Lonzino Dry Cured Pork Loin Recipe - Glen & Friends Cooking - How To Cure Meat At Home

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. #LeGourmetTV #GlenAndFriendsCooking Glen & Friends Cooking,recipe,how to make lonzino,how to dry cure meat at home,how to cure italian lozino,dry cure pork loin,italian cured meats,curing meats at home,how to cure meat,how to cure meat with salt,dry cure recipe,cured meat recipe,how to cure and age meats,salumi,charcuterie,homemade salami recipe,bochecha de porco caseira,how to cure meats,cured meats at home,how to make prosciutto at home,curing meat in a dry ager,curing and dry aging meats

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