We dry cured a Spanish Lomo 3 ways with surprising results - Dry Curing Meats for Beginners

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Today we are Dry Curing A Spanish Lomo 3 ways!! This video is for entertainment purposes only. Before I completely endorse a new method for dry curing meat at home I want to make sure it produces acceptable results. These are sneak peeks into the experiments we conduct. More to come!!
The recipe for the original Spanish Lomo: twoguysandacoo...
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12 сен 2024

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Комментарии : 123

@fr_mental 2 года назад

Wonderful results. Collagen casings aren’t readily available in the uk and finding safe variations, that either impart more or less flavour creating a new product entirely is inspiring. Thankyou Eric and team

@vaazig 2 года назад

Yeah, the ones we can buy are imported and extortionate prices are charged.

@gotbaka3 2 года назад

What a cool idea! I'm going to give it a try. If this works consistently, we can say goodbye to those expensive dry aging bags

@2guysandacooler 2 года назад

😉

@Madskills-hw2ox 2 года назад

Rice paper is so available everywhere! Who’d of thought. Great informational show my friend. Thank you

@421rants2 2 года назад

I'm liking the Nori Sushi version, but I think I would have left the nori on, and just sliced it as is. Maybe adjust the spices from Spanish to Japanese for the original cure. Just a thought.....= )

@vaazig 2 года назад

In Spain there is this thing called mojama. It's like lomo, but made from tuna. If tuna is cheap in your country it might be something of interest.

@421rants2 2 года назад

It's not cheap, but down here in South Louisiana.......I can catch my own. Thanks for the heads up. I'll have to look into that one.........Merry Christmas. = )

@vaazig 2 года назад

@@421rants2 Merry Christmas to you too. I'm based in the UK, so can only buy it. For reasonable quality it's £40/kg or more. Envy being able to fish like that.

@421rants2 2 года назад

@@vaazig Welcome to South Louisiana.....if it don't run, fly, swim, scitter, hop, crawl, slither, crayfish fast enough........we'll eat it. = )

@thailandforeshore 2 года назад

Do they dry cure the fish like meat or like lox?

@eduardojahnke8970 2 года назад

This is very encouraging. I'm positively intrigued about the seaweed ones, because of the umami they can add. It would be very interesting to se if you can rap the meat in Kombu, that would be an umami bomb!

@imkadosh Год назад

Don’t worry, you don’t have to endorse non of them. I read you! It is the rice paper the winner! That makes it for me. Thank you fir such a work!

@danielmcturk3961 2 года назад

This channel just keeps getting better. Would love it if you guys could do some terrine/pate charcuterie

@2guysandacooler 2 года назад

Done😉

@vaazig 2 года назад

I have been experimenting making them sous vide. Tasty, but need inspiration.

@rk.8220 2 года назад

for sure it will be tested in my kitchen! thanks for this hints!

@antw289 2 года назад

I absolutely love this video, you guys are awesome! The seaweed method completely intrigued me and I plan on trying it myself very soon. In the video, you wash and scrap off the seaweed after the drying process, but do you think it could be left on the meat and just sliced and eaten as is, without washing it off?

@francoischevre7117 2 года назад

Hi very nice experiment! Maybe a bigger piece of meat will be better with nori sheet, the taste will be slighter/gentler and more balanced. I think rice sheet is good and cheapy alternative to dry aging steaks wraps (for dry curing especially). Thanks for your videos !

@missmaam792 2 года назад

Absolutely fascinating! I love videos like this. Thank you, Eric. 🔪

@2guysandacooler 2 года назад

Glad you enjoyed it!

@nickjones6039 2 года назад

Love your passion for meat! Your affect is quite pleasant and the editing is humorous. Big fan!

@rafkend1422 2 года назад

It would be interesting to see how the cheese cloth wrap would perform on the Lomo. I am inclined to try the cheese cloth along with the rice paper and compare the results. Thanks for this great video.

@TheVonhollan 2 года назад

done it and it bleeds threw just a little but the cloth soaked it up about 4 to 6 weeks. i presented it to family and a few friends with cheese with rosemary raisin crackers and cheese. they almost did or could not eat dinner. cause mt appetizer filled them up

@tito-a 2 года назад

@@TheVonhollan Thank you for sharing your experience. I'm new to this and I would like to try my hand on it, but the collagen wrap or bag are quite prohibitive for my budget as they're not locally available. Cheesecloth would be a more viable option for me. I wonder if I could also use it for other dry aging projects like capolcollo.

