Lonzino is not a small Lonza
Jun. 12th, 2013 12:49 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerTwo weeks ago's Resolution Recipe: Lonzino.
It's a salt process - not a fermentation. Place a boneless pork loin in a pan with sea salt (bottom and covered) - place pan in fridge for 20 hrs (plastic wrap on top). Rinse and pat dry with paper towel, cover with spice (pepper, garlic, etc..), wrap with cheese cloth, tie it and hang in the fridge until you get 35% weight loss. (Weight the thing before you place in the fridge). Usually takes around 10 days.
What worked: Eh, it was okay. It was better chunked as a mock proscuitto than sliced.
What didn't: The thin slices really reveal the lack of flavor compared to lonza, which is a 3-month hang and has a lot more flavor/funk. As you would expect. Time is flavor. The original lied about the time: 35% weight loss was 7 weeks. If it had taken the promised two weeks, I could have done a comparison at the Blowtane Saluminati meeting. Half the time was not anywhere close to half the flavor, though.
Will I make it again? Meh, maybe as an ingredient to chop. Not as a sliced piece of charcuterie.
It's a salt process - not a fermentation. Place a boneless pork loin in a pan with sea salt (bottom and covered) - place pan in fridge for 20 hrs (plastic wrap on top). Rinse and pat dry with paper towel, cover with spice (pepper, garlic, etc..), wrap with cheese cloth, tie it and hang in the fridge until you get 35% weight loss. (Weight the thing before you place in the fridge). Usually takes around 10 days.
What worked: Eh, it was okay. It was better chunked as a mock proscuitto than sliced.
What didn't: The thin slices really reveal the lack of flavor compared to lonza, which is a 3-month hang and has a lot more flavor/funk. As you would expect. Time is flavor. The original lied about the time: 35% weight loss was 7 weeks. If it had taken the promised two weeks, I could have done a comparison at the Blowtane Saluminati meeting. Half the time was not anywhere close to half the flavor, though.
Will I make it again? Meh, maybe as an ingredient to chop. Not as a sliced piece of charcuterie.
