Homemade Sausage Making

Inspired by Red's Orange Lonzino, I started my own last night. Starting weight of the loin is 1716 g. Spice mix is very simple with 2.75% sea salt and .25% Cure #2. I cut up about 8 naval oranges, squeezed about half of their juice into the bag, and put all of them (the squeezed ones too) into the bag. I'm curing in a freezer zip lock bag for about 2 weeks and then I'll be stuffing it into the UMAI bag.

Watching & learning

Me too Devo. I actually tried a dried loin a few months back, but it got away from me and it got forgotten about (don't ask me how). Once I actually pulled it up stairs from the basement, it was way over dried, but I sliced off a piece and it had real good flavor. I'm looking forward to this.

Looks interesting.

I've done this recipe many times and I find that the use of orange slices needs to be supplemented to get a good flavour.

I slice the oranges from top to bottom getting a little orange pulp and a lot of orange skin. I then add some good organic orange extract to the juice I squeeze into the bag. This really balances the flavour out and really compliments toasted fennel seeds.

rg, orange lonzino is a treat! But I would also add some fennel and garlic. The best oranges to use are Seville, according to Italian tradition. I guess when you use navel oranges, then you can use an extra one or two as jpottsx1 suggests. I'm currently in the hills above San Diego, and the trees are heavy with ripe oranges. Cycling around and stealing oranges from the many orchards around here has been my main activity over the last few days.

Anxious to see how the lonzino will turn out.

redzed

So guys where is the recipe? I looked under "L" and "O" in the recipe list but to no avail

Here you go Phil

http://wedlinydomowe.pl/en/viewtopic.ph ... no&start=0

Thanks Bob. Looking at the price Chris paid for the loins not too long ago compared to today makes one cry

Red, the bag has a good amount of juices from the orange and loin hanging around in it right now. It's looking good so far and I do think I'm going to open it up and toss some minced garlic into the bag. I might toast some fennel and grind it up and give the loin a light dusting before I seal it in the UMAI bag for drying.

I got the loin at $2.49 a lb. So considering the weight it was about $10. Seeing as I should get about 2 lbs of this stuff once all is said and done, I don't think it's a bad price for the final product produced.

I'm very excited for this also!

Pulled the loin out of the cure 2 days ago. All in all a 12 day cure. Bagged it and it's not hanging in my back fridge with a make shift hanger that I put together with some self tapping screws and a wooden dowel. Works nicely.

RG I'm curious about the amount of excess bag not occupied by the loin and hanging it rather tahn laying it down on a rack. I'm getting ready to do this project having bought 2 loins yesterday at $2.29/lb thanks to REd's heads up. Keep posting your progress

Shuswap wrote:RG I'm curious about the amount of excess bag not occupied by the loin and hanging it rather tahn laying it down on a rack. I'm getting ready to do this project having bought 2 loins yesterday at $2.29/lb thanks to REd's heads up. Keep posting your progress

Will do. It's vac sealed well, so even though there's excess bag at the top, it's actually sealed tightly up against the top part of the loin right there. It just means I need to buy the smaller Charcuterie bags next time. I will surely be checking it often, so I'll keep ya'll posted if I run into any snags. Ideally, I want to get some butcher netting for the future so I can have it all nicely held together, but I have to order it still.

I know air movement around the bag is important for this type of drying, so I'm expecting this will aid in even drying and I don't have to worry about rotating or anything like that.

rgauthier20420 wrote:so I'll keep ya'll posted if I run into any snags.

RG, snags or not we want to hear about progress as you check on weight loss. Seeing you are from Hogtown makes me think back to our 2 years there in '68 -70 after Purdue when we lived in the first house off the east-west runway of Ohara - quite the times.

I will be sure to update. Starting weight on 2/2 was 1713 grams.