Got the Lonzino out from its 13 day cure. All washed and air dried for 3 hours.
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/ath.jpg)
Did a little fat trim and into a casing.
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/DSCF0228.jpg)
Got my PID set to 80* and some salt with water to get close to 75-80% R/H. Lonzino should pick up some smoke for the next 12 hours.
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/DSCF0231.jpg)
Was waiting for you to start this back, following it.
Lookin good, wish I had more time do do this dry cure, I'd need more cabinets ;D
This should be good, I can't find Lonzino in none of my books, Guess i need another book ;)
Quote from: Keymaster on March 04, 2012, 05:52:04 PM
This should be good, I can't find Lonzino in none of my books, Guess i need another book ;)
Aaron
Really easy.
Pepper
ground thyme
cure 2
salt
Make a rub and rub it down, cover and let sit in fridge. Flip it over 1x daily for 12 days.
You can add any spice you like, use a casing or net w/out casing.
Thanks Rick, Sounds like it should be good!!