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.

The Lonzino

Others posts about this Lonzino are:


Lonzino - Finished

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There are four comments


My calculations have this hung about 24 days ago. Almost ready, Phil?

Scott, (Email ) (URL) - 14-07-’09 19:11

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.

Phil, (Email ) (URL) - 14-07-’09 20:06

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 ?


Roger, - 23-11-’12 08:15

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.

Phil, - 24-11-’12 00:42

I'm somewhat incapacitated at present so replies may take some time. Please post urgent enquiries at the www.sausagemaking.org forum.

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