Lonzino Casings
Lonzino Casings
What is the best choice for casing Lonzino? I`m talking about pork loin not tender loin. I read somewhere Lonzino is tenderloin? Is a casing even required? Would collagen be better than natural? I`m looking for opinions from people who have made this; reading only gets me so far and I`ve read enough to get me confused. Thanks
Most common and easiest to use are Beef Bungs. You can also use pasted hog casings. http://www.wedlinydomowe.pl/en/viewtopic.php?t=6859
A lot of bungs in use here: http://wedlinydomowe.pl/en/viewtopic.ph ... ge+lonzino
Loins are used not tenderloins.
A lot of bungs in use here: http://wedlinydomowe.pl/en/viewtopic.ph ... ge+lonzino
Loins are used not tenderloins.
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Pasted Hog casings here: https://www.aliexpress.com/item/2015-ho ... 0.0.AzRAr5
Pasted hog casings are not the same as collagen sheets.
For a much better price on bungs try Butcher & Packer or https://www.butcherspantry.com/
Pasted hog casings are not the same as collagen sheets.
For a much better price on bungs try Butcher & Packer or https://www.butcherspantry.com/
Last edited by Bob K on Wed Dec 20, 2017 17:45, edited 1 time in total.
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I ordered a bunch of casings from Butcher and Packer; a little of this and that. I tried to order the pasted hog casing but for some reason, Canada, won`t ship to the US. Of course China will. I find this very odd.
Soccerguy83 I have a bunch brining so I`ll give it a try without a casing and one with collagen casing. Should be interesting. I just thawed out an old piece of beef if found in the back of the freezer. I`ll try an air dried beef recipe.
Soccerguy83 I have a bunch brining so I`ll give it a try without a casing and one with collagen casing. Should be interesting. I just thawed out an old piece of beef if found in the back of the freezer. I`ll try an air dried beef recipe.
BobK good question about brining or dry cure. I have six under way. Three with dry ingridents and three, orange lonzino. Because of the juice added and wet orange for the orange Lonzino, I was considering this sort of a brine and the other three dry cure as no liquid was added?
Loeber74 does vacuum sealing alleviate the harding or is it comparable to a cased product. The casings are quite pricey compared to the cost of the meats.
Loeber74 does vacuum sealing alleviate the harding or is it comparable to a cased product. The casings are quite pricey compared to the cost of the meats.