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  AUSTRALIA'S ORIGINAL AND BEST CAMP OVEN AND OUTDOOR COOKING CAMPING AND LIFESTYLE FORUM › Homemade Smallgoods - Sausages - Salami - Bacon - Cured Meats - Cheeses › Cured Meats › Roberts Lonzino
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Roberts Lonzino (Read 124 times)
 
Jul 4th, 2026 at 1:09pm

Bear   Offline
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Glasshouse Mountains, Qld, Australia

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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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Reply #1 - Jul 4th, 2026 at 4:12pm

Derek   Offline
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Lockyer Valley, Queensland, Australia

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Good start.
 
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Reply #2 - Jul 4th, 2026 at 9:35pm

Bear   Offline
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Will be interesting, looking forward to doing a couple of salarmi next.
 
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Reply #3 - Jul 16th, 2026 at 12:24pm

Bear   Offline
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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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Reply #4 - Jul 16th, 2026 at 12:27pm

Derek   Offline
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Lockyer Valley, Queensland, Australia

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Nice one.
 
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Reply #5 - Jul 24th, 2026 at 5:13pm

Bear   Offline
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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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