Dry cure using UMAI Dry bags Lomo / Lonzino

NorthShoreMN · March 14, 2014, 05:46:31 PM

Two pork tenderloins pulled from cure this morning and rinsed / soaked for an hour.
One rolled in smoked paprika (lomo) the other in herbs de province. They each weighed a pound.
Vacuum sealed in a UMAI dry bag and put in extra refrigerator to dry. Will be followd next week by
A pork collar coppa.

Saber 4 · March 14, 2014, 07:54:28 PM

Looks like a great project Paul, can't wait to see the results

NorthShoreMN · March 22, 2014, 07:47:19 PM

As I mentioned on the post above some more umai dry bag items were in the works.
Added a pork collar from Snake River Farms to a dry bag today. It has been in coppa style cure for 18 days. Also had 4 duck breast half pieces about 8 oz each that were done curing and put into dry bag for duck prosciutto . Now it's all wait and see.

SiFumar · March 22, 2014, 10:31:37 PM

That's going to be some good eating!

NorthShoreMN · April 17, 2014, 03:58:22 PM

Took the pork tenderloins and duck breasts out of dry bags today. Pork had lost close to 40% of its weight! May have left too long. Duck breast lost 32%
Duck

Pork/herb coated

Pork paprika coated

All turned out good, will cut back on herb coating some next time.

Saber 4 · April 17, 2014, 07:27:15 PM

That looks amazing!

ragweed · April 18, 2014, 05:54:28 AM

It all looks great, Paul. If I remember right, you already have my address. ;) ;) ;)

Smoke some · April 18, 2014, 08:43:50 AM

looks awesome... something else for the to do list