weight loss
Hello, Greetings from Poland 🙂
I just built my own dry ager 🙂 This Lonzino
will be the first thing i do. In Poland, there is not much information on the maturation of meat 🙁
Fortunately, I found your channel. Hope my english is understandable 🙂
last comment… there is no correct method. whatever gets you to a decent final product is fine. For example, I use Kosher salt and sugar mix to extract the moisture, but a lot of that just gets thrown away in the end. After that I just rub different spices on the surface. I think your method might be better at getting flavors to go into the surface of the meat.
I never use cheesecloth anymore and I never get any kind of mold. Not anymore, anyways. When I first started I used to have that problem.
Did it release any fluids while it was vacuum sealed?
very nice!
very nicely explained, thank you for the clip!
lovely as usual
Gee I've got every thing that I need except all the fancy equipment. how would a person do this at home with just an ice box.
Where do you get your instacure #2? Great videos.
What if you just use a dry aged bag instead of the cheese cloth
Thank you so much for your recipes. As of today I have 3 pork bellies curing using your equilibrium method , as well as, two lonzinos and a wet brine peameal that I will start curing tonight.
I've been curing pork bellies and loins for the past two years and I am venturing into dry aging. I have built a maturation chamber out of a small wine cooler maintaining a 55 deg. F and 80 % RH also with a UV light. Enough about me.
I have a question. Where in Canada , moreover Ontario, can I acquire Progue Powder #2 and Bactofirm 600 mold starter ? I'm in St Thomas, south of London. I have some #2 from a Umi kit I purchased which I used for the lonzino but I would like to buy more as I evolve into cured Salami. Hope you can help.
Is it necessary to wash off the meat after the 8 to 10 day curing period? I've seen a few recipes, mainly spicy, that do not wash off the meat before going to the drying period. Good video though. Thanks for sharing
Why do you have to use Cure #2 Why? For thousand of years Roman's were using regular or sea salt only and everyone was just fine.
For me seeing the mold would be very helpful
The cut away from her face when she tasted makes me feel she made a face and didn’t like it. Lol “what did you put in that?” 8:14
Glen, if you stick Himalayan salt slabs in the dryers you should not get the funky mold.
Those dry age fridges are so expensive. Another hamilton sub
Y'all ought to deli-steam those slices and have them on Challah bread buns!
I have always been curious when curing my meats, as to what was used before the introduction of prague salt? Other salts and herbs?
"Make sure you get the 1 that is number 2." Clear as mud; took a number 2 in my sausage!
How to cure pork at home, ah yes because I have all those expensive kitchen gadgets and drying cabinets and the room for them all.