Dry curing pork tenderloin Lomo/ lonzino

[africanmeat]

Keeping an eye on this too.

me 2

[Northshore]

When I started this post some more umai dry bag items were in the works.
Added a pork collar from Snake River Farms to a dry bag today.  It has been in coppa style cure for 18 days.  Also had 4 duck breast half pieces about 8 oz each that were done curing and put into dry bag for duck prosciutto .  Now it's all wait and see.  <br /><br /><br /><br />

[HighOnSmoke]

Definitely will be watching how these turn out! Bookmarked!

[Northshore]

Took the pork tenderloins and duck breasts out of dry bags today. Pork had lost close to 40% of its weight! May have left too long.  Duck breast lost 32%
Duck


Pork/herb coated


Pork paprika coated


All taste good, will cut back on herb coating on next pork.  More tenderloins thawing at this time

[spuds]

you still cook these?

[Northshore]

No they are cured, dried and ready to eat. Slice very thin like a dry cured salami

[Las Vegan Cajun]

They look great, very nice. 

[spuds]

No they are cured, dried and ready to eat. Slice very thin like a dry cured salami

Outrageous!

[Smokin Don]

Looks like some good eating there!!! Don

[muebe]

I will take some thin slices with smoked Swiss cheese

[Sam3]

Man, those look great Paul!