Lonzino Drying
The Lonzino has been curing for 12 days. I've washed and dried it and put into a 90mm collagen casing. The casing was tied (badly!) and pricked to aid drying.
I'll leave it drying at 10 - 15°C in a humidity of 60 - 70% (ish) until it's lost about 40% of its weight.
The black wires in front of the Lonzino are from the humidity and temperature sensors in the fridge.
Others posts about this Lonzino are:
Lonzino
Lonzino - Finished
There are four comments
Scott, I think my post was a bit misleading. The meat was curing for 12 days and has been drying since the 1st of July.
In the 13 days it’s only lost 14.5% of its weight – so it will be a little while yet. (We have had high humidity for part of this period so it has been hard keeping the humidity low enough)
The bresaola, which are a bit larger than is sensible, have only lost 12.5% in 20 days. I’m keeping my fingers crossed that they will be OK.
hi Phil, just want to ask, is this refrigeration is special one for making dried meat ( with sensors and stuff for humidity) ?
how much collagen casing to be applied ?
thanks
Please read the linked posts – it’s quite clear about what you should do.
Yes, the curing chamber is a special one, and the amount of collagen casing is enough to case the product.
I'm somewhat incapacitated at present so replies may take some time. Please post urgent enquiries at the www.sausagemaking.org forum.
My calculations have this hung about 24 days ago. Almost ready, Phil?