Saturday, 15 December 2012

Tyrolean Lonzini

Christmas is fast approaching, so I've been hard at work crafting things. I put two lonzini into the curing chamber a couple of weeks ago. I really hope they are ready in time as I am planning as giving them as gifts!

My other Christmas gifts ready to go

I used the recipe from Scott of the sausage debauchery fame. He doesn't go into details as to specific amounts on his blog, so I just free-styled (recipe below; I used a mix of cinnamon, cloves and nutmeg as a substitute for allspice). One was cased in a beef bung, the other was left uncased and cold smoked twice (12 hours a time) in a mixture of roughly 50/50 oak and apple. So i guess that technically it's a speck: although it should probably have a thicker covering of fat to qualify. I was really hoping to smoke it four times, but the smoker has been having trouble in the sub-zero temperatures we've had this week - it burned about one-quarter of the way round each time, then went out. I persevered, but gave up after the 8th time.

Here's the recipe that I used:

Tyrolean Lonzino (all credit to Sausage Debauchery)


Ingredient Weight (%)
Pork loin
100%
Salt
3.3%
Cure #2
0.25%
Rosemary
1.0%
Cinnamon
0.1%
Nutmeg
0.1%
Cloves
0.1%

The cure was mixed up and applied to the loin (90% to the meat, 10% on the fat). The meat was put into a ziplock bag, sealed and left to cure for 10 days. One was cased in a beef bung (see the spicy lonzino post), the other was smoked before hanging. Fingers crossed they're ready in time.

Ready for Christmas?


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