Lomo (Cured Pork Loin) by Chef Justin Everett of El Dorado  Kitchen—Sonoma, CA
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Lomo (Cured Pork Loin)
Chef Justin Everett of El Dorado Kitchen—Sonoma, CA
Adapted by StarChefs.com
July 2009

5 pounds pork loin
60 grams turbinado sugar
9 grams pink salt
9 grams toasted Tellicherry black peppercorns
9 grams toasted fennel seeds
9 grams toasted coriander
45 grams Kosher salt
7 grams sweet paprika
3 cloves chopped garlic
3 grams thyme leaves
3 grams cayenne pepper
White vinegar

Mix sugar, salt, peppercorns, fennel seeds, coriander, salt, paprika, garlic, thyme, cayenne, and coat evenly all sides of the pork loin, reserving a third of the spice mixture for a second cure. Place pork loin in a non reactive container and refrigerate for 7 days. After 7 days, apply the reserved spice mixture and refrigerate for 7 more days. Rinse the pork loin and tie with butcher twine. Store hanging at 60°F at 70% humidity for approximately 45 days. Meat should not have developed mold, but should be firm to the touch and smell sweet. Remove from storage and wipe the surface of the loin with a lint- free cloth dipped in white vinegar. Place in sealed container and store for up to two weeks in the refrigerator.