Author Topic: Lomo / Lonzino / Filletto  (Read 4818 times)

Walt

  • Hero Member
  • *****
  • Posts: 1037
Lomo / Lonzino / Filletto
« on: February 27, 2015, 09:21:45 PM »
Next up, I decided to try Lomo & Lonzino.  However, instead of useing pork loin I decided to use tenderloin. I believe this is actually called Filletto. Preped as follows:

3lbs of pork tenderloin
45g Kosher salt
12g Brown sugar
12g Onion powder
15g Black pepper (toasted & ground)
3g   Cloves (toasted & ground)
6g   Thyme
6g   Garlic powder
3g   Instacure#2

All spices took a tumble in the spice grinder. Then thoroughly rubbed spice mixture into the tenderloins & vacsealed. They will remain in the fridge for 2 weeks before rinseing & dryageing for about 4 more weeks in an UMAI Drybag. A 30-40% evaporative weight loss (from when it is placed in the drybag) is what will determine exactly when it is ripe.   

The Loma will have a Paprika coating & the Lonzino will not. 2 tenderloins are in the bag so I intend to do 1 each. I think I will crust the second one in cracked black pepper & possibly a cold smoke before ageing.

I will update in 2 weeks when removed from the cure / marinade.
« Last Edit: February 27, 2015, 09:29:01 PM by Walt »
Walt from South East Louisiana
Model#2 Bypassed with
Auber PID WSD 1200 GPH
Weber EP-330 LP grill

DivotMaker

  • Hero Member
  • *****
  • Posts: 10988
  • Model 1, 2D conversion, and 3D!
Re: Lomo / Lonzino / Filletto
« Reply #1 on: February 27, 2015, 09:39:18 PM »
"Ladies and Gentlemen!  Step right up and watch the 'Amazing Walt' walk right out to the Cutting Edge again!!"  (Que the cheers and applause) ;D

Awesome, Walt!  Can't wait to see the results of, yet again, another full-stride into the unknown!  Bet it turns out great!
Tony from NW Arkansas
"Official Smokin-It Test Pilot"
Smokin-It Model 1, 2D conversion, and 3D
Auber PID, NexGrill 896 6-burner, CharBroil Big Easy, Anova Precision Cooker w/WiFi
Wife, Son and One REALLY Big Dog!

Walt

  • Hero Member
  • *****
  • Posts: 1037
Re: Lomo / Lonzino / Filletto
« Reply #2 on: March 13, 2015, 07:33:42 PM »
The 2 week cure ended today.  Rinsed both tenderloins off, patted dry & added some freshly toasted & crushed black pepper to one (Lonzino) and sealed it up.  The other one (Loma) was cold smoked then coated in crushed black pepper & paprika then sealed up.

Will wait about 4-6 weeks for them to ripen.  looking for a 30-40% weight loss.

1st picture is cured venison roast (Breasola) & cured pork tenderloin (Loma) after a cold smoke

2nd picture is the sealed up Loma

3rd picture is the Lonzino
« Last Edit: March 13, 2015, 07:48:12 PM by Walt »
Walt from South East Louisiana
Model#2 Bypassed with
Auber PID WSD 1200 GPH
Weber EP-330 LP grill

Walt

  • Hero Member
  • *****
  • Posts: 1037
Re: Lomo / Lonzino / Filletto
« Reply #3 on: May 12, 2015, 03:16:19 PM »
Came out really good!
Walt from South East Louisiana
Model#2 Bypassed with
Auber PID WSD 1200 GPH
Weber EP-330 LP grill

1stlink

  • Hero Member
  • *****
  • Posts: 396
Re: Lomo / Lonzino / Filletto
« Reply #4 on: May 12, 2015, 05:45:33 PM »
Congratulations Walt, that looks incredible. Wow what a project...  ;)

DivotMaker

  • Hero Member
  • *****
  • Posts: 10988
  • Model 1, 2D conversion, and 3D!
Re: Lomo / Lonzino / Filletto
« Reply #5 on: May 12, 2015, 11:03:38 PM »
Wow, Walt!  That looks great, but I'll admit it's a meat I've never tried before.  How did it taste?
Tony from NW Arkansas
"Official Smokin-It Test Pilot"
Smokin-It Model 1, 2D conversion, and 3D
Auber PID, NexGrill 896 6-burner, CharBroil Big Easy, Anova Precision Cooker w/WiFi
Wife, Son and One REALLY Big Dog!