First i would like to say this.
This is a dry cured aged meat using cure #2. Please do not attempt this if you do not have the proper dry aging area and the understanding of dry cureing/aging meats.
The basic rub.
2.5 Tbs non iodized salt
1.5 Tbs brown sugar
1 level tsp cure #2
1 Tbs black pepper
1.5 tsp garlic powder
4-5 lb pork loin rinsed and patted dry.
Mix all the dry together to make a rub. Place loin on plastic wrap, glass or plastic container. Rub the loin with the dry rub.
Yes the salt will start to pull moisture from the loin, This is normal.
After the loin is rubbed with all the dry TIGHTLY wrap the loin in plastic wrap. I also used 2 zip lock bags and wrapped over the bags.
You will need to fridge the loin at 36-38* for 12 days
After the 12 day mark take from fridge, Rinse loin and place on wire cooling rack for 3 hours at room temp.
NOTE
Make sure you have a large collagen or fibrous casing that will hold the loin.
After the room temp rest, Work the loin in the casing trying to avoid air pockets. Tie the ends of the casing as normal.
You will need to hold the loin at 80* with 70-80% R/H for 12 hours.
After this 12 hours you will need a 17-20 day hang at 60* and 70-80% R/H
The Lonzino is then ready to slice thin with cheese, crackers and Vino. VINO.....WOOOHOOO
