Lomo Embuchado. 1001 Greatest Sausage Recipes.
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- Опубликовано: 6 окт 2024
- In this video we make Spanish Lomo Embuchado. It is a dry cured pork loin. The Dry curing process really deepens the flavor and makes the texture of the loin much more dense.
It is a bit of a wait and takes some specialized equipment.
If you'd like to make this for yourself the recipe is in 1001 greatest sausage recipes:
amzn.to/3YBcpMV
If you'd like the exact sausage stuffer from the video here is the link:
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If you feel up to it here is a link to Patreon:
www.patreon.co...
If you would like a copy of Home Production of Quality Meats and Sausage here is a link:
amzn.to/3mpjdPp
If you guys need a grinder to get you started on your home sausage making journey here is a link:
amzn.to/3ptuhdb
If you guys are looking for a nice knife set here is a link:
amzn.to/3sPVg4I
Thanks to the Patrons:
Kate Brios
Ben Johnson
Peter Morrow
Richard Miller
Scott Roeder
Andy Eddings
Hardy Schlegel
Happy Sausage Making Everyone.
a long wait, lots of paicence, but oooohhhhhh .... so worth it. Slice up a bit of the lomo really thin, get a nice fresh baguette, slice it in half, sprinkle a little olive oil on it, add some of the lomo and a few slices of some nice manchego cheese..... and you have arrived Sir.
haha absolutely and I have been enjoying it ever since.
Nice to see you work the knife on the trim. I need to get my knives that sharp. Thank you for another great video.
You should have called this month "More Reasons to get a Fermentation Chamber". Thanks for all your work this month.
I am very happy you are delving into whole chunks of meat .. in my opinion, one of the best risk-reward equations there is .. if everything is done correctly you get an awesome end product
has a nice cappacolla look, i want some
That took me back to my younger days in Spain, Duncan. Although I do not remember it being so fatty. I remember how delicious it was and ate it most days for breakfast. Now I know how to make I shall endeavour to produce it myself. Thank you so much for this
Those sound like some fond memories! I hope you get a chance to enjoy it again!
@@duncanhenry So do I DUncan and Thank you
Thank you for pushing through your sickness to make this video I hope you are getting better. I enjoyed watching how to make Lomo Embuchado it looks very good I would like to try it and make it.
One of the better cured meats that you have made.
Dedication Duncan!!! i appreciate you making a video while feeling like crap!! I wish i knew the information of your drying chamber. i would love to try this one!!
Thank you for all the hard work for this month.
This one is on page 373. I didn't hear Duncan say what page it was on but, I may have just missed it. Glad you're starting to feel better Duncan
That one is going on my to-do list.
You're killing me with your voice. Thanks for your dedication.
Edit: Good thing your sniffer is working
Another great sausage and video too. Thanks for your hard work!
Have not enjoyed Lomo in years. Thank you for sharing Duncan
This is a very interesting way to process a beautiful hunk of meat, thanks for the recipe and hope you have enough family, friends & customers to eat all that meat!
A drying chamber is on my wish list. Looks good
what a cool thing to do with pork loin.
very enjoyable......product looked yummy.
Duncan that looks so good. I need to finish my drying chamber that I am building. Look forward to making this one. Thanks for sharing the video and keep them coming. You make my day. Will have to go to therapy when March comes to an end.
Last year I made Loma from a hog I raised. I used an Umai bag and put it on a wire rack in the garage fridge. It took about 4 months to lose the appropriate weight but man it was delicious!! Super rich with creamy fat.
Reminds me of Canadian bacon but with a sausage twist. This is a must try.
This is one of the first whole muscle ferments that I ever did and remains one of my favourites. Thanks for the share
Looks really good Duncan
Thanks for another great video have a great day
This looks really good.
Another great video for Marianski March. Wish I had a drying chamber. I would so give this a try. Thanks
And Boom just like that another great recipe. Thank you so much.i am definitely doing this as soon as I buchter the next pig.we have a big family and I butcher a pig as we need it .so this will be my first recipe to do on processing day .my family wonder were I get all these recipes to try I tell them I been watching you lol
Messy but looks great working with the beef bung looks to be challenging the first time
Definitely going to try this one
Looks awesome Dun. Great job
A good looking back strap Duncan you put a lot of time and effort into this one for us I love making Canadian bacon heavy smoke fast and not a big mess 👍
Nice. One day I like to get into Fermented meats
Another great one to try thanks
Great stuff. Funny thing i noticed is the trouble beep in the background.
This looks like an awesome cure .
Curing meats is something I am trying to learn as well as sausage and, whole carcuse break down and processing.
Hope you are feeling better now. That book sounds great!
I wish someone would invent smellivision.
Looks delicious.
