Charcuterie - Lomo (Cured Pork Loin)
Sausage and Charcuterie
INGREDIENTS
5 pounds pork loin
60 grams turbinado sugar
9 grams curing salt
9 grams toasted Tellicherry black peppercorns
9 grams toasted fennel seeds
9 grams toasted coriander
45 grams Kosher salt
7 grams sweet paprika
3 cloves chopped garlic
3 grams thyme leaves
3 grams cayenne pepper
White vinegar
DIRECTIONS
1- Mix sugar, salt, peppercorns, fennel seeds, coriander, salt, paprika, garlic, thyme, cayenne, and coat evenly all sides of the pork loin, reserving a third of the spice mixture for a second cure.
2- Place pork loin in a non reactive container and refrigerate for 7 days.
3- After 7 days, apply the reserved spice mixture and refrigerate for 7 more days.
4- Rinse the pork loin and tie with butcher twine.
5- Store hanging at 60°F at 70% humidity for approximately 45 days. (we used Steakager Pro 40 Dual mode refrigerator… it has two modes 1 for Dry Aging & other for making Charcuterie)
6- Meat should not have developed mold, but should be firm to the touch and smell sweet. Remove from storage and wipe the surface of the loin with a lint- free cloth dipped in white vinegar. Place in sealed container and store for up to two weeks in the refrigerator.
7- Slice off the outer hard layer (pelicle), slice and serve)
NOTES: The texture of homemade charcuterie is much different than you’ll typically find in the USA; we were surprised to find it much more tender and more similar to what we’ve experienced in European countries
SPECIAL EQUIPMENT USED: The SteakAger Pro 40 - Dual Mode
