Lonzino Da Diavalo -Heading into the Curing Chamber

The Lonzino Da Diavalo that I started curing on March 4th, was feeling "cured" on March 15th, so I pulled it out of the bag, gave it a really good rinse, and was going to apply another liberal coat of the hot spices I applied previously, but then took a good whiff, and realized that all of those spices had permeated the meat so well, I didn't need to reapply. In addition to having that "sort of hard" feeling, it's taken on the deep reds/oranges of the spices. 

I then stuffed it into a 100mm collagen casing ( it's easy to pick up on the way home, so spare me the lectures on natural casings ), then tied it up, poked a few holes for air and liquid to escape and hung it in the curing chamber for 2-3 weeks.

As you can see, it's a beauty, and as long as nothing too crazy happens to it in the curing chamber, this is going to be one freaking tasting spicy lonzino. ( Yes, I'll bring some into work ).  I'm just hoping it's not too salty since I kept it in the cure for 2 or 3 days longer than the recipe called for. ( although anonymous follower Paul H will eat anything that's salty, so it won't go to waste ).

Into the curing chamber, where it will hopefully pick up some of that white mold from the lamb proscuitto and add that 'salami' taste to it.   curing chamber is approx 55-60 F, with a Residual Humidity (RH ) of approx 70%, obtained by using a super saturated salt solution.