How to make Italian Cured Pork Loin
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- Опубліковано 22 сер 2024
- Our adventure with homemade Cured Meat continues, in fact today we prepare the Lonzino or Lombetto or Dried Pork Loin or Seasoned Pork Loin, in each region is called differently.
For any questions or suggestions, do not hesitate to write your comment.
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Bedankt
Thanks my dear for your support 🥳🤗🤩
I follow you in Italian and now also in English. Everything is explained so well, bravo! No fuss, no theatrics. Keep it coming.
Thanks for the support 😀
Please share the videos 😉 thanks
Your simple, easy to follow pork lion recipe gave me the courage to try it! My husband loved it! I’m on my 2nd batch. It will be a regular curing occurrence along with your other meat recipes. Thank you for your selfless time and authentic realness. Your adorable!!!
Thanks for sharing your experience 👍🏼 and the videos with friends and family. Greetings from Italy to you and your husband
Hello .if i do not wish to use sugar can i skip the sugar .only salt and pepper and maybe some spices???
It will be salty 😬
@@Spectacular-cuoredicioccolato Thanks.
Welcome 🤗
Once again, I thank you from the bottom of my heart. I used your recipe to the letter with one exception. I started out with two nearly five lbs pieces of pork loin, made up my spices and use both white vinegar and red wine just for that extra bit of flavor. I then cold smoked the meat for roughly 12 grs and let it hang for three weeks. When finish, I had around seven lbs of some of the most excellent prosciutto anyone had ever tasted. They all said to thank you for your help and instruction. Grazie, amico mio. Next I'm going to put up some venison schinken. Addio
Thanks 😀 I am very happy to hear that. Thanks again for the comment and for the support 😉
@@Spectacular-cuoredicioccolato
You are more than welcome.
I followed your recipe, and the results were delicious! Enjoy your channel so much, thank you. I took the loin out around 22 days instead of 30, so it wasn't too dry in the center. I made two variations, one black pepper and wrapped with fresh rosemary and sage, the other coated with black pepper and smoked paprika, both were tasty.
Thanks for the comment and suggestions. 😉
What type of salt did you use?
That’s good
Sea salt
@@Spectacular-cuoredicioccolato
Can I use kosher salt? Your video made me so hungry.
I made this amazing recipe. It was straightforward. After one month the result is amazing!. Family loves it. Fresh and super soft!. I love this channel
Spectacular 🥳
Send me some pictures on instagram 😉
Thanks for sharing your experience
Best cooking show on youtube...I also do the hand wave thing in the kitchen now too...
😂 thanks 🤪 bravo 😉 spectacular hand wave
Capo di tutti capi. Grazie mille amico mio.
I had 10lbs of nice pork loin frozen for some time. I love prosciutto but the stuff they sell in the stores is so bad. So, I decided to use your recipe to make two nice prosciuttos. The only change I made was to use some red wine along with my vinegar wash for a bit of added flavor.
I just finished cold smoking three nice Schwartzwald Schinken (Black Forest Ham) the old authentic German way. My brother and I make this stuff all the time.
Please keep up the knowledge of these old recipes. They'er priceless.
I can't wait for some decent prosciutto. Again, grazie.
Working on my second batch, since the first one made me folk hero to my neighbors.
👍 spectacular 😀 share the videos with your neighbors 😉
Thanks 😊
Absolutely amazing I've done Two so far also the pork tenderloin I didn't use the gut just Muslin cloth honestly I love your videos thanks for showing the real way, also I brew my own beer and wine 👍😋❤️
Spectacular 👍🏼 thanks for sharing your experience with us 🤪 enjoy 😉
Fantastic always. I have been very scared to try curing meats as I thought there was a lot more to it and other chemicals too. However the simplicity in your receipes makes me want to try them out which I will soon be doing. Thank you again.
Thanks ☺️ keep us updated 😉
Thanks for the tutorial ! The best one I've watched
I'm trying for the first time now 😀
I only wish I didn't have to crank the volume when you are further away from the camera
Keep up the good work!
