Easy way to make Spanish Lomo at home - Dry Curing Meats for Beginners
ฝัง
- เผยแพร่เมื่อ 9 ก.ย. 2024
- Today we are making Spanish Dry Cured Lomo!!
The first 1,000 people to use this link will get a 1 month free trial of Skillshare: skl.sh/2guysac...
You can find a printable recipe (with adjustable quantities) here: twoguysandacoo...
Brining Time Calculator: genuineideas.c...
Need kitchen knives? We've teamed up with Dalstrong. Check out their awesome selection and get an automatic 10% off by clicking here: tinyurl.com/kx...
Items used in this video:
Dry Aging Steak Wraps: tinyurl.com/22...
or Dry Aging Steak Wraps from Amazon: amzn.to/2W1o7F4
Butchers Twine with dispenser/cutter: tinyurl.com/jk...
G-3 mini Butchering Knives:amzn.to/3yhO15a
G-4 Butchering Knives:amzn.to/2WkBz7S
Heavy Duty Vac Sealer: tinyurl.com/us...
Butcher Twine & Dispenser: amzn.to/35QFhIa
Waterproof Digital Scale: tinyurl.com/5x...
Custom Cutting Board: tinyurl.com/3e... (use discount code 2GUYS15 at check out for 15% off 😁)
If you would like to support our work you can do so in several ways:
1. Like, Subscribe, and share this video
2. Use our amazon link to get to amazon to make your purchases: amzn.to/3dqScEy
3. You can help support our channel through PayPal: tinyurl.com/5y...
4. Patreon (where you get all sorts of cool discounts from companies your most likely already buying from: / 2guysandacooler
Companies we use for our projects:
Dalstron Knives: tinyurl.com/kx...
Sausage Maker: tinyurl.com/4d...
Hailey Homes Custom Cutting Boards: tinyurl.com/3e...
Thermaworks: tinyurl.com/uz...
New England Cheese Making Supply Company: tinyurl.com/hy...
If you need anything from Amazon you can help us out by using this link to get there: www.amazon.com...
Here are a few more things we use in our projects:
AMAZON LINKS:
Ph Meter by Apera Instruments: amzn.to/2A04Gll
Smokin-It Bella's Cold Smoke Generator amzn.to/2UVTsX9
High End Accurate scale to .01g: amzn.to/3gj79dA
Economical precision scale: amzn.to/3tt3bmk
Meat Slicer: amzn.to/31XV19q
Vitamix 750 Heritage Pro Model amzn.to/2PFXe1d
Edge Pro Professional knife sharpening Kit #3 amzn.to/2NvAO24
Iwatani Professional Chef Torch amzn.to/2zUzm4E
InkBird Controllers temp & Humidity amzn.to/2O3BmM7
Dehumidifier Eva Dry 1100 amzn.to/2TDvChj
Cool Mist Humidifier: amzn.to/3eoO7A7
Govee Temperature/Humidity Monitor: amzn.to/3v55Tz1
Iodophor sanitizer: amzn.to/2Q9jFBM
InkBird Sous Vide: amzn.to/3uQwmjw
Commercial grade Sous Vide: amzn.to/2QDYGGU
Large chamber Vacuum Sealer amzn.to/2wQp7wF
Butcher Twine & Dispenser: amzn.to/35QFhIa
Robot Coupe Food Processor (high end): amzn.to/3fmmEPm
Hobart Edge Deli Slicer (high end): amzn.to/3lRYTB7
EQUIPMENT LINKS
1.5hp #22 Meat Grinder: tinyurl.com/ps...
#12 Economical Meat Grinder: tinyurl.com/56...
5# sausage stuffer: tinyurl.com/ye...
20# Electric Sausage Stuffer: tinyurl.com/25...
Stainless Steel Dutch Cheese Press: tinyurl.com/y7...
33# capacity scale: tinyurl.com/mv...
Hand heald vac sealer: tinyurl.com/5c...
Heavy Duty Vac Sealer: tinyurl.com/us...
Thermapen Mk4 - tinyurl.com/y2...
DOT Kitchen Temperature Reader - tinyurl.com/3p...
Signals (4 Channel Temperature Probe) - tinyurl.com/eu...
Extra Big and Loud Kitchen Timer/Alarm - tinyurl.com/4x...
