The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Welcome New Users! › Welcome to the Forum! › Aloha › Aloha
February 24, 2015 at 6:45 am
#8961
Member
We have an old video where we made a Lonzino/Lomo, sounds like the same thing. Only ours didn’t have the white mold or rice flour (sometimes used to imitate white mold) on the outside like the one in the picture on this blog. We have never cured meat with Morton’s Tender Quick, but the 12 hour curing time recommended sounds a bit short to get the salt to go to the center of those tenderloins.
When we cured we gave it one week to cure and about 3-4 weeks to dry.