Dried Cured Pork Loin - Spanish Lomo , Lonzino , Pork bresaola

[@rickdavid1795]

I just started one 5 days ago. You made me jealous.

[@michaelskalin5126]

I made this for the first time a couple of months ago. Went with 4% salt and a little less heat than your taste. It couldn't have turned out better!!! I have orders for 4 or 5 from my buddies. Thank you again for all your advice and videos 🇨🇦🍻🐷

[@ReallySmoking]

You more than welcome ...

[@misscndnwoman2177]

you are amazing and get better looking after a couple of months. I'm going to make this one starting tomorrow thanks again for another great lesson.

[@misscndnwoman2177]

oh and yes you do make us jealous lol

[@platoboy]

I'm more jealous of that blue tile back splash that is the bomb!

[@darcyking14]

Awesome video! Mine has been aging in salt for two days so far. Thank you for the recipe

[@Martin.Wilson]

What kind of salt?

[@SgtSnausages]

Yes. Yes I am, in fact jealous about it.

[@Freygunnr]

Thank you, now I'm jealous about it!

[@markopalikko6986]

I'm jealous! Good job Sir!

[@ReallySmoking]

Thank you ...

[@petertenev6873]

Well done maestro! Very usefull video,thanks alot! Greetings from Bulgaria :)

[@ReallySmoking]

Thank you .

[@Forevertrue]

OK I am jealous. Thanks for this great job. Looks great.

[@biotech4144]

thanks for making this it was exactly the video i needed

[@louiecharcuterie1242]

Question about Instacure, Is it cure #1 or cure #2? I have both, I use cure #2 for long term meats like salami and cure #1 for short term meats like jerky. I'm guessing your using cure #2 because it's long term. Thanks for the video!

[@ReallySmoking]

you are right - #2. It is dispersing slower. usually this is what i recommend for everyone : amazingribs.com/tested-recipes/salting-brining-curing-and-injecting/curing-meats-safely

[@louiecharcuterie1242]

@@ReallySmoking Thanks for the link, it will be helpful. I think this weekend I'll give this a try and see what happens.

[@murraydelawski7496]

Thanks

[@davidspin5353]

How long would you recommend in refrigerator? I live in florida and we have no basements.

[@ReallySmoking]

try to press meat and feel it- i would say al least 40 - 60 days or longer. it will be drying in fridge too , just you need to give air to go around. As always please be careful with your meat - i do not want anyone to get sick .

[@norrisdemeray3325]

thank you for the response

[@neotrode1]

A work of art.

[@ReallySmoking]

Thank you

[@6952725]

happy 2020! Trying to find an easy way to dry cure a SKINLESS salami... would you have ideas of containers to share or curing methods to share?

[@SirHayk]

Thanks for master-class. Question I got is - what if I use dehydrator (box with fan which blows air or warm air) to dry it instead hanging in basement? Would it be safe ?(in terms of mold) Thanks,

[@ReallySmoking]

Safe. You can put fan in basement. Most important air must circulate. But when you circulating it is drying outside faster so it could take longer to dry evenly and outside could by harder to cut. Usually drying box used for thin cuts of meet like jerky.

[@kornelkatai441]

@@ReallySmoking what is the temperature and humidity in your basement? i have a fridge converted in which i can control humidity as well as temperature.. what should temps and humidity be at? Thanks for all your videos great and full of information

[@ReallySmoking]

@@kornelkatai441 now you talking... actually there are a lot of things to follow. sadly i do not have that type of equipment or space to put that type of equipment. in the begining it should be about 75% humidity for a week , then like 65 % for another 2 weeks , keeping temp about 55 F ... this way it will dry slower , but more even . My choice was basement and i hate when it is summer and humidity is not dropping - mold is growing ... and i can tell a lot of stories, but never got to black mold - you would need to trow all away ... sorry for long answer, but you need to look for people who have that special equipment and would be able to tell you more.

[@kornelkatai441]

@@ReallySmoking That is perfect i will give it a try and see what happens. Thanks for all your help

[@ReallySmoking]

@@kornelkatai441 I can tell you - all will be gone and you will want more :) ...

[@seppok2258]

Great video. What is that "cloak" material exactly? Plastic or some natural material? I guess it needs to be breathable.

[@ReallySmoking]

old t-shirt :) washed before use

[@arejetko]

Great recipe! At what point would you cold smoke it?

[@ReallySmoking]

i do dry couple days first - then smoke and then continue to dry .

[@SirHayk]

Hello Sir, I made my first lomo ! Very excited. Thanks for you master class videos. For my next project I'm considering to put less salt : 1% or even 0.5% . ( But instacure as directed ). Do you think it's safe , in terms of botulism bacteria? . Thanks for all your responses.

[@ReallySmoking]

Istacure is what you need to protect from botulism. how much salt is up to you - i would go for 1%, but if you want you can do 0.5%. Just watch how it will be drying.

[@mabelchiu2205]

What kind of cloth should I use to wrap the meat? Cheese cloth?

[@ReallySmoking]

Cheese cloth is a little too thick , but still will be good. Any cloth to prevent too fast drying and keep things away from meat.

[@fredrikakerblom7086]

Thanks, nice

[@ReallySmoking]

Thank you too!

