The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Recipes › UMAi Dry® Recipes › Lomo/Lonzino Recipe › Lomo/Lonzino Recipe
July 9, 2015 at 8:48 pm #9367
I’m with ja09, I cure Loin and the Coppa with the same equilibrium cure all the time. Divide the cure by 2 and cure with half of it for 8-9 days, then apply the second half and cure for another 8-9 days.
By the way, I cure in a plain old vacuum bag with about 3/4 vacuum. No mess, no leakages and massaging is easy as well. Than I would smoke and then I would dry it in the bag.
To keep the bag sticking to the meat 100%, cover it in a stretch elastic netting. Works every time!!