Cooking | Charcuterie Making Lonzino Lomo Embuchado with UMA

Cooking (0.06 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 - 13,832 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.
10,949 views | Jun 23, 2013
cooking

60DAY Dry Aged New York Strip Steak UMAI

The long wait is finally over. I initially set out to dry age this New York Strip for 45days but decided to let it go for 60days. I am truly impressed with the UMAI drybagsteak product as it cant get simpler than this. Here is the link to the process of DryAging http:www.youtube.comwatch?v=aQF19l5km1o&hd=1http:www.amazon.comgpproductB00HUS4J4S?ie=UTF8&camp=1789&creativeASIN=B00HUS4J4S&linkCode=xm2&tag=httpwwwy00fca-20
237,108 views | Nov 02, 2012
cooking

How to make Country Pâté Country Pâté Recipe Charcuterie Recipe Cookin...

How to make Country Pâté - Country Pâté Recipe - Charcuterie Recipe - Cooking Classes The recipe is great and very easy. The pig use is a Berkshire. Berkshire pigs are a great breed for Charcuterie. Great fat to meat content and wonderful flavor. Thank you for watching. Happy Cooking!!!Cooking Schools : Online cooking school Cooking classes culinary school free cooking classes The international culinary center The French culinary institute Ice Culinary Institute of america Le cordon bleu
13,461 views | Sep 25, 2012
cooking

Lonzino di Norcia Fratelli Ansuini

Lonzino. Come facciamo e stagioniamo artigianalmente il tipico lonzino di Norcia, nel nostro negozio laboratorio di Via Anicia 105, nel centro storico di Norcia, l'unica bottega artigianale dei Fratelli Ansuini di Norcia.
4,076 views | Jun 11, 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.
37,890 views | Aug 19, 2013
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
30,598 views | Jun 12, 2012
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.
33,206 views | Apr 27, 2013
cooking

Capocollo Making at the Infusino s A 3 Part Pork Series with Frank Maz...

PART THREE of a THREE PART PORK SERIESSpecial thanks to the Infusino family for allowing me into their home and to share in such an important annual tradition with them.Capocollo (in America, capicollo or capicolla), or coppa, is a traditional Italian cold cut (salume) made from dry-cured whole pork shoulder or neck. The name coppa is Italian for nape, while capocollo comes from capo—head—and collo—neck—of a pig. The Italian spelling, "capocollo'", is derived from Latin, "caput collum". It is similar to the more widely known cured ham or prosciutto, because they are both pork-derived cold-cuts that are used in similar dishes. However, the technical definition of ham is the thigh and buttocks of a pig (or boar) slaughtered for meat, whereas capocollo is solely meat from the shoulder or neck.
8,432 views | Dec 24, 2013
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
80,745 views | Oct 24, 2012
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
40,313 views | Dec 06, 2012
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
112,276 views | Apr 05, 2013
cooking

Homemade cured pork loin ham

17,950 views | Nov 08, 2010
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
13,454 views | Oct 26, 2012
cooking

Homemade Italian Capocollo

Nonno Filippo making homemade Italian capocollo from scratch. Enjoy!
48,730 views | Feb 01, 2012
cooking

Taylor Boetticher Ryan Harris, The Fatted Calf in the Charcuterie Talk...

Chef Taylor Boetticher - of famed San Francisco restaurant The Fatted Calf discusses his newly published book "In the Charcuterie".
9,371 views | Sep 26, 2013
cooking

CÓMO SE FABRICA EL LOMO Y EL LOMITO

En las dehesas extremeñas, en el suroeste de España, se crían, en régimen de pastoreo, las piaras de cerdos de las que obtenemos nuestra selección de lomos y lomitos ibéricos. Tras una curación natural superior a cuatro meses en bodega, nuestro equipo de cortadores profesionales se encarga de transformar las piezas en lonchas y de envasarlas al vacío en bolsas de plástico especiales que garantizan su perfecta conservación durante más de un año. Una a una, cada pieza de lomo es aliñada con especias siguiendo la receta tradicional: ajo, sal y pimentón. Posteriormente, mediante un proceso manual, embutimos el producto en tripa cular para garantizar el sabor de siempre y mantener su esencia natural. Procedente de la presa ubicada junto a la paletilla del cerdo ibérico de bellota obtenemos el lomito, un producto distintivo de nuestro sello Bellotares. Su producción, limitada a sólo dos piezas por animal, hacen del lomito un producto exclusivo. Aliñado con pimentón, ajo y sal, el lomito Bellotares se distingue por su aroma, su infiltración de grasa y su color intenso.Para más información visita nuestro canal sobre fabricación y cata de ibérico: http:www.sierrademonesterio.esesvideosfabricacion-cata-nuestros-productos217
9,592 views | Feb 06, 2013
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