Big Daddy Jay's Lomo

Hey there, folks! I had a buddy post a pic of a nice charcuterie board, and I gotta say, I got a little jealous. So I started doing some research into curing so I could make my own. Here is a simple recipe for Lomo that I hope you enjoy!

Ingredients

Pink curing salt

Coarse sea salt

Sugar

Paprika

Pork loin

First, you need to plug the weight of the pork into the curing calculator at http://diggingdogfarm.com/page2.html. This will calculate how much curing salt, sea salt, and sugar you will need for the recipe. Measure the curing salt, sea salt, and sugar carefully and mix together in a bowl. Put the loin in a freezer bag, add all the cure mix, and make sure the loin gets evenly coated. Remove the air from the bag the best you can and refrigerate for a minimum of two weeks.

Remove the loin from the bag and trim off excess fat. Coat the loin completely in paprika. Wrap the loin in cheesecloth and truss. Hang this in a dry ager until it has lost one third of it's weight. This process can take months. Once target weight is reached, it's time to slice and serve. Enjoy!