Orange Lonzino

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rgautheir20420

Master of the Pit
Original poster
Jun 11, 2014
1,126
60
Crest Hill, IL (Chicagoland)
I picked up a pork loin yesterday and finally got my Lonzino started. It's .25% Cure #2 and 2.75% sea salt. I also cut up 7 navel oranges and squeezed them into the zip lock bag and tossed them in. Now to wait a couple weeks to cure then on to hanging. I'll be using the UMAI dry bags for this bad boy and putting in the back fridge.


 
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Pulled the loin out of the cure last night and got it bagged into the Umai Charcuterie bag. It fit into the bag with ease, but I must say that the bag was a B! to get vac sealed...even with the vac mouse. I have a chamber sealer and it might just be mine so. Finally got it bag and it's sitting in the bag fridge on a wire rack as of now. I'll get a photo of it tonight to put up, but still looks just like a pork loin since there were no additional spices added. This is a very simple project.

Weight:

2/3 - 1713 g
 
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