Lomo

This topic has 7 replies, 3 voices, and was last updated 7 years, 6 months ago by Alex.

Viewing 8 posts - 1 through 8 (of 8 total)

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June 21, 2017 at 12:46 am #2924

Alex
Member

Just started curing my first lomo. My question is I used a full size pork loin, its about 2 1/2″ tall and 4″wide by 12″ long do I need to cure it longer then 14 days? Didn’t know because this is bigger then the umai recipe called for. It ended up being 4.5 pounds if that matters. Thank you

June 21, 2017 at 5:05 pm #11147

Bob
Member

2 weeks is fine, it more thickness than weight that affects curing time. You adjusted the spices, cure etc. accordingly ?

June 21, 2017 at 6:29 pm #11149

Alex
Member

Yes I did adjust everything accordingly. Thank you

June 23, 2017 at 3:41 pm #11151

Alex
Member

http://s58.photobucket.com/user/highfill84/media/IMG_0057_zpszueuqkmg.jpg.html

Curing

June 24, 2017 at 9:13 am #11152

Ron Pratt
Member

here – fixed for you…

July 4, 2017 at 9:40 pm #11166

Alex
Member

July 4, 2017 at 9:42 pm #11167

Alex
Member

July 4, 2017 at 9:43 pm #11168

Alex
Member

Dry ageing now.
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Viewing 8 posts - 1 through 8 (of 8 total)

The forum ‘Dry Aging Steak with UMAi Dry®’ is closed to new topics and replies.

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