enter email to subscribe to the wrightfood feed
A Random Image

online prescription solutions
online discount medstore
pills online
buy lorazepam without prescription
xanax for sale
buy xanax without prescription
buy ambien without prescription
ambien for sale
buy modafinil without prescription
buy phentermine without prescription
modafinil for sale
phentermine for sale
lorazepam for sale
buy lexotan without prescription
bromazepam for sale
xenical for sale
buy stilnox without prescription
valium for sale
buy prosom without prescription
buy mefenorex without prescription
buy sildenafil citrate without prescription
buy adipex-p without prescription
librium for sale
buy restoril without prescription
buy halazepam without prescription
cephalexin for sale
buy zoloft without prescription
buy renova without prescription
renova for sale
terbinafine for sale
dalmane for sale
buy lormetazepam without prescription
nobrium for sale
buy klonopin without prescription
priligy dapoxetine for sale
buy prednisone without prescription
buy aleram without prescription
buy flomax without prescription
imovane for sale
adipex-p for sale
buy niravam without prescription
seroquel for sale
carisoprodol for sale
buy deltasone without prescription
buy diazepam without prescription
zopiclone for sale
buy imitrex without prescription
testosterone anadoil for sale
buy provigil without prescription
sonata for sale
nimetazepam for sale
buy temazepam without prescription
buy xenical without prescription
buy famvir without prescription
buy seroquel without prescription
rivotril for sale
acyclovir for sale
loprazolam for sale
buy nimetazepam without prescription
buy prozac without prescription
mogadon for sale
viagra for sale
buy valium without prescription
lamisil for sale
camazepam for sale
zithromax for sale
buy clobazam without prescription
buy diflucan without prescription
modalert for sale
diflucan for sale
buy alertec without prescription
buy zyban without prescription
buy serax without prescription
buy medazepam without prescription
buy imovane without prescription
mefenorex for sale
lormetazepam for sale
prednisone for sale
ativan for sale
buy alprazolam without prescription
buy camazepam without prescription
buy nobrium without prescription
mazindol for sale
buy mazindol without prescription
buy mogadon without prescription
buy terbinafine without prescription
diazepam for sale
buy topamax without prescription
cialis for sale
buy tafil-xanor without prescription
buy librium without prescription
buy zithromax without prescription
retin-a for sale
buy lunesta without prescription
serax for sale
restoril for sale
stilnox for sale
lamotrigine for sale

making dry cured pork loin (lonzino) – video!

Something a little different today folks. A full on video post. Well, almost full on. I recently put a pork loin in to cure, and air dry and thought it might be rather fun to video the making of it. Turns out it was fun, and I now feel the need to inflict the video on every reader of this blog (hi Mum!).

Lonzino is really pretty simple. A section of pork loin that has cured in salt and herbs, and then is left to dry hang until ready – normally about a month. To make things far less boring, I tend to case all of my whole muscle cuts now – so you get to watch me try and force a big piece of meat into a small casing (no jokes please..). The reason to case is that it slows down the drying process, and also helps prevent the exterior of the meat drying out too much – so you get nice even dryness across a slice.

So here is the video!

You can watch it at a higher resolution on the vimeo site too: http://www.vimeo.com/15465207

Recipe for air dried pork loin (lonzino)

NOTE: Cure ingredients are given here as percentage of the total meat weight, after trimming. Since you aren’t going to have exactly the same weight of meat as me, it is best to work out your cure ingredients based on these percentages.

Pork loin – 1082g

Salt – 36g (3.3%)

Black Pepper 10.8g (1%)

Cure #2 2.7g (0.25%)

Juniper Berry 1.6g (0.15%)

Fennel Seed 3g (2.7%)

Dried Bay Leaf – 0.4g – about 2 leaves

casing – beef or pork 3.5″ diameter

Trim away any nasty looking stuff from the meat – blood spots and so on. Wash gently, dry well.

Grind up all the cure ingredients in a spice grinder until finely ground. Put the meat in a large zip lock bag, and rub the cure all over. Seal the bag, and put in the fridge for 10 days. Every couple of days rub the meat through the back, helping to distribute the cure well.

Soak the casing in room temperature water with a splash of white vinegar in for at least 1 hour – you can leave it for 6 hours or so no problem.  Rinse the casing through a couple of times with clean water. Squeeze as much water as possible from the casing.

