Easy way to make Spanish Lomo at home - Dry Curing Meats for Beginners
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2 жыл бұрынToday we are making Spanish Dry Cured Lomo!!
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You can find a printable recipe (with adjustable quantities) here: twoguysandacooler.com/spanish...
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Thank you for watching. If you are new here consider subscribing and clicking that notification bell. If you have any questions about anything you saw feel free to reach out or leave me a comment in the comment section. See you in another video.
Eric
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@alekk.9016 2 жыл бұрын
I try the recipe for Spanish Lomo and it turns out great. The pork cut was at 1007 gr. I'm located in eastern Europe and could not find dry-aging sheets, used regular collagen salami casing, cut open and wrap. The only concern is that it dried fast, loose 35% weight for 16 days. My 3-year-old likes it very much, thank you for the recipe! I'm Never baying deli meets again!
@diegomaldonadoesteban8462 2 жыл бұрын
Great video man! It's wonderful to see how spanish cuisine makes it through our borders. The lomo you made resembles to one that it's made in some small regions of the country. A more common spanish lomo wouldn't have that layer of fat on the loin, so, the spices can penetrate further into the meat. In fact, that darker color in the meat you've mentioned, which is one of the qualities that differentiate a better lomo from another, is given by the smoked paprika to the meat. For us, spaniards, generally talking, the darker the lomo, the better. As I said earlier, it's a pleasure to see people getting interested in our gastronomy out of our borders. Please don't stop diving into the spanish charcuterie world!
@karenl.377 2 жыл бұрын
Hi Eric. I just wanted to thank you for all you do. This Spanish Lomo was my first attempt at charcuterie and I could not be happier with the way it came out. It is tender, fragrant and delicious! Thank you so much for sharing!
@2guysandacooler 2 жыл бұрын
You are very welcome. Congratulations on Making some delicious Spanish Lomo!! Enjoy and delight in the success, you've earned it.
@heycarlo1 2 жыл бұрын
This is the video that will give me the push to try making my own charcuterie!! Thanks!
@2guysandacooler 2 жыл бұрын
nice! Welcome to the craft. Remember you can always reach out if you have an issue or question. I'm here to help..
@stuartmckie5679 2 жыл бұрын
Eric, I love your videos, always informative and very simple to follow, keep up the great work 👍
@theviewfinderlife 2 жыл бұрын
Love your videos because you always provide a good deal of information and that you are specific about weights, temps, humidity levels etc. I appreciate the foodlab/scientific preciseness in your videos. It makes a huge difference and makes everything easy to adjust and duplicatable. I honestly can't wait to get into this and am hoping to get started within the next year making a hobby of this.
@Rick_Sanchez_C137_ 2 жыл бұрын
In theory I agree, but the reality is that most of us have a cool garage, bathroom, basement, or mud room, but not a spare fridge or enough empty space in the kitchen fridge (we like food, we aren’t apartment dwellers with mayonnaise and ketchup as the only fridge occupants). I would like to just see how to do this hanging it in a cool room/area the way it was traditionally done, and the temps it must stay between u til it gets to a certain moisture percentage…..
@imkadosh Жыл бұрын
Eric, you have no idea how happy I am to have found I can do this in my fridge. This opens the door for all kinds of cure meats. Thank you so much for doing what you do.
@anothertarnishedone5960 2 жыл бұрын
Great recipe; as Spanish myself, im glad to watch this. Tip: when you use gut for casing it, is called "lomo embuchado"
@rjman123au1 2 жыл бұрын
What can I say Eric. As usual, fantastic upload. I am not happy and I won't be until your uploads have the thousands of views they so rightfully deserve. Thank you for sharing your knowledge with us.
@vaazig 2 жыл бұрын
I discovered the channel just before "celebrate sausage" and it's insane that it doesn't have more subscribers.
@winstonalpha1286 2 жыл бұрын
Excellent video...quick, fast, professional, detailed and to the point, with a beautiful beautiful product. Hats off to you my friend 👌🏽
@ericfoster3636 2 жыл бұрын
Excellent Job my Friend! I love those dry aging wraps too!
@2guysandacooler 2 жыл бұрын
Thanks Eric. They are great. A little fragile but once you get the hang of them it's usually not an issue..
