Lonzino, air dried pork loin, is a very simple whole muscle cure that has a wonderful tenderness to it, with a pronounced flavour and very little fat - its easy to add a variety of spices to experiment with different flavours and it doesn’t take long to dry due to the size of the cut!

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Ingredients

  • 850 g pork tenderloin
  • 25 g Salt
  • 10 g black pepper, crushed
  • 2 g Juniper berries, crushed
  • 7 g Smoked paprika
  • 2 g Garlic, crushed
  • 4 g Star anise, crushed
  • 5 g Dextrose

Instructions

  • Mix all of the spiced together and rub into the pork tenderloin
  • Seal in a ziplock back and store in the fridge, turning it over daily, for 14 days
  • Remove the tenderloin and pat dry
  • Insert the tenderloin into thin diameter roast netting
  • Weight it and note it down!
  • Hang at around 75RH and 12 - 15 c until it has lost 35% of its weight. This should take around 2 - 3 weeks!

How to eat it?

Video

Posted 
December 27, 2020
 in the 
Home curing
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