Lomo embuchado is Spanish dry-cured pork loin.
|pork loin||5-6 kg||11-13 lbs.|
Ingredients per 1000g (1 kg) of meat
|salt||28 g||5 tsp.|
|Cure #2||6.0 g||1 tsp.|
|suagar||2.5 g||½ tsp.|
|pepper||8.0 g||4 tsp.|
|Spanish paprika||6.0 g||3 tsp.|
|garlic powder||1.5 g||½ tsp.|
- Remove all basic and trim bottomward the fat until you ability the angular meat.
- Mix salt, Cure #2 and all capacity together.
- Add little baptize to the admixture and rub the wet admixture into the loin.
- Place into a artificial bag and leave for 7-10 canicule in refrigerator.
- Remove loin from refrigerator and besom off the balance salt. Being into constructed or collagen casings.
- Hang loin at 46º F (8º C), 72-80% clamminess for one month. This is the alkali equalization stage.
- Dry loins for 3 weeks at 68-72º F (20-22º C). Damp abatement and acidity development takes abode at this stage.
- Loin is accessible back it loses about 40% of its aboriginal weight.
The boilerplate weight of a pork loin is 11-14 lbs.
Ingredients are listed for 1 kg of meat.