Homemade Sausage Making

Here goes my first shot at Lonzino. Picked this pork loin up this morning.
I'm going to use the Umai bag, only because the Filetto I made came out excellent and my curing chamber has stuff aging and I don't want to mess up the temps & humidity.
I know Umai / Dry Rim, well gonna try a suggestion from Bob K, who told me after meat is done, repack it in a food saver bag and place in the refrigerator for a week.
I 'll keep you posted

So here is my pork loin I got this morning.


Got it all trimmed and seasoned with the salt & cure.


Then put it in the netting, only because trying to create a rounder shape.


Now food saver sealed and into refrigerator for 10 days.

Looks Good!!!

Kijek wrote:a suggestion from Bob K, who told me after meat is done, repack it in a food saver bag and place in the refrigerator for a week.

That was for a month or more.

Suggestion- Use a non reactive clean surface like glass or plastic for applying spices and cure.

Kijek best of luck looks great.

How did you come up with the 10 days of curing?

Laftpig, I just followed the directions given to me from the Umai web site, they stated 10 days.
Like I mentioned, the Filetto came out excellent using the Umai directions, except for the (dry Rim). Hopefully Bob K's tip will work.
I don't see why not, I do understand the principals of repacking and letting rest.
I believe since there is still some moisture inside, that moisture now has a chance to redistribute back out to the Rim, those softening it.

Wow Laftpig, you made me second guess myself with the 10 days.
So I checked backed on the Umai site, glad I did, it's NOT 10 days, it's 14 days.
Thanks

I leave all mine, speck etc 4-5 weeks in the bag in the fridge.

10 days equilibrium curing a pork loin should be enough time, but the beauty of it is that you can leave it in there for a month or longer and it will not be oversalted. You can also prepare it for aging in your own time.

Great I appreciate the advice, I'm still learning stuff everyday.
I am now going to let mine sit and cure for 4 weeks, I think it's better.