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More Lonzino

Started by NePaSmoKer, April 22, 2012, 11:44:46 AM

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NePaSmoKer

Dry cured poke loin.

Might as well eat more protein.

Cure #2
Salt
Pepper
Ground bay leaf
Ground fennel
Ground juniper berries.





Coat good.



Wrap tight for 12 days. Going to get put in beef casing, mild smoke. 85*/70%R/H For 30 days.


Tenpoint5

Looks like a good start.
Bacon is the Crack Cocaine of the Food World.

Be careful about calling yourself and EXPERT! An ex is a has-been, and a spurt is a drip under pressure!

MidKnightRider

Will be following this.
"A Constitution of Government once changed from Freedom, can never be restored. Liberty, once lost, is lost forever."John Adams
The Big Easy
OBS
ProQ Smoke Gererator
Little Chief Front Loader
Chair-Broil Electric Smoker
Thermos Gas Grill
http://www.susanminor.org/forums/index.php
BBQ Evangelist

SouthernSmoked

SouthernSmoked
WeQ4u - BBQ Team

KCBS CBJ
(2) - Stainless Steel 4 Rack's with Dual probe PID
1- Digital, 6 Rack
1-PBS
(2) Bradley Cold Smoke Attachment
(2) Backwoods Smokers
(1) Chicken Little

Keymaster

Is it picture time yet ;)

mikecorn.1

Maybe a Lil bitty progress pic ;D.


Sent from my iPhone using Tapatalk
Mike

NePaSmoKer

Still getting the daily rotation until the 5th.


slowpoke

If your looking back at the things you missed,You won't know what hit you.

NePaSmoKer

As normal i just cant wait.

Lonzino from the bag, smells great.



Minor change from the beef casings being to small so i have to change up.



All is good in the world again  :o

Tenpoint5

That looks like a really good start
Bacon is the Crack Cocaine of the Food World.

Be careful about calling yourself and EXPERT! An ex is a has-been, and a spurt is a drip under pressure!