Too many Lonzinos!

SmokyMose

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• Oct 20, 2017

• #1

I'm wanting to try Lonzino using UMAi bags, but there's way too much information out there!
I was wanting to use pork loin, but some sites say Lonzino is tenderloin. One site says pork loin is Lonza. There are widely varying spice mixtures using either loin or tenderloin.
I would like to use loin because I just thawed a 5# length to smoke, but I don't really want to smoke the whole thing. I thought I could use about half of it for Lonzino, which I haven't tried yet.
I'm throwing myself on the mercy of my fellow members.
Any tried and true recipes?

 

daveomak

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• Oct 20, 2017

• #2

http://smokingmeatforums.com/index.php?search/19722/&q=lonzino&o=relevance&c[user][0]=41160

Should be some good pointers in that link...

 

SmokyMose

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• Oct 20, 2017

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Thanks, Dave. I’d already checked that out. Between that and what I gleaned from internet searching this is what I settled on:
784g of pork loin (I cut it in half longways to keep the meat at roughly 2 1/2 in thick).
26g Kosher salt
7.9g course black pepper
1.6g Juniper berries
2.4g Fennel
1.5g Clove
7g Onion Powder
4g Thyme
A pinch of Cinnamon
3g of Cure #2

It’s in a zip-lock bag now in the fridge for 10 days or so.
I tried to post a pic, but I’m learning both a new IPad & the new site, so who knows what happens LOL!

Thanks again for the response!

Dan

 

daveomak

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Dan, evening... Looks good... usually cure #2 is applied at the same rate as cure #1... The amount you applied is safe, just curious as to where you got that rate...

Dave

 

myownidaho

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• Oct 20, 2017

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Looking good, Dan! I’m in for the ride.

 

SmokyMose

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• Oct 21, 2017

• #6

daveomak said:

Dan, evening... Looks good... usually cure #2 is applied at the same rate as cure #1... The amount you applied is safe, just curious as to where you got that rate...

Dave

Click to expand...

Pure lazy frustration, Dave LOL!
If my math was right, I was shooting for .25%, which I figured was 1.96G. As you know, that's a tiny amount and I kept going over and under trying to get it right. I finally gave up at 2.9, figuring I might lose a bit on the cutting board while applying the rub. Not sure why I wrote 3G. I have a tendency to round grams off.

 

daveomak

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• Oct 21, 2017

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An electronic scale make stuff easy... Weigh out the cure and add it to all the other spices, salt, sugar whatever... Mix it all very well, and equally distribute it over the meat... That's about all you can do.. If you use a little of the "rub' mix, it's not a big deal.. +/- 10% is still well within safe limits....
Makes for repeatable spices etc. for future curing or whatever...

 

Bearcarver

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• Oct 21, 2017

• #8

Hi Dan,
For the future:
Whenever you have extra Pork Loin thawed out, you can always make some Pork Loin Jerky.
That'll keep you busy & out of trouble.
Great Stuff Too:

Pork Loin Jerky


Bear

 

SmokyMose

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• Oct 21, 2017

• #9

daveomak said:

An electronic scale make stuff easy... Weigh out the cure and add it to all the other spices, salt, sugar whatever... Mix it all very well, and equally distribute it over the meat... That's about all you can do.. If you use a little of the "rub' mix, it's not a big deal.. +/- 10% is still well within safe limits....
Makes for repeatable spices etc. for future curing or whatever...

Click to expand...

I use an electronic scale and mix the cure with the rest of the spices. I just have trouble with tiny amounts.
I have a little gadget for reloading that can trickle tiny amounts onto a scale. Hmm....

 

daveomak

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• Oct 21, 2017

• #10

A powder trickler... Try a folded piece of paper and "twitch" it...