1st Lonzino / Umai Bag

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Kijek
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1st Lonzino / Umai Bag

Post by Kijek » Thu Jan 11, 2018 21:01

Here goes my first shot at Lonzino. Picked this pork loin up this morning.
I'm going to use the Umai bag, only because the Filetto I made came out excellent and my curing chamber has stuff aging and I don't want to mess up the temps & humidity.
I know Umai / Dry Rim, well gonna try a suggestion from Bob K, who told me after meat is done, repack it in a food saver bag and place in the refrigerator for a week.
I 'll keep you posted

So here is my pork loin I got this morning.
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Got it all trimmed and seasoned with the salt & cure.
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Then put it in the netting, only because trying to create a rounder shape.
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Now food saver sealed and into refrigerator for 10 days.
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Bob K
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Post by Bob K » Thu Jan 11, 2018 21:09

Looks Good!!!

Kijek wrote:a suggestion from Bob K, who told me after meat is done, repack it in a food saver bag and place in the refrigerator for a week.
That was for a month or more. :smile:

Suggestion- Use a non reactive clean surface like glass or plastic for applying spices and cure.
Last edited by Bob K on Thu Jan 11, 2018 21:54, edited 1 time in total.
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Post by Laftpig » Thu Jan 11, 2018 21:12

Kijek best of luck looks great.

How did you come up with the 10 days of curing?
Kijek
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Post by Kijek » Thu Jan 11, 2018 22:12

Laftpig, I just followed the directions given to me from the Umai web site, they stated 10 days.
Like I mentioned, the Filetto came out excellent using the Umai directions, except for the (dry Rim). Hopefully Bob K's tip will work.
I don't see why not, I do understand the principals of repacking and letting rest.
I believe since there is still some moisture inside, that moisture now has a chance to redistribute back out to the Rim, those softening it.
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Post by Kijek » Thu Jan 11, 2018 22:17

Wow Laftpig, you made me second guess myself with the 10 days.
So I checked backed on the Umai site, glad I did, it's NOT 10 days, it's 14 days.
Thanks
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Post by fatboyz » Fri Jan 12, 2018 02:33

I leave all mine, speck etc 4-5 weeks in the bag in the fridge.
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redzed
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Post by redzed » Fri Jan 12, 2018 17:11

10 days equilibrium curing a pork loin should be enough time, but the beauty of it is that you can leave it in there for a month or longer and it will not be oversalted. You can also prepare it for aging in your own time.
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Post by Kijek » Fri Jan 12, 2018 18:37

Great I appreciate the advice, I'm still learning stuff everyday.
I am now going to let mine sit and cure for 4 weeks, I think it's better.
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