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noip1979 on
I made [lomo based on 2 guys and a cooler’s recipe](https://twoguysandacooler.com/spanish-lomo-curado/). As I recall, I followed ingredients (i.e. salt) to the dot, but since it’s a whole muscle, I haven’t used insta cure #2. I equilibrium cured in vacuum and hung to dry wrapped in some polymer sheet for quite a while. Finally I vacuumed it for about a month to equalize (there send to be only minimal case hardening).
While processing it, it was always chilled – didn’t stay in unsafe temp (afaik).
A few days back when I opened it, the smell was fine. Tasting it though, it didn’t taste salty at all which kind of got me worried 😟. I am still here to tell about it do I guess there’s nothing major and also I left a few thin pieces in the fridge and it tastes somewhat saltier (due to more water loss?).
So, should I worry about eating it? Usually 3 percent salt is quite salty. Could it somehow be related to tasting it right away after taking it from vacuum?
Any insight/suggestion would be appreciated…
shadhead1981 on
My standard with meat is pretty simple, if it tastes and smells good, it’s fine. This looks great to me.
steelerector1986 on
It looks fully cured, so you’re likely fine. If it was gray in the middle, I’d be concerned.
195651 on
They have a page on Reddit. Post your question there. Eric often responds
catmountainking on
I’ve had lomo in the past and its never been a salty meat imo. It looks perfect so I wouldn’t worry too much.
6 Comments
Hi /u/noip1979 if you are posting an image don’t forget to include a description in the comments or your post may be removed.
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/Charcuterie) if you have any questions or concerns.*
I made [lomo based on 2 guys and a cooler’s recipe](https://twoguysandacooler.com/spanish-lomo-curado/). As I recall, I followed ingredients (i.e. salt) to the dot, but since it’s a whole muscle, I haven’t used insta cure #2. I equilibrium cured in vacuum and hung to dry wrapped in some polymer sheet for quite a while. Finally I vacuumed it for about a month to equalize (there send to be only minimal case hardening).
While processing it, it was always chilled – didn’t stay in unsafe temp (afaik).
A few days back when I opened it, the smell was fine. Tasting it though, it didn’t taste salty at all which kind of got me worried 😟. I am still here to tell about it do I guess there’s nothing major and also I left a few thin pieces in the fridge and it tastes somewhat saltier (due to more water loss?).
So, should I worry about eating it? Usually 3 percent salt is quite salty. Could it somehow be related to tasting it right away after taking it from vacuum?
Any insight/suggestion would be appreciated…
My standard with meat is pretty simple, if it tastes and smells good, it’s fine. This looks great to me.
It looks fully cured, so you’re likely fine. If it was gray in the middle, I’d be concerned.
They have a page on Reddit. Post your question there. Eric often responds
I’ve had lomo in the past and its never been a salty meat imo. It looks perfect so I wouldn’t worry too much.