Thanks 👍 this is why I trying to buy the new equipment 😊
Here you can Help me to buy the right equipment to improve my videos: bit.ly/37dI1hy
After waiting for weeks, I could finally have a taste today. The result is great. Loved the taste 😋 Thanks for the recipe!
Thanks 👍🏼 for sharing your experience ☺️
I am very happy to read that you enjoy it 🙃
As always you make it look easy and simple
I’m ready to try to cure some meat and I find that you always have what I’m looking for 😊
Thank you,your videos are awesome 🇨🇦
Thanks 🤗 keep us updated 🤪
I just found your channel... You explain everything so well... Thank you for these awesome video's. !!!!!
Thanks 😊 please share the videos with your friends 😉 thanks again 😀
Spectacular, indeed! And I may have found the method to keep it moist while curing in the refrigerator. At two weeks curing, the surface was hard. I placed it into a food safe poly tubing and sealed it with enough air to keep the loin surfaces from touching the tube, hoping the remaining moisture would redistribute. At four weeks curing, the loin gave to a squeeze - it was softer than at two. The loin slices easily and has a silky texture reminiscent of lox, though firmer. I think this would work with a large plastic freezer bag, too. Just try to get a good seal so the moisture doesn't seep out into the refrigerator. Thank you so much for the video!!
👍 thanks for sharing your idea
I made two of these and they were excellent. This is the simplest method great for beginners.
Spectacular 🥳 thanks for sharing your experience 👍🏼 and please share the video with friends and family
It looks amazing. Thank you for sharing your knowledge and your love of food.
Welcome 👍 please share the videos with your friends 😉
I tried it and it turned out beautiful, thanks for sharing buddy. Now you have to show us how to make that wine you are drinking
👍 perfect
ua-cam.com/video/xlOBqM1L1II/v-deo.html
Thank you for showing us how it’s done you are awesome to watch and to learn from
Thanks Bill 🥳 keep us updated 😉 when you taste your one
@@Spectacular-cuoredicioccolato I actually just watched this one because I enjoy learning from you but I am making your duck prosciutto
Spectacular 🥳 keep us updated
A deep after taste pause before "Spectacular!" was indeed SPECTACULAR!! A warm greetings from Montenegro!
Yes. 😂
I just put mine into the fridge now. Its already drying and will be good I think. Thank you for sharing your skills with us!! I made your ciabatta too and it is awesome!! Next up is the cured proscuitto. Grazie!!
👍🏼 let us know 😉😀
I just finished this, spectacular! Thanks for the great videos!
Welcome 👍🏼
Avambraccio rotea vorticosamente da 1 ora. Lonza fatta seguendo tue indicazioni e' semplicemente STREPITOSA !!!!!!!!!!!!! GRAZIE dalla Thailandia. Siamo in debito. Puoi venire a provare se non credi. Fantastica.SPECTACULAR ! Sei un mito Chocolate Man !!!
😂👍🏼 spectacular 🚁
Appena riaprono ci becchiamo
It was so good, he involuntarily made a wave offering to God.
😂
amazing, I have to try this!
This was a nice video. I remember this at home. My Mom and Dad used to make these every year, but theirs had a little more fat in the interior of the meat to keep it moist and crushed red peppers on the exterior for spiciness. Our garage, where it cured, was a walk in meat locker with all the sausages, prosciutto's, these and other meats. Man, I miss Mom, Dad and their food.
Very nice moments
Frank, my parents both died exactly 20 years ago, father died in June 1998 and mother November 1998, I miss them dearly.
What kind of little buns did you use for the meat? it looks wonderful and I always love a good bread
Sorry I don’t remember 😬 try ciabatta bread here on the channel 😉
@@Spectacular-cuoredicioccolato i absolutely will, and thank you so much for responding on such an old video. I am just discovering you and am beginning to try put your dried meat recipes this week
😉👍🏼 keep us updated
@@Spectacular-cuoredicioccolato my attempt at the original recipe turned out great, but the one I soaked in red wine overnight before salting blew my families minds. Thank you for starting me me off on this great hobby
Thanks for sharing your experience 👍🏼 enjoy it 😉
Happy New Year Andrea to you you Family and Friends.