@MichiHenning 2 жыл бұрын
Just made this. Turned out beautifully!
@lkapigian 2 жыл бұрын
Of all the cured meats I have done, this is one of my favorites
@barber0611 2 жыл бұрын
I am learning so much!.....thank you!
@nothingtoseehere5760 23 күн бұрын
Loving this content. Thank you!
@RemoraTrading 2 жыл бұрын
Bravo, it sure looks like it doesn't suck! Damn good looking! Thank you for sharing!
@durgeshmaldikar155 2 жыл бұрын
Thank you for knowledge 👍🏻
@cosmasindico 2 жыл бұрын
Absolutely I want to see the porchetta! Thanks for the vids!
@2guysandacooler 2 жыл бұрын
No Problem!! Here You Go: kzfaq.info/get/bejne/fJx5atRi05qrnqs.html
@petermartinez5867 2 жыл бұрын
Amazing video, thank you
@bobcalhoun3714 4 ай бұрын
I tried this recipe and it is the first cured meat I've ever tried to make. It came out very good and tastes great. I followed the method exactly and aged it in the fridge for 6 weeks. It never quite got to 35% it kind of held at 40% for a couple of weeks and I got impatient. The texture is a bit like Prosciutto. Thanks, I'll try curing other meats now that I've got my feet wet.
@jamesfrancis303 2 жыл бұрын
Loving these videos
@geniuspharmacist 2 жыл бұрын
Can't wait for your celebrate sausage marathon. Your videos must be the best charcuterie videos in English. Please keep them coming.
@2guysandacooler 2 жыл бұрын
Thank you
@flash1903 2 жыл бұрын
I would absolutely love to see you do a Porchetta! It’s one of my most favorite to make and share myself.
@Rocky1115 2 жыл бұрын
Eric - would you ever consider making buckboard bacon? I would love to see you make that. The was you present everything and your explanations on the process is spectacular!
@andrewdowd3997 2 жыл бұрын
Eric, Thank you so much for the informative content. This information is invaluable to me as a hunter. Can’t wait to try some treats after this seasons harvest. Porchetta please.
@Nanogrip 2 жыл бұрын
I was just about to comment about how the knives you were using to process the meat looked like Taiwanese knives :) Thanks for the video! I am researching on how to cure meat on my own and will be using your video for reference when the day comes. Greetings from the tiny Pacific islands of Palau!
@fatbuttbassett4732 2 жыл бұрын
I literally just put a loin curing for drying Tuesday. Can't wait for it to be finished!!!
@Luke-ig7li 2 жыл бұрын
Update? Would love to hear how it went. Want to try for myself
@fatbuttbassett4732 2 жыл бұрын
@@Luke-ig7li came out amazing. Easy to do, I highly recommend you try.
@Luke-ig7li 2 жыл бұрын
@@fatbuttbassett4732 Thank you! Ill definitely try this out 👍🏽
@vicentefuentes67 Жыл бұрын
Excellent!
@lylahoffman7087 2 жыл бұрын
Hi Eric! Great video....have been using EQ method with making my homemade bacon. I still consider myself a newbie in curing, and although I have heard and read many times that cure #1 is not needed when working with a whole muscle, I can't get myself to try it. I guess I still need the training wheels. This Lomo looks magnificent! I am hoping to give it a try soon.
@pierrehartley9231 2 жыл бұрын
Good video please keep up with the whole muscle videos and recipes thanks again
@2guysandacooler 2 жыл бұрын
Thank you..
@Phil58Liew 2 жыл бұрын
Hi Eric, today I harvested my Spanish Lomo done using your recipe and dry aged bag in the fridge. It turned out very well and from the original 1023 g to target of 665 g (35% loss) it took 3 days short of a month. I have a Capocollo that is going to be ready in the next few days also from your series. Many thanks for sharing your recipes and skills and I am really chuffed with the results. Cheers!
@TK-uo7cb 2 жыл бұрын
Once you cut into the cured lomo Phil, how long will the remainder last before it spoils? Do you need to eat the whole lot within a specific time frame?
@Phil58Liew 2 жыл бұрын
@@TK-uo7cb Hi, remember it is already cured. had it in early Nov and had some for Christmas and was still good. Whatever you cannot finish best to vacuum pack or zip lock and leave in the fridge not freezer.