Thank you for watching. If you are new here consider subscribing and clicking that notification bell. If you have any questions about anything you saw feel free to reach out or leave me a comment in the comment section. See you in another video.
Eric
(Some of these links are affiliate links. This means we get a small commission if you make a purchase using the links we provide. This really helps support our channel at no cost to you. Thank you in advance)
I try the recipe for Spanish Lomo and it turns out great. The pork cut was at 1007 gr. I'm located in eastern Europe and could not find dry-aging sheets, used regular collagen salami casing, cut open and wrap. The only concern is that it dried fast, loose 35% weight for 16 days. My 3-year-old likes it very much, thank you for the recipe! I'm Never baying deli meets again!
Great video man! It's wonderful to see how spanish cuisine makes it through our borders. The lomo you made resembles to one that it's made in some small regions of the country. A more common spanish lomo wouldn't have that layer of fat on the loin, so, the spices can penetrate further into the meat. In fact, that darker color in the meat you've mentioned, which is one of the qualities that differentiate a better lomo from another, is given by the smoked paprika to the meat. For us, spaniards, generally talking, the darker the lomo, the better. As I said earlier, it's a pleasure to see people getting interested in our gastronomy out of our borders. Please don't stop diving into the spanish charcuterie world!
Hi Eric. I just wanted to thank you for all you do. This Spanish Lomo was my first attempt at charcuterie and I could not be happier with the way it came out. It is tender, fragrant and delicious! Thank you so much for sharing!
You are very welcome. Congratulations on Making some delicious Spanish Lomo!! Enjoy and delight in the success, you've earned it.
This is the video that will give me the push to try making my own charcuterie!! Thanks!
nice! Welcome to the craft. Remember you can always reach out if you have an issue or question. I'm here to help..
Great recipe; as Spanish myself, im glad to watch this. Tip: when you use gut for casing it, is called "lomo embuchado"
Love your videos because you always provide a good deal of information and that you are specific about weights, temps, humidity levels etc. I appreciate the foodlab/scientific preciseness in your videos. It makes a huge difference and makes everything easy to adjust and duplicatable. I honestly can't wait to get into this and am hoping to get started within the next year making a hobby of this.
In theory I agree, but the reality is that most of us have a cool garage, bathroom, basement, or mud room, but not a spare fridge or enough empty space in the kitchen fridge (we like food, we aren’t apartment dwellers with mayonnaise and ketchup as the only fridge occupants).
I would like to just see how to do this hanging it in a cool room/area the way it was traditionally done, and the temps it must stay between u til it gets to a certain moisture percentage…..
I tried this recipe and it is the first cured meat I've ever tried to make. It came out very good and tastes great. I followed the method exactly and aged it in the fridge for 6 weeks. It never quite got to 35% it kind of held at 40% for a couple of weeks and I got impatient. The texture is a bit like Prosciutto. Thanks, I'll try curing other meats now that I've got my feet wet.
Hi Eric, today I harvested my Spanish Lomo done using your recipe and dry aged bag in the fridge. It turned out very well and from the original 1023 g to target of 665 g (35% loss) it took 3 days short of a month. I have a Capocollo that is going to be ready in the next few days also from your series.
Many thanks for sharing your recipes and skills and I am really chuffed with the results. Cheers!
Once you cut into the cured lomo Phil, how long will the remainder last before it spoils? Do you need to eat the whole lot within a specific time frame?
@@TK-uo7cb Hi, remember it is already cured. had it in early Nov and had some for Christmas and was still good. Whatever you cannot finish best to vacuum pack or zip lock and leave in the fridge not freezer.
@@Phil58Liew Thanks for the reply!
Eric, you have no idea how happy I am to have found I can do this in my fridge. This opens the door for all kinds of cure meats. Thank you so much for doing what you do.
Of all the cured meats I have done, this is one of my favorites
What can I say Eric. As usual, fantastic upload. I am not happy and I won't be until your uploads have the thousands of views they so rightfully deserve. Thank you for sharing your knowledge with us.
I discovered the channel just before "celebrate sausage" and it's insane that it doesn't have more subscribers.
If you want a printable recipe for this Spanish Lomo you can find it here: twoguysandacooler.com/spanish-lomo-curado/
also
The first 1,000 people to use this link will get a 1 month free trial of Skillshare: skl.sh/2guysacooler08211
if I want to smoke it with cold smoke, when is the best time? before I wrap it? after? when is done?
