Comments on: The Lonzino is Cured!

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

Sat, 15 Oct 2011 12:02:05 +0000

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

By: hank

hank — Sun, 07 Jun 2009 22:34:31 +0000

Frank: Uh, no. Not normal at all. When you say curing, do you really mean hanging? The cured is all in the salting (with nitrate), and is all done in the fridge — you should never get mold in this step.

If you are getting green mold in the hanging stage, I would think you either had sanitation issues or your curing box is too humid. Either way, you can wipe the mold off with a paper towel soaked in vinegar.

By: Frank

Frank — Sun, 07 Jun 2009 11:12:38 +0000

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.

By: hank

hank — Mon, 20 Apr 2009 04:03:08 +0000

Jim: No, the rest at room temperature does not ferment the meat so much as get it conditioned for the curing stage. I too have skipped this step in the past, with no real difference that I can detect. I need to check out exactly what is going on in that step…

You also mentioned casings: I don’t case my whole meat cuts. I prefer to use sausage netting or just simple twine to truss the meat. I have had bad experiences casing whole cuts.

By: Jim Hohorst

Jim Hohorst — Mon, 20 Apr 2009 03:29:58 +0000

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.

By: hank

hank — Fri, 04 Apr 2008 23:05:00 +0000

Peter from Qui si Mangia Bene: Bresaola is pretty similar to this, only using different spices and beef instead of pork. And I am trying to find jowls for this year's guanciale... Peter from Kalofagas: Yep, I bought a whole loin (not tenderloin), trimmed off the chain and cut it into a 2-foot length. We ate the rest fried in lard!

By: Peter

Peter — Fri, 04 Apr 2008 22:57:17 +0000

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?

By: Peter

Peter — Wed, 02 Apr 2008 17:05:33 +0000

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

By: Ryan

Ryan — Tue, 01 Apr 2008 16:55:26 +0000

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!