Making some Lonza
Printed From: Foods of the World Forum
Category: Other Food-Related Topics
Forum Name: Curing of Meats, Charcuterie and Smokehouse Specialties
Forum Discription: From basic sausages and smoked bacon to specialised meat products such as cured hams or other charcuterie, this is the place to discus it!
URL: http://foodsoftheworld.ActiveBoards.net/forum_posts.asp?TID=4273
Printed Date: 26 March 2026 at 19:44
Topic: Making some Lonza
Posted By: AK1
Subject: Making some Lonza
Date Posted: 06 December 2014 at 20:01
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So, a local supermarket has boneless pork loin on sale, less than 2 bucks per pound. I hate when that happens... 50lbs later.... Some in the freezer but I bought that "Salume" book. Dammit. OK. I'm trying this. One whole loin rubbed with salt & pepper. curing for 5+ days., hangin' & drying for a month or so until it loses 30% weight.
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Replies:
Posted By: BriCan
Date Posted: 07 December 2014 at 00:31
Where I come from we would say that they fell off the back of the truck at that price  On a side note I am in the trade and get my pork direct from the slaughterhouse ... but there is nowhere in a month of Sundays that I could buy anywhere close to that price .. more like $4.00 a lb ------------- But what do I know |
AK1 wrote:Posted By: TasunkaWitko
Date Posted: 07 December 2014 at 11:38
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Nice price - looking forward to it! Salt-n-pepper....anything else? ------------- If you are a visitor and like what you see, please http://foodsoftheworld.activeboards.net/registration_rules.asp?FID=0" rel="nofollow - click here and join the discussions in our community! |
Posted By: AK1
Date Posted: 08 December 2014 at 09:31
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Nope nothing else is in there. According to the book, cure is not necessarily required on whole muscle meats as the bacterial growth is on the surface and the salt will take care of that. So, basically what the cure is, is 3% of the meat weight of salt, and about 1 tsp of ground pepper. My piece of loin came in at 1.014 kg, so I used 33 grams of sea salt & around 10g black pepper. I rubbed that all over the loin and then placed it in a food saver bag and put in any left over cure. Sealed it up and sat in on a baking tray, put another tray on top and used a 12 pack of coke to weigh it down. Wednesday, I'll take them out, rise them, wash them with some white wine, and into a beef bung to hang in the cold cellar until there is a 30% weight loss.
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Posted By: TasunkaWitko
Date Posted: 08 December 2014 at 20:24
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Looking forward to it, Darko - if you get the chance, take a photo or two! ------------- If you are a visitor and like what you see, please http://foodsoftheworld.activeboards.net/registration_rules.asp?FID=0" rel="nofollow - click here and join the discussions in our community! |
Posted By: AK1
Date Posted: 10 December 2014 at 22:00
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I will Ron, soon as I find my camera. Thing is, I'm not quite sure how this will turn out. I'm seeing a lot of differing directions. According to Ruhlman, 1 day for every 2lbs of meat weight. So given that, I should be good after 1 day or so. I think not. Others have cured for 12 days and have used cure#2. I'm gonna give it 6 days in the salt cure and then start the drying process. I'm guessing it will take 5-6 weeks to loose 30% of its weight. At that point it should be good to eat. Sometime in January, I'll let you know whether my post is coming from home or a hospital bed. LOL All joking aside. I'll be monitoring this piece of meat closely. So,to recap, what I did is used one of the loins I got last friday(Dec 5). Rubbed with salt & pepper and cryovaced to cure for a while. 6 days later, (Dec 11) in to the beef bung, tied up and hung to dry.
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Posted By: AK1
Date Posted: 19 December 2014 at 23:31
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Update. A week later I'm at 860g and am getting a nice mould growth on the surface. I'm aiming for another 100-150 grams in weight loss.
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Posted By: TasunkaWitko
Date Posted: 21 December 2014 at 23:32
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