Meat Recipes

Cured loin (Spanish style)

INGREDIENTS:

Per every 1000gr. of product to be prepared.                

Salt…...........................................20 g.

404 PIRASAL………….......................5 g.

501 BEDEX ESTABILIZADOR..........8 g.

305 ISADEX SABOR…………….....…... 5 g.

Pepper ……………………………........….. 3 g.

ADVISED ELEBORATION PROCEDURE:

1. – The meat, pork loin (ileum-spinal muscle), must be taken out any external fat, nerve and tendons or sinews. Once the pieces are ready, leave the pieces on the fridge for 24 hrs at a temperature of 1 or 2ºC

2. – After that period, sprinkle the meat pieces with the ingredients above mentioned and leave it on soaking casks or tumbler for 72 hours. If in soaking cask, turn them after 36 hours; if in tumbler, program some brief tumbling every 12 hours.

4. – After that period, the stuffing: take thick casing to fill them in with the loins.

5. – Once the loins are crammed, leave them to air at 15ºC (+/-1ºC) and humidity level between 75 and 80Hg. for a period of 4 or 5 weeks.

In fact, it can be served just after stuffing (very soft) or when it reaches the desired stiffness as long as it is being cured.

REMARKS:    

Also can use “1022 LOM  F. Adobado” (40gr per Kg) as a complete mix to skip all ingredients listed above.

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