That's a spectacular looking piece of meat!
Looks delicious. I wish I had a drying chamber. Great video!
This recipe sounds really yummy. I scored 21kg of pork shoulders today. Getting ready to do some of these videos.
Beautiful color.
Great video! That is a very thick sausage book. looks like it's high quality.
A great starter for those wanting to get into whole muscle charcuterie.
Looks so good. Thanks for the video.
Sounds easy enough but I don’t have a storage place. Thinking about how to manage it Thanks for the video.
Looks amazing. It sure is hard waiting to eat them.
Wow, looks really good. Thanks again, feel better.
Really wish I had a drying chamber, looks amazing. Thanks for another great video.
You can make it out of the old fridge, best fridge is ones they have in stores with glass door for selling drinks because of space.. I've seen great results with it that people get here in Italy. I don't know if you can understand Italian, but there's few guys on RUclips giving tutorials on how to make it.
You can actually make this lomo using cotton bandaid and placing it on a rack in your regular fridge. Just make sure nothing touches it and flip daily. There are recipes out there.
But, you make it with a smaller piece,like half the thickness of this piece.
That looks delicious and fairly easy to make, just need a drying chamber.
Looks great 👍
A real must try, Duncan.
Very nice! This is one of my favourite cuts to do whole. I love how you get different flavours as you move from the butt to the sirloin end.
I thought this might be a bit more up your ally. I am not a dry ageing expert by any means so I hope this looked okay.
@@duncanhenry It looked outstanding! Dry aging is most of what I do. Not that I'm any sort of expert either... only that my mouth was watering looking at your beautiful loin... (somehow, that doesn't sound right when I read it back)
Duncan, you’re videos remind me that a lot of these recipes, or variations of them are hundreds, maybe a thousand years old! And if they could do it, by touch, feel, taste, surely I can do it with recipe, scales, instruments, and instruction. Thanks for a great March!
I’m new to this stuff but that looks like it would be fun to make. I’ll have to give it a whirl.
Duncan, I would really enjoy a signed copy of the book.
Great to see another video with you being under the weather and pushing thru. I make my own Canadian back bacon and this is on my list next time I pick up a few loins. Great job.
Also for a drying chamber,something you purchase or could you make your own somehow?
Cheers, get better.
Love your videos. Wish I could have a meat processing job.
Well that delicious! Thank you for another great video and I hope you're feeling better!
Duncan that looks very tasty. Kinda reminds me of Schinkenspeck. Keep up the awesome videos
Yes totally Schinkenspeck would be a german version of this with the pork belly wrapped around it.
No need to apologize for your voice. Nothing is going to stop you. You're an effin beast brother!!
Lol thanks John. a few more to make yet, on the home stretch.
Look delicious, hope your feeling better,love to learn how to make all these recipes.
Fantastic product, great video as always
nice. i have some beef loin on my hand, I guess it's time for lomo
Awsome viedos love the first book thank you your awsome ive had to freeze frame videos on you tube but not no more woo hoo thank you pete from nj
Looking forward to try this one.
That looks amazing wish I could have a test. Great video Duncan. Cheers
Absolutely love your videos!
I will definitely try this.
OMG, that looks so good.
yes that one looks very good.thanks for the videos!!
Nana looks good
This month has been awesome for showing all kinds of different sausage making techniques. thanks for taking us along
Ya need a big glass of wine with that looks amazing
Little out of my league right now but it looks really good .. Thanks Duncan
Wow, I would love to try that, I found the Umia Bags, this is sooooo cool, I really want to get this done, I have a cellar that I think is a good enough temp in the winter to try this in. As always thanks for the demo!
That looks really good
Holy cow that looks good!!
A good looking back strap Duncan you put a lot of time and effort into this one for us. Really wish I had a drying chamber, looks fantastic!
Thanks Nerainer. Happy to hear that you enjoy them.
@@duncanhenry You're welcome.
Beautiful!
That looks Delicious!
Excellent video
Enjoying these videos!
P. Nalgiovense is a wonderful thing.
That is a beauty
Looks delicious!
Keep up the good work
Looks amazing! Hope you're planning another Marianski March!
Glad your getting to play with the fermentation chamber
You really battled with that bung!
Looks great!
Love the recipes
Looks great. So interesting how all these different types of sausage are produced in all parts of the world. Keep the videos coming, really enjoy them
Looks good
I wish I could put photos on here. That meat would be so good. I make one similar, it is 4 to 5 months before we eat it. It melts.
I would love to have one of those books... Thanks for sharing~!
that looks awesome!!
Wow that looks good
OMG! It looks delicious! Duncan, you are a magician!
Looks tasty.
Another 5 star video Duncan. This looks good I am definitely going to build a drying and fermenting cabinet.