Lomo

Air dried cured meat and salami recipes

Lomo

Postby Dingo » Wed Apr 02, 2014 3:45 pm

The day finally arrived that my long awaited lomo reached 35% loss :drool:

Started with this nice loin from my recent hog aquisition
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Seasoned and vac packed
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Cased, Hung and pricked all over...into the cabinet for a very long time
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The finished product
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The verdict? The flavours are very subtle and the texture is sublime.....if sliced thinly enough it just melts in your mouth. Surprisingly there is very little heat from the red pepper. Although i've never tried a Lomo before so i dont really have a point of reference.

Next time i think i will use a beef bung and up the spices a little

Meanwhile....my first coppa just went into the cabinet;
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Re: Lomo

Postby wheels » Wed Apr 02, 2014 3:59 pm

The loin looks superb.

Phil
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Re: Lomo

Postby NCPaul » Wed Apr 02, 2014 10:17 pm

Fantastic. What casing did you use? Would you dry it any further (even if the wait might kill you)?
Fashionably late will be stylishly hungry.
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Re: Lomo

Postby Dingo » Thu Apr 03, 2014 12:07 am

NCPaul wrote:Fantastic. What casing did you use? Would you dry it any further (even if the wait might kill you)?


Hi Paul,
It was an artificial casing and I wouldn't do it again....Had to prick it all over for moisture transfer and it is really hard to remove prior to eating.
As mentioned..i dont really have any reference to what a Lomo should actually be...I really like that it all but dissolves in my mouth, the flavors are subtle, but there. I'm certainly enjoying it, just not sure if it is authentic.
How did yours turn out?
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Re: Lomo

Postby DanMcG » Thu Apr 03, 2014 7:19 am

Looks good to me! What did you use for spices?
My first was with salt, sugar, black pepper and garlic and I was real happy with it
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