@TK-uo7cb 2 жыл бұрын
@@Phil58Liew Thanks for the reply!
@2guysandacooler 2 жыл бұрын
If you want a printable recipe for this Spanish Lomo you can find it here: twoguysandacooler.com/spanish-lomo-curado/ also The first 1,000 people to use this link will get a 1 month free trial of Skillshare: skl.sh/2guysacooler08211
@Adrian9G 2 жыл бұрын
if I want to smoke it with cold smoke, when is the best time? before I wrap it? after? when is done?
@2guysandacooler 2 жыл бұрын
@@Adrian9G Ideally before you wrap. Personally if I were to cold smoke though I would use some curing salt in the recipe..
@Adrian9G 2 жыл бұрын
@@2guysandacooler thanks
@lin1038 2 жыл бұрын
Awesome! And I would really enjoy seeing your porchetta recipe!
@2guysandacooler 2 жыл бұрын
You got it!! I think I'll try and get one going next week
@buttcheeks985 2 жыл бұрын
Of course we want to see the porchetta video!!!!
@lekcom62 Жыл бұрын
as all ways thankyou brilliant
@bobsiddoway Жыл бұрын
Another great vid! Wish I could have watched these years ago!
@cristinaretori2145 11 ай бұрын
Thank you ❤
@marksaus 2 жыл бұрын
People nowadays talk about cultural appropiation and get offended when anyone not from their country tries their recipes, but I always find it flattering when I see people around the world making Spanish recipes :-) Looks delicious, my only observation is that in Spain we don't leave all that fat on the lomo; just a tiny layer if any.
@WallabieMcDee Жыл бұрын
Ok... I've watched dozens of these videos and I've only ever seen one guy and a cooler... Who's the second guy?
@ZenaHerbert 2 жыл бұрын
Well, the butcher's muslin worked! I took down the meat today, unwrapped it, washed it in vinegar, dried it. Couldn't resist a taste. It is all I hoped for. Thank you for this, Eric.
@2guysandacooler 2 жыл бұрын
NICE!!
@chandyouk4574 2 жыл бұрын
It is very easy to look
@_The_Mig_ 2 жыл бұрын
Where have you been! Love this video!!
@nabohac Жыл бұрын
This is my first time dry curing meat and we always entertain people so I thought why not give it a try to offer something different at parties. I have to say this meat is very nicely seasoned and full of flavor! I will use the equilibrium method for cutting other meats moving forward.
@texjames2000 2 жыл бұрын
Thank you..
@peterdeagrella3035 2 жыл бұрын
Awesome channel
@leiber11 5 ай бұрын
Thanks Eric! Lomo is gonna be my second project….ohhhhhh what a rabbit hole I’ve gone down! Lol…
@TheOGOrangeCat 10 ай бұрын
Thanks!
@2guysandacooler 7 ай бұрын
thank you
@KowboyUSA 2 жыл бұрын
Spanish, Portuguese and Italian: The Trinity of World Class Charcuterie
@aurochf1 2 жыл бұрын
Lomo embuchado (or adobado) is the very best thing from spanish charcuterie after Serrano Ham.
@TheSkogemann 2 жыл бұрын
Yummy!!!!
@vicentefuentes67 Жыл бұрын
Spanish food is impressive, it has a wide variety of styles, tastes and unique flavors! Very similar to Italian food. After all, they are Mediterranean.
@ZenaHerbert 2 жыл бұрын
Hello Eric. When I wrap the muscle for drying, would you advise wrapping it closely in butchers muslin, please? I can hang the meat in my cellar (around a constant 50° and quite high humidity). I can't easily get the wrapping sheets you show. Thank you for your time and help.
@curtis3948 2 жыл бұрын
Thank you for this video. Been wanting to try dry aging meats and didn’t know where/how to start. So happy to see this video and can’t wait to try it. A few questions, 1. I assume you s;ice as you use it (not slice in its entirety) 2. Proper way to store unused portions (ziplock and fridge?) and 3. Shelf-life, if there is one. How long after cured can this last? Again super-thanks for this video and can’t wait to see what else you have to offer
@2guysandacooler 2 жыл бұрын
Glad it was helpful! 1. Yes. Slice as you eat it. 2. Sore in a vac sealed bag in the fridge (if you don't have a vac sealer then wrap tightly in cling film then in a ziplock bag and place in the fridge) 3. If it's in a vac sealed bag you can safely keep it (uncut) in the fridge for at leats a year perhaps longer...
