Cooking | Charcuterie Making Lonzino Lomo Embuchado with UMA

Cooking (0.05 seconds)

Get email alerts with latest cooking tips via email
(You can cancel email alerts at anytime.)

Charcuterie Making Lonzino Lomo Embuchado with UMAi Dry

From Youtube.com - Posted: Dec 26, 2012 - 14,533 views
Cooking | Charcuterie Making Lonzino Lomo Embuchado with UMAi Dry | Charcuterie Making Lonzino Lomo Embuchado with UMAi Dry
Charcuterie Making Lonzino Lomo Embuchado with UMAi Dry
Charcuterie Making Lonzino Lomo Embuchado with UMAi Dry
Duration: 07 minute 47 seconds 
Play Cooking Video
Making LonzinoLomo using UMAi Charcuterie kit and dry curing in a home refrigerator. UMAi Charcuterie kit allows the meat to cure in the safety and constant temperature of a refrigerator and no smells transfer to or from the meat. The dry cured pork tenderloin will loose about 35% of its weight in approximately 4-6 weeks.
(Source: youtube.com).
speed up the downloads
Like to get lastest cooking tips everyday!
More:

Charcuterie Bresaola Step by Step Video 1

Curing and preparation for aging. http:casadipucci.blogspot.com Blog about Charcuterie Charcutaria Salumeria Embutidos Enchidos In Portuguese.
12,212 views | Jun 23, 2013
cooking

making capicola

Old school Italian Salumi .... here's a tutorial on how to make capicola from my Italian mom....
11,605 views | Feb 22, 2014
cooking

Salami Soppressata Making Salami at home with UMAi Salumi Kit

How to make Salami Soppressata with UMAi Salumi Kit at home in a household refrigerator more details: www.umaidry.com Recipe: For every 1 kg (2.2 lb) of Pork shoulder Salt 5 tsp. InstaCure #2 ½ tsp. Powdered dextrose 2 tsp. Black pepper 1 tsp. Red pepper flakes ½ tsp. Whole peppercorns 1 tsp. Chili powder ½ tsp. Garlic powder ½ tsp. Bactoferm T-SPXstarter culture 18 tspPork shoulder is ground, cure and spices are added, meat is mixed with starter culture Bactoferm T-SPX and stuffed into UMAi Salumi casings. The salami is fermented for 3 days at 65-70F and dried in a household refrigerator for 4 weeks.
36,432 views | Apr 27, 2013
cooking

Homemade Italian Capocollo

Nonno Filippo making homemade Italian capocollo from scratch. Enjoy!
51,226 views | Feb 01, 2012
cooking

UMAi Charcuterie Making Dry Cured Capicola

Step by step guide to using UMAi Charcuterie Kit and making home made Capicolla. Turning an inexpensive cut of pork into a masterpiece of Charcuterie. Pork shoulder is salted and cured, then spices are added and Capicola is dry cured for 3 months. UMAi Charcuterie allows the Capicola to dry cure in a household refrigerator protected by the membrane like structure of UMAi Dry. Mold, odors and off flavors are prevented by UMAi Dry material. Use the recipe is below: Dry cure for a 4 12 lbs. (2 kg) pork coppa muscle: 3 tbsp kosher salt 2 tbsp sugar 1 tsp InstaCure #2 2 tbsp coarsely ground black pepper 1 tbsp juniper berries, crushed 2 bay leaves, crumbled 12 tsp freshly grated nutmeg 2 or 3 sprigs fresh thyme 2 cloves of garlic, mincedUMAi Charcuterie - Creating Tradition at Home
82,563 views | Oct 24, 2012
cooking

LOMO DE CERDO CURADO. CURED PORK LOIN.

En este video enseñamos como podemos hacer de forma natural un lomo de cerdo curado en una nevera no frost.In this video we teach as we can naturally cure a pork loin in the no frost refrigerator.
40,634 views | Aug 19, 2013
cooking

Capicola Coppa How to make Capicola at Home with UMAi Charcuterie

How to make capicola - dry cured pork shoulder (butt) using UMAi Charcuterie kit and your refrigerator Traditional italian dry cured capicola takes 6-8 weeks to dry and yields a delicious meat candy and it can be made at home in any modern frost free refrigerator.Dry cure for a 4 12 lbs. (2 kg) pork coppa muscle: 6 tbsp kosher salt 2 tbsp sugar 1 tsp InstaCure #2 2 tbsp coarsely ground black pepper 1 tbsp juniper berries, crushed 2 bay leaves, crumbled 12 tsp freshly grated nutmeg 2 or 3 sprigs fresh thyme 2 cloves of garlic, mincedUMAi Charcuterie at www.umaidry.com
119,049 views | Apr 05, 2013
cooking

Herb Crusted Filet Mignon Chateaubriand Dry Aging the UMAi DrybagSteak...

