Charcuterie Spice Blend: Lonzino

All you need is a nice piece of pork loin to craft this mouth-watering charcuterie. Mild or spicy, it's up to you. This simple traditional blend of flavors yields a classic Lonzino (or Lomo if you choose to add a spicy coating). This Lonzino Spice Blend is formulated just for UMAi Dry.

Ingredients: Black Pepper, Sugar, Onion, Garlic, Thyme, Cloves.

Usage: 7 tsp per pound of meat, or use the whole packet for five pounds of pork loin.

Instructions: 
Add Charcuterie Spice Blend to your pre-measured 3% Kosher salt and 0.25% #2 Curing Salt (or Premixed Curing Salts for 5 lb Recipe).
Coat a prepared pork loin completely, and seal in vacuum bag or resealable bag.
Put in the refrigerator and allow to cure thoroughly.
After two weeks, remove from bag and rinse.
*For Lomo variation, add a light coating of smoked paprika and cayenne powder.
Place into UMAi Dry bag while still well-coated with moisture.
Apply UMAi Dry either with vacuum sealer, immersion or netting method.
If you are going to tie the charcuterie to shape, best to apply butcher's twine over the UMAi Dry membrane.

This blend does not contain: Kosher salt or #2 Curing Salt which are both necessary for safety curing charcuterie.

Add 7 tsp per pound of meat, or use the whole packet for five pounds of pork loin.

Instructions:
- Add Charcuterie Spice Blend to your pre-measured 3% Kosher salt and 0.25% #2 Curing Salt (or Premixed Curing Salts for 5 lb Recipe).
- Coat a prepared pork loin completely, and seal in vacuum bag or resealable bag.
- Put in the refrigerator and allow to cure thoroughly.
- After two weeks, remove from bag and rinse.
*For Lomo variation, add a light coating of smoked paprika and cayenne powder.
- Place into UMAi Dry bag while still well-coated with moisture.
- Apply UMAi Dry either with vacuum sealer, immersion or netting method.

If you are going to tie the charcuterie to shape, best to apply butcher's twine over the UMAi Dry membrane.

- 110g Spice Packet

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