AUSTRALIA'S ORIGINAL AND BEST CAMP OVEN AND OUTDOOR COOKING CAMPING AND LIFESTYLE FORUM

AUSTRALIA'S ORIGINAL AND BEST CAMP OVEN AND OUTDOOR COOKING CAMPING AND LIFESTYLE FORUM
https://www.aussiecampovenforum.com/cgi-bin/yabb2/YaBB.pl Homemade Smallgoods - Sausages - Salami - Bacon - Cured Meats - Cheeses >> Cured Meats >> Roberts Lonzino https://www.aussiecampovenforum.com/cgi-bin/yabb2/YaBB.pl?num=1783134566 Message started by Bear on Jul 4^th, 2026 at 1:09pm

Title: Roberts Lonzino
Post by Bear on Jul 4^th, 2026 at 1:09pm

Found a nice piece of Pork at my Foodland and decided on a Lonzino.

Used the same recipe as Derek and had a trimmed weight of 700g. Now in the fridge for 10 days then in the drying chamber.

Have a couple of cheeses to smoke and we are part way to our summer snacks. Cheers

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Title: Re: Roberts Lonzino
Post by Derek on Jul 4^th, 2026 at 4:12pm

Good start.

Title: Re: Roberts Lonzino
Post by Bear on Jul 4^th, 2026 at 9:35pm

Will be interesting, looking forward to doing a couple of salarmi next.

Title: Re: Roberts Lonzino
Post by Bear on Jul 16^th, 2026 at 12:24pm

Finally got the Lonzino wrapped this morning, 12 days in the fridge and looking good.

A couple of photos

1/. Sitting on top of the. Wrap
2/. Hang in the chamber

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Title: Re: Roberts Lonzino
Post by Derek on Jul 16^th, 2026 at 12:27pm

Nice one.

Title: Re: Roberts Lonzino
Post by Bear on Jul 24^th, 2026 at 5:13pm

Took it out and weighed it after a week and coming on nicely, the mould is starting to settle on it.

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