@curtis3948 2 жыл бұрын
@@2guysandacooler Fantastic! Yes, I have a vacusealer for sous voiding, so this is perfect. Thanks again!
@herbie759 Жыл бұрын
Thanks buddy
@JendeIndustries 2 жыл бұрын
Love me those G series Master Kuo Knives. They cut like buttah. You should do a sharpening video :)
@rodoc6105 2 жыл бұрын
Hello Eric. Thanks for all the videos, they are great! Hey when equilibrium curing, is there a problem if we leave them too long in the cure? If so, how long would it be too long? Thanks in advanced!
@janooms5535 2 жыл бұрын
Eric, I do EQ cure everything from Pork and Beef cuts. Minimum is 3 weeks for me or longer. I do dry EQ curing in a vacuumed bag so no hassles with leaking and you can stack them to save fridge space.. I prefer 2% salt and 0.25% cure # 1 or #2. plus the spices I LIKE.
@tinomacchia5410 Жыл бұрын
Ciao Eric, we just found your channel and love it. Where can I get the list of ingredients (and amounts) for the spice rub?
@2guysandacooler Жыл бұрын
Check the description box
@wherejudge 2 жыл бұрын
Hi, Eric! Awesome video, thank you! If I want to dry this in controlled environment like drying chamber, what parameters should I use?
@2guysandacooler 2 жыл бұрын
55F (13c) and 80% humidity
@wherejudge 2 жыл бұрын
@@2guysandacooler thank you sir!
@davesuesz2837 2 жыл бұрын
Maybe this has been covered but hadn't came across it,so once it's been cured and cut.how do you recommend storing it?also how long will it last?if stored properly? Thanks for the great videos.
@simonlachaine4881 10 ай бұрын
Hi thanks for the recipe! I'll try! I'm from canada and I don't have access to the dry age wrap, what else can I use that will be good in the refrigerator?
@alexblaze8878 2 жыл бұрын
Question regarding brine time: Using your referenced site and using this recipe for Lomo, I noticed when I clicked on “tubular or cone shape” it shows about half the brining time (3.5 days) as the “flat, brisket” option of 7.8 days. This seems counterintuitive. Wouldn’t a flatter shape brine faster, or at least equal to, than a tubular shape given the same thickness?
@withoutprejudice8301 2 жыл бұрын
Equilibrium cure method is for the salt amount. Spice amount can be played with as to what you like (commercially its around 2 grams per kilo). And if i remember right dry cure salt rate is minimum 3% especially if #2 cure is omitted.
@2guysandacooler 2 жыл бұрын
That is correct. All of the other spices are to taste. 3% is a great place to cure meats. Some will go as high as 5% but I find that way too salty and a bit of an overkill for curing. Adding sugar also helps cure the meat and balance out the saltiness..
@neilfisch6533 2 жыл бұрын
Great presentation, thanks. Could you place some of the fat trim on the meat side to balance the drying? Would that make any sense to do?
@2guysandacooler 2 жыл бұрын
You could but you might run the risk of creating an air gap for unwanted mold or bacteria to grow. As long as it's a perfect seal you should be fine...
@streetplaya3929 2 жыл бұрын
Great Video! I wonder if those dry aging wraps would work for home made cheese.
@2guysandacooler 2 жыл бұрын
I've wondered the same thing myself... I'll have to give t a shot and see
@jere29555 2 жыл бұрын
Hi Eric. Is there a difference in the dry aging wraps you use and the regular collagen sheets sold by The Sausage Maker?
@2guysandacooler 2 жыл бұрын
Yes. The collagen sheet is microperforated so it's better suited for a controlled environment like a curing chamber. The wraps I used in this video control the moisture loss a little better..
@cachi-7878 2 жыл бұрын
Eric, Is it a good idea to place the muscle in a drawer inside the refrigerator to prevent over drying it around the edge as yours was? Thsnks
@CaravanFarms 2 жыл бұрын
I am wondering if I can use a turkey breast to make a nice mock of this? My mom is allergic to pork so I have been learning to make pork-like sausage and meat products using home raised turkey, duck, chicken,pheasant, and goose? I am LOVING your channel being on a farm and doing much of our own processing.