@TheVonhollan 2 года назад

@@tito-a I am new also. Try the cheese cloth make sure you keep an eye on it and put a small drip pan under it if doing it the fridge. I used double cloth i wrapped mine twice and butcher twined it tight. Every other day i took the drip bowl out washed it and added some water to it for moisture to slow the curing down. Also i left long string on each end so I could rotate the hanging from top to bottom so any juices left could flow from top to bottom. It was not perfect. Yet was a hit with some smoked gouda the pickled Salmon I made the week before and a dab of sour cream on top of a raw sliced potato! Or a cracker perfur! let me know how you do.!!!

@tito-a 2 года назад

@@TheVonhollan Thank you. Much appreciated!

@vaazig 2 года назад

I have lomo curing in the fridge, to be wrapped in rice paper. Look forward to some nice cured meat

@bryanjensen355 2 года назад

Awesome video, Eric. Both appear to have given up the distinctives of a Spanish lomo - but that said, the nori-cured lomo might be an interesting variation for ramen!

@2guysandacooler 2 года назад

Ohhh That would be very interesting!!

@manatoa1 2 года назад

I've got some pork I've been equilibrium curing and can wrap in rice paper in the next few days. Exciting!

@barryrowe657 2 года назад

Greetings again from Phuket and a Happy New Year to you and your Family and Friends. Eric this is a fantastic idea! thanks for sharing. As I live in Phuket all the ingredients are readily available at our local Macro Cash and Carry. I have just added them to my shopping list for my next shop. I had Nori Sheets but they had been open for some time so I threw them in the bin a bit of a mildew smell I think to humid here to store Nori unless in airtight container. I will give both the Rice Paper and Nori a try, I have some ideas that might work going for a more Asian Flavour and spiced using Asian spices, I will let you know.

@Phil58Liew 2 года назад

Great series, at least another option to do it in a normal fridge! Cheers.

@danfitz2263 2 года назад

I appreciate your explorations, and how you share with your community - gives everybody a window to stretch out from 'classic' recipes. So how do you think nori could best be used? I might be jumping to conclusions, but I'm thinking more for flavor, less for a barrier. I'm thinking of your kimchi salami a little while back. In my own mind the nori might replace some of the shrimp paste for that briny flavor of the sea. BTW, another way you could put in that flavor would be in the seasoning mixes Japanese user to shake on rice to flavor it - furikake. Many kinds, but the majority have a nori base. Could titre the seaweed flavor easily. Thx so much for all the work you put in this channel.

@PbFoot 2 года назад

super cool experiment. what about trying with some wraps traditionally used with certain cheeses? like nettles or grape or fig leaves...maybe even mustard leaves?

@alibarlas6173 2 года назад

another excellent series

@KowboyUSA 2 года назад

Worthwhile experiment

@huntingupland 2 года назад

I think the Lomo wrapped in nuri would be great sliced and put into a wonton soup or another Asian dish.

@sgisela Год назад

I just saw this video and thought it was interesting in light of a recent project of my own. I did a lomo embuchado, following a recipe in Jeffrey Weiss’s book, Charcutería. In this recipe, after initially curing the meat, it is encased in a mixture of lard, garlic, and pimentón, before stuffing it into the bung and hanging to dry. While the drying did take longer than other projects, with a little patience it did reach its target weight, and the results were fantastic! I wonder if the ratio of lard weight:surface area is important for getting this to work well.

@andrewwebster13 2 года назад

Kielbasa Wiejska is something I’d love to see chef. I’d like to know how the aged sugna part of this turned out as an option for loin.

@HieuHCPhan-eq6fk 2 года назад

New to charcuterie and gonna give those rice papers a try. Also, love from Vietnam!

@duncanjames914 2 года назад

Interesting comparison. I wonder if the rice paper could be used in lieu of umai dry bags? Thanks!

@2guysandacooler 2 года назад

I think so. The tests I've run so far seem to indicate that the rice paper actually produces the same (and possibly better) results than the bags.

@duncanjames914 2 года назад

@@2guysandacooler That is a great observation and a much cheaper version than the bags. I just happen to have a Lonzino in a cure that I may try some with. Thanks again.

