Lomo ahumado (estilo curado)

Hello everybody, I hope you are having an incredible day today. Today, I'm gonna show you how to prepare a special dish, Lomo ahumado (estilo curado). One of my favorites. For mine, I will make it a little bit unique. This will be really delicious.

Lomo ahumado (estilo curado) is one of the most popular of current trending foods on earth. It is easy, it is fast, it tastes delicious. It is enjoyed by millions daily. They are fine and they look wonderful. Lomo ahumado (estilo curado) is something which I've loved my entire life.

Many things affect the quality of taste from Lomo ahumado (estilo curado), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Lomo ahumado (estilo curado) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Lomo ahumado (estilo curado) is 4 raciones. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Lomo ahumado (estilo curado) estimated approx 2 semanas.

To get started with this recipe, we have to first prepare a few components. You can cook Lomo ahumado (estilo curado) using 13 ingredients and 10 steps. Here is how you can achieve that.

Una receta que al hacerla la primera vez, te enamora #lomo

Ingredients and spices that need to be Make ready to make Lomo ahumado (estilo curado):

1. 250 g lomo de cerdo
2. 250 g sal gruesa
3. 50 g azúcar
4. 5 g pimentón en polvo o paprika
5. 5 g orégano seco
6. 5 g ajo en polvo
7. 5 g pimienta negra molida
8. 5 g tomillo seco
9. 5 g semillas de cilantro
10. Extras
11. Hilo choricero (de algodón)
12. 1 pliego de papel estraza
13. Bolsa tela (o paño de tela)

Instructions to make to make Lomo ahumado (estilo curado)

1. Comenzar elaborando nuestra mise en place. Únicamente de nuestra carne, sal y azúcar.
2. Comenzar limpiando bien nuestra carne quitando bien todo el exceso de grasa, y dejándola lo más limpia posible. Lavando a chorro de agua para quitar cualquier impureza, y secar muy bien con servilletas de papel.
3. Crear una mezcla con nuestra sal y azúcar. E incorporar una parte en una bandeja con papel film con una pequeña capa. Agregar la carne en el centro, y cubrir muy bien con la sal restante.
4. Cubrir con papel film y llevar a refrigerar por un día. Colocando encima una fuente de peso que le haga presión.
5. Pasado el día, elaboraremos nuestra marinado de especias para llevar a curar.
6. Comenzaremos por moler todos nuestras especias muy bien, de manera que queden echas polvo en su totalidad.
7. A nuestra carne le quitaremos todo el exceso de nuestra sal. La lavaremos con un poco de agua, y la secaremos muy bien con servilletas de papel.
8. Le hacemos un pequeño orificio al extremo de nuestra carne, con un palillo de brocheta u objeto punteagudo. Atravesamos con nuestro hilo chorizo, de manera que quede bien sujeto.
9. Lo cubrimos bien con nuestros polvos, de manera que quede una capa gruesa. Lo envolvemos en nuestro papel estraza, y por último lo cubrimos muy bien con nuestra bolsa de tela. Esto para evitar cualquier tipo de mosca o insecto que pueda afectarla de algún modo.
10. La llevamos a curar en un lugar ventilado, dónde la luz del sol no toque de manera directa. Y que pueda estar suspendida en el aire. Por un tiempo aproximado de 2 a 3 semanas.

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