Another Spectacular video! I'm going to give that a try it is so easy to follow and do. I want something that has great flavour and a short turn around time, so I can give the product to my friends as presents. That looks perfect for what I intend to do. Going shopping tomorrow for pork loin to make a few samples with different flavours.
Spectacular 🤩 keep us updated
Im gonna try this soon ! Thanks ! U got a new fan from Morocco 🇲🇦
Thanks 👍🏼 for the support
HELLO from the U.S., just found your english channel now i know what you are saying, thank for the video,, have a blessed and safe day
Thanks ☺️ you too 😉
I have been following your videos from Mumbai India ! It’s so amazing , will get down to trying some of them with local produce
Meanwhile keep the videos coming 🇮🇳🙏🏽🙏🏽🙏🏽
👍🏼 I will
Αh...The little joys of life. Mille grazie my friend for this perfect recipe !!!
☺️ thanks 😉
Subscribed. I've been going through your recipes. They look great. I've been making my own Biltong recently & this looks like a perfect match for my pork cuts. Thanks!
😉👍🏼 thanks
Greetings from Bulgaria. I started watching your videos about dry meat appetizers. Now I'm waiting for the pancetta to become ready. In my country we make dry meats and wine, too and I wish to ask you is the wine in the beginning of the video homemade. If it is, can you please tell what sorts of grapes did you use. It's color is awesome and combined with that vintage bottle - simple perfection :)
Thanks 😊 let us know when you cut it.
The wine is this one 😉
ua-cam.com/video/Tz8XFz5xT3I/v-deo.html
Thanks a lot for your videos. I live also in Thailand, as you. They really rip of people for Salami etc. My Salami is hanging in the fridge. My first Salami, I Made from your instructions is so good. Really excellent. I can cut it thin as paper.
Spectacular 🥳 send me some pictures on instagram 😉
30 days later, spectacular. I'll be trying your other cured meats next, grazie mille!
👍 perfect 😉 let us know also your experience with the future recipe
You know what? I'm living in the Miami, and till now the only way to taste "Coppa" that I had was by buying Citterio Brand made in the USA. Now, thanks to you I can do taste THE REAL DEAL. I really appreciate your videos!!! I can imagine myself in 30 days with that Coppa and a Nastro Azzurro! Grazie Chef!!!
👍 perfect, let us know in 30 days 😉
Great Video! I've seen quite a few others for curing Lonza, and this is one of the top! My questions for you:
1) I've made it before and had the pork curing for 36 hours in salt and it became too salty. Wouldn't the meat keep curing if there is salt on it? I was told that after the first 24 hours, rinse with wine and then sprinkle with seasoning(garlic, paprika, pepper, etc) then hang. I've never used sugar but that seems like it would be an improvement.
2)Why rinse and add more salt for another 24 hours instead of 48 hours straight?
3)do you recommend any other spices to add to flavor the Lonza?
1) try in this way and let us know
2) to remove the liquid
3)the spices is up to you. Rosemary, chilly, nutmeg, laurel....
my favourite channel
Thanks ☺️ please share the videos with friends and family
Wow amazing. I am definitely trying this soon. Thank you for sharing.
Thanks 👍🏼 please share the video 😉
This may be a silly question but how long will it last once cut into after the whole process is complete. Great videos BTW
It will last long time but from where you cut it will dry fast
I make my version of capicola, using pork loin instead of shoulder. And I come up with a similar results it is just out of this world tasty.
Spectacular 🤩👍🏼
I made this loin. - tasted it today- very good! I will try to make you a video.
Spectacular 🥳 you can send me on instagram
Just put mine in the fridge! Ill let you know how it turns out.. Thanks for all your great videos! Cheers!