@@Adrian9G Ideally before you wrap. Personally if I were to cold smoke though I would use some curing salt in the recipe..
@@2guysandacooler thanks
Eric, I love your videos, always informative and very simple to follow, keep up the great work 👍
I was just about to comment about how the knives you were using to process the meat looked like Taiwanese knives :)
Thanks for the video! I am researching on how to cure meat on my own and will be using your video for reference when the day comes. Greetings from the tiny Pacific islands of Palau!
I am learning so much!.....thank you!
Absolutely I want to see the porchetta! Thanks for the vids!
No Problem!! Here You Go: th-cam.com/video/F6I7q1n4Gnw/w-d-xo.html
Eric - would you ever consider making buckboard bacon? I would love to see you make that. The was you present everything and your explanations on the process is spectacular!
Loving this content. Thank you!
Well, the butcher's muslin worked! I took down the meat today, unwrapped it, washed it in vinegar, dried it. Couldn't resist a taste. It is all I hoped for. Thank you for this, Eric.
NICE!!
as all ways thankyou brilliant
Thanks for the information!
I would absolutely love to see you do a Porchetta! It’s one of my most favorite to make and share myself.
Can't wait for your celebrate sausage marathon. Your videos must be the best charcuterie videos in English. Please keep them coming.
Thank you
Thank you ❤
This is my first time dry curing meat and we always entertain people so I thought why not give it a try to offer something different at parties. I have to say this meat is very nicely seasoned and full of flavor! I will use the equilibrium method for cutting other meats moving forward.
Excellent video...quick, fast, professional, detailed and to the point, with a beautiful beautiful product. Hats off to you my friend 👌🏽
People nowadays talk about cultural appropiation and get offended when anyone not from their country tries their recipes, but I always find it flattering when I see people around the world making Spanish recipes :-) Looks delicious, my only observation is that in Spain we don't leave all that fat on the lomo; just a tiny layer if any.
Just made this. Turned out beautifully!
Ok... I've watched dozens of these videos and I've only ever seen one guy and a cooler...
Who's the second guy?
Thank you for knowledge 👍🏻
Excellent Job my Friend! I love those dry aging wraps too!
Thanks Eric. They are great. A little fragile but once you get the hang of them it's usually not an issue..
Another great vid! Wish I could have watched these years ago!
Of course we want to see the porchetta video!!!!
Eric,
Thank you so much for the informative content. This information is invaluable to me as a hunter. Can’t wait to try some treats after this seasons harvest.
Porchetta please.
Spanish food is impressive, it has a wide variety of styles, tastes and unique flavors! Very similar to Italian food. After all, they are Mediterranean.
Hello Eric. When I wrap the muscle for drying, would you advise wrapping it closely in butchers muslin, please? I can hang the meat in my cellar (around a constant 50° and quite high humidity). I can't easily get the wrapping sheets you show. Thank you for your time and help.
Do you have an alternative wrapping product to substitute the plant base wrap? And can you do an episode on how to dry cure the same by smoking or is it a different process? The reason I ask is because I used to live in a polish neighborhood and always bought my charcuterie in a meat market and it looked like they smoked their meats daily, it was always fantastic, thanks.
Spanish, Portuguese and Italian: The Trinity of World Class Charcuterie
Lomo embuchado (or adobado) is the very best thing from spanish charcuterie after Serrano Ham.
Thanks!
thank you
Excellent!
Great results. 👏 Can I leave the loin in my cold basement which has an ambient temperature of about 43F-46F instead of the fridge for the equalization period? And by the way, how long would you have left the muscle in salt if you were using the old fashioned box salting method per 1 kg of loin instead of equilibrium? Best regards
I have a cold cellar too. Did you try doing the meat in your basement?
@@ZenaHerbert Hi. Tried and did a little research and found out yes you can as long as the temperature doesn’t exceed 15°C or 59°F.
Thank you for this video. Been wanting to try dry aging meats and didn’t know where/how to start. So happy to see this video and can’t wait to try it. A few questions, 1. I assume you s;ice as you use it (not slice in its entirety) 2. Proper way to store unused portions (ziplock and fridge?) and 3. Shelf-life, if there is one. How long after cured can this last? Again super-thanks for this video and can’t wait to see what else you have to offer
Glad it was helpful!
