Smokin-It User Forum!
Recipes => Charcuterie => Topic started by: Walt on February 27, 2015, 09:21:45 PM
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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.
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"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!
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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
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Came out really good!
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Congratulations Walt, that looks incredible. Wow what a project... ;)
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Wow, Walt! That looks great, but I'll admit it's a meat I've never tried before. How did it taste?