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9 responses to “The Lonzino is Cured!”

  1. Ryan

    Hank, I really must thank you. There are a few recipes in the cookbook that call for curing, and I had no idea how I was going to cure anything in this Texas weather. I’m going to pick one of those regulators up, and throw it on my old fridge. Hooray! One less worry!

  2. Peter

    That looks great. I’ve done duck prosciutto and guanciale. Lardo is under way. This might be next, or maybe bresaola…

  3. Peter

    This sounds wonderful and doable. Last year I did a “saucisson of pork tenderloin” off of a Jacques Pepin recipe..similar procedure but you’re using a large loin, correct?

  4. Jim Hohorst

    Curious about the 12-18 hours at 70-80 degrees before drying. Does that ferment the meat, as some sausage recipes do? I’ve been making dried pork loin with tenderloin (reason: I only have small casings), but without the intermediate step before drying and they turn out fine.

  5. Frank

    I’m curing a Lonzino for the past 8 days.
    Yesterday I noticed some white rings with green collor in the center. Is this normal? Do you have any suggestion?
    You have a great blog.

  6. Saucisson sec, bresaola, coppa, lardo – they all have one thing in common – they are cured. Charcutepalooza November challenge is curing.

    [...] don’t miss – Hank Shaw’s Lonzino Matt Wright’s Port and Fennel Pollen [...]

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