Lomo (Cured Pork Loin) | Umai Dry Bags (VIDEO)
Lomo/Lonzino Recipe
This Italian / Spanish cured pork loin either has a paprika coating (lomo) or not (lonzino).
Dry Cure Ingredients
Pork loin, trimmed, 2-3 in / 4-5cm ∅ 1 lb (454g)
Kosher salt 1 1/2 tbsp (15g)
Sugar 1 tsp (4g)
InstaCure #2 (0.25% of meat weight) 1/4 tsp(1g)
Black pepper 2 1/4 tsp (5g)
Garlic powder 1 tsp (2g)
Dried thyme 1 tsp (2g)
Ground cloves 1/2 tsp (1g)
Onion powder 2 tsp (4g)
Instructions
Mix Dry Cure Ingredients well and rub onto meat, making sure to cover all nooks and crannies.
Transfer meat into a Ziplock or Foodsaver bag and place in your refrigerator for two weeks to cure.
After the curing process, remove meat from bag, and rinse off cure under running water.
Transfer to UMAi Dry® and place place on an open wire rack to dry in your refrigerator four to eight weeks, or until 35-40% reduction in weight.
After drying is complete, slice thin and enjoy!
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You don’t need the bags
Can you do this procedure with Boston butt instead of pork loin?
Did you use umai bag for sure of different one.
Looks great! I'm gonna try it!
4:42 Out of the freezer?
I just made my first lonzino. 2/3 is the center had a raw texture. what texture should it have and what do I do?
Very nice and detailed. Thank you.
hi Chris, quick question, can i start with the umai bag since the begining and not use the food saver? by the way excellent video
Can I use Insta cure # 1 with this (Prague powder)?
all ok …but prosciutto are 1000 miles better and tender ,,wtf????? consider only curing process is longer and more fat involved whats make so different . DIFFERENT ALL WAY WHEN YOU CURE 1 KG PEACE OF MEAT , VERSE LEG JOINT CURED AT LEAST 8 MONTH!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
Dude this vid is too much like Greg at Ballistic BBQ take on Proschutto.
Awoesom Chris, this looks fantastic! I really have to try this recipe, I´ve never done charcuterie without smoking.
Wow that was cool.
I wish I had the right equipment to give it a try.
I'm putting a few items onto my kitchen wish list.
This is a must try for anyone that loves charcuterie.
Neat project, Chris! I bet that tasted awesome.
Looks like a cool process.
Six weeks? And I thought barbequing was a long process.
That was interesting how that changes and comes out so good. Doesn't seem like it would be any good but looked tasty.
The end product looked like something from a New York Deli. Great job on aging that pork Chris!!! I'd like to see you do it again with some California flare by adding different spices to the mix. Make it your own brother!!!
The final product falling from the slicer blade looks amazing!
Very cool video Chris.
Karen and I really enjoyed the Lomo you gave us. Very fresh flavor. Killer video brother! Killer video!