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Thread: Home made Lonzino

  1. #1
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    Default Home made Lonzino

    Made some home made air dried Lonzino this is one of them.

    I also have some air dried venison pastrami aging.

    I let them set let them sit in Kosher or Pickling salt in the fridge for 2 - 3 days to suck out the moisture.

    Then I coated them in Garlic, Smoked paprika, and pepper and hung them in a dry cool area, because of the size i hung these for 1.5 months. The pastrami is wrapped in cheese cloth right now so not much to see.

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    "This is about unenforceable registration of weapons that violates the rights of people to own firearms."—Premier Ralph Klein (Alberta)Calgary Herald, 1998 October 9 (November 1, 1942 – March 29, 2013)

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  3. #2
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    Generally aged meat like that requires curing salt to be totally safe, specially for air dried long curing meats. I hope you know what you're doing.

    Cheers
    Smitty

    Straight shooter

  4. #3
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    Intrested in how it turns out and a taste report.

    Sent from my SM-G960W using Tapatalk

  5. #4
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    Looks interesting. Did you put any pork fat with the venison to give it some moisture?

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    Quote Originally Posted by smitty55 View Post
    Generally aged meat like that requires curing salt to be totally safe, specially for air dried long curing meats.
    My fav...the Amish/Mennonite 'Summer Sausage'...

    Looks Good GW...is that a Heritage recipe from your family ?
    Arte et marte (By Skill and by Fighting)...The RCEME motto

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    Quote Originally Posted by MikePal View Post
    My fav...the Amish/Mennonite 'Summer Sausage'...
    Used to buy that Summer sausage at Finchams feed store in Burks Falls.
    It's not the mountain ahead that wears you out, it's the grain of sand in yer shoe.

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    Kosher salt will work at least according to everything I have read. You could use table salt but would give a very salty taste harder to wash off.

    Quote Originally Posted by smitty55 View Post
    Generally aged meat like that requires curing salt to be totally safe, specially for air dried long curing meats. I hope you know what you're doing.

    Cheers
    "This is about unenforceable registration of weapons that violates the rights of people to own firearms."—Premier Ralph Klein (Alberta)Calgary Herald, 1998 October 9 (November 1, 1942 – March 29, 2013)

  9. #8
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    No I just picked the ingredients a buddy of mine makes it all the time. I won't be able to reproduce the flavors as I just winged it at the time for the amounts. Next time I will measure.

    The one we are snacking on now is a slight bit to peppery for my wife. More for me. My son likes it. Also need a better knife for thin slicing.
    "This is about unenforceable registration of weapons that violates the rights of people to own firearms."—Premier Ralph Klein (Alberta)Calgary Herald, 1998 October 9 (November 1, 1942 – March 29, 2013)

  10. #9
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    Quote Originally Posted by greatwhite View Post
    Kosher salt will work at least according to everything I have read. You could use table salt but would give a very salty taste harder to wash off.
    Would not recommend table salt. I use Pickling salt as it works best in cooler conditions and with no additives nothing to taint the taste.
    Time in the outdoors is never wasted

  11. #10
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    I used Kosher salt and Pickling salt


    Quote Originally Posted by finsfurfeathers View Post
    Would not recommend table salt. I use Pickling salt as it works best in cooler conditions and with no additives nothing to taint the taste.
    "This is about unenforceable registration of weapons that violates the rights of people to own firearms."—Premier Ralph Klein (Alberta)Calgary Herald, 1998 October 9 (November 1, 1942 – March 29, 2013)

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