Lonzino

[Dave from Denver]

Per j molinari's recipe here

Nice loin end from Costco. Hung about 10 weeks at 65% rh and 50-55f. Pulled down at 37% weight loss.

Aged in fridge for about 5 months before eating. This may be my favorite cure ever. Sweet, lean, and tender. Without further ado, a couple photos!

 

[MartinF DiggingDogFarm]

Wow!!!!
That looks awesome!


~Martin

 

[Dave from Denver]

Thanks Martin. This one was easy. Now if I could only nail down those tricky salamis...

 

[Marc]

Dave, Looks great! I made a couple last year (different recipe) and wasn't really happy. Maybe the recipes, maybe the loins. I think there is some still vac-packed in the fridge. Have to sample again and maybe give it another go.

 

[Jon Des.]

Very nice! Can I ask where you hung it? I just finished reading Ruhlman's Charcuterie and really want to try something like this.

 

[Dave from Denver]

Jon I have a 32 bottle kitchen aid wine fridge with digital thermostat and humidity control and a 20mm vent fan that blows 15m twice per day

 

[j biesinger]

purdy

recipe looks about right. I cant wait to get my chamber functional