Lonzino Dry aging question/issue

[Paul F.]

I’ve made two Lonzino’s without Umai bags and three with… Just came here to order another pack of bags to make more now that the outside temp is getting cool enough to age them in the garage if I need to (I don’t recommend it vs the fridge, of course… but if my garage is at 40 degrees for three weeks, what do I need the fridge for!).

Anyway… my solution to the inconsistent dryness levels was to just over-wrap the umai bag with a regular vac seal roll, seal it, and fridge it for a couple weeks! The moisture levels in the lonzino equalized.. the case hardening softened, and the “raw” area gave up some moisture to the over dry areas.

Using the bags is MUCH nicer than having to cultivate mold, hanging the loin at room temp, and HOPING that the salt and cure keep the nasties away…

Oh, and I usually have used 35% as a benchmark… but one ended up 42% and it was very nice. Little tougher to slice, of course, but a nice texture.

Hope this helps, even though the question is more than a month old! Like I said, just found the forum…

Paul F.