@Madskills-hw2ox 2 года назад

@Duncan I was thinking the same thing. Thanks for asking D, and responding 2G&AC

@vaazig 2 года назад

@@duncanjames914 how did it go Duncan?

@duncanjames914 2 года назад

@@vaazig I ended up going traditional (i.e netting and drying in my curing chamber). I'm going to try the rice paper with some Pork loins this week. :-)

@chefe2152 2 года назад

I'm definitely be trying the Tice paper method in the restaurant. I like to try duck prochutto, and Capitola with it.

@noahoverby885 2 года назад

What an interesting experiment! I do have a couple of questions. I just discovered your channel recently and am looking at dry curing a portion of pork shoulder in the fridge as my first project (a mini capocollo). 1) Do you recommend using the dry-aging steak wraps over rice paper? And, 2) I haven't seen any mention of freezing your meat in order to prevent possible trichinosis infection from the finished product. How do you ensure a safe product in that regard? Thank you.

@2guysandacooler 2 года назад

At this stage I would recommend the dry aging steak wraps if you plan on doing that in your home fridge.. If trichinosis is a concern then yes, you'll want to freeze your meat for at least 21 days/

@LJ-gn2un 2 года назад

Nicely done!

@phoghat 2 года назад

I think that it dried faster on some sides because of the way you wrapped it. The wrappings were thicker on some charge than others allowing it to drive faster on some sides than others

@sheerfantasii7564 2 года назад

Why not have a fourth piece as a control?

@zube6996 2 года назад

Very interesting tests. The first thing I thought would be if the nori would impart a heavy flavor into the lomo and you confirmed that. Do you think that the drying failure with the bacon fat would have been different if you were to have used lard instead? Do you have any videos of charcuterie failures. If not, I think it would be interesting to see some and have you explain what caused them. Again a great video and thank you for all your great content.

@2guysandacooler 2 года назад

The "sugna" fat and rice flour would have dried the same either way. It's a process that's often used in the making of prosciutto to slow down the drying.

@mokshalani8414 2 года назад

Try a rehydrated sheet of Kombu/Dashima seaweed! Do you think it's plausible to use rice paper to dry age a steak (beef or venison) in the regular refrigerator? It would be awesome to find an inexpensive & biodegradable alternative to permeable membranes

@2guysandacooler 2 года назад

Yes, absolutely you can use rice paper to dry age in the refrigerator

@mokshalani8414 2 года назад

Thanks @@2guysandacooler! I'm gonna do this if anyone puts away a deer this season

@danielbarbee7712 2 года назад

we used news paper back in the day.

@mokshalani8414 2 года назад

The ink bleeding into the meat isn't an issue@@danielbarbee7712? I've got plenty of newspaper 🗞️ certainly is cheaper & easier to source than Vietnamese spring roll wraps

@danielbarbee7712 2 года назад

@@mokshalani8414 this was back in the day. You would wrap a hindquarter and put it in the fridge for 15 days or so , trim and fry it up. (Deer meat)

@TheWolfyDaddy 2 года назад

Very interesting experiments, thank you! By the way, I have achieved good results with just using a coating of finely ground black pepper, and I am currently experimenting with using ladies pantyhose.

@karenclaud4616 2 года назад

Maybe if you wrap it in one layer of rice paper first, then wrap it in the nori. The nori flavor would be much more subtle and you would have the slower drying of the rice paper

@vassiliarkhanguelski3993 2 года назад

Very nice

@mrj7872 2 года назад

Very interesting will you be doing hole cuts like hams and bacon’s or have you already done that for beginners

@Gonorrheagorgonzola 5 месяцев назад

Would you say the rice paper is also good to use when curing in a basement (55% humidity)?

@oskarslavrinovics8950 2 года назад

Thank you for another great video! Just a question, could you just skip the tedious unwrapping and it eat it with the encasing (any of them)? And also they are safe to eat even after just 30 days of drying?

@2guysandacooler 2 года назад

Both the rice paper and sushi paper are edible but the rice paper will be a little chewy. I took them out after 35% weight loss and that happen to take 30 days.. 30% - 40% weight loss is ok to eat..

@vaazig 2 года назад

@@2guysandacooler Another comment suggested leaving the seaweed paper and change spices to Japanese. How overpowering is the flavour?

