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Lomo
Posted: Tue Jul 05, 2016 05:17
by Kunde
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
Posted: Tue Jul 05, 2016 16:25
by redzed
Nice plate of nibbles Kunde! But where is the wine?
Posted: Thu Jul 07, 2016 00:51
by Kunde
My first 39% dried lonzino
ready to open UMAI bag
not bad at all?
paprika gives little spice taste
Posted: Thu Oct 06, 2016 15:50
by Kunde
pepper and liquid marinated lonzo. 35% dryed
Posted: Thu Oct 06, 2016 17:19
by Bob K
Looks Good Kunde! Did you cold smoke those also?
Posted: Fri Oct 07, 2016 01:05
by Kunde
No, just spray little liquid smoke to the surface before put in UMAi bag.