@anyelohernandez6126 2 жыл бұрын
very good mr erick from the dominican republic thanks for your video. my questions are? 1) when comes your book of all video that you have done step by step. 2) there is some way of how to download calculator for determining how long to cure your meat since when I am inventing I have to do endless things to search this. of course if it is available. thank you happy this day.
@cupidonsauce1208 9 ай бұрын
Hello, I just started the recipe, I was just wondering, would it be nice if I kept the spices on the pork or it would be too much? Where I am from, it's very very hard to get the collagen sheets and the kind of casings that I would need for the piece of meat that I have... I was wondering what were the other alternatives (I have a controlled fridge for hum/temp) thank youuuu
@Chege399 Жыл бұрын
I would love to take a one on one class about dry age curing and salamis as well as sausages. Do you offer classes and what country are you in?
@A.R.T.D 2 жыл бұрын
Hello. I have Lomo in my chamber right now and I noticed mold growing(white and fuzzy) and might be turning green. I know this is a fail and so be it. Trying to figure out why, I followed all the proper steps as well as adding nitrates to the curing process. Could the cure not have penetrated enough because the pork was pre packed water added? Would this then cause the mold? My chamber is kept at a constant 52-54 degrees and 75-78% humidity.
@Jefuslives 9 ай бұрын
Hi! I wonder if a small wine cooler can be repurposed as a dry curing chamber? What would I want for a temp/humidity range to make it possible? Also, can you recommend a thermometer/hygrometer to help achieve said temp/humidity range?
@LordHumungus 2 жыл бұрын
UMAi makes a Charcuterie bag that's long enough to do a 16 inch Lomo. I've got one in the refrigerator right now! Cheers!
@2guysandacooler 2 жыл бұрын
nice
@hugoolivera1465 2 жыл бұрын
Great results. 👏 Can I leave the loin in my cold basement which has an ambient temperature of about 43F-46F instead of the fridge for the equalization period? And by the way, how long would you have left the muscle in salt if you were using the old fashioned box salting method per 1 kg of loin instead of equilibrium? Best regards
@ZenaHerbert 2 жыл бұрын
I have a cold cellar too. Did you try doing the meat in your basement?
@hugoolivera1465 2 жыл бұрын
@@ZenaHerbert Hi. Tried and did a little research and found out yes you can as long as the temperature doesn’t exceed 15°C or 59°F.
@annetttt Жыл бұрын
Can I use my drying chamber for this? I bought the same wrap product and I wasn't sure about the heat/humidity, just getting started curing and your my go to thanks!
@2guysandacooler Жыл бұрын
Yes you can. A dry curing chamber is what I would use. Keep th etemp at 55f and humidity arough 80% and you'll be good to go. In a chamber though you can use natural casings or collagen sheets if you want
@pauldavies9786 2 жыл бұрын
Does Lomo keep well in the fridge after being finished. I think you are a great teacher and am learning , and putting into practice, lots. Would you mind, at the beginning of each lesson, telling us ignoramuses how long the entire processes will take. That way we can time our endeavors to suit an occasion, in my case, my son’s wedding. Many thanks
@2guysandacooler 2 жыл бұрын
Yes it does. Thanks for the comment. I'll be sure to add a timeline on my next projects..
@richardskultety1296 2 жыл бұрын
Eric Any chance you have the title and performer of the music played underneath the slicing section of the video? Also looking forward to Celebrate Sausage S3?!?!
@paula10diez Ай бұрын
Hi Eric. Is ther an alternative to the aging wrap thats easier to get in countries like mine? I am in Colombia. Thank you for such amazing recipes 😊
@2guysandacooler Ай бұрын
I haven’t tried too many options that work well in the refrigerator. The UMAi bags work well but I’m not sure how available they are where you live. Some people say that parchment paper or wax paper will also work but I haven’t tried either one of those.
