Lomo Embuchado
Printed From: Foods of the World Forum
Category: Other Food-Related Topics
Forum Name: Curing of Meats, Charcuterie and Smokehouse Specialties
Forum Discription: From basic sausages and smoked bacon to specialised meat products such as cured hams or other charcuterie, this is the place to discus it!
URL: http://foodsoftheworld.ActiveBoards.net/forum_posts.asp?TID=4334
Printed Date: 26 March 2026 at 18:19
Topic: Lomo Embuchado
Posted By: Percebes
Subject: Lomo Embuchado
Date 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 http://s1183.photobucket.com/user/omega505/media/P2021587_zpsymwlarlu.jpg.html">  http://s1183.photobucket.com/user/omega505/media/P2021588_zpsandpsrki.jpg.html">  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 http://s1183.photobucket.com/user/omega505/media/P2021589_zpsjm9fcdpo.jpg.html">  My dry cure of secret Spanish Style Spices http://s1183.photobucket.com/user/omega505/media/P2021590_zpsf3qytrr0.jpg.html">  http://s1183.photobucket.com/user/omega505/media/P2021591_zpsxfojvwdi.jpg.html">  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 http://s1183.photobucket.com/user/omega505/media/P2021593_zpsikiusq0j.jpg.html">  http://s1183.photobucket.com/user/omega505/media/P2021594_zpszvcaudak.jpg.html">  http://s1183.photobucket.com/user/omega505/media/P2021595_zpsnuznknrz.jpg.html">  A protective blessing with the tree spirit and will be cured in the fridge for approx 2 weeks http://s1183.photobucket.com/user/omega505/media/P2021597_zps41to6wlu.jpg.html">  ------------- I am a wine enthusiast. The more wine I drink, the more enthusiastic I become. |
Replies:
Posted By: gonefishin
Date Posted: 02 February 2015 at 17:42
|
yum...looks and sounds delicious! ------------- Enjoy The Food! |
Posted By: TasunkaWitko
Date 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!  ------------- If you are a visitor and like what you see, please http://foodsoftheworld.activeboards.net/registration_rules.asp?FID=0" rel="nofollow - click here and join the discussions in our community! |
Posted By: Percebes
Date Posted: 03 February 2015 at 21:35
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. |
TasunkaWitko wrote:Posted By: Percebes
Date Posted: 04 March 2015 at 16:22
|
Lomo has lost approx 560 g Ready for some Tapas http://s1183.photobucket.com/user/omega505/media/P3041700_zpsrlb17umb.jpg.html">  Sliced thin http://s1183.photobucket.com/user/omega505/media/ba49de3e-56f9-4e2a-a26c-456f995c4341_zpsbxau36kn.jpg.html">  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. |
Posted By: BriCan
Date 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 |
Posted By: Percebes
Date 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.  ------------- I am a wine enthusiast. The more wine I drink, the more enthusiastic I become. |
Posted By: Percebes
Date 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. |
Posted By: Percebes
Date 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. |
Posted By: Percebes
Date Posted: 28 February 2019 at 00:24
|
Mini Lomos with pork tenderloin uploads/706/lomo.jpg - uploads/706/lomo.jpg ------------- I am a wine enthusiast. The more wine I drink, the more enthusiastic I become. |
Posted By: Wannabebwana
Date 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. |
Posted By: TasunkaWitko
Date 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. ------------- If you are a visitor and like what you see, please http://foodsoftheworld.activeboards.net/registration_rules.asp?FID=0" rel="nofollow - click here and join the discussions in our community! |
Posted By: HistoricFoodie
Date 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 And sae the Lord be thanket |
Posted By: Wannabebwana
Date Posted: 28 February 2019 at 18:24
| Cure #2 takes care of that too. |
Posted By: Percebes
Date Posted: 02 March 2019 at 19:28
|
I rely on Water Activity and Time ------------- I am a wine enthusiast. The more wine I drink, the more enthusiastic I become. |
Posted By: TasunkaWitko
Date 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 ------------- If you are a visitor and like what you see, please http://foodsoftheworld.activeboards.net/registration_rules.asp?FID=0" rel="nofollow - click here and join the discussions in our community! |
Posted By: Percebes
Date 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 uploads/706/clover.jpg - uploads/706/clover.jpg uploads/706/lomo3.jpg - uploads/706/lomo3.jpg
------------- I am a wine enthusiast. The more wine I drink, the more enthusiastic I become. |
Posted By: TasunkaWitko
Date 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 ------------- If you are a visitor and like what you see, please http://foodsoftheworld.activeboards.net/registration_rules.asp?FID=0" rel="nofollow - click here and join the discussions in our community! |
Posted By: Percebes
Date Posted: 21 March 2019 at 22:08
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 ------------- I am a wine enthusiast. The more wine I drink, the more enthusiastic I become. |
Posted By: TasunkaWitko
Date 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! ------------- If you are a visitor and like what you see, please http://foodsoftheworld.activeboards.net/registration_rules.asp?FID=0" rel="nofollow - click here and join the discussions in our community! |