First attempt at dried meat: Lonzino

[Dwain Pannell]

I went for a fairly easy version of Charcuterie for my first attempt. A pork tenderloin Lonzino. It has a great texture and flavor. The wife is already asking me to make more. I still have the Coppa and Braseola drying.

 

[tjkoko]

Was this made using the UMAi bag?

 

[Marc]

Nice! How was it? I did it with a loin and it was great. How long did you "hang" the tenderloin for?

 

[Dwain Pannell]

It was made with the UMAI bag. I cured it for 7 days and dried it for 14.

 

[Bob Correll]

Looks terrific Dwain!
Guess it's not smoked? (had to Google Lonzino)
don't know if I could resist, and would have to smoke it

 

[Jim Lampe]

Looks EXCELLENT Dwain!!
reminds me very much of this process, and their meat is OUTSTANDING!

 

[Wolgast]

That is money right there! I really need to try for myself sometime. Stunning mate

 

[Dwain Pannell]

Looks terrific Dwain!
Guess it's not smoked? (had to Google Lonzino)
don't know if I could resist, and would have to smoke it

Lonzino is not smoked but it would add a nice touch. I may have to experiment on the next go round.

 

[Bear]

That looks really good Dwain.