Lomo/Lonzino/Lonza
Lonzino is an awesome, salted & dry-cured cut of pork that ages into delicousness. This item is cut from the pigs back otherwise know as pork loin. When coated in paprika, the Spanish call this same thing lomo. Many regions of the world make this same cut with a different set of spices, so feel free to experiment (adjust the spices, not the salt and prague powder). High quality pork is a must!
Dry Cure Ingredients
Pork loin, well trimmed of sinew and fat , 3 lb (1,362g)
Kosher salt 4 1/2 tbsp (45g)
Sugar 1 Tbls (4g)
Prague Powder #2 (0.25% of meat weight)
Black pepper 2 Tbls (14g)
Garlic powder 1 Tbls (6g)
Dried thyme 1 Tbls (6g)
Ground cloves 1 1/2 tsp (3g)
Onion powder 2 Tbls (12g)
Instructions
Mix Dry Cure Ingredients well and rub onto meat, making sure to cover completely
Transfer meat into a freezer bag and place in your refrigerator for 9 days to cure.
After the curing process, remove meat from bag, and rinse off cure under running white wine (or water).
Transfer to Dry-Aged bags and seal.
Place on a wire rack to dry in your refrigerator six to eight weeks, or until 35% reduction in weight.
Rotate a few times per week until desired weight has been reached.