This Italian / Spanish cured pork loin either has a paprika coating (lomo) or not (lonzino).
Dry Cure Ingredients
- Pork loin, trimmed, 2-3 in / 4-5cm ∅ 1 lb (454g)
- Kosher salt 1 1/2 tbsp (15g)
- Sugar 1 tsp (4g)
- InstaCure #2 (0.25% of meat weight) 1/4 tsp(1g)
- Black pepper 2 1/4 tsp (5g)
- Garlic powder 1 tsp (2g)
- Dried thyme 1 tsp (2g)
- Ground cloves 1/2 tsp (1g)
- Onion powder 2 tsp (4g)
Instructions
- Mix Dry Cure Ingredients well and rub onto meat, making sure to cover all nooks and crannies.
- Transfer meat into a Ziplock or Foodsaver bag and place in your refrigerator for two weeks to cure.
- After the curing process, remove meat from bag, and rinse off cure under running water.
- Transfer to UMAi Dry® and place place on an open wire rack to dry in your refrigerator four to eight weeks, or until 35-40% reduction in weight.
- After drying is complete, slice thin and enjoy! For perfect, paper thin slices every time, we highly recommend the Chef’s Choice Model 632 Deli Slicer.