This is probably my favorite, of the lonzino recipes i have tried to date. The sugar is optional, and i only use it on commodity loins. The flavors mature well and i would highly recommend a 6-12 month maturing under vacuum, after drying.
Nutmeg and Mace Lonzino
Ingredients
- Salt at 2.5%
- White sugar at 1%
- Granulated Garlic at 1%
- Black pepper at 0.4%
- Cure 2 at 0.25%
- Nutmeg at 0.2%
- Ground Mace at 0.2%
- Pork loin
Method
- Apply cure ingredients in a vacuum bag. Loosely seal, so that the spices can be worked around during occasional overhauling. Cure 6-8 weeks
- Remove meat from the cure and case/truss/net as desired
- Dry product at 45-50⁰f at approximately 75% RH
- Dry product to desired weight loss. I like 40-45%. Product pictured was pulled at 42%
- Vacuum seal to mature and equalize as desired
- Slice, and enjoy
