lonzu
formulation for LONZU (dried fillet of beef)
furnish yourself with a whole fillet, tell your butcher you’re really hungry
trim the flatter tail end off by probably up to a hands width
trim the top end to a good shape
you’re looking to get a suitable cutting face to slice (tail to thin, top too irregular)
weigh your meat
you will nead precision scales (IMO) if you haven’t any let me know and i’ll adjust to graded spoon measurements
3% salt
2% sweetener (i use dextrose, you can use any type of ground sugar)
0.5% cracked black pepper
0.2% cure#2 (optional, but will give you colour, further flavour and preservation qualities) available from sausagemaking.org – other premixed FULL COMPONENT cures are available from other places, but it’s more interesting to DIY
0.2% herbs (pref. rosemary, but you choose)
mix dry ingredients
in a lidded plastic box spread a little carpet for the fillet to sit on.
lay it down on the cure
put the rest evenly over the top
put in fridge
overhaul (turn over and baste with the brine you will find) every day or so (don’t stress) for at least 2 weeks.
take out of fridge and give it a good wash
stuff it into an ox bung (natural casing, mainly used for haggis in scatland) and prick any annoying air-bubbles with a sterilised pointy thing.
wrap it tight & secure in muslin or stockinette (in fly season, if guaranteed no-fly-zone then don’t bother)
hang in a cool, airy place for a month or two or three
this place must be away from flying, climbing, crawling and dribbling predators
judge safe readiness by a minimum weight loss of 33.3%
slice thin and eat with subtle accompaniments and outspoken guests