Newbie question and first attempt with Lomo

[William Gaither]

I am trying my first Lomo and which is a 5 lb pork loin. Tthe video says to leave it in the cure until “firm”.

I am not sure how firm it should be. It has been in the cure for 12 days now and isn’t particularly hard, it smells great, no off odor or anything, just wondering how long it should be in the cure and was wondering if someone could give an example of the firmness i.e. like a well done pork chop or something like that.

Thank you

[Dave]

With relatively small pork tenderloins, you’re fine after a couple weeks or even 1 week most likely. More never hurts. Once it’s cured, it’s cured and won’t go bad.

You’ll probably be able to advertise you finished product as nitrate free because it will all have broken down into harmless nitrous oxide.

Good luck and don’t forget to post pictures of the finished product.

[William Gaither]

Thank you,

It’s been 4 weeks today in the dry bag and the weight has gone from 1792g to 1205g. I am wondering how you tell when it is finished.

Should it be hard like a salami or is it the amount of weight loss (dehydration)?

I will be posting pictures soon. 🙂

Thanks

[Marko]

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.

[Dave]

Bill G – I would consider 30% weight loss a minimum. You’re around 32% now so you could open it up and try it, but it seems like most people prefer to go a little longer. I just opened my first bresaola at 35% weight loss and I was pretty happy with it.

Good luck! Let us know how it turns out.

[William Gaither]

After 35 days and 40% weight loss

Thanks for your responses and help.

Oh, tastes great also. :laugh:

[Dave]

Great job! It’s beautiful!

[Author]

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