@2guysandacooler 2 года назад

@@vaazig Extremely overpowering

@vaazig 2 года назад

@@2guysandacooler Not for me then... 😅

@garyheitzmann4835 2 года назад

Eric, do you have or know of a recipe for Vienna Sausages. Although I make plenty of sausages, I just love those canned treats. Thanks, Gary

@ricardotozeli6447 2 года назад

Brasil very like of recipe

@geniuspharmacist 2 года назад

Can I suggest caul fat? (AKA caul membrane). I believe Caul fat is the peritoneum of the a the animal (typically beef or lamb) and used in some cuisines as a casing for some cooked sausages usually later fried or grilled to cook some of the fat along with the sausage. The main issue is its highly variable ratio of fat to membrane.

@2guysandacooler 2 года назад

great suggestion. I just sent a message to my butcher to see how I can get my hands on some!!

@johnvillano2207 2 года назад

First off, great videos! I have capicola drying and a loma curing from your recipes. What is the best place to put it in my home fridge(top/bottom) or does it not matter? Thanks for all the great info you put out

@2guysandacooler 2 года назад

I always place mine at the bottom, but I don't think it matters

@carlosalvarado2564 Год назад

I know this is an older video, but I am struggling to find the correct information anywhere. So I'll take a chance here. I have a pork lion I cured for 12 days with 2% salt and .25 pink salt #1. I was considering trying a 30% to 35% drying period, but normally, it's pink salt #2 used for the 6 to 8 weeks' time. Is it best I simply smoke or cook the current lion and start a fresh recipe for something like a drying period mentioned? I can't find out if nitrite breaks down after a certain period or how safe it is to do a 6+ week drying period with the salt and pink salt #1 percentages I used in my 12 day cure. Any help would be greatly appreciated.

@JohnSmith-id4ut Год назад

Why not eat it with the Nori attached? *edit* Ok. I posted the question before the tasting @ the end. But none the less the Nori (attached) would probably be good on a sushi platter.

@thesteakman8107 2 года назад

You need to check out gugas dry age videos (sous vide everything & guga foods)

@2guysandacooler 2 года назад

I will check it out

@doogieschmoogie5849 2 года назад

What if you put a single layer of cheese cloth between the nori or rice paper ...comments

@TheVonhollan 2 года назад

can i add feta to the mix to bring inn a good bacteria? but the smell and taste could be a good musky. trying new

@McGieHomesteadAdventures 2 года назад

I just cut up a deer……. I’d think this would work with deer backstrap loin? Maybe too lean?

@2guysandacooler 2 года назад

That would be perfect!!!!

@cy9729 2 года назад

can i use the rice paper with other stuff like beef bresaola ?? i have very easy access to it so it would make things super easy for me

@2guysandacooler 2 года назад

You can, but in my tests I didn't find it to be a consistent wrap for producing a good product

@cy9729 2 года назад

@@2guysandacooler thanks i appreciate the reply i'm curious to try both ways, out of curiosity do you think multiple lays of rice paper wrap would have an effect either good or bad? i'll have to order some collagen wraps

@theblobfish9614 2 года назад

Gonna try to marinate a pork tenderloin in a more asian way and give it a nori skin, maybe will still use a dry age bag

@KenJohnsonUSA 2 года назад

I wonder if the rice paper technique would be appropriate for dry aging steaks, cured beef, and venison where you are doing 45-65 day drying.

@2guysandacooler 2 года назад

Yes. The rice paper will work for dry aging beef..

@19stri 2 года назад

@@2guysandacooler but I think you should specify you went from rice paper to tapioca/cassava/yuca. I’m assuming it works very differently than rice paper(I guess you proved this)

@19stri 2 года назад

Also, saludos desde Venezuela I enjoy all your vids.

@simikay8755 2 года назад

At the moment i am making some delicate lamb Copa, but it is only 1,2" thick. What is the minimal time for a piece of meat to cure and be safe to eat, using your recipe(EQ)?

@2guysandacooler 2 года назад

4 days is plenty

@simikay8755 2 года назад

@@2guysandacooler thanks

@kentishtowncomputer 2 года назад

I am using our walkin coldroom at work with umaidry salami bags but they dry very slow in the walkin. Can this be related to the walkin being to humid compared to a regular fridge?

@2guysandacooler 2 года назад

possibly. What's the humidity in the room?

