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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




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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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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
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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

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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.
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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.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Percebes Quote  Post ReplyReply Direct Link To This Post Posted: 28 February 2019 at 00:24
Mini Lomos with pork tenderloin

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Post Options Post Options   Thanks (0) Thanks(0)   Quote Wannabebwana Quote  Post ReplyReply Direct Link To This Post Posted: 28 February 2019 at 06:50
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.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 28 February 2019 at 09:52
It looks great, Murray - thank you for sharing!

When doing these projects with pork, does cooking it come into play? I've often thought of curing a pork loin or other cut but had concerns about Trichinosis, which I thought could only be killed by cooking. I have heard that freezing can take care of it but the temperatures and times I get seem inconclusive.

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Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 28 February 2019 at 15:42
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.


But we hae meat and we can eat
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Wannabebwana Quote  Post ReplyReply Direct Link To This Post Posted: 28 February 2019 at 18:24
Cure #2 takes care of that too.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Percebes Quote  Post ReplyReply Direct Link To This Post Posted: 02 March 2019 at 19:28
I rely on Water Activity and Time
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 04 March 2019 at 09:25
G'morning guys, and thanks for the replies. Maybe I am concerned about a problem that has been resolved by modern processes and proper curing techniques.

Murray - I got the article that you sent; if I read it correctly, salt concentrations or greater than 2%, accompanied by the appropriate water loss, will eliminate any problems that might possibly be there?

Thanks again ~

Ron
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Percebes Quote  Post ReplyReply Direct Link To This Post Posted: 19 March 2019 at 19:10
Initial weight of 1127g
Todays weight 808g

Good to go-Gave it a  hour cold smoke one week ago 

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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 21 March 2019 at 10:16
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
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Percebes Quote  Post ReplyReply Direct Link To This Post Posted: 21 March 2019 at 22:08
Originally posted by TasunkaWitko 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

Seems like 30% is roughly the range I find palatable when using Pork.

However, my last foray with Beef using this recipe , it was quite soft at 30% and was not ready until about 35% loss.

I can't speak to other meats. I walk a bit of a tightrope with minimum salt levels and that dramatically affects the texture and moisture levels.
So the short answer to your question is Yein
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 22 March 2019 at 07:35
Thanks for the info ~ I have never really paid attention to factors such as that, and have pretty much just let it hang until it "felt right."

If I'm going to do more of this, I need to start getting familiar with some fundamentals!
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