Quote:
Originally Posted by omega50
Lomo Embuchado-Spanish dry cured Pork Loin w/Smoked Paprika, Black Pepper and Garlic.
Dry Cured Juniper Loin in the style of Speck
Both just finished curing and now drying for a cold smoke session before 6 weeks in the cave
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Home stretch
Speck-ish
Lomo Embuchado- Spanish Smoked Paprika Loin
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Last edited by omega50; 02-08-2018 at 12:52 PM.
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