The Texas BBQ Forum

Trying to expand my curiosity and hopefully skill level today. I’m curing some pork center cut shoulder to make coppo, bresaola, mini Lonza, and a couple of spicy versions of Lonza along with Lonzino. Pics to follow as usual.

I had to buy a new gasket for the refrigerator so the timing was right. My humidity is way to high so it’s a leak in the gasket. I’ll get it and replace the gasket next week so I’m the mean time, the meat heads for curing. I used the EQ method to cure each bag plus add the needed flavors to them. They all have a various amount of wine in them for the color to absorb in the curing state. I’m hoping to get the color to bleed throughout the muscle so the color should be pretty nice. The Mini Lonza are three flavors. Each bag has two tenderloins in them so I’ll be hanging everything after it cures. The Bresaola is Similar to Ruhlmans recipe. The Coppo is pretty traditional. See them in three weeks for the washing, wrapping and netting.

PASSION AND PERSEVERANCE

The scary thing will be after it cures and they need to be hung or in cheese cloth. Then you will get a better idea how much I did. I memory serves me right 10 will be hanging from the top rack. I asked my Croatian neighbor how exactly he did it the last time which was his home country’s version of prosciutto. Stuff cut like butter and oh so tender. Made from a pork loin. All he did was cover a rub of salt on the loin then smoke it for roughly three weeks and left in the garage to hang for another month while the fat literally melted away. It ended up being about a 2x3 section of meat from a large loin maybe 18” long after. I’ll be doing that in the fall if I have a chance.

you are doing things I wish I had the time patience and knowledge to do...

Space it’s really not hard to do and patience...well you just forget it most of the day until you flip it over in the morning then walk away until the next day comes.

spacetrucker wrote:you are doing things I wish I had the time patience and knowledge to do...

^^^^^^^

This may help:
https://honest-food.net/bresaola-recipe/

So this one has me completely baffled. Where’s the liquid? I have tried to figure out the reasons for the humidity to be so high in my True refrigerator, changed out the door gasket and am stumped so I call the tech line for help. The guy starts to ask a bunch of questions which come up with no direction to follow up on them I said that the odd part is the liquid in the ziplock bags are disappearing as I look at it now compared to the beginning. Mind you, they are still sealed too. Here a pic today and initially they all had about 1/3-1/2 a cup of wine added to give off a deeper red color.

Shoot I learned something today...

Good Deal

and all this time, I thought I had it figgered out
('scuse the crudeness)

My fedex package is arriving 2 days earlier now so I have to get the meat ready for the rinse and set up a pellicle for some of them so I decided to rinse and remove all. No smell. I’ll smoke the braseola, and 3 of the Lonzinos (pork tenderloins). 2 of the three will be a pepperoni rub and 1 will be a spicy peppered lonzino.

I honestly can’t wait to see all of them hung.

Here you go. Apparently, my desire to learn has forced my family to say tonight that I have a problem. They plan on going vegan if I don’t stop this. Whatever... I tried the umai bags did not work as well as I hoped. I thought the vacuum sealer would have done the job but it didn’t so I just netted everything instead.

Copasspupil wrote:Here you go. Apparently, my desire to learn has forced my family to say tonight that I have a problem. They plan on going vegan if I don’t stop this. Whatever... I tried the umai bags did not work as well as I hoped. I thought the vacuum sealer would have done the job but it didn’t so I just netted everything instead.

Looks like I needed to crinkle up the edge of these bags and add what's called vacmouse just inside the lip so it will remove the air and seal up the bags.