Thanks 😊
Yes, let us know 😀
@@Spectacular-cuoredicioccolato Just to follow up, It came out absolutely wonderful! Thanks for the great instructions. It went very well with my spicy cheese!
Spectacular 👍😋🤩 please remember to share the videos 😉🤪
I have to stop watching your videos when I'm hungry!
🤣
I might just buy a minifridge and use it to hang curing meat products. That looks delightful, and the total cost of manufacture is likely to be about 1/30th of the price of purchasing it.
Perfect, if you can adjust the temperature at 13*C degree it will be perfect 👍
Good idea..
👌
Did just that today! 👌🏾
@@Spectacular-cuoredicioccolato what humidity will be the perfect, 75%?
Are you using curing salt or just plain sea salt? Your video series is fantastic. Thank you
Only sea salt 👍🏼 thanks for your support 🙂
I am drying my third piece of pork, the first one I did tasted good, next I am using other spices to cover it and dry it. Thanks!
Spectacular 🤩😉👍🏼
Clean, sharp and no drama.
😂👍🏼 thanks
Mamma Mia! I made a whole porkloin, and it was tremendous, although it was difficult to wait 60 days. Mille grazie!
Spectacular 🥳 thanks for sharing your experience 👍🏼
I have been a friend of UA-cam for a long time. Good work and keep it up
Thanks for your support 😉👍🏼
Great video!
Only thing to add is that if your plumbing is on a septic system dont dump the by products into it.
Somewhere you dont want weeds is better.
👍 thanks for the advice
Looks great! I would love to try to make some! Thank you for the demonstration! Ciao!
Ciao 👋🏼
First attempt was successful. We used (not intentionally) a rib-eye roast pork (same size) which had a bit more fat. After 25 days it cured quite nicely. It was a little too salty for my taste, but this was easily resolved by trimming part of the outside. Time to prepare another one, and also attempt your PORK TENDERLOIN video/recipe as well as numerous others. We will let you know how they turn out. Thank you.
😉👍🏼 bravi 🤪 please share the videos with your friends and family 🤩
@@Spectacular-cuoredicioccolato I already did. My brother watched and stated he will try it as well.
😂👍🏼 thank you so much ☺️
in our country (Slovakia) we smoke all meat and sausages and also slanina (your panchetta). I didnt know it is possible to make it different way not only at house but also in flat. Im about to try some of your recipes. Loin looks great... Do you use sea salt?
Yes , Sea salt. Try also che capocollo 😉
Great! U made everything easy to follow
☺️ thanks
Thank you for your quick response. My first piece of pork in refrigerator already . I let you know how good is this in 1 month. Thank you 1 more time and God bless you.
Thanks 😊👍🏼
Thank you again for all these videos, I will start this today. I would like to know, what is the best way to conserve this after it is done? How long can I keep it in the fridge, or how long in the freezer. We are only 2 people so I'm not sure how long it will take to eat it all and I have a lot of your other recipes that I will "have" to eat !
😂👍🏼 ok
You can keep in the fridge, the best is to vacuum it, but you can close in a glass jar
Making my second one. Amazing recipe. I just hang them in my closet though not in a fridge. The first time I didn't have brown sugar so I just used normal sugar. I also don't have the spices you have so I just use random ones I think will work well. Thank you for making such a simple and informative video without filler.
👍🏼🤩 spectacular 😉 thanks for sharing your experience
hello dear, I have one more question ... what is the humidity percentage of your refrigerator? my temperature fluctuates between 6 and 10 degrees Celsius and there is white mold on the meat, I think it is too humid in my fridge? Thank you in advance for the info, I really like your program.
Sorry but I don’t know, usually it should be 80% more or less
White mold is perfect 😉
@@Spectacular-cuoredicioccolato it is indeed white dots of fungus on it ... thanks for the info greetings.
Hi .... Great, great great .... I tasted yesterday my first Cured Pork Loin and it very good.
