1st Lonzino / Umai Bag
1st Lonzino / Umai Bag
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.
Got it all trimmed and seasoned with the salt & cure.
Then put it in the netting, only because trying to create a rounder shape.
Now food saver sealed and into refrigerator for 10 days.
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.
Got it all trimmed and seasoned with the salt & cure.
Then put it in the netting, only because trying to create a rounder shape.
Now food saver sealed and into refrigerator for 10 days.
Looks Good!!!
Suggestion- Use a non reactive clean surface like glass or plastic for applying spices and cure.
That was for a month or more.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.
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.
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.
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.