- Dec 28, 2013
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Grabbed a 10lb pork loin at the commissary at lunch.
2 bucks a pound.
Will do half in wet brine, half with dry rub.
2 bucks a pound.
Will do half in wet brine, half with dry rub.
Thinking of taking a piece and trying to make Lonzino.Nice looking loin .
I'd have to cut it in thirds . Cure the big end and the middle and smoke the smaller tail end or cut it up for chops or schnitzel . That light / dark meat section is the best part .
Great Idea . I did one last March in a Umai bag . If you don't have the conditions or set up , the Umai bags are a great way to go .Thinking of taking a piece and trying to make Lonzino.
That looks great. I do have Umai bags! Going this route.Great Idea . I did one last March in a Umai bag . If you don't have the conditions or set up , the Umai bags are a great way to go .
Do the dry cure for 2 weeks , then vac in the Umai and take the weight , and figure the target weight . I go for 40% , but it doesn't always make it if the outside dries to fast .
Here's the loin .
2 week cure with cure #2 , then into the Umai for drying .
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After drying .
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Sliced .
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This stuff is awesome . I use Len Poli's info , but apply the Umai directions .
Those look great! The TQ sounds like a plan.Sounds great . I'll be watching . I bought 2 butts yesterday after seeing your ham thread .
Just did 2 butts and a brisket last week for sausage , so I'm thinking cure one for ham and maybe do a Umai Capicola .
This was a Coppa Cotto I did using the profile from Len Poli , but TQ for the curing .
The TQ gives it great texture . Fennel / anise seasoning and smoked .
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I agree , but follow the Umai directions if that what you're doing . Didn't mean to confuse this . The Cotto was cured and cooked .Far too many dismiss TQ...