Gently stuff the meat in to the casing. Tie off both ends using a bubble knot (info on this kind of knot is here: http://mattikaarts.com/blog/charcuterie/making-salami-at-home/).

Tie the meat up, using butchers loops and knots, much the same way you would tie a roast. The video above shows the basics, and I have another video coming showing how to do this fully.

Hang to air dry at 55F, 75% humidity with gentle airflow for about a month – until the meat has lost 35% of its weight.

Slice thinly to serve.

Cure #2 is a mix of salt, nitrate and nitrite and is crucial in safe meat curing at home (it isn’t strictly required for whole muscle curing like lonzino however). You can order some online from here: http://www.sausagemaker.com/

Share and Enjoy:
  • Digg
  • del.icio.us
  • Facebook
  • Google
  • co.mments
  • E-mail this story to a friend!
  • LinkedIn
  • StumbleUpon
  • Technorati
  • TwitThis

15 Responses to “making dry cured pork loin (lonzino) – video!”

  1. Jackie Baisa says:

    Oh my. I am BLOWN AWAY. What a fantastic video! It’s truly outstanding. Can’t wait for you to slice that puppy in a month! ;-)

  2. David Eger says:

    Great concept & great video! I’ll be watching to see how it turns out.

  3. love love love this video! awesome job Matt!
    you are just amazing, and the one to go to for learning how to make cured meats.
    this post is a definitely bookmark. thank again for sharing another amazing video.
    Rock On Charcuterie Meister!

  4. freaking awesome video Matt! total meat-porn

  5. Sean says:

    Stunning. I want to start dabbling in video content (not to mention more meat curing) and I love the POV on this. Really gorgeous.

  6. Matt,
    that video is both hilarious (in a brilliant way) and informative. It’s hard for people who want to start making their own charcuterie to jump in with written recipes and photos. Your video shows it takes basic skills and a few specialized pieces of equipment. Thanks for making lonzino so accessible.

  7. Scott says:

    If I may, one thing I’d like to add. In order to avoid any air pockets, I try to tie as tightly as possible. In order to do this, I employ the use of surgical forceps. After each half hitch completed, I attach a pair of forceps to the piece of twine where the tension is held. I then complete another half hitch and attach another forceps. I then remove the first forceps. I repeat this process for the initial series of half hitches. Takes a little extra time, but, is very effective.

  8. Alex says:

    I am using the following curing salt mixture:


    Should I follow their directions – to use 1.5% the mass of the meat (to substitute both cure#2 and salt) or use 3.3% + 0.25% combined as per your instructions?

  9. mattwright says:

    Hi Alex – I am not sure what that mix is. Without knowing exactly what percentage of nitrate and nitrite is in that mix, it is impossible for me to give you a safe suggestion.

    Personally I would make sure you use salt, and cure 2 – cure2 is a mix of nitrate, nitrite and salt. You will find most dry cure recipes to use salt and cure2. Remember that Cure2 is NOT pure nitrate or nitrite – in fact, it is no where close (only 6.25% of the mix is nitrite and 1% nitrate)

  10. Peter says:

    I want to try the lorinzo recipe, but the indredient measurements are challenging. How do you measure some of the ingredients in quantities as small as a gram or two without having to purchase an expensive scale?

  11. mattwright says:

    Peter – the only thing I recommend weighing out really accurately is the cure2. The herbs and spices are honestly up to you – roughly for those is fine. For the lonzino recipe you can try and get as accurate as possible with regular kitchen scales. You will find however that a very accurate scale will most likely only set you back $20. Look for the American Weight brand – they are inexpensive and accurate for small measurements.

  12. Nick says:

    Fantastic video! what is the name of the song? I love it!

  13. matt says:

    Nick – it is “bible school” by the incredible Blithe Field.

  14. rcl1210 says:

    I live in Palm Desert, CA and the winter/spring average temp/humidity is: 65-80F/20-60%RH. After I do my initial evening, fan-driven “air-dry,” can I finish the process in a typical refrigerator?

    I know it’s not ideal, but since I don’t currently have a controlled “curing chamber,” I’m hoping that the finish drying/curing process in the refrigerator will suffice.

  15. mattwright says:

    rcl1210 – it is a really bad idea to dry in a regular fridge – at regular fridge temperatures. The temp is too low, and the humidity is far too low.