Lomo is the Spanish word for loin, I used a quality Pork loin for this recipe. Forgive me for the lack of prep pictures here, I deleted them on accident. I will make sure this does not happen next time. So on to what you will need.
- 5lbs (2268 grams) Pork loin
- 60 grams Turbinado Sugar
- 9 grams Pink Salt
- 9 grams Black Tellicherry peppercorns Toasted
- 9 grams Fennel seed Toasted
- 9 grams Coriander seed Toasted
- 45 grams Kosher salt
- 9 grams Spanish Paprika, sweet
- 10 grams Garlic chopped (approx. 3 cloves)
- 3 grams Thyme leaves
- 3 grams Cayenne pepper
Toast the peppercorns, fennel seed, and coriander until fragrant. Put in a spice mill and pulverize. Mix the sugar, salt, the toasted spices, pink salt, paprika, garlic, thyme cayenne, and coat all sides of the pork loin evenly, not forgetting about the ends, reserving a third of the spice mixture for a second cure application. Put pork loin in a nonreactive container, I use my Food Saver and seal on the low, moist setting. Refrigerate for 7 days. After 7 days, apply the reserved spice mixture and refrigerate for another 7 days. Rinse the pork and Tie with butchers twine. Put into cure chamber at 57-60 degrees F, and 70-75% RH for approximately 45 days. By this time your meet should be firm to the touch and smell sweet. If your meat has developed any white mold, you can wipe with a clean towel dipped in a white vinegar and distilled water solution.
