Has anyone ever made this lonzino?

[Northern_Smoke]

Has anyone made the Lonzino recipe from Len Poli's web site? http://lpoli.50webs.com/index_files/lonzino.pdf ? I had 2 questions with it. First off is I am going to use the Umai bags so I am guessing that the temp he suggests it holds at wouldn't be relevant because of the bags and regular fridge set up? So the hold time should be longer? And my second question is how does this taste compared to prosciutto? Every recipe I have seen for prosciutto doesn't have garlic powder. My concern is that it is going to taste more like a dry cured Canadian back bacon.

[NorthShoreMN]

Being dry cured it is like prosciutto but has its own distinct flavor. I have done with pork loin but prefer using pork tenderloin.  Shorter drying time