Solomillo curado casero

Hello everybody, it is me, Dave, welcome to our recipe page. Today, I'm gonna show you how to prepare a distinctive dish, Solomillo curado casero. One of my favorites. For mine, I'm gonna make it a little bit tasty. This is gonna smell and look delicious.

Solomillo curado casero is one of the most popular of current trending meals in the world. It's easy, it's quick, it tastes delicious. It is enjoyed by millions daily. Solomillo curado casero is something that I have loved my whole life. They're fine and they look fantastic.

Many things affect the quality of taste from Solomillo curado casero, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Solomillo curado casero delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Solomillo curado casero is varias raciones. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Solomillo curado casero estimated approx 24h + 30 días.

To get started with this particular recipe, we must first prepare a few ingredients. You can have Solomillo curado casero using 11 ingredients and 7 steps. Here is how you cook that.

Vi esta receta en instagram y como leonés exiliado y gran amante del embutido... Dije tengo que probar a hacerla, ya que en Mallorca con la humedad que hay es imposible curar embutidos aquí al frío y al humo

Ingredients and spices that need to be Take to make Solomillo curado casero:

1. 1 Solomillo de cerdo Preferiblemente ibérico
2. 500 g sal gruesa
3. 350 g azúcar
4. 1 cucharadita cada una de las siguientes especias
5. Pimentón dulce o picante
6. Ajo en polvo
7. Cebolla en polvo
8. Tomillo seco
9. Romero seco
10. Albahaca seca
11. Pimienta molida

Instructions to make to make Solomillo curado casero

1. Seca el solomillo y en un bol o fuente mezcla la sal y el azúcar y cubre el solomillo por todos sus lados por completo
2. Mete en la nevera y deja reposar por 24h para que pierda la mayor parte del agua. Cuanto más lo dejes, más perderá.
3. Saca el solomillo de la mezcla de sal y azúcar y lava bajo el grifo para quitar el exceso y seca con papel absorbente.
4. Mezcla todas las especias en una fuente, remueve y reboza el solomillo por todas sus caras con una buena capa y aprieta para que se quede bien pegado. Sacude para que suelte el sobrante.
5. Envuelve el solomillo en un paño o gasa. Yo utilicé gasas quirúrgicas del botiquín. Brida y aprieta bien con un hilo de algodón y deja reposar en la nevera un mínimo de 21 días.
6. Yo al final lo he dejado 1 mes, ya que iba palpando y me gusta que estuviera un poco más duro y terso. Depende del gusto el tiempo de reposo pero a partir de las 3 semanas estará listo para comer
7. Corta en lonchas y a disfrutar

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So that's going to wrap it up for this special food Easiest Way to Prepare Award-winning Solomillo curado casero. Thank you very much for your time. I am sure that you will make this at home. There is gonna be interesting food at home recipes coming up. Don't forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!