Lomo Embuchado

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

Looks like a great beginning, Murray!

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 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.

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.

Looks great.  There is a Belarussian version that friends make that is wrapped in cheesecloth and hung usually only 2 weeks, so it doesn't get quite as dry.

Trichinosis, in the United States, is a dead letter, Ron.  Other than in wild hogs, it's just not an issue anymore.  So put your fears to rest.

I rely on Water Activity and Time

Initial weight of 1127g

TasunkaWitko wrote: Looks very, very good to me, Murray - great job! If my math is correct, it looks like about 30% weight reduction is the magic number. Does this hold true across the board for charcuterie, or would each project be different? Ron