Tuesday, January 12, 2016

Roy Batty - the continuing story.

After four days of curing, I have taken the Lomo I have named Roy Batty out of the cure, rinsed it, dried it, and tied it up. A light sprinkling of pimenton on the outside, and it was ready for weighing. Now that piece of meat started out at 2000g, so I've already removed 475g just by curing it.
Here's the book I am using for inspiration, with my notes on the progress so far. As you can see, I will now have to wait until the weight of the Lomo has dropped by a further 30%, to about 1070g, at which point it will be ready to eat. I'll probably divide it up and freeze most of it, to make it last a reasonable time, and just have one cling-filmed piece on the go in the fridge, for use when required.
And here's the Lomo in its new home for however long the drying process takes. It will probably be a few weeks, even though fridges are very good at drying out food, often when you don't want them to.

For a next project, I think I'll maybe try making some pastrami...

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