Assorted Whole Muscle Cure II

SamuelG · January 23, 2011, 08:03:59 AM

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

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

Cecina II

2% Kosher Salt = 62g
2% Sugar = 62g
0.4% Pepper = 12g
0.025% Cure #2 = 8g

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.

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

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SamuelG · January 23, 2011, 08:26:23 AM

Well, I forgot to add that I might get kicked out ..... I think I might join CRG!

This pic almost got me there:

Thanks.
SamuelG

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KyNola · January 23, 2011, 08:30:24 AM

heh heh heh :D

SamuelG · June 17, 2011, 08:24:53 PM

After almost 6 months of dry time these are the results:

SamuelG

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wyoduke · June 17, 2011, 10:07:23 PM

They all look great i would love to try them ;)

3rensho · June 17, 2011, 11:15:28 PM

Beautiful job. Looks fantastic.

Razorman937 · June 18, 2011, 12:41:06 AM

Well crap I thought the thread title said muscle cars

Quarlow · June 18, 2011, 10:22:24 AM

Those dry cures are as beautifull as a muscle car. Nice jobs. Now I am drooling.

OU812 · June 18, 2011, 10:25:07 AM

Now THATS some good lookin dry cured meat.

Wish I could taste some of it,,,,, I know its gotta be gooood.

ghost9mm · June 18, 2011, 10:50:10 AM

Dang that dried meat looks absolutely wondeful, all would make a really great sammie...

SamuelG · June 18, 2011, 05:20:22 PM

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.

jiggerjams · June 21, 2011, 06:32:53 AM

Mmmm Muscle car meat candy!! Looks Delish, very nice job.