Duroc Lomo

[mr_whipple]

Made a Spanish style Lomo and a Lonzino out of a whole Duroc loin. Lomo finished first as it was slightly smaller. Lonzino should be done shortly.

Here we are at 35% loss.

Couple shots after removing the casing and mold.

Very nice texture and flavor. I figured the mix of both Dulce and Picante papkrika would be a bit more flavor forward, but it worked quite nicely. Not overpowering. Gonna vac seal and let it rest for a few.

Happy Sunday and thanks for looking, Lonzino coming soon.

 

[DRKsmoking]

That is a very nice sliced pic. I could go for a few slices of that right there.

David

 

[SmokinEdge]

Nice work there. Looks great.

 

[jcam222]

Very nice. I'll bet that's tasty. How long did 35% loss take?

 

[Brokenhandle]

Looks really good! I made some umai salumi about a year ago and just ate more of it not long ago. But with all you have been doing I'm really getting the itch again!

Ryan

 

[mr_whipple]

Very nice. I'll bet that's tasty. How long did 35% loss take?

I think right about 6 weeks without going back to my notes. I know I started teh cure sometime late September.

Looks really good! I made some umai salumi about a year ago and just ate more of it not long ago. But with all you have been doing I'm really getting the itch again!

Ryan

Thanks. I'm waiting on a few things to finish and now with this new grinder I'm probably going out of control soon. Get some!

That is a very nice sliced pic. I could go for a few slices of that right there.

David

It tastes way better than it looks!

Nice work there. Looks great.

Thanks!

 

[indaswamp]

So awesome! Looks like it dried very nicely....slight dry rim which is what you want. Congrats!

 

[DRKsmoking]

It tastes way better than it looks!

Than it must be fantastic , cause it looks great

David

 

[BGKYSmoker]

Looks great

Nice to see more dry charcuterie/salami making.