Lomo / Lonzino / Filletto

[Walt]

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.

 

[DivotMaker]

"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!

 

[Walt]

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

 

[Walt]

Came out really good!

 

[1stlink]

Congratulations Walt, that looks incredible. Wow what a project... 

 

[DivotMaker]

Wow, Walt!  That looks great, but I'll admit it's a meat I've never tried before.  How did it taste?