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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: 2098
- 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.