The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Recipes › UMAi Dry® Recipes › Lomo/Lonzino Recipe › Lomo/Lonzino Recipe
Over the 4th of July holiday, I broke out our first whole muscle meat charcuterie. For sampling we had my capicola (there is a thread from back then with the initial problems) and a lomo and lonzino.
Capicola was done on a not well trimmed coppa muscle (I think I got the coppa) and undercured with respect to time and salt. Took 12 weeks to reduce to around 30% reduction. The result was loved BUT everyone compared it to a prosecution rather than a capicola.
The lomo and lonzino were done per the video on one pound pork tenderloins. They turned out beautifully but there were mixed reviews about the spice blend. Certain people were unsure about the final paprika rub on the lomo and there have been many uncertainties about the clove flavor. One described as tasting like “Church” in reference to the incenses burned. BUT they were good enough that my mother in law wants me to make her 4 for October for her to take to florida with her.
SO, now the next experiment begins. Yesterday, I began a cure on two more tenderloin (14 oz each trimmed) as well as a pork loin (2.25 lb) this time. Outside of the Umai community, I don’t recall seeing a lomo/lonzino done on pork tenderloin, hence the pork loin. But at the same time, the quick drying time of the tenderloin is a really plus. I am also changing up the spice blend to one that is bade up of fennel, coriander, black pepper, smoke paprika, garlic, thyme and cayenne. Notice, there is no clove.
I did apply the whole cure to the meats and forgot about Crusty’s suggestion of splitting the cure into two applications. Unless I am guided differently, the tenderloin will cure 10 days and the pork loin for 14 days with frequent turnings. My next option after 14 days (due to vacation) would be for a 22 day cure with no turning the last 8 days. Any thoughts on my cure time?