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July 9, 2015 at 5:19 pm #2314Paul CarderMember
Has anyone tried the Lomo/Lonzino recipe using Pork Loin instead of Pork Tenderloin? I’m going to give it a shot, not trimming off the fat. The Coppa recipe uses a cut off the Pork Butt that has plenty of fat.July 9, 2015 at 5:28 pm #9365AnonymousGuest
Yes, do it all the time and it always turns out fantastic. I’ve never even tried a tenderloin before. I also use the Capicola recipe with pork loin and it’s also excellent. The loin is just so easy to work with that I experiment with it all the time. Just finished one with the capicola cure plus bourbon and dried half of it with multiple hot spices and it turned out great. Tenderloin might be too lean for me.July 9, 2015 at 6:28 pm #9366Paul CarderMember
Thanks for the quick answer. I’m glad I made a good choice!July 9, 2015 at 8:48 pm #9367Jan OomsMember
I’m with ja09, I cure Loin and the Coppa with the same equilibrium cure all the time. Divide the cure by 2 and cure with half of it for 8-9 days, then apply the second half and cure for another 8-9 days.
By the way, I cure in a plain old vacuum bag with about 3/4 vacuum. No mess, no leakages and massaging is easy as well. Than I would smoke and then I would dry it in the bag.
To keep the bag sticking to the meat 100%, cover it in a stretch elastic netting. Works every time!!
Jan.July 13, 2015 at 1:12 pm #9375SherriMember
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?November 4, 2016 at 8:16 pm #10645Jim VaughnMember
My very first attempt was Lomo with tenderloins. Two with no cure for 2nd stage (Lonzino?), and two with Spanish Paprika mixed with 20% New Mex red chile powder. The latter was huge hit with everyone who tasted it. Four more going into bags today in time for Christmas! BTW, slightly frozen, the Lomo can be sliced on a good Mandolin. Surprise, surprise!
Now seeking plastic separations I can use to display slices in layers inside vacuum bags. They’ll fit perfectly in mailing pouches! Guess I’ll use plastic wrap for now.November 7, 2016 at 10:27 pm #10654Joseph CzerniawskiMember
Lemproducts.com has plastic patty/deli sheets.
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