Cured Pork Loin Recipe

Lonzino (Cured Pork Loin) Taste of Artisan

WEBJun 21, 2021 · If the pork loin wighs 1,650 grams, you will need 27.5 x 1.65 = 45.4 grams of salt, etc. Mix the salt, the Cure #2, the garlic poweder …

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1. Trim the meat into a uniform shape.
2. Weigh the meat in grams. Calculate how much of each ingredient you will need. If the pork loin wighs 1,650 grams, you will need 27.5 x 1.65 = 45.4 grams of salt, etc.
3. Mix the salt, the Cure #2, the garlic poweder and the black pepper together and apply evenly to the meat. Place the meat and all the extra salt and pepper in a Ziploc bag and expel as much air as possible. Better yet, vacuum seal.
4. Refrigerate for 14 days flipping the bag daily or so.

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Lonzino, Air Cured Pork Loin Hunter Angler Gardener …

WEBFeb 18, 2008 · 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 …

1. 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 a week to 12 days.
2. When the meat has firmed up, remove from the wrap, rinse it off and then let it dry on a rack for 2 to 3 hours. I use a portable fan set on low to oscillate over the meat.
3. 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.
4. 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. If you've found you have dried it too much, let it go all the way to hard-as-a-rock stage. Then use a microplane grater to grate the dried meat over pasta or rice.

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