Lomo Cure II
Into Cure 1/15/11
Basic Cure:
3.35% Kosher Salt
1.00% Ground Pepper
0.25% Cure #2
Pork Loins
#1 1841g = 85g of Basic Cure
#2 1766g = 82g of Basic Cure
(http://184.72.239.143/mu/a6890a8e-4c5d-8440.jpg)
(http://184.72.239.143/mu/a6890a8e-4c7d-87ca.jpg)
Pork Loins (b)
#1b 1378g = 64g of basic cure + 1% paprika = 64g + 14g
#2b 1335 = 62g of basic cure + 1% Garlic Powder = 62g + 14g
Tenderloins
#1 1186g = 55g Basic Cure
#2 1011g = 47g Basic Cure
(http://184.72.239.143/mu/a6890a8e-4c9c-6dcb.jpg)
Cecina II
2% Kosher Salt = 62g
2% Sugar = 62g
0.4% Pepper = 12g
0.025% Cure #2 = 8g
(http://184.72.239.143/mu/a6890a8e-4e78-0001.jpg)
(http://184.72.239.143/mu/a6890a8e-4cc1-45e2.jpg)
(http://184.72.239.143/mu/a6890a8e-4cda-0d33.jpg)
(http://184.72.239.143/mu/a6890a8e-4cfb-3524.jpg)
Ground cure into fine powder and rubbed into the meat. Placed weight on meat.
Half of the Cure was applied on 1/15.
then half on 1/23 with the liquid removed.
(http://184.72.239.143/mu/a6890a8e-4d39-6eda.jpg)
(http://184.72.239.143/mu/a6890a8e-4d4e-3ac4.jpg)
(http://184.72.239.143/mu/a6890a8e-4e55-c7e3.jpg)
I have high hopes for this batch as it is my second. I plan to cold smoke and dry till I have a 30-40 percent loss. Different casings will be used to compare results.
I'll take any suggestion.
Thanks.
SamuelG
Sent from my iPhone using Tapatalk
Well, I forgot to add that I might get kicked out ..... I think I might join CRG!
This pic almost got me there:
(http://184.72.239.143/mu/63872d28-5689-fc23.jpg)
(http://184.72.239.143/mu/63872d28-56a5-2dfa.jpg)
Thanks.
SamuelG
Sent from my iPhone using Tapatalk
heh heh heh :D
After almost 6 months of dry time these are the results:
(http://tapatalk.com/mu/63872c0e-1a44-9bb1.jpg)
(http://tapatalk.com/mu/63872c0e-1a60-9bf5.jpg)
(http://tapatalk.com/mu/63872c0e-1a77-f6ef.jpg)
SamuelG
Sent from my iPhone using Tapatalk
They all look great i would love to try them ;)
Beautiful job. Looks fantastic.
Well crap I thought the thread title said muscle cars
Those dry cures are as beautifull as a muscle car. Nice jobs. Now I am drooling.
Now THATS some good lookin dry cured meat.
Wish I could taste some of it,,,,, I know its gotta be gooood.
Dang that dried meat looks absolutely wondeful, all would make a really great sammie...
Thanks to all who replied! ;D ;D ;D
After six months of TLC and some more TLC...It did make a great sammie, not as tough as a muscle car but it sure was good. I lost a bottle of Rivera del Duero in the initial tasting and a good Rioja right after that, but it was well enjoyed!
I sliced it paper thin and had it with some manchego cheese...Just amazing.
I will begin working on another big batch of dry cure soon and would like to get some suggestions / recipes that anyone on the forum would like to see done post here or PM me. I will try to make some of them and post the results.
Thanks to all.
Mmmm Muscle car meat candy!! Looks Delish, very nice job.