Took one out this morning, replaced it with another this afternoon. The finished lonzino was put in on 4/3 after an 11 day cure. I removed it at about 38% loss more than 2 weeks ago, but, it was nowhere near ready. I'm guessing this one to be 45-48% and is still just a touch soft, I'm a little baffled by this one. It was stuffed in a 90mm collagen casing, sprayed with the M-EK-4 mold culture and fermented in the usual fashion. It was cured using rosemary, bay leaves, juniper, salt, pepper, cure #2, sugar and garlic powder. It tastes very good, though not as good as the bresaola. Possibly a touch heavy on the rosemary, which is not necessarily a bad thing. Overall, another successful venture. My first lonzino had a bit of case hardening, showing my inexperience. By the look and taste of this one, it appears I am getting this whole thing dialed in. Thanks again to Jason Molinari for all the hand holding.
The cured-ready to dry lonzino is the finished product seen earlier in the ziploc, stuffed in a 90mm collagen(surprise).