The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Recipes › UMAi Dry® Recipes › Lomo/Lonzino Recipe › Lomo/Lonzino Recipe
My very first attempt was Lomo with tenderloins. Two with no cure for 2nd stage (Lonzino?), and two with Spanish Paprika mixed with 20% New Mex red chile powder. The latter was huge hit with everyone who tasted it. Four more going into bags today in time for Christmas! BTW, slightly frozen, the Lomo can be sliced on a good Mandolin. Surprise, surprise!
Now seeking plastic separations I can use to display slices in layers inside vacuum bags. They’ll fit perfectly in mailing pouches! Guess I’ll use plastic wrap for now.