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Charcuterie Making Lonzino Lomo Embuchado with UMAi Dry

From - Posted: Dec 26, 2012 - 9,968 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 
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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.
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