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Author Topic: Bresaola and Lonzino..  (Read 2756 times)

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Offline Sam3

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Bresaola and Lonzino..
« Reply #-1 on: May 14, 2014, 06:04:23 AM »
My salami is ready to come out of my curing cabinet. I feel guilty not having anything in there.
So...

Lonzino is a 3.70lb poke loin. Using Len Poli's recipe. This recipe has Cure #2 in it.
This will be refrigerated and get flipped once daily to redistribute curing for 14 days total.


Bresaola is a 5lb Beef Eye Round. I trimmed it up good getting all the silver skin and fat off it. This is another Len Poli recipe. Cure #2 as well.
I added 1/2 of the curing mix and refrigerated. This will be flipped once daily like I described above. On the 4th day, I'll drain the liquid and add the rest of the curing mix and let that go for another 4-5 days.


I'll check back with updates and progress.
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Offline sliding_billy

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Re: Bresaola and Lonzino..
« on: May 14, 2014, 06:22:16 AM »
Man, that all sounds so good.
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Offline spuds

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Re: Bresaola and Lonzino..
« Reply #1 on: May 14, 2014, 07:01:02 AM »
Cant wait to see.
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Offline ACW3

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Re: Bresaola and Lonzino..
« Reply #2 on: May 14, 2014, 07:32:13 AM »
Sam,
I really like where this is going.  I need to make some.  I haven't made any lonzino before.  Might be time!  My last bresaola was killer.  It didn't last long. Everyone loved it, too!

Art
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Offline nepas

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Re: Bresaola and Lonzino..
« Reply #3 on: May 14, 2014, 07:55:20 AM »
Looking good

Are you going to tie and hang or put in a casing?

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Offline Sam3

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Re: Bresaola and Lonzino..
« Reply #4 on: May 14, 2014, 08:03:11 AM »
Quote from: nepas on May 14, 2014, 07:55:20 AM
Looking good

Are you going to tie and hang or put in a casing?

Going to stuff into bungs, netting, hang and give them a spray of Bactoferm 600.
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Offline CDN Smoker

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Re: Bresaola and Lonzino..
« Reply #5 on: May 14, 2014, 10:25:33 AM »
Can't wait to see the finished product ;D
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Offline Las Vegan Cajun

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Re: Bresaola and Lonzino..
« Reply #6 on: May 14, 2014, 11:13:32 AM »
Off to a good start, can't wait to see the finished product.   ;)
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Offline Sam3

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Re: Bresaola and Lonzino..
« Reply #7 on: May 27, 2014, 12:34:56 PM »
Did the cure thing for 13 days for both. Rinsed well, let air dry a few hours. Then stuffed into bungs
That was a bit of a project.

Bresaola.


Lonzino.


Had a little blow out at the bottom of this. An owner of a local Italian Deli near me told me to cover it well with Black Pepper. I did.
Looks good.

Bres went right into the chamber.
Lonzino hung 12 hrs upstairs (@75 degrees). Then into the chamber.

I didn't get to spray the Bactoferm 600 on them. I ran out of time yesterday. I'll get that going tonight.
« Last Edit: May 27, 2014, 12:50:27 PM by Sam3 »
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Offline Las Vegan Cajun

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Re: Bresaola and Lonzino..
« Reply #8 on: May 27, 2014, 02:07:31 PM »
Looking good so far.  ;)
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Offline spuds

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Re: Bresaola and Lonzino..
« Reply #9 on: May 27, 2014, 06:58:36 PM »
Cool Sam,loving the thread.
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Offline nepas

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Re: Bresaola and Lonzino..
« Reply #10 on: May 29, 2014, 09:57:30 AM »
Sam

Look real good. I sure do miss doing large whole dry cure.
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