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Lomo Embuchado

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Percebes View Drop Down
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    Posted: 02 February 2015 at 12:57

Spanish Style Cured Pork Loin
http://www.lomoembuchado.com/

I begin with a loin
Then I trim it down



I cut the loin in 3 sections. The 2 pieces on the left are whole muscle -no seams and as such are my Lomo pieces. The one on the right will become a Ginger & Clove cured Back Bacon

My dry cure of secret Spanish Style Spices


I place the 2 Lomo Embuchado pieces in a Cryovac bag and cover with the cure. It is then massaged and kneaded in and finally sealed



A protective blessing with the tree spirit and will be cured in the fridge for approx 2 weeks




I am a wine enthusiast. The more wine I drink, the more enthusiastic I become.
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gonefishin View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote gonefishin Quote  Post ReplyReply Direct Link To This Post Posted: 02 February 2015 at 17:42
yum...looks and sounds delicious!
Enjoy The Food!
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 03 February 2015 at 19:09
Looks like a great beginning, Murray!

Hopefully, we'll get a little insight into that secret Spanish spice blend! Handshake
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Percebes View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Percebes Quote  Post ReplyReply Direct Link To This Post Posted: 03 February 2015 at 21:35
Originally posted by TasunkaWitko TasunkaWitko wrote:

Looks like a great beginning, Murray!

Hopefully, we'll get a little insight into that secret Spanish spice blend! Handshake

No secret.
I was just being facetious as the true Lomo Embuchado is produced relatively close to Madrid.
My poor boy version would likely cause an International uproar so I would rather not cause Margi any pain.
Here is what I did

Dry rub per kg
2.5g- Cure #2
22g- Salt
8g -Coarse Black Pepper Ground
8g- Smoked Paprika
4g- Brown Sugar
1g- Cayenne
I am a wine enthusiast. The more wine I drink, the more enthusiastic I become.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 03 February 2015 at 22:06
Fair enough! Tongue But I would imagine that salt, pepper, garlic and smoked paprika play some role?
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Percebes View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Percebes Quote  Post ReplyReply Direct Link To This Post Posted: 04 March 2015 at 16:22
Lomo has lost approx 560 g
Ready for some Tapas


Sliced thin

The texture is smooth and supple and feels a bit raw, but jeepers it almost melts on the tongue

I am a wine enthusiast. The more wine I drink, the more enthusiastic I become.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote BriCan Quote  Post ReplyReply Direct Link To This Post Posted: 05 March 2015 at 02:17
This is something I have not tried as yet, broke the sides of pork down today .... one whole loin is for this cure 
But what do I know
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Percebes Quote  Post ReplyReply Direct Link To This Post Posted: 14 March 2016 at 08:22
I love these flavors so much.
That when I ended up with an extra 680g of Beef Eye of Round, I pounced.

It is drying slightly until Wednesday when I will cold smoke it with my Famers Sausage project.

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Post Options Post Options   Thanks (0) Thanks(0)   Quote Percebes Quote  Post ReplyReply Direct Link To This Post Posted: 30 March 2016 at 11:14
Weighed the Beef Embuchado today and it has lost approx. 23% of the starting weight after curing.
I am a wine enthusiast. The more wine I drink, the more enthusiastic I become.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Percebes Quote  Post ReplyReply Direct Link To This Post Posted: 07 April 2016 at 15:17
The beef has lost 29.6% of it's starting weight, but seems softer and more moist than my Pork Loins at the equivalent % loss.

We are at the 6 week mark since I applied the cure

So I am a bit reluctant to try just yet.
I will reduce the moisture content another 5%.
Then it will be sample time. Likely by April 13th.
I am a wine enthusiast. The more wine I drink, the more enthusiastic I become.
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