February 2, 2015


Trying a new recipe for Lonza. I let the loins marinate for only 1 day, then in 30-40 degree for one day wrapped in cheesecloth and salt.
Rubbed off salt and added spices, place in beef bung and dipped in mold. Now in the pig locker. Should be a fast cure.
Here are the 2 loins

The two lighter ones are the Lonza. 

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