LONZINO, AIR-CURED PORK LOIN RECIPE - (5/5)
Provided by JeffB
Number Of Ingredients 11
Steps:
- Mix all the dry ingredients. Rub them well into the loin, then put the meat into a plastic bag or wrap with plastic wrap. This is to keep it from drying out. Keep the meat refrigerated for 12 days. On the 12th day, remove from the wrap, rinse it off and then let it dry on a rack for 2-3 hours. I use a portable fan set on low to oscillate over the meat. Truss the meat with kitchen twine (the white stuff) as you would a roast. Leave a long loop at one end so you can hang the meat. You can also use pre-made sausage netting. Hang the meat in a cool place to dry. It needs to be humid, about 70 percent humidity. How long? At least another 12 days. It should feel firm throughout and be a pleasing red. How long can you hang it? Up to six months or more, but it will become harder and drier the longer it hangs. To store: Wrap tightly in butcher paper or, better yet, vacuum seal pieces of it - I cut the loin into three chunks - and freeze. Unfrozen, it will last indefinitely in the fridge, but it will continue to dry out. NOTE: White mold is your friend. Green mold is no fun, and black mold is dangerous. At the first sight of green or black mold, wipe down the meat with a cloth wetted with vinegar.
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Amanda Mishie
[email protected]I didn't like the taste of this dish. The pork loin was too salty and dry.
Favour Ukachi
[email protected]This recipe is a bit too complicated for me. I would prefer a recipe that is easier to follow.
lucky thakur
[email protected]The curing process is a bit too long for me. I would prefer a recipe that takes less time.
Milick Shahzaib
[email protected]This dish is a bit salty for my taste, but it's still very good. I would recommend using less salt next time.
Xephq
[email protected]I've never made lonzino before, but this recipe made it easy. The pork loin turned out perfectly.
gunchester stories stories
[email protected]This recipe is a great way to use up leftover pork loin. It's also a great way to impress your guests.
Mckenzie Kain
[email protected]I wasn't sure how this dish would turn out, but I was pleasantly surprised. The pork loin was moist and flavorful, and the curing process really enhanced the taste.
Anzila Aeman
[email protected]This is one of my favorite recipes to make for special occasions. It's always a crowd-pleaser.
gestopt gestopt
[email protected]I love the simplicity of this recipe. There are only a few ingredients, but they all come together to create a delicious dish.
Jadavien Banks
[email protected]This dish is a bit time-consuming, but it's well worth the effort. The pork loin is incredibly flavorful and juicy.
Mahealom Mahi
[email protected]I've made this recipe several times now, and it always turns out perfectly. It's a great way to impress your guests.
Jilani Jutt
[email protected]The curing process takes a while, but it's definitely worth the wait. The pork loin is so flavorful and has a wonderful texture.
Lil Star Drops
[email protected]I love how easy this recipe is to follow. I'm not a very experienced cook, but I was able to make this dish without any problems.
rashid alya'afytz
[email protected]This recipe is a winner! The pork loin came out moist, flavorful, and perfectly cured. I served it with a simple salad and roasted potatoes, and it was a hit with my family.