Lomo Embuchado Ibérico

Lomo Embuchado Ibérico is a actual accepted sausage in the arena of Salamanca in Castilla-León arena of Spain.
MeatsMetricUS
Whole iberian pork loin2-3 kg4.4-6.6 lb
Ingredients per 1000g (1 kg) of meat
Cure #1see alkali instructions below
Pimentón, sweet30 g4 Tbsp
Pimentón, hot2.0 g1 tsp
Oregano, dry3.0 g3 tsp
Bay leaf, crushed1 leaf1 leaf
Garlic, smashed7.0 g2 cloves
Lime juice15 ml1 Tbsp
Instructions
  1. Trim off the bark and affiliation tissue from the loin. Authority in refrigerator for 24 hours at 0-2° C (32-35° F).
  2. Make a able abating band-aid of Baume 20° (80° Salometer) by abandoning 290 g of alkali and 40 g of cure #1 in 1250 ml of water. This bulk of band-aid is abundant for 2-3 kg loin.
  3. Immerse loin into the abating solution, accumulate it abysmal and authority in refrigerator for 3-4 days. Ablution the loin briefly with baptize to abolish alkali crystals, again absorb it in algid baptize for 12-24 hours to adjust alkali distribution. Adhere it to dry until the loin stops decrepit water. Pat it dry with cardboard towels.
  4. Mix spices with a little of baptize or white wine to actualize paste. Remainder: accumulate the aloft capacity per weight of loin.
  5. Rub the adhesive into the loin all about and authority for 48 hours in refrigerator.
  6. Stuff loin into 50-80 mm dogie or beef bungs. The breadth of blimp loin about 50-70 cm (20-28”).
  7. Ferment/dry at 18-20° C (64-68° F), 80-85% humidity, for 24-48 hours.
  8. Dry at 12-14° C (53-57° F), 75-80% humidity, for 2-3 months until the loin loses about 33% of its aboriginal weight.
Notes
Consume raw.
The central blush of the sausage is active red interfaced with streaks of white fat.
Old kitchen stoves acclimated copse for ammunition and had disposable top plates. Removing the plates or partially accoutrement blaze accustomed ascendancy of allowance temperature or appliance of smoke. As an added benefit the sausages acquired altered flavors from foods which were actuality adapted on the stove. In acceptable home production, afterwards stuffing, the loin was afraid aloft the kitchen stove for 3-4 days. Again the dehydration connected in any acceptable alcove for about 3 months.

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