Cured pork tenderloin - Lonzino -

Cured and spiced meat is so good!

This one should also be pretty easy to make so why not test it.
They call it Lonzino in Italy. Cured pork tenderloin. Takes only 10-14 days until ready.

After trimming the tenderloin I give it a 2 day 8% Nitrite salt bath .
Depending on how thick the meat is but for this enough with 2 days.

After the bath I wash the meat in cold water a few seconds to remove salt from the outside of the meat. Then dry it with a clean towel . Then it´s time for the spieces.

I had 2 tenderloins and why not try with different spices . One for each.

The first:

- Black pepper crushed ( The Main spice on this one )
- Garlic Powder
- Yellow onion powder
- Red paprika powder
- Parsley powder

The second:

- Smoked red paprika powder ( The Main spice on this one )
- Cumin powder
- Nutmeg powder
- Ginger powder
- Sage powder


Make sure to rub in and cover the meat with the spieces.
You use as much as u like and the spice variation to be used must be endless.

Now it´s time to hang the meat for 10-14 days in my cellar room.
+23 C Humidity 50% can vary a little.

In a few days from now I will have a first taste and I will let u know what I think about the result.
I will also add some new pictures then showing it sliced and ready to be enjoyed.

You can for sure use what ever pork tenderloin u have available.


Worth trying !

Wild boar spare ribs roll

Had to test something new with some wild boar spare ribs.

Why not remove the bones and make some kind of roll with some tasty stuffing for a change.

What kind of stuffing should I use?

For sure something I like to eat. Something that might be good to mix together.

Cheese ! I like some creamy cheese . Who doesn´t ?  That´s the main ingredient except the meat then.

Some kind of cheese everybody in the family is okay with.

I choosed a ready mix with Cheddar and Mozzarella . Can´t be wrong.

Then u like to have some other good flavors that pops in your mouth and gives u another dimension. Only cheese is to boring . I made a small piece with only cheese though for my youngest . Nice daddy.

I thought Caper might be nice. Spread it all over. Could have used more though. 

Then some Anchovies to give a nice tasty saltiness.

That´s enough I thought. Very easy to over do things .I know. 

Could have added something strong and spicy also. Was thinking about adding some Jalapeno also.

Next time maybe.

What did I use:

- Wild boar spare ribs from one small pig 50 kgs . What ever spare ribs u have in place might do.

- Cheese 500 grams  mixed Cheddar and Mozzarella . What ever u like.

- Caper as much as u like. Look at the picture. Could have used some more.

- Anchovies 80 grams . Look at the picture. Could have used some more. 

- Salt

- Black pepper

- Garlic powder

- Egg  one

- Bread crumbles

- Butter salty  200 grams

- Olive oil 1/2 dl

- Cotton twine 

How did I make this roll?

First I covered the meat with salt, pepper and garlic powder as much as I felt was enough.

After that I covered the meat with a thick cheese layer. Adding the Caper and Anchovies on top.

Then it was time to make roll without all yummies falling out. I tied the rolls with some Cotton twine.

You can see the picture. 

Next step was to whisk an egg . Brush the meat rolls with the egg and cover it with bread crumbles.

Adding butter and oil in a frying pan and heat it up until it stops bubble.

Then hot enough and ready for some frying. Now I fry the meat on all sides until it gets a nice golden brown crunchy surface. Adding melt butter on top of the meat from the frying pan with a spoon while frying. Now it was ready to be finished in the oven. Temperature set at 200 degrees Celcius.

After about 1 hour in the oven the meat inner temperature reached + 80 degrees Celcius and was ready. 

It tasted great and everybody in the family liked it. 

Have to try it again some day.

To this I served French fries / Chips and a nice tomato/red onion sallad with Balsamic vinegar.

A glass red wine for the adults.

No more no less. Nice!

A good hunting week to remember

This was a very good and successful hunting week in October.

The week started with 3 nice days vacation in the woods hunting for moose with my hunting team.
The first day we shot a moose calf in the last minute before dark .

The second day and the hunting was soon to be stopped for the day.
I´m sitting and waiting close by a lake on a small hill far out in the woods with a good view over the lake with a nice opening below . I could imagine how the animals could and should run through there .
It was late and now I started to get a little bit cold and tiered and wanted to get home .
I could hear the hunting dog far a way on the other side of the lake . On the radio they said the dog most likely had found some wild boars and was barking at them.
It was far away and maybe hopefully they might get here but not for a while though.
But from nowhere I started to hear the branches breaking in the woods very close by. It was for sure something big closing in fast . I felt the heart starting to beat faster. Getting ready lifting up my rifle .
A few seconds later a big moose enters the opening below the hill where I´m sitting. Only 10-15 meters away from where I sit. I see this big beautiful majestic animal thinking. Is it alone or is there any calf following this moose cow.
We were allowed to shoot cows that were alone but u can never now that if u only have the animal visible for a few seconds in the opening running through.
But there it was . A calf was following the cow and this animal was allowed. As soon as it entered the opening from the right the shot was taken. Both animals stopped and turned around . I hit the calf but it didn´t fall directly. As soon the calf was in a good position the second shot made it fall to the ground.  It was a beautiful animal and u always feel humble afterwards.

3 days hunting for moose was a lot of hunting and it should for sure been enough for most people. But I could see that the wild boars had started to come to my feeding place in the wood.
I had not been lucky with the boars for a very long time now and felt I needed to give it a try.
Thursday evening I get out around 19:00 in the evening. It´s getting dark out there.
After sitting just one hour it comes. Straight out in the opening . It starts eating and don´t notice me sitting only 15 meters away from it.
I lift my rifle and aim. it stays still and I shoot. The pig falls down on the ground where it stays.
2 hours later the pig hangs ready in my garage gutted and the fur removed.
It was a very smooth and fast hunt .

The freezer is now filled with the best possible meet u can ever imagine.
A very good hunting week to remember.

Thanks a lot Diana !

Hunters pork

This is a very simple good dish to make.
It´s called Hunters pork . A nice piece of pork u can bring to the wilderness when hunting or doing some other activities and need some extra good energy and kill any hunger. You don´t need much.

What u need is this:

- A nice piece of salted belly pork
- Cinnamon
- BBQ seasoning

Cover the belly pork with Cinnamon and BBQ seasoning. Be a little careful with the cinnamon though. Put it in the oven at 80-90 degrees Celsius for 8-10 hours.


Now you should have something very tasty to enjoy warm or cold.
For sure u can try other spieces also depending on what u like.  This one works for all the family members.

Good luck!