How do you equalize a Lomo Embuchado w/o a chamber???
Posted: Fri Jun 23, 2017 22:31
Hello Everyone,
Im making my first lomo embuchado based on the recipe in Home Production by Marianski, but Im trying to adapt it to Umai since I don't have a curing chamber. So far Ive successfully made several salamis and one Coppa from this book using Umai and had great results.
Ive got a half pork loin weighing 1.5Kg green weight and Ive performed the curing step with the specified rub, placed in the fridge inside a ziplock bag for 11 days (a few days longer than the recipes 7-10). Washed off the cure/rub and put in a clean ziplock back into the refrigerator.
My garage fridge which I use for the Umai projects gets opened only about 4 times a day and is pretty constant at 35F and 40%RH (except when the RH shot up to 70% when I put in 25 eight inch long 32mm Umai salamis last February! LOL!)
MY QUESTION: How do I perform the equalization without a curing chamber? Recipe says "Hang loin at 46F, 72-80% humidity for one month. Do I just leave it in the fridge like this in a ziplock bag for a month and then go Umai for the drying stage? Or go right into Umai now? Any guidance would be greatly appreciated.
Thank you for being generous in your sharing of knowledge in this forum. As a 2 yr sausage maker and a first year dry cure whole muscle and salumi maker you have been an invaluable resource to answer questions that have occurred while reading the M&S website as well as the Marianski and Kutas bibles! Thank you!
-Ronbo
Im making my first lomo embuchado based on the recipe in Home Production by Marianski, but Im trying to adapt it to Umai since I don't have a curing chamber. So far Ive successfully made several salamis and one Coppa from this book using Umai and had great results.
Ive got a half pork loin weighing 1.5Kg green weight and Ive performed the curing step with the specified rub, placed in the fridge inside a ziplock bag for 11 days (a few days longer than the recipes 7-10). Washed off the cure/rub and put in a clean ziplock back into the refrigerator.
My garage fridge which I use for the Umai projects gets opened only about 4 times a day and is pretty constant at 35F and 40%RH (except when the RH shot up to 70% when I put in 25 eight inch long 32mm Umai salamis last February! LOL!)
MY QUESTION: How do I perform the equalization without a curing chamber? Recipe says "Hang loin at 46F, 72-80% humidity for one month. Do I just leave it in the fridge like this in a ziplock bag for a month and then go Umai for the drying stage? Or go right into Umai now? Any guidance would be greatly appreciated.
Thank you for being generous in your sharing of knowledge in this forum. As a 2 yr sausage maker and a first year dry cure whole muscle and salumi maker you have been an invaluable resource to answer questions that have occurred while reading the M&S website as well as the Marianski and Kutas bibles! Thank you!
-Ronbo