Dry-Cured Lonza Recipe
One pork loin (if possible, choose the loin section further back on a hog)
For the Rub:
1 Cup of non-iodized salt
1 Tbsp of freshly ground black pepper.
Peppercorns to taste
Trim any loose muscle, the silverskin, and most of the fat off of the loin. Make a rub with 1 cup of non-iodized salt and a tbsp of freshly ground black pepper.
Throw in some peppercorns if you like.
Rub one-half of the cure into the meat and wrap with Saran wrap, removing all the air.
Store for one week in a refrigerator. Turn the loin every couple of days. The liquid will be forced from the loin as it cures.
Remove the loin, rinse in cold water, and rub in the other one-half of the cure.
Store in the refrigerator for another week.
After curing for a couple of weeks, it is ready to hang.
The meat loses moisture, loses weight, as it cures. After 2 weeks of curing in the fridge. remove the Lonza and rinse in cold water.
Wipe the loin down with red wine and then coat it with black pepper. Wrap it in the paper, weigh it and hang it in a cool place.
Weigh the Lonza. It is ready when it has lost at least 33% of its original weight. I took mine down when it had lost 50%.
Nice white mold growth will start forming.
Slice the Lonza about 0.025″ thick.