Spanish Lomo

Step 1

Weigh the pork loin and type the weight in the box above that reads "How much do you want to make?"

Step 2

Combine all of the "cure" ingredients and rub them onto your meat. Be sure to include 100% of all the cure spices. You don't want to leave any spices behind. Place the meat (and any spices that are left in the tray) in a bag and vacuum seal it (or a zip lock bag and remove as much air as possible).

Step 3

Once your meat has been vac sealed place it in your refrigerator for 7-21 days (depending on the size). Check the link in the blog post to calculate how long you should cure your meat for. Be sure to turn and massage the meat daily.

Step 4

After the appropriate amount of time in the refrigerator you can remove the now cured pork from the fridge. Blot the muscle dry with a paper towel. Sprinkle the meat with a little wine or water to create a slightly damp surface.

Step 5

Place the cured loin in the middle of a Dry Aging Sheet and gently fold each side over the coppa trying to remove as much air bubbles out as possible. Trim off any excess.

Step 6

Once you wrap your loin in the dry aging sheets, place the net around it, weigh the muscle, record the weight, and place it to dry in your refrigerator. Make sure that it is on a grating or hanging so that there's air flow on all sides.

Step 7

Once you lose 33% - 35% weight your pork loin is finished. Slice thinly and enjoy.

Step 8

Take your pork loin and give it a vinegar or wine wash (to remove any molds), then place the uncut piece in a vac sealed bag and vacuum seal it. Store it in your refrigerator. It will be good for up to a year.