Thursday, March 4, 2010

Lonzino Da Diavolo

My first Lonzino was such a hit with my wife and friends that I'm going to make it a regular in the rotation ( and alway try to have one ready, or close to ready ).

Whole pork loin is relatively inexpensive... I got this 6 pounder at QFC for 6 bucks on sale. 

Now if you know me, you know that I prefer to buy my meat from a farmer who has raised the pig humanely and healthily(is that even a word ? ).  But, I happened to see it on sale and thought of a post I saw on Jason's Cured Meats blog Lonzino recipe, and thought "what the heck?".  Now, after a getting such good kudos, I'm going to try again.

On March 2nd, I started my newest creation, Lonzino Da Diavolo ( my apologies to my readers who actually speak italian )

This one is going to be spicy.. I'm talking SPICY...  ( sorry Harry.. there's always bacon ).  You'll notice that I left the fat cap on it.. turns out that stuff tastest pretty darn good when it's cured.

I took the rest of the blue light special pork loin ( 3lbs ) and applied this cure to it. ( slightly tweaked the basic recipe after starting to read Ruhlman's Charcuterie book and learning a bit more about ratios.

3 Tbsp salt
1/3 tsp Cure # 2
1 tsp Black Pepper
2 Tbsp Cayenne
2 Tbsp dried Annatto pepper
2 Tbsp dried Chile de Arbol
1 Tbsp Red Pepper Flakes

I took the entire amount and rubbed it into the loin for about 1 or 2 minutes, really making sure it had permeated every possible bit of surface area. 

I then placed it in a gallon size ziploc baggie ( I would normally use a reusable container, but my man fridge is a bit full of lamb and beer.)  I poured the rest of the spice mix in there and packed it on to the lonzino the best I could, with the rest of it sitting on the bottom of the bag.

Today ( March 4th ), I checked out the Lonzino when I got home tonight and noticed that quite a bit of liquid ( looks like 4-6 oz's ) has already come out of the lonzino.    My plan is to keep it in the bag for a total of 10 days or so, then hang in the curing chamber for 2-3 weeks.

Stay tuned.. my next post about this topic will include "how to tell when your meat is done with the dry cure and ready to hang", as well as a discussion about "curing chambers" ( Sometimes known as an old fridge, unfinished basement, garage, or man cave.).

Thanks for reading,


  1. Hey Todd! Great site my friend. Don't be too apologetic about using affordable sources for charcuterie in the experimental stage. I certainly try to find more reputable sources, but sometimes you don't even know if something is going to turn out or be thrown out! The great part is when something turns out well and when you do it again with a better product you can immediately notice the improvement from the better sourced item.

    I don't really have anything to trade for a t-shirt quite yet, but I'll keep you in mind and might have something to send your way. If you ever head to Chicago, be sure to drop me a line. Keep up the great work.

  2. Great site, Todd! As one-time Oregonian who now finds myself living in the Midwest, I look forward to reading more about what you're cooking up out there.

    And, if you're into Oregon pinot noirs, you must also know the Storyteller Wine Company, run by my buddy Mike Alberty!