1. Yes. Slice as you eat it.
2. Sore in a vac sealed bag in the fridge (if you don't have a vac sealer then wrap tightly in cling film then in a ziplock bag and place in the fridge)
3. If it's in a vac sealed bag you can safely keep it (uncut) in the fridge for at leats a year perhaps longer...
@@2guysandacooler Fantastic! Yes, I have a vacusealer for sous voiding, so this is perfect. Thanks again!
Equilibrium cure method is for the salt amount. Spice amount can be played with as to what you like (commercially its around 2 grams per kilo). And if i remember right dry cure salt rate is minimum 3% especially if #2 cure is omitted.
That is correct. All of the other spices are to taste. 3% is a great place to cure meats. Some will go as high as 5% but I find that way too salty and a bit of an overkill for curing. Adding sugar also helps cure the meat and balance out the saltiness..
Bravo, it sure looks like it doesn't suck! Damn good looking! Thank you for sharing!
Thanks Eric! Lomo is gonna be my second project….ohhhhhh what a rabbit hole I’ve gone down! Lol…
It is very easy to look
Thanks buddy
Hello Eric. Thanks for all the videos, they are great! Hey when equilibrium curing, is there a problem if we leave them too long in the cure? If so, how long would it be too long? Thanks in advanced!
Eric, I do EQ cure everything from Pork and Beef cuts. Minimum is 3 weeks for me or longer. I do dry EQ curing in a vacuumed bag so no hassles with leaking and you can stack them to save fridge space.. I prefer 2% salt and 0.25% cure # 1 or #2. plus the spices I LIKE.
Does Lomo keep well in the fridge after being finished. I think you are a great teacher and am learning , and putting into practice, lots. Would you mind, at the beginning of each lesson, telling us ignoramuses how long the entire processes will take. That way we can time our endeavors to suit an occasion, in my case, my son’s wedding. Many thanks
Yes it does. Thanks for the comment. I'll be sure to add a timeline on my next projects..
Hi Eric! Great video....have been using EQ method with making my homemade bacon. I still consider myself a newbie in curing, and although I have heard and read many times that cure #1 is not needed when working with a whole muscle, I can't get myself to try it. I guess I still need the training wheels. This Lomo looks magnificent! I am hoping to give it a try soon.
Loving these videos
Amazing video, thank you
I have several questions: 1 why is it ok to exclude curing salt? 2. how do you store it after it has finished curing?
Question 1: th-cam.com/video/m4OuOZulHUQ/w-d-xo.html
Question 2: You can vac seal it and keep it in your fridge. Will last up to a year😁
Awesome! And I would really enjoy seeing your porchetta recipe!
You got it!! I think I'll try and get one going next week
I am wondering if I can use a turkey breast to make a nice mock of this? My mom is allergic to pork so I have been learning to make pork-like sausage and meat products using home raised turkey, duck, chicken,pheasant, and goose? I am LOVING your channel being on a farm and doing much of our own processing.
Thank you..
Good video please keep up with the whole muscle videos and recipes thanks again
Thank you..
Love me those G series Master Kuo Knives. They cut like buttah. You should do a sharpening video :)
Hello. I have Lomo in my chamber right now and I noticed mold growing(white and fuzzy) and might be turning green.
I know this is a fail and so be it.
Trying to figure out why, I followed all the proper steps as well as adding nitrates to the curing process.
Could the cure not have penetrated enough because the pork was pre packed water added?
Would this then cause the mold? My chamber is kept at a constant 52-54 degrees and 75-78% humidity.
UMAi makes a Charcuterie bag that's long enough to do a 16 inch Lomo. I've got one in the refrigerator right now! Cheers!
nice
Eric, Is it a good idea to place the muscle in a drawer inside the refrigerator to prevent over drying it around the edge as yours was? Thsnks
If you cannot find a loin with any fat attached, can you add fat for Lomo?
Hi, Eric!
Awesome video, thank you!
If I want to dry this in controlled environment like drying chamber, what parameters should I use?
55F (13c) and 80% humidity
@@2guysandacooler thank you sir!
I would love to take a one on one class about dry age curing and salamis as well as sausages.
Do you offer classes and what country are you in?
