Meats and Sausages
Lomo Embuchado
Lomo embuchado is Spanish dry-cured pork loin.
| Meats | Metric | US |
|---|---|---|
| pork loin | 5-6 kg | 11-13 lbs. |
Ingredients per 1000g (1 kg) of meat
| salt | 28 g | 5 tsp. |
| Cure #2 | 6.0 g | 1 tsp. |
| suagar | 2.5 g | ½ tsp. |
| pepper | 8.0 g | 4 tsp. |
| Spanish paprika | 6.0 g | 3 tsp. |
| garlic powder | 1.5 g | ½ tsp. |
Instructions
- Remove all bones and trim down the fat until you reach the lean meat.
- Mix salt, Cure #2 and all ingredients together.
- Add little water to the mixture and rub the wet mixture into the loin.
- Place into a plastic bag and leave for 7-10 days in refrigerator.
- Remove loin from refrigerator and brush off the excess salt. Stuff into synthetic or collagen casings.
- Hang loin at 46º F (8º C), 72-80% humidity for one month. This is the salt equalization stage.
- Dry loins for 3 weeks at 68-72º F (20-22º C). Moisture removal and flavor development takes place at this stage.
- Loin is ready when it loses about 40% of its original weight.
Notes
The average weight of a pork loin is 11-14 lbs.
Ingredients are listed for 1 kg of meat.
