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January 13, 2017 at 5:59 pm #2836
I just finished my first batch of Lomo and it came out very nice. I curred and bagged up the two smallish pork tenderloins individually and took the first one out at around 38% moisture loss. It was great! I am letting the second one continue in the Umai bag until it hits 35%.
My question is about this first one I opened. I put it in a ziplock back in the fridge and after just a couple days a fine white (slightly red due to paprika) powdery mold is forming on the outside or the lomo. The first time I simply brushed it off and sliced off the cut end very thinly and tossed in trash. The meat was still fine tasting and I didn’t get sick. Now, about a week later, the fine whiteish mold is back, and a bit thicker. What I want to know is if this is a dangerous mold, or is it safe to just leave on and eat as usual, slicing meat paper thin? Or should I trim off the outside layer before eating?
I hope this picture post works and you can see what I’m talking about. Thanks for any suggestions. Also, is there any way to prevent this mold from continuing to form?
Also, does it hurt to let the Lomo continue to dry past the 35% moisture loss target goal? How far can you dry it and it still be usable?January 13, 2017 at 6:19 pm #10790
Duplicate Please deleteJanuary 13, 2017 at 6:21 pm #10791
No Not dangerous. White mold is fine. Black or slimey is bad.
If you wish to prevent mold ,vac seal, No Oxygen, Mold will not grow
Also, does it hurt to let the Lomo continue to dry past the 35% moisture loss target goal? How far can you dry it and it still be usable?
42% is wonderful, if the outside is drier than the center, vac seal and refrigerate for a month or 2. The moisture will equalize and the flavor will improve. 🙂January 13, 2017 at 9:34 pm #10793
I’m glad to hear it is safe to eat…now that I had a nice lunch out of a good portion of that “moldy” Lomo. 🙂January 21, 2017 at 4:52 am #10813TheaKeymaster
I bet some of that “texture” is actually salt. If you do find the white mold, you can wipe it down with a little wine vinegar before slicing and/or vacuum sealing.
Trevor’s advice is the best–black or slimy, bad. Once it’s done losing the 35-40%, you do want to vacuum seal so it doesn’t get too fossilized.January 21, 2017 at 4:56 am #10815
Thank you for the reply. The white “mold” didn’t slow me or my boys down a bit. That particular piece of Lomo is now gone! and it was delicious. Now, I have another piece that was still in the dry age bag in my fridge that I left in a bit longer. I pulled it out today as a matter of fact and my calculations tell me it lost 58% of it’s moisture content. While I know this is more than recommended, I find I like the firmer texture and it helps me slice it paper thin with a sharp knife. My boys think it’s delicious as well.January 21, 2017 at 5:00 am #10816
I also have a tenderloin I’m going to age for 5 to 7 days, maybe with a black pepper crust.
I also just put a chuck roast in a bag to dry age. May be a waste of a bag, but giving it a try anyway. Anyone else ever try a chuck roast?January 21, 2017 at 5:15 am #10817TheaKeymaster
Chuck Roast, and most cuts apart from the classic steak cuts, lack the fat content to make dry aging enhance the meat much, in our experience. Keep an eye on it, as we’ve also seen these leaner, tougher cuts go south.
As far as tenderloin, we have the six or so recipes we’ve tested in the Recipe Archive (http://www.drybagsteak.com/recipe-archive-dry-aged-steak-beef.php), but Cooks Illustrated also does a nice Black Pepper Crust: https://www.cooksillustrated.com/recipes/7215-pepper-crusted-beef-tenderloin-roast
Since the recipe gives you an oily result, you might want to put this one on after your few days of dry aging. Never want to “suffocate” fresh meat while it’s drying. You can end up causing issues with anaerobic bacteria.February 6, 2017 at 7:13 am #10866Daisy simpsonMember
Its looking very testy.February 6, 2017 at 2:56 pm #10867
Thanks Amy. I did two more pork tenderloins to make another batch of LOMO. It turned out very good this time with no white mold. I actually let it go longer than is typical. I went to 58% weight reduction and really liked it. I liked the firmer texture and it made it easier to shave off very thin slices with a sharp knife. I shared some with the neighbors and they are very impressed. They want to buy me more meat to make a large batch. I’m wondering if LOMO can be made from the larger cut of Pork Loin? Any ideas?February 6, 2017 at 4:21 pm #10868
Yes definitely. It’s actually the traditional cut to use for Lomo’s/Lonzinos. Orange Lonzinos are our favorite.
.25% cure #2
sprinkle with granular garlic and fennel.
vac seal and cure 2 weeks .
Dry to around 42% loss or to preferenceFebruary 6, 2017 at 4:57 pm #10869
Wow that sounds good. I think I will give that recipe a try, and the bigger cut of meat should make it a bit more worth the effort and time. 🙂 I have some Moro Blood Oranges on the tree right now. I wonder if they would make the meat come out darker reddish color? I have other oranges on trees I can try as well. Thanks.
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