After some trial and error in my drying chamber, reference here, I decided to try Calabrian Pork Tenderloin...Well, as it turns out, the meat was bad, so another audible was made to try Spanish Lomo. I had all the ingredients at home and it was doable. Sorry no pics of the curing, but it was essentially salt, pepper, garlic, onion, smoked paprika, regular paprika, and some bay leaves (cure #2 as well). Vac sealed and in my regular fridge for about 5 days. The calculator I used say 3.8 but gave it a bit more time.
Next was a rinse and brush of white whine while I wrapped in the collogen paper, and then the awful netting job :wacko:
tied em, weighed em, tagged them, hung em.
Problem #1 - The loin was too long to fit in my chamber! So I halved it.
Problem #1 - the netting may have been a bit tight. Got it on anyway.
I coming in to this with low expectations, so if anything edible comes out of this, I will be happy. First pic is right after I hung them...the second is my chamber avg temp and humidity. I feel it's dialed in now so we'll see. Thanks for looking!
Next was a rinse and brush of white whine while I wrapped in the collogen paper, and then the awful netting job :wacko:
tied em, weighed em, tagged them, hung em.
Problem #1 - The loin was too long to fit in my chamber! So I halved it.
Problem #1 - the netting may have been a bit tight. Got it on anyway.
I coming in to this with low expectations, so if anything edible comes out of this, I will be happy. First pic is right after I hung them...the second is my chamber avg temp and humidity. I feel it's dialed in now so we'll see. Thanks for looking!
op2:
