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  1. bigrub

    Lomo and Bresaola

    The Bresaola is quit nice with tenderloin, have not tried the loin yet, a few days. I like the Bresaola, but I like the Lomo even better. Pork loins are so cheap, I think after the fermented sausage gets started I will do some more loins with a variety of herb ans spice mixtures. Fun.
  2. bigrub

    Lomo and Bresaola

    I actualy used all pork, loin and a few tenderloins, no beef. next time beef. I cured 2 weeks in refrig, then tied up and hung in chamber 85-% humid, about 75 deg, then every few days 3-4 stepped down hum , ended at 70% and 50-60 deg. I used no casing. Keep hum up so as not to get hard outer and...
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    • bigrub
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  9. Lomo and Bresaola

    Lomo and Bresaola

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  10. bigrub

    Lomo and Bresaola

    Lomo and Bresaola all done new curing chamber worked great. Now drying a couple of smoked sauages, a French Saucisson and a Polish Kabanosy.
  11. bigrub

    sausage smoke and dry chamber

    I sclised the tenderlois today Lomo and Bresaola, I am very pleased with both. Will sclice loins later in week
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  19. bigrub

    sausage smoke and dry chamber

    No, did not. I did check internal temp of sausage, got it to 156-160. The solid meat loins and tenderloins I used prage no 2 in salt and spice dry rub for 10-12 days in fridge before chamber. I got my old Osborne meat slicer out and cleaned up. Will slice and vacumn seal some this week. Will...
  20. sausage smoke and dry chamber

    sausage smoke and dry chamber

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