I started this pork project back in January. I used a pork loin from HEB. Next time, I'll get a pork loin from a farmer's market that is better quality. Nonetheless, this is pretty darn good. I used Hank Shaw's recipe: https://honest-food.net/gird-your-loins-lonzino/
I do not have a dedicated curing chamber, but I do have a beer fridge. To regulate the humidity, I sprayed down the inside of the fridge with distilled water. First week was spraying 2x daily, second week was once daily, third week was every other day, and the final week was every two days. The timeline was as follows:
1-26: cure goes on and vacuum packed.
2-9: cure rinsed off, vacuum packed again to equalize the salt.
2-16: trussed and hanged.
3-13: dried to 30% loss, vacuum packed again to reduce the case hardening that I'm sure it had.
3-29: cut open and reveal the goodness.
I'll definitely be doing this again.
I do not have a dedicated curing chamber, but I do have a beer fridge. To regulate the humidity, I sprayed down the inside of the fridge with distilled water. First week was spraying 2x daily, second week was once daily, third week was every other day, and the final week was every two days. The timeline was as follows:
1-26: cure goes on and vacuum packed.
2-9: cure rinsed off, vacuum packed again to equalize the salt.
2-16: trussed and hanged.
3-13: dried to 30% loss, vacuum packed again to reduce the case hardening that I'm sure it had.
3-29: cut open and reveal the goodness.
I'll definitely be doing this again.