Lonzino (Cured Pork Loin)
User Reviews
5
Lonzino (Cured Pork Loin)
Description
This recipe for Lonzino requires a pork loin trimmed into a uniform shape and weighed precisely to calculate the correct amounts of salt, Cure #2 (a curing salt), garlic powder, black pepper, and cayenne pepper. The seasoning mixture is applied evenly over the meat, which is then sealed in a vacuum bag or zip-top bag with some of the cure mixture, ensuring good contact.
The meat cures in the refrigerator for 14 days, flipped regularly to distribute the cure evenly. After curing, the loin is scraped clean and dried, then coated with cayenne pepper and placed into a natural casing tied on both ends. The casing is punctured with fine holes to aid drying, and the meat is trussed to maintain shape.
This process creates a firm, deeply flavored cured pork loin with subtle heat from cayenne. The use of Cure #2 ensures proper preservation and safety. This meat is typically sliced thinly and enjoyed as part of a charcuterie assortment or antipasto platter.
Ingredients
- 1000 g pork loin with back fat
- 27.5 g salt 2.75%; coarse grain sea or kosher
- 2.5 g Cure #2 0.25%
- 1.5 g garlic powder 0.15%; 1/2 tsp
- 1 g black pepper 0.1% 1/2 tsp
- 0.5 g cayenne pepper 0.05%; 1/4 tsp
Instructions
- Trim the meat into a uniform shape.
- Weigh the meat in grams. Calculate how much of each ingredient you will need. If the pork loin wighs 1,650 grams, you will need 27.5 x 1.65 = 45.4 grams of salt, etc.
- Mix the salt, the Cure #2, the garlic poweder and the black pepper together and apply evenly to the meat. Place the meat and all the extra salt and pepper in a Ziploc bag and expel as much air as possible. Better yet, vacuum seal.
- Refrigerate for 14 days flipping the bag daily or so.
- After 2 weeks in the fridge, remove the meat from the bag, scrape the surface with the dull side of a knife. Some of the seasonings will remain, that's OK. Pat dry with paper towels if needed. Cut off any stray pieces of meat.
- Evenly sprinkle cayenne pepper and pat down.
- Insert the meat into a beef bung or a similar natural casing, tie on both ends, prickle small holes all over with a sterilized needle, and truss with butchers twine. You can use stretchable netting too. Inoculate with mold if desired.
- Weigh the meat and write it down on a tag. Add the date. Attach the tag to the meat.
- Hang and dry in the curing chamber for about 7 days as per the schedule below in the note section.
- Mature in the curing chamber at 55F - 57F (13C - 14C) and 78% - 82% for 4-5 months.
- When the meat is ready, remove the casing, slice paper-thin and enjoy.
Notes
- Nutrition values calculated per 50g serving of the cured pork loin.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20servings
Amount Per Serving
Calories 66 kcal
% Daily Value*
| Calories | 66kcal | 3% |
| Carbohydrates | 1g | 0% |
| Protein | 11g | 22% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 32mg | 11% |
| Sodium | 606mg | 25% |
| Potassium | 189mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 11IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 3mg | 0% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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