Question regarding brine time: Using your referenced site and using this recipe for Lomo, I noticed when I clicked on “tubular or cone shape” it shows about half the brining time (3.5 days) as the “flat, brisket” option of 7.8 days. This seems counterintuitive. Wouldn’t a flatter shape brine faster, or at least equal to, than a tubular shape given the same thickness?
Hello i start my Spanish Lomo yesterday, and today i went to the fridge to give a massage and i noticed there is liquid inside the bag, is that normal?
Hello, I just started the recipe, I was just wondering, would it be nice if I kept the spices on the pork or it would be too much?
Where I am from, it's very very hard to get the collagen sheets and the kind of casings that I would need for the piece of meat that I have... I was wondering what were the other alternatives (I have a controlled fridge for hum/temp) thank youuuu
Hi thanks for the recipe! I'll try! I'm from canada and I don't have access to the dry age wrap, what else can I use that will be good in the refrigerator?
very good mr erick from the dominican republic thanks for your video. my questions are? 1) when comes your book of all video that you have done step by step. 2) there is some way of how to download calculator for determining how long to cure your meat since when I am inventing I have to do endless things to search this. of course if it is available. thank you happy this day.
Hi Eric, I note that you use a higher percentage of salt for this cure, then dry age thingy. It is 3% of the weight of the meat and a similar one when you did the copacollo. Normally when I make bacon and ham it is approx 1.6 - 1.8%. Is the additional amount of salt to ensure no bacteria grows even if Prague powder is used? Thanks
Hey Phil. For dry curing whole muscles that don't use cure I will generally add 3% salt. If I am using a cure I will generally add 2.5% salt and .25% cure.
If I am making something that needs to be cooked like bacon I will usually add 1.6 - 1.8% (along with the cure). Salt is received differently in cooked vs dry cured products. Dry cured products need more salt basically (for protection and flavor)
@@2guysandacooler many thanks for the headsup. I understand it better now. I have been following and learning much from your videos. Many thanks for sharing.
Eric can you clarify, I see you say you can age this in a dry curing chamber. Are you saying that we can use these wraps (or possibly Umai bags) in the chamber and we’ll be ok.even at the 55 degree 80%ish humidity?
That is correct. If you have a dry curing chamber you can stick this in there. 55f and 80% humidity
Hi Eric. Is ther an alternative to the aging wrap thats easier to get in countries like mine? I am in Colombia. Thank you for such amazing recipes 😊
I haven’t tried too many options that work well in the refrigerator. The UMAi bags work well but I’m not sure how available they are where you live. Some people say that parchment paper or wax paper will also work but I haven’t tried either one of those.
Hey, my fellow bud!
You missed one crucial information in this one: what if we don't have dry aging wraps?
It's impossibile to find in my country so it's not an easy thing to import (and cheap...).
I've seen you curing with lard but I don't think it applies here by the results you got in your experiment.
I can think about colagen wrapping... but is there another option?
Hanging it in the refrigerator withou a protection will really dry the extern layer.
BTW, AWESOME VIDEO!!!!
After being cured and ready to eat can it be stored out of the fridge? I am trying to figure out how to preserve meat for long term fridgeless prepping.
If I were to slice serving portions and vacuum seal in a bags to give to friends (like you would see cured meat sold in stores), how long could they keep it in the fridge?
Hi,
I've made you Loma recipe a few times with great results. It's a nice size muscle that fits in my cheese cave and doesn't take too long. Now I'd like to see if I could find a way to get that sweetness that Jamon has without raising Spanish
pigs and feeding them acorns. Any thoughts.
Jim
Hi; thank you very much for the great video. Just wondering the reasoning behind your comment that it doesn’t need any curing salt?
When it comes to whole muscles, curing salt is optional. Check out my vide "Are Curing Salts Necessary" and I'll explain the whole thing
Ciao Eric, we just found your channel and love it. Where can I get the list of ingredients (and amounts) for the spice rub?
Check the description box
Can I use my drying chamber for this? I bought the same wrap product and I wasn't sure about the heat/humidity, just getting started curing and your my go to thanks!
Yes you can. A dry curing chamber is what I would use. Keep th etemp at 55f and humidity arough 80% and you'll be good to go. In a chamber though you can use natural casings or collagen sheets if you want
I'm a new subscriber and hope that you really respond to questions as well as comments . Does this need to keep refrigerated, or can it be stored elsewhere? I would like to preserve something that can be stored safely if we lose power for a length of time. This video is great and I can't wait to order supplies. Thanks.
