Lomo

[Hunkydory]

Hi,

I've seen a couple of people making Lomo using the parma cure on pork loin, can anybody recommend a recipe and method "from scratch" ? In particular, as a complete beginner, I'm interested in the formulation of the salt / cure mix, I've been looking for a calculator here but can only find a bacon and another cure #1 formulation, whereas I think this is a #2 recipe.

Many Thanks,

Richard

[wheels]

I've not made Lomo, but have made the somewhat similar Italian Lonzino with pork loin.

I based mine on this recipe by Jason Molinari:

http://curedmeats.blogspot.com/2008/06/lonzino.html

I'm sure that it could be adapted by changing the spices.

I hope this helps.

Phil

[Hunkydory]

Many Thanks Phil, that looks the business !

Richard

[gunfighter]

Remember when curing pork you need at leat 5% salt to meat.
My lomo recipe while being a work in progress this is it such as it is.
3 lb pork loin
4 Tbsp salt
4 Tbsp sugar
1 tsp #2 cure
1 Tbsp peppercorns
2 tsp sweet paprika
10 juniper berries
1 tsp thyme leaves
1 tsp cayenne pepper
2 tsp garlic powder
1 tsp onion powder
Grind dry ingrediendts in a spice grinder and reserve 1/2
Trim loin of fat and silver skin and rub 1/2 of cure into the loin.
Seal in a ziploc bag and refrigerate for 9 days turning over occacionally.
Drain accumulated liquid and reset cure with remaining 1/2 of cure mixture.
Reseal in bag and let stand in refrigerator for another 9 to 12 days.
Rinse cure spices from meat. ( Do not soak)
Let dry on a rack for several hours.
Wrap tightly in cheesecloth and tie off ends.
Let hang for a minimum of 21 days. Longer is better.
If white mold forms wipe with white vinegar to remove mold.
If green or black mold forms chuck it all and start over. ( Too Humid) Use a fan to keep the air moving

[wheels]

Remember when curing pork you need at leat 5% salt to meat.

Says who? At 5% salt the growth of good Lactic acid bacteria will be inhibited so it's not a good idea to use so much.

Phil

[gunfighter]

Trichinosis isn't a good idea either. I have been using a 5% to weight ratio for years with perfectly satifactory results. Title 9, Chapter 3 Food Safety and Inspection Service USDA. Sec.318.10. Prescribed treatments of pork and products containing pork to destroy trichinae. Pg. 269-9

[wheels]

Thank you

I see what you're getting at now. We don't have the problem of trichinae in the UK so it's not an issue for us.

It's surprising in that case to note that Len Poli's Lonzino (for example) only contains a level of salt of under 4% of the weight of the meat. However, I assume that he, like many other curers, will treat their meat by other methods to deal with the issue of trichinae.

Phil

[gunfighter]

I believe it may have something to do with the fat content of the meat. For instance he only notes it for fatter cut like shoulder butts in his cappicola recipe. Also I believe it may have something to do with the availibility to get really fresh pork products. Most of us don't slaughter our own hogs and in this part of Montana hog production is not a real big thing. And having slaughtered hogs before I can honestly say it is not a chore I care to repeat.

[gunfighter]

Might add that if any of you have the opportunity to hunt feral or wild pigs the meat is unbeatable. Pigs in the 150 lb. to 200 lb range are ideal. Any larger and the meat has a stronger game flavor.

[wheels]

You're very lucky from that point of view - the chance to do that in the UK is remote (to say the least).

I think you're correct, there may be allowance made for the fat.

Phil

[Ianinfrance]

the chance to do that in the UK is remote (to say the least).
Phil

Not that remote, Wild Boar are a pest here. SATANsted to Limoges takes about an hour and a half. Dum-di-dum. With the exception of really good pata nero from Spain, the best prosciutto - from the point of view purely of flavour - I ever tasted was a boar one from Mme stepandcatchit in Beaulieu. The best overall for flavour AND texture are the ones we get from farm raised pigs killed for me by Marielle (I make a point of being present), and cured by her mum.

[wheels]

Nice one Ian.

I can afford the cheap air fare from Stansted to Limoges - it's the 80 odd pounds it costs to get to Stansted that's the problem.

I can get wild boar locally , but it's not wild, it's farmed and very expensive.

Phil

[gunfighter]

I sure miis being able to hunt the little fellas. I dd all my pig hunting in the foothills of Northern California. No feral hogs on the prairies of Montana

[Escopeton]

This is my recent recipe for lomo.

Two cups of Kosher salt.
Two tablespoons of New Mexico Dry Red Chile, ground.
Two tablespoons of brown sugar.

Two lomos, about a pound so so each.

I cured them for about 12 hours in the cure. Then, rinsed them out well. padded them dry. I smoke them over hickory for an hour at 225. Once cool to handle, hung in cheesecloth. In 6/7 days I should have some decent to slice. If the temp., gets over 60 then I will bring them in the fridge for the duration. I will try to post some photos of the first try which the lomo came out great.

Thomas.

[Escopeton]

This is the lomo I did late winter/early spring before it got too warm.