Herb Crusted Tenderloin dry aged for 5 days in UMAi DrybagSteak special tenderloin bag. Tenderloin is trimmed leaving the "chain" on and is cut into Filet Mignon and Chateaubriand and crusted with two different spice mixes, then sealed into Tenderloin size UMAi DrybagSteak using Foodsaver V3250. Aged for 5 days, then crusted Filet cut into steaks and crusted Chateaubriand roasted in the oven:Filet steaks are crusted as follows: Chanterelle and Tarragon Crusted Beef Tenderloin 24 ounces of filet mignon (after crusting and aging for 4 to 5 days, cut into 4 (6 ounce) beef tenderloin steaks, about 1 12-inch thick) Mix and grind to a powder in food mill: 1 ounce package dried Chanterelle mushrooms 1 tablespoon dried tarragon 1 teaspoon Kosher salt freshly ground black pepper, to taste (Reserve 1 tablespoon of this mixture for the finishing garnish) Roll tied beef tenderloin in the rest of the chanterelletarragon powder to thoroughly coat, apply UMAi DrybagSteak, and rest on open wire rack to age for 4 to 5 days. Prepare aged tenderloin into steaks and cook as desired. (To finish...)Soften, mix, and chill: 12 cup butter, softened 2 tablespoons fresh chives Sauté into garnish when ready to serve: 1 tablespoon of butter 1 bulb finely sliced shallot Whisk in reserved chanterelletarragon mixtureChateaubriand is crusted as follows: Fennel Seed and Rosemary Crusted Beef Tenderloin 16 oz beef tenderloin roast or Chateaubriand 2 tsp fennel seed, toasted, chopped 2 tsp fresh rosemary, chopped salt & pepper for seasoning 1 tbsp olive oil 2 tbsp butter
13,669 views | Oct 26, 2012
cooking

Pancetta Making Pancetta at Home with UMAi Charcuterie

Our customer Larry P. has demonstrated a novel application for UMAi DrybagSteak on our forum http:www.drybagsteak.comforumsearch This new application is dry cured Pancetta. We decided to share this recipe he used. The recipe for the cure is from "Charcuterie" by Michael Ruhlman and Brian Polcyn The ingredients are as follows:For the dry cure 4 garlic cloves, minced 2 teaspoons pink salt (see Note below) 14 cup kosher salt 2 tablespoons dark brown sugar 4 tablespoons coarsely ground black pepper 2 tablespoons juniper berries, crushed with the bottom of a small saute pan 4 bay leaves, crumbled 1 teaspoon freshly grated nutmeg 4 or 5 sprigs fresh thyme
31,484 views | Jun 12, 2012
cooking

Guido s proscciutto making tips and tricks

make your own prosciutto at home using this instructional video
81,828 views | Feb 01, 2011
cooking

Ancient Cures Modern Chefs

Like Us: http:www.facebook.comthecooksplate Learn how to make artisan meats with the Chefs from the Harvest on Hudson Restaurant.
69,389 views | Oct 23, 2011
cooking

Make Artisan Pepperoni at Home with UMAi Dry®

www.umaidry.com Make artisan pepperoni at home using this Artisan 32mm Dry Sausage Kit. UMAi Dry® is a revolutionary material that allows making fermented dry sausage in ordinary household refrigerator instead of dedicated fermenting and drying chamber. Recipe here: Traditional Pepperoni (Slow-fermented Dry Style) Ingredients per 2.2 kg  5 lb of meat Lean beef 670g  1.45 lb Lean pork 1375g  3 lb Pork fat (Back Fat) 250g  0.55 lb Salt 65g  11 tsp Instacure #2 5g 1 tsp Dextrose 4g   1 tsp Sugar 6g   1 tsp Black pepper 6g   3 tsp Paprika 12g  6 tsp Fennel 5g  4 tsp Cayenne Pepper 4g   2 tsp Bactoferm T-SPX 0.5 g    12 tsp (dissolved in 2 tbsp lukewarm de-chlorinated water) UMAi Dry® Dry unique molecular structure allows moisture to be released and oxygen to be exchanged creating the flavor of dry sausage cleanly and safely without any special humidity controls, mold or odors.
6,912 views | Aug 08, 2014
cooking

Smoking Summer Sausage and Salami Sausage by Curley s Sausage Kitchen

Check out www.curleyssausagekitchen.com for all your seasonings, casings, equipment, free recipes and advice to make homemade sausage. For more information visit our website, send an email to curley@curleyssausagekitchen.com or call 319-635-2236.
8,288 views | Sep 25, 2013
cooking

Curing a Small Ham for Amateurs

How to cure and smoke a small ham using a pork loin. This is Kasseler Rippchen at its best! **Google blocks me from replying to questions.**
17,892 views | Oct 31, 2011
cooking

Charcuterie Making Bresaola at home with UMAi Dry

Making Home made Bresaola using UMAi Charcuterie Kit. Bresaola - Northern Italian Specialty Air Dried Beef is made here by curing Eye of Round with salt and spices for one week, sealed into UMAi DrybagSteak and dried from 4 - 8 weeks in a household refrigerator.List of ingredients: 2 14 lb. (1 kg.) beef eye of round. 3 tbsp (30 g) kosher salt 2 tbsp (23 g) sugar 12 tsp (3 g) cure #2 (sodium nitrite) 2 tsp(4 g) black pepper 2 tsp (5 g) dried rosemary 2 tsp (5 g) dried thyme 4 juniper berriesVacuum sealer used here was Foodsaver V3250
41,661 views | Dec 06, 2012
cooking

Homemade cured pork loin ham

18,155 views | Nov 08, 2010
cooking

MOST POPULAR
Today
Weeks
Month

        Disclaimer: Cooking-Library.Com is a Food and Cooking search engine that indexing and organizing articles on the web. Everyday 100+ new guides, tips, experiences to improve your cooking skills.

        © 2015 - Cooking-Library.Com