As near as I can tell (and you’d think that living with a native Spanish-speaker I could be sure), “Embuchado” means “Cured”.  Kate says it means “Sausage”, but that doesn’t make sense in terms of how I see it used.  “Lomo”, which I thought for years meant “Pork” just means “Loin”.  Duh.

I took the loins out of their bags and washed them down, then let them sit on racks for four hours at room temperature (before you think there’s a magic to my four-hour calculation, I just got called away and that’s when I got back to it).  Stuffed them into casings with the usual amount of difficulty, although now that I’ve started trimming anything that gives me trouble with a knife it’s gotten a little easier.

Why I can’t get myself to trim them BEFORE they go into cure I don’t know.

They’re hung up to dry, with the power back on to the humidifier as the weather has dried out again.

I haven’t seemed to have had any trouble with the spicy sausages - I assume there’s something in the chemistry that makes them easier to cure.  Keeping my fingers crossed.

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