It is only too piquant for my daughters (9 and 4 years old). So for next time I will dosage less peper.
Anyway thanks for perfect recipy.
Spectacular 👍 Thanks for your experience
Please share the videos with your friends 😉 😀
Fantastico, come tute le cose che fai. Saluto di nuovo dalla Colombia.
Saluti 👍🏼 grazie mille ☺️
Thank for your video is very nice
Thanks 👍🏼 please share the video with your friends and family 😉
Fantastico! Is this a prosciutto? It looks like it has the same texture.
Nice one, big up bro. We have a lot of pig and goat here, I will try it
👍 let us know the result 😉
Great video. In the fridge, do you have to add water (in a bowl) for humidity?
Up to you, but usually the fridge remove the humidity 😬
I'm inspired to try this! Thank you. I'm curious if you can do this with a larger piece of pork loin or is it better to cut into smaller pieces as you have shown? I'm guessing smaller pieces will make it easier to cure in less time? Thank you for your video. I've never cured meat and I'm going to try it.
G'day
love your guides, one question though if i may, what is your room temperature when you leave meat out for 24 hours at room temperature? is this a neccesary step? or can i go straight to fridge?
thank you in advance
Richard
25°C but if it more and you are worry you can leave at room temperature for 12 or 8 hours 😉
Fantastic explainable
Thanks 😉👍🏼
Excellent!! I must try this.
😉👍🏼 bravo
If you would vacuum seal it, then it can be kept without going bad voor a long time right?
Yes 👍🏼 few months
Do you dry the meat to a certain percent weight loss? for knowing when it is perfectly finished. And Thank you!!!! This was such an amazing video!!! My first time watching you! I just subscribed and cannot wait to try.... and watch MORE! Cheers!!
No but it is a good idea 😉
i just made two and they are in the fridge for 3rd day, so far so good. I did made one spicy with chilly flake and hot paprika. Lets see if it will work.
Perfect let us know, specially about the spicy one 😉
Are they done yet?
Yes, I want to know it too 😉
I like the pancetta! I don't know what it is but sounds tasty!
Yes 👍🏼 very yummy 😋
I just discovered your channel. What can I say? Bravo, bravo, 👏!,,,,, I have some? 1. What peppers 🌶 you use last one? 2. May I use some garlic powder? I definitely recommend your channel to all my friends and neighbors. I love ❤️ your style, cooking skills and passion. 🙏
Thanks for the support 😊
1 black pepper powder
2 yes you can 👍🏼
Thanks again 😀
Another spettacolare treat.
Thanks 😊
Is it ok to leave it hang in the basement at room temperature for 30 days? Is there a maximum temperature?
Yes the basement is perfect
14*C is the maximum temperature
Thanks for the video.
I just put two wild venison sirloin in the fridge today using this method👍
👌 let us know the result 😉
Perfect, I am happy that everybody appreciate 😉
Sorry I deleted my comment on accident!
Thanks again, delicious.
Don't worry 😀
Great video, is it possible to carry out this same process with beef?
👍🏼 check the video of the bresaola 😉
I wantt a rezipe of spicyy 🌶 meatballa , I like itt theez one 👍. Gracias🎉
🥵 let see if I can find a good recipe
Italian is the best!
😂👍🏼 thanks
Glass of wine is larger than the pork loin slider, exactly how I'd do it. Bon appetite!
Grazie altrettanto 😉
I've had mine in the pantry for about 5 weeks at 4 - 6 degrees celsius.
I'm gonna cut into it this weekend.
I noticed some specs of white mold on it. Is it safe to eat or should I start over?
I love your videos by the way!
If it is white it is perfect 👍 let us know when you taste it 😉😋
I just followed pork loin prosciutto and made it for the first time.. will let you know in 3 weeks how the taste test goes..
Spectacular 👍🏼 thanks 😉
Subscribed and shared. Excellent videos. Thank you.
