Making lonzino for Christmas

When the family gets together for the Holidays, there’s nothing better than home made proscuitto. We’ve started out with D’Artagnon Berkshire Pork Loin.

The first step is to mix the dry ingredients which will flavor the proscuito – ingredients include salt, sugar, thyme, and some secret spices the Frugal Snob won’t tell you about unless you make him an offer he can’t refuse…and Prague Powder.

Prague Powder help the pork loin to cure.

The dry ingredients including the powder are rubbed into the pork loin.

Then the loins go into plastic bags to keep them from drying out and they are refrigerated for 12 days.

After the 12 days are over, rinse and dry off the meat, then the pork loin is ready to dry.

After 12 days in the refrigerator, rinse and dry the pork loin, then wrap the loin in cheesecloth, tie the bundle with butcher’s twine and hang it in a cool humid place to dry. How long? The meat should feel firm and be a pleasing red color…at least 12 days.

After 12 days in the refrigerator, rinse and dry the pork loin, then wrap the loin in cheesecloth, tie the bundle with butcher’s twine and hang it in a cool humid place to dry. How long? The meat should feel firm and be a pleasing red color…at least 12 days.

Here’s a video from the French Culinary Institute on how to tie Pork Loin.  We’ll write you again in 12 days and show you the results.

This is why they call us Frugal Snobs – we love luxury – we love the best – we love to eat the best – we learn from the experts – we always use the best ingredients – and we don’t pay a lot because we cut out the middleman and either make it ourselves or source it right from the factory that does.

The Frugal Snob

Tying a loin of meat. How to Tie Meat. How to Tie Pork Loin, Beef Roast. How to Make a Butcher Knot. by Rogers Powell

Tying a loin of meat. How to Tie Meat. How to Tie Porc Loin, Beef Roast. How to Make a Butcher Knot.

http://www.youtube.com/user/67Miloud?feature=mhee
Happy Cooking!
The French Culinary Institute