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by **welsh wizard** » Tue Sep 25, 2007 9:53 am

Hi,

Does anyone have a recipe for Lomo?

In the search engine I have come across sweet and hot paprika as well as garlic and other herbs but there seems to be no specific recipe.

Can you cure this with the parma ham style cure?

Does anyone know how long it takes and the process?

Cheers WW

by **Oddley** » Tue Sep 25, 2007 12:52 pm

The link below may be of some use:

http://forum.sausagemaking.org/viewtopic.php?t=977

by **Kuma** » Tue Sep 25, 2007 1:33 pm

The sausagemaking "Parma" cure will give it a different flavour. You could use their all purpose cure as a base and add the required flavourings to it. I use this mix regularly to cure whole legs, bone in (injected) and tunnel boned and it makes lovely ham, particularly if you can hang it for a long time.

by **welsh wizard** » Tue Sep 25, 2007 2:25 pm

Thanks all

From the Oddley posted thread and reading through it, it seems as if I need to cure my loin (initially with the parma cure, coz I have some) for 15 days, wash and dry for a day, cover in lard, black pepper etc and hang again for c11 days.

I think?????

Cheers WW

by **Oddley** » Tue Sep 25, 2007 2:54 pm

Hi WW,

To check to see if the Lomo is dry enough, would you give the water activity method a go, this may save you cutting into before it's done.

The method is explained, Here.

If you do use it, could you please report back how successful or not it was.

by **welsh wizard** » Tue Sep 25, 2007 3:16 pm

Hi Odley

I dont have a hygrometer unfortunatly. However i suppose if I am doing this sort of thing on a regular basis I should purchase one.

I will report back as requested once the product is tested.

Thanks again WW

by **welsh wizard** » Tue Sep 25, 2007 3:18 pm

Hi Oddley

Excuse my total ignorance but would my meat probe do?

Cheers WW

by **Oddley** » Tue Sep 25, 2007 3:46 pm

Hi WW,

Is your meat probe a thermometer? if so it won't do. You need a hygrometer for measuring the humidity.

by **welsh wizard** » Tue Sep 25, 2007 5:03 pm

Of course

Chers WW

by **welsh wizard** » Fri Nov 09, 2007 9:38 pm

Well eventually I did two Lomos.

One I hug in the tree and the oother in the chiller.

The one in the tree was eaten by my dogs who were in battle with a cat who decided she could climb a tree and releive me of my Lomo. The dogs gave chase, the cat was hanging on to the Lomo, the lomo fell, the cat bolted and the end result was a frantic taff chasing the dogs - I could have playes for Wales if they had Lomos!

The one in the chiller reduced by what looked by the right amount and I tried it on the weekend and as I am writing this I suppose it must have been OK.

Sorry Oddley, I tried to get a hygrogementer from ebay but it arrived too late ()postal strike is still here) but I will certainly give it a go next time.

Anyway there you go. the taste was fantastic and I am now looking forward to Christmas dinner when I will have it as a starter. the rest of the family will have to have smoked prawns as i am not giving it up for anyone - baa humbug.............

cheers WW

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