welcome friends welcome back to the
kitchen as you can see we've got a new
addition in the kitchen
a couple of dry ager cabinets and these
are for dry aging meats
making salamis chicoutery that type of
thing they are a temperature
and humidity controlled environment
that is absolutely fantastic for getting
the best out of your meat
they're empty so today i'm going to
start
filling them up we're going to make our
take on an italian
lonzino which is a salt cured pork loin
that is then air dried so into this bowl
we're going to start with the cure
first i've got salt this
is prague powder number two or pink salt
number two even though ours
isn't pink go figure
next in i have some crushed black pepper
and make sure you're using frog powder
number two
or insta cure number two it is a little
bit different than
prague powder number one or pink salt
number one insecure number one
goes by a whole bunch of different names
depending on where you are just make
sure you get the one that is number two
so in this in this little grinder i have
some
fennel seeds and also some bay leaves
i'm going to crush the bay leaves a
little bit
and put them in here and we'll grind
this
up i
absolutely love fennel with pork it just
goes so well together so
put that into the bowl with the rest of
the cure and i'll just get a
spoon here and we'll give this a really
good mix mix it all
up and then we just rub it into this
piece of pork loin and we're going to
use all of the cure
now all of the measurements are in the
description box below the video
if you're on youtube and you figure this
out this is a
this is a measured dry cure so the
amount of salt
and everything that's on here is the
maximum amount
that the meat will take in so when we go
through the curing process
it's not going to get overly salty
you're not going to have to rinse this
at the end
to take away some of that salt and it
might seem like there's too much here
but there is the right amount and the
whole thing is going to go
into this into this bag i'm going to
vacuum seal it and stick it in the
fridge so let's get this on here
so the pork into
the vacuum bag all of the extra cure
that i haven't spilled on the countertop
goes in there as well
so we'll just vacuum seal this
so
now this will go into the regular
kitchen fridge for
8 to 10 days or so and every day i'll
pull it out just give it a little bit of
a massage to make sure that all of the
cure is all over the outside of the pork
i'll see you back here in a couple of
weeks
so we'll cut this out of the packaging
and then i need to take it over to the
sink and just
rinse all of the cure off and i don't
have to wash the cure off
like completely wash it off i just want
to rinse off most of what's on here
okay so i've got it rinsed off next up
is to wrap it in some cheesecloth and
there's a few reasons to wrap it in
cheesecloth some of them are just
tradition
traditionally this would have been hung
in a very open place and the cheesecloth
was
to keep bugs off others say is to slow
down the drying process a little bit by
the way i don't know
so i don't think we need to do
a really expensive actual cheesecloth
cheesecloth i think hardware store or
grocery store cheesecloth will be fine
so just wrap this up so that it's
completely
covered there we go and now
we need to tie it and i'm no expert in
tying
up or trussing alonsino or this type of
thing or any sausage
i'm learning as i go along so all
of the videos that i've watched
the people who do it they obviously know
what they're doing and they do it
really quickly so i think it's just take
your time
and you want to you want to tie it up so
that you're shaping it but you also want
to tie it up in a way
that it will hang in the curing fridge
okay so i've got a string that comes
around this way
and loops over this way and it's tied
here at the top so now i take this
and i make a loop and i go around twice
and then i come
under
and then pull it tight and then i make
another loop
and i come over maybe an inch inch and a
half
and you do the same thing
take your time it's not a race and
now we weigh it 1.2 kilos
now we weigh it because we want this to
lose somewhere between 30 to 35 maybe
even 40 percent of its weight
while it's in the drying cabinet and
that weight loss
coupled with the salt cure ensures that
this is a
safe product to eat without having to be
cooked
it is fully cured at that point so i
write all of that information on this
little tag the starting weight
what my expected finish weight is going
to be and the dates
and i'm going to tie that on here and
then we're going to stick this into
the drying fridge now i've got the small
dry ager set up at 12 degrees celsius
you want to be somewhere between 12 and
15 degrees celsius
and i'll put the fahrenheit equivalents
in the description
for our american friends and i've also
got it set up
at 80 humidity that's kind of where you
want it to be now i'm going to let leave
this
in here i don't know three four weeks
every once in a while i'll pull it out
i'll weigh it check it and see when it's
ready to go
otherwise i'll see you when it's done
as you can see i've moved the dry ager
down to the brewery it was getting
really busy out in the studio i just
didn't have enough space
so the lonzino has been in here for
about a month at this point
i waited up yesterday and realized that
we have reached our target weight
so let's take this back out to the
studio cut it up and see how it tastes
now seeing as this is my first go at
making lonzino
i followed directions that i had been
given
by a number of different people by a
number of different books that are you
know authorities on this subject and
they all told me to put on
the the cheesecloth i wouldn't put the
cheesecloth
i wouldn't put the cheesecloth on a
second time i don't think
i don't think i'd wrap it i think i'd
just tie it with the string
and get a nice tight package got quite a
bit of mold
on this which doesn't really bother me
because i know that you're supposed to
get mold so let me get this
unwrapped and we'll see what we've got
okay so i gave this a little bit of a
rinse off under the tap just to take off
the
white mold that was on the outside i
don't see
any black mold on it anywhere it was
just
a nice coating of white mold
and it smells really good so let's cut
this open and we'll see what we've got
here
so let's cut it right in the middle
see what we've got oh that looks really
good inside
smells wonderful so i'm going to slice
some of this up on the deli slicer
and get julie out here to help us taste
it
hey jules hi glenn hi friends again i'm
approaching with caution
so uh this is
a take on a lonzino so it's it's a pork
loin okay
let's give that a go
what did you put in that fennel did you
get the fennel it's the fennel yeah
it's it's sometimes really hard right
just like mmm i know that flavor i know
that flavor but it's not in the context
that i'm used to and it's very subtle
it's not overpowering um it's not overly
salty in fact it's
just kind of i think the right amount of
salt i think we got lucky
or you've got a good recipe i looked
through so many recipes
i looked through so many books i looked
through so many online resources and
what i found was
for the most part there's overlap but
in terms of method people argue over
what the correct method is
there's no consensus on the correct
method so i sort of went somewhere down
the middle
and i think it worked and so i was very
careful
to do a small little piece of meat the
first time
i didn't want to go for a full line and
smart and
completely screw it up so i went small
it worked out now we can scale up
it's quite good i need to make some
bread and we'll have some sandwiches
that sounds like a plan
all right thanks for stopping by see you
again soon
you