[@douglascolman4501]

I'm an old electrician and not a butcher. I see lots of salt used to bring out the moisture in the time honored way. What would happen if the product was salted and then put in a vacuum chamber to assist the sucking out of the moisture? Wouldn't this speed up the process?

[@ReallySmoking]

it would - but are you in a rush ?? some recipes over salt product to push water out and then soak it to remove salt. Usually i plan things : salt it , keep in fridge then smoke - that's a week.

[@jamalpeoples3736]

It's called equilibrium curing . Been around for awhile. I use it on all cures.

[@davefales9006]

The fat adds flavor you can always cut out fat when it is done cooking. And not eat the fat but it will dry out without the fat

[@beryongshobbies5518]

is the meat pork tenderloin, or any lean pork part?

[@ReallySmoking]

This is pork loin - pork chops are from that meat too . it is thicker then tenderloin and dries longer

[@davidbiron4186]

Love

[@sar749]

Pasaka,savaitgali gaminsiu pats 🤤!

[@ReallySmoking]

Vasara nera pats geriausias laikas - as laukciau rudens , kai ne taip karsta

[@garyboxx1]

After you cut it does it need to be in the fridge? how long will it keep?

[@ReallySmoking]

after i put salt on meat for 5 days it was in fridge in that plastic container,

[@garyboxx1]

@@ReallySmoking Thank you for your prompt reply. I need to know after it is cured and hung for weeks and is ready to eat then after it is cut how long will it keep and how is it stored?

[@ReallySmoking]

@@garyboxx1 depends : you can vacuum seal it and in fridge it could satay for couple month , not sealed about 3-4 weeks.

[@Ulfhednar-o9t]

9:19 i was half hoping he would do a windmill arm and say spaaacteaacular

[@ReallySmoking]

That's another guy doing this ... and he does not cold smoke :) ... but very good content.

[@SirHayk]

if I dry 2 or 1 week, Is it safe to eat ? I mean, could it be botulism bacteria in a meat if I dry just one week. Thanks for your videos.

[@ReallySmoking]

That's why you use Instacure. you could dry shorter, but meat will be too soft - at least for my taste. If you really want to try to start - start with beef jerky. You will get feel of drying meat and how it goes for you - you can oven , dehydrator for faster results.

[@michaelstavila2750]

Is instacure necessary? Is it possible to be able to use just salt?

[@ReallySmoking]

please read about "botulism" . if you trust in your methods you do not need to use instacure ...

[@EveryName_I_ThinkOfIsTaken]

How do you tell if the salt curing stage is complete and ready to be washed of

[@ReallySmoking]

that is hard to tell ... it will be based on thickness of a product. Some people have some rules , but i usually try and base it on time when i want to smoke or start curing. For pork loin usually is in between 1-2 weeks . You could infuse salt solution and then it will be done in couple days. I would say - try ...

[@zhdfzfjvzrtuztuzt]

Cut your meat in half and take a thin slice off the cutting surface. Pour boiling water over the slice. If all of it stays pink, curing is complete. If the inner part of the slice turns grey, curing is not complete yet. Hope that helps.

[@misscndnwoman2177]

@@zhdfzfjvzrtuztuzt greatest tip ever , thanks so much. Now I'm ready to start

[@norrisdemeray3325]

do you use cheesecloth ?

[@ReallySmoking]

yes, I do . Mainly to protect from flies.

[@sasquatchfarmerbrewing5193]

What kind of cloth do you use? Cheese cloth?

[@ReallySmoking]

old clean t shirt ....

[@BorisVinogradskyMD]

Where can I get this white plastic cylinder for easy meat netting?

[@ReallySmoking]

www.homedepot.com/p/NIBCO-4-in-PVC-DWV-Hub-x-Hub-Coupling-Fitting-C4801HD4/100342850 - 4 in. PVC coupling

[@vitaliyovsiy3492]

How long are you smoking it?

[@ReallySmoking]

this is mainly dried meat so i do not try to over smoke - 4 to 6 hours in light smoke, just to get smell of it.

[@users8298]

Can you do it without curing salt. Nitrite is not good for the health. Also in previous video you used 4 percent of salt and now 3. Why? Thanks

[@ReallySmoking]

Without curing salt - you can , but not recommended. Too many of nitrites not good , but you getting them from vegetables anyway ... Salt - now I'm using 3 % in most of curing stuff and about 2 % in cooking stuff. You can adjust to taste, but do not go lower that 2% and then you would need to use injector to redistribute salt in to meat more evenly.

[@antonlazarev4223]

How can i buy this generator ? i cant find it on the ebay

[@ReallySmoking]

Please look on ebay for Cold Smoke Generator "Mark V1" . I'm out of stock from time to time , but they will be on ebay in couple days.

[@antonlazarev4223]

Thank you

[@mangustas1]

Ar, tamsta, ne lietuvis busit? :)

[@ReallySmoking]

Taip

[@profas1983]

Ne. Sake kad malacius! :)

[@James-yl9os]

Hiiiiiii 😬🙌🏻👏👋🏻

[@pedrosomoroy5075]

Z

[@thePizdec]

meanwhile in Soviet Ukrain