Cured Lomo

Ingredients:

• 1362 g Salt
• 448 g Sugar
• 66 g Black Pepper, ground
• 348 g Smoked Paprika
• 96 g Prague Powder #2 (curing salt)
• 1 each Pork Loin

 

Methods:

Prepare the Pork Loin:

1. Trim all fat and sinew off the pork loins.
2. Cut the pork loin into halves or thirds, depending on your desired final product size.

Prepare the Cure:

1. Combine the salt, sugar, black pepper, smoked paprika, and Prague Powder #2 in a large container. Mix well.

Apply the Cure:

1. Wear gloves to prevent direct contact with the curing mixture.
2. Rub the cure mixture heavily onto the pork loins, ensuring they are coated thoroughly.

Vacuum Sealing and Initial Cure:

1. Place one coated pork loin into a vacuum-seal bag.
2. Add for about 2 ounces of the curing mixture into the bag with the loin.
3. Vacuum-seal the bag, removing as much air as possible.
4. Cure the pork loin in the refrigerator (or a controlled environment) for 3 days, flipping it over halfway through the curing process.

Repeat Cure:

1. After the first 3 days, remove the loin from the bag and discard any accumulated liquid.
2. Rinse off with fresh water. Apply a fresh layer of the cure mixture onto the loin.
3. Place the coated loin back into a vacuum-seal bag and repeat the vacuum-sealing process.
4. Cure for an additional 3 days, flipping halfway through.

Drying and Aging:

1. After the final 3 days, rinse the loin under cold water, pat dry, and ensure it’s dry to the touch.
2. Hang the loins in a dry aging chamber with jet net or butcher twine at a temperature of 70°F and humidity levels of 65-70% RH.
3. Weight, record and label each loin for tracking.

Drying and Storage:

1. Allow the loins to age until they lose 20-25% moisture.
2. Once dried, the hams can be stored vacuum-sealed for future use.
3. It’s important to follow food safety guidelines and ensure that all equipment and surfaces are clean and sanitized throughout the process.