Lonzino - Finished

Today I've sliced some of the lonzino that I started back in June. Getting to this stage has not been without it's problems, what with a new fridge set up for the drying, it's been a case of juggling things about to get the humidity at the correct levels - not helped by the weather we've been having recently!

The sliced Lonzino

It's a little dry around the edges, surprising as if anything the humidity was a little high in the early stages of drying. I dried it to a 36% weight loss, next time I'll dry it less and test for water activity to make sure it's safe. I don't think the drying was helped by the small size of the loin, nor the fact that I de-cased it after about 20 days as some undesirable moulds were starting to form under the casing - I obviously hadn't got it tight enough around the meat. The mould? I brushed that off, rubbed the area with wine vinegar to kill any remaining nasties, and sprayed the meat with Penicillium Candidium - the white mould that is seen on Brie and Camembert cheeses. Within a few days a nice coating of white had appeared:

The white mould

Pauline really likes its fennel overtones; I'm not as keen. Yes I like it, but think I will do a Lomo next time - basically Lomo's the same thing but with paprika flavours - Spanish as against Italian. That said it'll make a nice addition to the growing charcuterie store.

Others posts about this Lonzino are:

Lonzino

Lonzino Drying


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There are two comments

DanMcG

Hey Phil, I was just looking over your lonzino recipe as I have just started one myself. You mention testing the water activity. How do you go about that?
Dan

DanMcG, - 29-12-’13 11:48
Phil

Hi Dan. It was a method posted by Oddley on the sausagemaking.org forum. He used a hygrometer with the item in a sealed box and divided the humidity reading by 10 to get the Aw IIRC. I realised later that, given the accuracy of hygrometers, or more correctly the lack of accuracy, that the method was seriously flawed.

Phil, - 03-01-’14 19:58

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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