It's Sausagefest Week! Making a lot of Len Poli recipes
I started out today with Lonzino (dry cured pork loin)
8.25# whole pork loin = 2 - 4# Lonzino's (wet weight)
Got them curing in vacuum packs for 12 days in the fridge,
then 18 days in the "Chamber"...
Tomorrows goal... #20 assorted slim Jim's
Pics whenever I figure out what's going with Tapatalk...
Last edited by pmcgrady; February 11, 2019 at 10:40 PM.
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