@kentishtowncomputer 2 года назад

@@2guysandacooler not sure but we store lots of pizza dough in it.

@2guysandacooler 2 года назад

That could be. How big are the pieces you are drying and how long do they take roughly..

@kentishtowncomputer 2 года назад

70mm umaidry sausage casing. 1011grams starting weight 19 days later 940grams. 71 grams loss in 19 days?

@2guysandacooler 2 года назад

@@kentishtowncomputer that does seem a little slow. At least it's drying . Wait and see. Is it a little greasy?

@niceandlignt Год назад

Great channel when are you going to cover hotdogs

@FalseProphet111 2 года назад

didn't you changed the rice paper to tapioca paper? :)

@2guysandacooler 2 года назад

LOL. Yeah, I call it all rice paper though. But yes. Technically speaking it's a tapioca sheet

@Marcian2013 2 года назад

Why not let it dry without anythink around? Here in Germany we let it dry and it is a " luftgetrockneter Schinken" air dryed ham.

@2guysandacooler 2 года назад

That's a different experiment😉

@danielbarbee7712 2 года назад

why not leave seaweed on

@jmyd83 2 года назад

👍

@MrEndzo Год назад

It says Tapioca sheets, it's not rice paper.

@TheSkogemann 2 года назад

I am getting some Guga vibes here. 😅

@gedelgo3242 8 месяцев назад

I'm not reading every comment but is no one pointing out that you didn't use rice paper? The package says tapioca. That's made from cassava starch, not rice. Terrible advice to keep saying "use rice paper" when that cracked and didn't work.

@2guysandacooler 8 месяцев назад

If you watch the entire video, you will clearly hear me, say that I don't endorse any of these methods. Truth is I've used actual rice paper and it only performed moderately better than tapioca paper so it's a no-go for all these (unless you want a seaweed flavor in your meat)

@cy9729 2 года назад

i recently stumbled across this video of a family making capicola wrapping it using parchment paper ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-nqaEY57ERQw.html maybe this is something you could make a video trying out

@2guysandacooler 2 года назад

I'd be curious where they hung it, what time of year it was, and where they lived. They didn't really talk about that too much. Besides the fact that they were using pork loin instead of coppa muscle I would be greatly interested in seeing their final product..

@cy9729 2 года назад

@@2guysandacooler you and me both.. could be worth a trial..

@olenfersoi8887 6 месяцев назад

Thanks for the alternative to ripoff collagen wraps...just another ripoff product taking advantage of a current trend...like low gluten, keto or "organic" products. 1 caution, though, plus a couple of other ideas. Though you haven't killed yourselves yet, experienced sausage makers caution against amateurs doing slow curing w/o curing salts. And the panic over meat cures is as irrational as most of Internet-inspired misinformation: First, only a tiny amount is effective against botulism (0.25% of total meat weight & even if most did not disappear after a month+of curing...most does...a half pound of cured meat will contain less than 10% of the nitrites in a serving of spinach or lettuce OR the amount our bodies make each day). On the other hand, there are those online that are posting old, obsolete...&, in fact, illegal...recipes with pure "saltpeter" as an ingredient. Always use a commercial cure (#2 for long cures or raw meat that will be exposed to temps no higher than "smoking"; #1 for short cures or meats that will be exposed to high temps, like frying bacon). Almost certainly, the reason why your first rice paper cracked is because you did not use sausage netting & twine to tie it tightly to the curing meat. Thus, the extremely dry fridge atmosphere dried it out quickly. If it had been in close contact with the meat, the escaping moisture would have prevented that. You have to trust that the old-timers use the netting & twine for a reason---just like exterior cheese mold is penicillium that is mostly encouraged to grow to kill harmful organisms rather than being there just for flavor. That netting is available for under a dollar from Temu.com. After seeing your success with rice paper, that gives me the idea to use "soy skin", a/k/a "bean curd sheets", which is less delicate than rice paper but in slightly larger square sheets. It is avail fresh or dried (rehydrate like rice paper) at Asian stores or online (Wheee!, etc). And, here is a link to someone who uses wax paper or parchment paper (each of which "breathes" more than plastic wrap or plastic-coated freezer paper, that are not appropriate): www.instructables.com/CURED-DRY-MEAT-BRESAOLA-OR-BASTURMA-STYLE-DELICIOU/