Lomo (Cured Pork Loin) | Umai Dry Bags

Lomo/Lonzino Recipe



This Italian / Spanish cured pork loin either has a paprika coating (lomo) or not (lonzino).



Dry Cure Ingredients



Pork loin, trimmed, 2-3 in / 4-5cm ∅ 1 lb (454g)

Kosher salt 1 1/2 tbsp (15g)

Sugar 1 tsp (4g)

InstaCure #2 (0.25% of meat weight) 1/4 tsp(1g)

Black pepper 2 1/4 tsp (5g)

Garlic powder 1 tsp (2g)

Dried thyme 1 tsp (2g)

Ground cloves 1/2 tsp (1g)

Onion powder 2 tsp (4g)

Instructions



Mix Dry Cure Ingredients well and rub onto meat, making sure to cover all nooks and crannies.

Transfer meat into a Ziplock or Foodsaver bag and place in your refrigerator for two weeks to cure.

After the curing process, remove meat from bag, and rinse off cure under running water.

Transfer to UMAi Dry® and place place on an open wire rack to dry in your refrigerator four to eight weeks, or until 35-40% reduction in weight.

After drying is complete, slice thin and enjoy!



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