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Rick_dyson on
What % loss is that ? Looks quite fresh still
eLuke455 on
That looks really nice, but I think its Lonza (Loin) not Lonzino (Pork Tenderloin). I would encourage you to find a better piece of loin to sure with the thick fat cap still on. The cured back fat + loin combination is really divine, but its best you find a loin with skin on and take you time to slowly trim off the skin keeping as much fat as possible.
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Hi /u/BBQ-Dude1987 if you are posting an image don’t forget to include a description in the comments or your post may be removed.
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What % loss is that ? Looks quite fresh still
That looks really nice, but I think its Lonza (Loin) not Lonzino (Pork Tenderloin). I would encourage you to find a better piece of loin to sure with the thick fat cap still on. The cured back fat + loin combination is really divine, but its best you find a loin with skin on and take you time to slowly trim off the skin keeping as much fat as possible.