Dry cure Pork tenedloin ala Salami

Started by georgeamer, October 30, 2009, 05:40:44 PM

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georgeamer

October 30, 2009, 05:40:44 PM
i have been searching the web for such an idea......very little info.
Has anyone tried it? If so, how did you "cure", "hang" and for how long?
any info will help...
George Amer

FLBentRider

#1
October 30, 2009, 05:50:45 PM
I believe that there are dry cured recipes in the book Charcuterie.

I don't have the right environment for dry curing.
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#2
October 31, 2009, 02:15:18 AM
I may try it in two to three weeks. My dry curing cabinet should be ready to go around that time.

Are you talking about lonzino or is this a different recipe? Can you provide a link to one of the recipes.



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3rensho

#3
October 31, 2009, 04:20:31 AM
You might wanna have a look see at this site http://lpoli.50webs.com/Sausage%20recipes.htm#DRY.  It has a wealth of info on dry curing and great pix of his equipment for doing same.

Tom
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