Lomo Embuchado

Lomo embuchado is Spanish dry-cured pork loin.

pork loin5-6 kg11-13 lbs.
Ingredients per 1000g (1 kg) of meat
salt28 g5 tsp.
Cure #26.0 g1 tsp.
suagar2.5 g½ tsp.
pepper8.0 g4 tsp.
Spanish paprika6.0 g3 tsp.
garlic powder1.5 g½ tsp.
  1. Remove all bones and trim down the fat until you reach the lean meat.
  2. Mix salt, Cure #2 and all ingredients together.
  3. Add little water to the mixture and rub the wet mixture into the loin.
  4. Place into a plastic bag and leave for 7-10 days in refrigerator.
  5. Remove loin from refrigerator and brush off the excess salt. Stuff into synthetic or collagen casings.
  6. Hang loin at 46º F (8º C), 72-80% humidity for one month. This is the salt equalization stage.
  7. Dry loins for 3 weeks at 68-72º F (20-22º C). Moisture removal and flavor development takes place at this stage.
  8. Loin is ready when it loses about 40% of its original weight.

The average weight of a pork loin is 11-14 lbs.

Ingredients are listed for 1 kg of meat.

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