Thanks 😀👍😋🤩
hi, all your recipes are great. However, I have heard that without nitrates and other types of curing salt it is impossible to keep salumis. Is it true?
My recipes are without curing agent only sea salt. Try them and let us know 😉
I just came across your chancel and I am happy to see/hear your are based in Thailand same environment than Singapore. I followed your recipe, but I think 500g of salt and 250g of brown sugar for a 1kg of pork loin was too much for me. Now the pork loin is hanging in my fridge wait for a 30-35% drop on weight :).
Bravo 👍🏼 let us know when you cut 😉 if it’s salty or not 🤪
@@Spectacular-cuoredicioccolato How to send a photo from my pork loin hanging in my fridge ?
You can do it on instagram 😉
Many thanks for the video, I'm trying the recipe this weekend. Fingers crossed for first charcuterie attempt.
👍 perfect, after you should follow this video 😉
ua-cam.com/video/C-cYSMDK7Js/v-deo.html
I will do it!
Thanks 😃
your videos are therapeutic, please continue doing them and more beer recipes please. it would be great if you could do german wheat beer hefeweizen
🤣 Thanks ☺️ I will try 😉
I will have to try your recipe. 👌
For sure, let us know the result 😉
Looks amazing! I was expecting that hand gesture at the end and hoped you won’t do it with the wine :D
; ) 🤪
Are you using sea salt? Curing salt? That second pepper looks like a fine ground white pepper. Folks in the US can find it in Asian stores.
Sea salt and ground pepper 👍
Thanks, it's done with cider vinegar, I'll let you know how it goes. The UK distilled white malt variety is different.
Ok 👍 let us know 😀
Hey here, I order a small refrigerator its 1.7 Cubic Feet on Amazon today! Plus I have a lot of pork and string. I have 4 pounds of pork, im going to cut it in half and do 2 pieces at the same time. I failed in my first attempt bc I didnt have the right appliances. I hope to apply your technique and patience to get it right. I just wanted to give you an update!
Ok, let us know. This time it will be better 😉
Are you on Facebook? I tried to send you a pic but your name has a lot of hits?
Yes. Here you can find it. in the description
ua-cam.com/video/C-cYSMDK7Js/v-deo.html
It's easy to follow. I can't wait to make one already. I want to ask you, could i use any type of vinegar? I have apple vinegar. Is that okay?
Yes you can 👍🏼
And one more question. For example if I make it 0.5 kg, we should still let it sit for 24 hours and keep it for 30 days or less than that?
No you to make the proportion 😉
Can I make this recipe with pork tenderloin instead or maybe there is a different recipe more suited for that cut of meat? Thanks
Yes 👍🏼 you can or you can follow this recipe ua-cam.com/video/s5N_O2rKE6w/v-deo.html
You rarely mention humidity when curing. I live in Mexico where the temperature is 40 degrees most days with humidity around 80%. I have a humidity controller with dehumidifier, so I'm wondering what would be the best humidity percentage. Thank you very much.
70% or 75%
If you have no way of hanging the meat in your refrigerator is possible to lay it on a plate to cure?
Only if you turn upside down every day
looks delicious - love the pepper. I would use some Prague powder to keep the meat red.
Ok, I noticed that you like red colour 😉
yes, I do, graci. I'm a bit of a socialist but my passion is cooking. BTW - I just finished the Limoncelo I made from your recipe and make the coffee liqueur the other day.
Ok, when you taste them let us know the result 😉
I will do that, thanks. So far, all of your recipes have been great. Keep up the good work, my friend.
Ok, thanks.
With pork, should we worry about not adding nitrites / nitrates to prevent the possibility of botulism etc?
No if the meat is good and you are clean
Check this video
Sanitizing homebrew Beer and Wine Equipment - How to prevent Botulism in canning - Salt or Nitrates
ua-cam.com/video/NuiWl8Tl24k/v-deo.html
@@Spectacular-cuoredicioccolato Nice one, thank you. Subbed.
😉👍🏼