Lonzino (Cured Pork Loin)

Course: Appetizer, dinner, lunch

Cuisine: Italian

Keyword: Cured pork loin, lonza, Lonzino

Prep Time: 1

Total Time: 120

Servings: servings

Calories: 66kcal

Author: Victor

Recipe for homemade cured pork loin (Lonzino) with tips and tricks.

Trim the meat into a uniform shape.
Weigh the meat in grams. Calculate how much of each ingredient you will need. If the pork loin wighs 1,650 grams, you will need 27.5 x 1.65 = 45.4 grams of salt, etc.
Mix the salt, the Cure #2, the garlic poweder and the black pepper together and apply evenly to the meat. Place the meat and all the extra salt and pepper in a Ziploc bag and expel as much air as possible. Better yet, vacuum seal.
Refrigerate for 14 days flipping the bag daily or so.
After 2 weeks in the fridge, remove the meat from the bag, scrape the surface with the dull side of a knife. Some of the seasonings will remain, that's OK. Pat dry with paper towels if needed. Cut off any stray pieces of meat.
Evenly sprinkle cayenne pepper and pat down.
Insert the meat into a beef bung or a similar natural casing, tie on both ends, prickle small holes all over with a sterilized needle, and truss with butchers twine. You can use stretchable netting too. Inoculate with mold if desired.
Weigh the meat and write it down on a tag. Add the date. Attach the tag to the meat.
Hang and dry in the curing chamber for about 7 days as per the schedule below in the note section.
Mature in the curing chamber at 55F - 57F (13C - 14C) and 78% - 82% for 4-5 months.
When the meat is ready, remove the casing, slice paper-thin and enjoy.

Nutrition calculations are per 50g serving.