I took out the other two tenderloins, and both are wonderful.  The french garlic-and-pepper version is a little dull, but the Lomo de Embuchado is spectacular.

I’m going away sailing for a week on the 6th of June, so I’m not going to start anything new, especially since I haven’t really dealt with the problem of too-high humidity.  My humidistat has the wiring to turn on a dehumidifier - I just have to find some time to work on it.

I’m running low of everything except Chorizo, but it’ll have to wait, unless JJ steps up and want to watch it while I’m gone.

I took the two surviving lonzino out of the cabinet today.  They’re pretty hard - I probably could have taken them out sooner.  Really delicious though.  I left the other two for a few more days.

Almost overnight, the humidity in the house (and the State of Connecticut) flipped from being too dry to too wet.  I watched as the curing cabinet went from 70 to 75 and on to 85, then took my eye off the ball for a few days and… MOLD!

I pulled the six loins out of the cabinet and washed the mold (mostly white but with a couple spots of green) off using white vinegar and put them back in the cabinet with the door open for the moment.

Two of the loins were too far gone - the two that didn’t really fit into the casings.  I tossed them and will have to hold my breath for the rest.  Hopefully the green mold won’t reappear.

Took the French and Spanish versions of the tenderloin out of the cure and stuffed them (without trouble) into casings today.  Maybe they were smaller tenderloins, maybe the casing was bigger.  Who knows?

They look great.  For the record, the Lomo de Embuchado was 540g and the Saucisson Sec version was 650g.