@MrIceman1953 Жыл бұрын
Hi, I've made you Loma recipe a few times with great results. It's a nice size muscle that fits in my cheese cave and doesn't take too long. Now I'd like to see if I could find a way to get that sweetness that Jamon has without raising Spanish pigs and feeding them acorns. Any thoughts. Jim
@danielmiller2977 2 жыл бұрын
I'm a new subscriber and hope that you really respond to questions as well as comments . Does this need to keep refrigerated, or can it be stored elsewhere? I would like to preserve something that can be stored safely if we lose power for a length of time. This video is great and I can't wait to order supplies. Thanks.
@2guysandacooler 2 жыл бұрын
Hi Daniel. Welcome to the team!! I try to respond to questions as I see them.. If you make whole muscles like this and you keep it whole then it can be stored in a cool area outside of refrigeration. Ideally under 70f. If you pre slice it then I would suggest storing it in the fridge as the oxygen exposed surfaces will start to degrade the slices..
@vks4917 2 жыл бұрын
What can I use as a substitute for the wraps
@brentdogg 2 жыл бұрын
If I were to slice serving portions and vacuum seal in a bags to give to friends (like you would see cured meat sold in stores), how long could they keep it in the fridge?
@tonylovering4672 4 ай бұрын
Can you use collagen wrap instead of dry ageing wrap?
@chrism.8105 9 ай бұрын
If you cannot find a loin with any fat attached, can you add fat for Lomo?
@marencruickshank 2 жыл бұрын
After being cured and ready to eat can it be stored out of the fridge? I am trying to figure out how to preserve meat for long term fridgeless prepping.
@johanhaarhoff2530 Жыл бұрын
Hi Eric, I would like to know if it will be possible to make this in my normal curing chamber where I also have my Salami and other product? Iam still new to this. I made a homebuild chamber that are temperature and humidity controlled.
@2guysandacooler Жыл бұрын
yes. That is the preferred method of making this project.
@johanhaarhoff2530 Жыл бұрын
Eric, i search low and high for any form wraps to use on my whole muscle projects. I couldn't find any of the products you advise on your recipes and videos. I managed to find a edicol collagen wrap from freddy Hirsch here in south africa. Is there any specific advice you have on how to use it or can i just substitute it with the ones you are using?
@jjsager1 2 жыл бұрын
Eric can you clarify, I see you say you can age this in a dry curing chamber. Are you saying that we can use these wraps (or possibly Umai bags) in the chamber and we’ll be ok.even at the 55 degree 80%ish humidity?
@2guysandacooler 2 жыл бұрын
That is correct. If you have a dry curing chamber you can stick this in there. 55f and 80% humidity
@pattayaguideorg 2 жыл бұрын
Hi Eric, another great vid! Just an inquiry, I have a lot of trouble sourcing wraps, casings and such, or they are really expensive and make these projects uneconomical to do, which bums me out, so my question is - have you ever or can you do these types of cured meats by using baking paper as a substitute for the wrap as it dry's out, what do you think? or am I crazy to consider such a thing? or do you have some suggestion?
@2guysandacooler 2 жыл бұрын
Funny you should mention. I am actually experimenting with that method as we speak. I'll let you know what happens
@pattayaguideorg 2 жыл бұрын
@@2guysandacooler sweet!
@vaazig 2 жыл бұрын
In Spain they actually wrap these in bandages or cheese cloth, but I've never been comfortable with that method. On the other hand I've never been sick after eating lomo! 😉 Use Google to translate this page for an example: elhogardelasrecetas.blogspot.com/2019/09/lomo-casero-curado-en-nevera.html?m=1 I love Eric's scientific approach to charcuterie, which gives me confidence when sharing my products.
@ZenaHerbert 2 жыл бұрын
I've used butter muslin made into a bag for bacon joints and it's been okay.
@elainetcherneshoff7648 2 жыл бұрын
I have several questions: 1 why is it ok to exclude curing salt? 2. how do you store it after it has finished curing?
@2guysandacooler 2 жыл бұрын
Question 1: kzfaq.info/get/bejne/o5p_qLKL2tKshYU.html Question 2: You can vac seal it and keep it in your fridge. Will last up to a year😁
@eternal41 2 жыл бұрын
Hi there, I can't get the aging wraps where I am, is there something else that can be used, or another method, thank you?
@2guysandacooler 2 жыл бұрын
I'm working on developing other techniques but so far they are all still in the testing phase.
@michaeldesantis3503 2 жыл бұрын
Hey there Eric, I love all your videos and started this journey about a year ago. I made this recipe however added .25 Cure #1 so I could hang in drying chamber. It EQ cured for 10 days and hung for 4 weeks at 55 degrees and 80%RH. It lost 37% of original weight. Started at 700g and I pulled it at 441g. This all sounds great but I’m concerned about the texture. It feels and looks great on the outside but the inside looks good with no signs of case hardening although it feels spongy. Can I send you a video clip ? Any thoughts or suggestions ?
@user-sl9nj1dk5w Жыл бұрын
Hello what's is that white fungus on the meat?
@tiyans 2 жыл бұрын
wanna try this. but amazon has no stocks. im from philippines. :) any alternatives?
@kentishtowncomputer 2 жыл бұрын
Does anyone know if those wraps are available in the UK?
@talitasantos1031 Жыл бұрын
Hey, my fellow bud! You missed one crucial information in this one: what if we don't have dry aging wraps? It's impossibile to find in my country so it's not an easy thing to import (and cheap...). I've seen you curing with lard but I don't think it applies here by the results you got in your experiment. I can think about colagen wrapping... but is there another option? Hanging it in the refrigerator withou a protection will really dry the extern layer. BTW, AWESOME VIDEO!!!!
@timmoyer8922 2 жыл бұрын
This is something I would like to try. Can this be smoked prior to drying? Do you have any videos that cold smoke the product before drying?
@2guysandacooler 2 жыл бұрын
It can be smoked before drying. I would add a curing salt then cold smoke it for 6 - 8 hours
@radradrad Жыл бұрын
Hi; thank you very much for the great video. Just wondering the reasoning behind your comment that it doesn’t need any curing salt?
@2guysandacooler Жыл бұрын
When it comes to whole muscles, curing salt is optional. Check out my vide "Are Curing Salts Necessary" and I'll explain the whole thing
@alberthall8148 9 ай бұрын
ONE. I'd shave off most of the BACK FAT leaving around 6/7 millimetres 01/4 inch. TWO . I use AGING bags . and DAMPEN them for better adhesion. Other than that this is pretty much the same as I do,. It's also pretty damn good cooked as HAM after curing or cut into 1/2" inch steaks and fried/treated Gammon Style or even sliced as what the Americans know as CANADIAN BACON, and on this side of the Pond, Back Bacon After all when you get bright down to it SALAMI is nothing more than a DRIED BACON SAUSAGE is it.
@charlesa3374 2 жыл бұрын
Eric...I have quite a collection of collagen sheets and was wondering if I can substitute them for the Dry Aging Sheets? Thanks in advance...
@2guysandacooler 2 жыл бұрын
The collagen sheets don't work for dry aging. They are too breathable
@charlesa3374 2 жыл бұрын
@@2guysandacooler Thank you!
@Phil58Liew 2 жыл бұрын
Hi Eric, I note that you use a higher percentage of salt for this cure, then dry age thingy. It is 3% of the weight of the meat and a similar one when you did the copacollo. Normally when I make bacon and ham it is approx 1.6 - 1.8%. Is the additional amount of salt to ensure no bacteria grows even if Prague powder is used? Thanks
@2guysandacooler 2 жыл бұрын
Hey Phil. For dry curing whole muscles that don't use cure I will generally add 3% salt. If I am using a cure I will generally add 2.5% salt and .25% cure. If I am making something that needs to be cooked like bacon I will usually add 1.6 - 1.8% (along with the cure). Salt is received differently in cooked vs dry cured products. Dry cured products need more salt basically (for protection and flavor)
@Phil58Liew 2 жыл бұрын
@@2guysandacooler many thanks for the headsup. I understand it better now. I have been following and learning much from your videos. Many thanks for sharing.
@MrSockKing Жыл бұрын
How do you store the cured meats when the reach the desired moisture loss?
@MrIceman1953 2 жыл бұрын
I hung my loma 2 and a half weeks ago 55 degrees 80 to 85 humidity and it started having a grey mold with dark spots. I washed it down with vinegar. Is it OK? what do you recommend doing? I'm making Saucisson tomorrow and was wondering if I should brush som mold 600 onto the loma.
@2guysandacooler 2 жыл бұрын
Yes and yes. Washing with vinegar id perfectly fine and you can also spray mold 600 for a preventative measure
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