www.sausagemaking.org

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

Started with this nice loin from my recent hog aquisition


Seasoned and vac packed




Cased, Hung and pricked all over...into the cabinet for a very long time


The finished product




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;

The loin looks superb.

Phil

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

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?
Dingo

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