Dried aged meats: Lonzinos and Bresaola

Sausage making and curing meats.

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Dried aged meats: Lonzinos and Bresaola

Postby Copasspupil » Tue Jan 25, 2022 8:26 pm

Meet the finished product. Roasted fennel and thyme in the front and Calabrian chili pepper in the rear. I have to vacuum seal them and throw in the refrigerator for 4 months.
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Last edited by Copasspupil on Sun Apr 10, 2022 9:35 am, edited 1 time in total.
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Re: Finished lonzinos

Postby Rambo » Tue Jan 25, 2022 11:34 pm

Me no savvy
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Re: Finished lonzinos

Postby GRailsback » Tue Jan 25, 2022 11:41 pm

I'm not quite sure what is going on here myself? Isn't fennel what they put in italian sausage?
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Re: Finished lonzinos

Postby Copasspupil » Wed Jan 26, 2022 12:28 am

GRailsback wrote:I'm not quite sure what is going on here myself? Isn't fennel what they put in italian sausage?


Roasted fennel and thyme is called filletto. Common Italian pork tenderloin. I started with it around 11/16. It was cured using the EQ method like one does for bacon (cure#1) but using a different cure number (this was done with cure#2 for longer cures and edible without cooking it). Much like lunch meat. Fennel is used is sausage correct but different locals with add or subtract it for dry aged meats.
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Re: Finished lonzinos

Postby Boots » Wed Jan 26, 2022 10:29 am

All cold cured? Not smoked? Or did I miss a step?

Look forward to the results. I like better the idea of curing cuts (simply for me) vs grinding up sausage makings given my time constraints these days.
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Re: Finished lonzinos

Postby Copasspupil » Wed Jan 26, 2022 1:42 pm

Boots wrote:All cold cured? Not smoked? Or did I miss a step?

Look forward to the results. I like better the idea of curing cuts (simply for me) vs grinding up sausage makings given my time constraints these days.


Cold cured. My last pancetta I decided to smoke it as well as dry age it.
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Re: Finished lonzinos

Postby Rambo » Wed Jan 26, 2022 3:35 pm

You’re much more advanced than most of us Rednecks
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Re: Finished lonzinos

Postby Copasspupil » Wed Jan 26, 2022 5:00 pm

Rambo wrote:You’re much more advanced than most of us Rednecks


Rambo
I don't know about that. Many here are creative and skilled on the grill. I just found a niche with curing meat. Humbled by your comments.
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Re: Finished lonzinos

Postby Norway Joe » Sat Jan 29, 2022 3:09 am

This is exciting. Not if I have the patience to wait four months.

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Re: Finished lonzinos

Postby Copasspupil » Wed Feb 02, 2022 12:50 am

I'll see these two bags in 2 months I hope. I made a Spanish chorizo flavored lonzino and an Italian Soffritto flavored one. The plan is to add fruit dust to Soffritto one. There's two tenderloins in each bag. Due to that it may take longer to drop weight.

I'll be starting a Croatian cured pork loin that takes about two months but the end result is a buttery soft prosciutto-like aged pork. It's called pecenica.
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Last edited by Copasspupil on Wed Feb 02, 2022 1:59 pm, edited 1 time in total.
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Re: Finished lonzinos

Postby OldUsedParts » Wed Feb 02, 2022 12:20 pm

Anxious to see your Results :tup:
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Re: Finished lonzinos

Postby Copasspupil » Wed Feb 16, 2022 11:18 am

Added second layer flavor for my coppo and capicola and sealed for the deep sleep until July. The outside was dry for sure but the center was soft prior to vacuum sealing it.
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Danno

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Re: Finished lonzinos

Postby OldUsedParts » Wed Feb 16, 2022 1:54 pm

WOW :tup: :chef: :cheers:
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Re: Finished lonzinos

Postby Copasspupil » Wed Feb 16, 2022 6:50 pm

The left one is an Italian savory flavor profile that was hit with red wine 2x. The other is a spicy southern Italian profile which brandy was added to it. I'll slice them all up in July and see what they yield.
Danno

'66 GT350S clone
Custom built smoker named Seal Team
Santa Maria Grill names GrumpyD'sBBQ
Weber stainless gas grill when I want to cook a hotdog
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Re: Finished lonzinos

Postby OldUsedParts » Wed Feb 16, 2022 7:02 pm

Looking forward to it - - - - when it comes to this kind of grub, your patience and creativity is the only thing that tops your success :wav:
I am determined to sustain myself as long as possible & die like a soldier who never forgets what is due to his own honor & that of his country—Victory or Death. William Barret Travis - Lt. Col. comdt "The Alamo"

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