Hi Daniel. Welcome to the team!! I try to respond to questions as I see them.. If you make whole muscles like this and you keep it whole then it can be stored in a cool area outside of refrigeration. Ideally under 70f. If you pre slice it then I would suggest storing it in the fridge as the oxygen exposed surfaces will start to degrade the slices..
Hi Eric. Is there a difference in the dry aging wraps you use and the regular collagen sheets sold by The Sausage Maker?
Yes. The collagen sheet is microperforated so it's better suited for a controlled environment like a curing chamber. The wraps I used in this video control the moisture loss a little better..
This is something I would like to try. Can this be smoked prior to drying? Do you have any videos that cold smoke the product before drying?
It can be smoked before drying. I would add a curing salt then cold smoke it for 6 - 8 hours
Hi Eric, another great vid! Just an inquiry, I have a lot of trouble sourcing wraps, casings and such, or they are really expensive and make these projects uneconomical to do, which bums me out, so my question is - have you ever or can you do these types of cured meats by using baking paper as a substitute for the wrap as it dry's out, what do you think? or am I crazy to consider such a thing? or do you have some suggestion?
Funny you should mention. I am actually experimenting with that method as we speak. I'll let you know what happens
@@2guysandacooler sweet!
In Spain they actually wrap these in bandages or cheese cloth, but I've never been comfortable with that method. On the other hand I've never been sick after eating lomo! 😉
Use Google to translate this page for an example: elhogardelasrecetas.blogspot.com/2019/09/lomo-casero-curado-en-nevera.html?m=1
I love Eric's scientific approach to charcuterie, which gives me confidence when sharing my products.
I've used butter muslin made into a bag for bacon joints and it's been okay.
Where have you been! Love this video!!
Can you use collagen wrap instead of dry ageing wrap?
I hung my loma 2 and a half weeks ago 55 degrees 80 to 85 humidity and it started having a grey mold with dark spots. I washed it down with vinegar. Is it OK? what do you recommend doing? I'm making Saucisson tomorrow and was wondering if I should brush som mold 600 onto the loma.
Yes and yes. Washing with vinegar id perfectly fine and you can also spray mold 600 for a preventative measure
I cant get the wrap for the meat in UK. suggestions.
I was wondering the max time you can leave the meat in the cure vac bag in the refrigerator?
Eric
Any chance you have the title and performer of the music played underneath the slicing section of the video? Also looking forward to Celebrate Sausage S3?!?!
I am unable to get my refrigerator humidity above 35%. Do you think the steak wraps will slow down the drying enough to overcome such a low humidity?
Do you have a crisper section? Place them in there
Maybe this has been covered but hadn't came across it,so once it's been cured and cut.how do you recommend storing it?also how long will it last?if stored properly? Thanks for the great videos.
Great Video! I wonder if those dry aging wraps would work for home made cheese.
I've wondered the same thing myself... I'll have to give t a shot and see
How do you store the cured meats when the reach the desired moisture loss?
so what is the best way to store things like lomo and capicola after its done and you make that first cut?
In your stomach !!!
wanna try this. but amazon has no stocks. im from philippines. :) any alternatives?
Can you do this with beef and goat meat? I have some started with pork, but now I need to find something to do with beef and goat...
isnt putting a vacuumed piece of meat for 5 days in the fridge a bit potentially dangerous? i just watched your video on curing salts where you list two factors and i would think that many people have fridges that are much warmer and in the 'danger zone'?
It could be, but my fridge averages 35f. Most fridges average under 38f (if they don't they should be replaced)
Hi! I wonder if a small wine cooler can be repurposed as a dry curing chamber? What would I want for a temp/humidity range to make it possible? Also, can you recommend a thermometer/hygrometer to help achieve said temp/humidity range?
What can I use as a substitute for the wraps
Those dry aging wraps are unfortunately not available here in Denmark (Or even in Europe afaik)
Do you think that it is possible to use dry aging vacuum bags instead ? (I have a lot of those) :)
like the ones from umai? If so then yes. Those work too..
@@2guysandacooler They are almost identical to Umai bags, I will give them a try. - Thank you!