Ad blocker detected: Our website is made possible by displaying online advertisements to our visitors. Please consider supporting us by disabling your ad blocker on our website.
my first lomo.
2 weeks curing and 15 days drying in dry age bag. Daily dry about 2.5%.
In pic also liquid smoke products like salmon, emmental cheese paprika and garlic
My first 39% dried lonzino
ready to open UMAI bag
not bad at all?
paprika gives little spice taste
pepper and liquid marinated lonzo. 35% dryed
- Posts: 2062
- Joined: Sun Jun 02, 2013 15:16
- Location: Northwest Ct
Looks Good Kunde! Did you cold smoke those also?
No, just spray little liquid smoke to the surface before put in UMAi bag.