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.
(http://i1160.photobucket.com/albums/q484/pdanders/th_3eebc4a2f9a60b6cfbff362f4c796dc0.jpg) (http://s1160.photobucket.com/albums/q484/pdanders/?action=view¤t=3eebc4a2f9a60b6cfbff362f4c796dc0.jpg)
Looks like a great project Paul, can't wait to see the results
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.
(http://img.tapatalk.com/d/14/03/23/he3a8a4a.jpg)
(http://img.tapatalk.com/d/14/03/23/y6y8y2eh.jpg)
That's going to be some good eating!
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
(http://img.tapatalk.com/d/14/04/18/qe9avetu.jpg)
(http://img.tapatalk.com/d/14/04/18/upu2uvet.jpg)
Pork/herb coated
(http://img.tapatalk.com/d/14/04/18/e2urypyr.jpg)
(http://img.tapatalk.com/d/14/04/18/ybuvudy9.jpg)
Pork paprika coated
(http://img.tapatalk.com/d/14/04/18/u9egygut.jpg)
(http://img.tapatalk.com/d/14/04/18/ubypu8es.jpg)
All turned out good, will cut back on herb coating some next time.
That looks amazing!
It all looks great, Paul. If I remember right, you already have my address. ;) ;) ;)
looks awesome... something else for the to do list