10/06/2008

10/06/2008

Values should normally fall between 1. 5 for a new column and the conditions of the test chromatogram. Less symmetrical peaks are often observed under actual running conditions with “real” samples, but any increase in peak tailing is a symptom of a problem 10/06/2008 should be fixed.

For QC Analytical Techniques Discussing only. Lonzino is a pretty simple salume. The first time I made it, I let it cure in the salt too long. I left it for about 20 days. I never re-made it because i thought it wasn’t that great. Last month someone commented on this blog that I should make a lonzino, so here it is.

This post contains the formula as well as the outcome. I just didn’t have a chance to post as it was curing. Start by procuring yourself a nice pork loin. One with some fat attached wouldn’t hurt. The spices are ground and mixed with the rest of the ingredients.

Cake the mixture onto the pork loin and rub it in nicely. This is the pork loin after 10 days in the fridge with the cure, and a quick rinse. All I had was 100mm casings. 90mm would have worked better, but I made do. As an experiment I took about 3 sq. 133g of distilled water and 1g of dextrose, and used that as a mold spray.

The cased loin was hung at 68-70 deg. It cured in the curing fridge at 54 deg. Look how beautiful the lonzino is. Here is the lonzino sliced thinly.