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 - Posted: Dec 26, 2012 - 15,023 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.
speed up the downloads
Like to get lastest cooking tips everyday!

Make Artisan Pepperoni at Home with UMAi Dry® 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.
8,402 views | Aug 08, 2014

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
14,163 views | Oct 26, 2012

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: 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.
38,880 views | Apr 27, 2013

Charcuterie Bresaola Step by Step Video 1

Curing and preparation for aging. Blog about Charcuterie Charcutaria Salumeria Embutidos Enchidos In Portuguese.
13,685 views | Jun 23, 2013


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.
43,663 views | Aug 19, 2013

Making Venison Salami at home with UMAi Dry Sausage Kit

Deer sausage - salami making at home using UMAi Dry sausage Kit. The video follows the entire process from start to finish. Here is the recipe we used: Venison Salami (recipe by Len Poli) 3 lb. Venison, rump 1 14 lb. Pork back fat 34 lb. Pork, leg meat, lean 6 12 tsp. Salt 12 cup Skim milk powder 1 tbsp. Dextrose 1 tbsp. Red pepper flakes 1 tsp. Instacure #2 2 tsp. Garlic powder 14 tsp. Bactoferm T-SPX
34,987 views | Oct 04, 2013

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.**
18,526 views | Oct 31, 2011

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
124,304 views | Apr 05, 2013

Homemade Italian Capocollo

Nonno Filippo making homemade Italian capocollo from scratch. Enjoy!
53,366 views | Feb 01, 2012


32,376 views | Jan 20, 2014

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
252,360 views | Nov 02, 2012

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.
9,864 views | Dec 24, 2013

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.
71,733 views | Oct 23, 2011

Salami Dry Sausage Making Saucisson Sec with UMAi Dry®

Making French-style artisan slow fermented dry sausage with UMAi Dry® at home using the 32mm Artisan Dry Sausage Kit available through Recipe here: Saucisson Sec (Traditional French Dry Sausage) Ingredients per 1.5 kg  3.3 lb of meat Lean pork 1100g  2.4 lb Pork fat (back fat) 400g  0.9 lb Salt 45g  10 tsp Instacure #2 4g 34 tsp Dextrose 5g   1 tsp Black pepper 5g   3 tsp Four spice 5g   4 tsp Cayenne pepper 5g   3 tsp Bactoferm T-SPX 0.5g   12 tsp (dissolved in 2 tbsp lukewarm de-chlorinated water) We demonstrate the whole process of preparing the meat from chilling to grinding to mixing with cure, spices and starter culture. You will see the ease of stuffing into UMAi Dry® dry sausage casing, fermentation at room temperature and drying in your home refrigerator. The 32mm UMAi Dry® Sausage Casing has the benefit of creating finished product in only about two weeks. This video will show your every step making it easy even for a first time salumi-maker.
9,581 views | Sep 16, 2014

How to make Pancetta at home the right way part 1

Here we show you how to make Pancetta at home the right way the first time. You will save money and it tastes great too. We also show you what spices to use and how to tie it up to hang. Visit
73,177 views | Apr 23, 2011

How to Cure a Country Ham

With the proper mix of sugar, spices, temperature and patience you can cure your own country ham. Dr. Gregg Rentfrow. a certified meat scientist will show you how.For more on Animal and Food Science including educational opportunities, check out: For swine in particular: http:www.uky.eduAgAnimalSciencesswineswine.html----------------------------------------Produced by Brian Volland at The University of Kentucky College of Agriculture, Food and Environment. For additional questions or for more information on this story, please contact: brian.volland@uky.eduUKAg Links: Homepage: Facebook: https:www.facebook.comUKAg1 Twitter: https:twitter.comUKAgriculture YouTube: Pinterest: http:www.pinterest.comukcollegeofag Flickr:
86,500 views | Jan 28, 2014

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