Aha, filetto was what I was looking for. Thanks!

Awesome. I know what my next project will be!

So I was thinking, if I'm going to do a pork loin for Lonzino, why can't I do a pork tenderloin? I searched, but since I don't know the formal name for it, I came up empty. I did run across a recipe that someone came up with on facebook, which looks like this: Salt 2.55% Cure #2 0.50% Coriander 0.20...

Less moisture = a less conducive environment for bacterial growth, and a longer life product. That's why meat was dried in the first place. I suspect the reason behind only drying for a month is because that costs less money than drying it for several months. Wherever you're drying the product, that...

I seem to remember something about that when we were living back in the UK last year. I would say "yay, more for me" but this could disrupt supply chains and really mess with the price of beef. Hopefully most people will ignore, but likely millennials (who seem to grab on to anything without thinkin...

From a practical and safe standpoint: For a dry cured Lonzino using the dry rub equalization method to cure- ( which by the way the uptake is near 100%) Use somewhere between 156 and 500 ppm nitrite calculated at the 6.25% level of nitrite of most cures. Let the nitrate level fall where it is becau...

Ah, I see what I wrote was not what I was trying to say. You are correct, there is no minimum required for shelf-stable products. Problem is I can't go back and edit my post because it's past the 60 minute limit. I'm after making a Lonzino, so that's why I'm looking toward the dry-cure numbers. A ~6...

Here is a picture of a page from an old sausage making manual I have. Just for giggles, I calced out the nitrate in the above recipe. For 3# meat, 1/4 tsp saltpetre weighs 0.0057 lbs, and running that through the PPM formula results in 1900 PPM nitrate, which is over the USDA limit of 1718 for comm...

Bob K has been very helpful to me as I go into the whole muscle cure arena, but I figured I should probably move the discussion over to where it belongs...here! If anyone has missed the thread, it's here: http://www.wedlinydomowe.pl/en/viewtopic.php?t=8162&postdays=0&postorder=asc&start=0 My questio...

Ok, I did a bit of reading and I feel a bit smarter now. After using Cure #1 and it being pretty much the same everywhere, I was genuinely surprised to see how much Cure #2 varies. Looks like as long as you hit 120 ppm of ingoing nitrite, you'll get the instacure that you need before the Nitrate con...

Perfect! Thanks for the link.

I've contacted B&P just to see if their numbers are unchanged. I find it interesting that the long-acting nitrate varies so much from one to another...and should I worry? I guess 1% nitrate is enough to do the job vs 3.63% if B&P haven't changed their recipe. Also makes me wonder if I need 3x as muc...

Hoo boy, well now that is interesting. I did look up Allied Kenco and they say "Ingredients: Salt, Sodium nitrite (6.25 %), Sodium Nitrate (1.00%) , Red 3 for color and not more than 2.00% Propylene Glycol added as a processing aid" so maybe they've changed from the 4% you mentioned? I guess long st...

Oooo, that does look good. Ok, I'll get the 5+ ones then.

One question on the Cure #2 quantity. Any reason why you are using 0.50% instead of the 0.25% I usually see with Cure #1?

I see the different sizes...should I really get the 5+ inch one? or would 4.5" be better? I've never used one, so not sure how much they stretch...or don't stretch? I'm looking to do a whole ~10# loin. Good prices there, I can get my #2 and sheep casings for kabanosy and Nurnburger sausages. :grin: