The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › General Dry Aging Steak Questions › Newbie question and first attempt with Lomo › Newbie question and first attempt with Lomo
Hey ive done a few pork loins myself all around 4-5lbs or so, so ill give you my experience. I never had the loins in a cured for more than 14 days… usually around 12-14 days really, and it seemed to be fine. Once I washed off the salt/spices and cure, I would have it drybag sealed in the fridge for about 7-8 weeks and they came out great. I didnt do any weight measurements at all, i just learned by trial and error. The first one actually was taken out a little to early, but i just threw it in a ziploc in the fridge for a few days, and it continued to dry out. Oh and my loins were all pretty damn hard, and slicing them without a slicer is a challenge, but when you slice them thin, they are great.
Just FYI – my “seasoning” for the cure was a good teaspoon of cure #2, and then just salt, about a 1/4cup, and it came out deliciously salty. This time around i also added one teaspoon of old hickory smoked salt as well, just to see what happens!
They all came out AWESOME so enjoy.