A pig's (nose to) tale - lardo-like cured and smoked backfat

Discussion in 'Nose to Tail' started by atomicsmoke, Jan 16, 2016.

  1. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    This is not the authentic lardo (which is dry cured for months). It's rather wet cured, then smoked, then dried. The final product texture and taste is similar to lardo but you won't get the mouth fill you get with lardo.

    Backfat from "my" 247lbs piggy

    In the brine

    See you in 3 weeks.
     
  2. mowin

    mowin Master of the Pit

    Whats the rest of the process? Do you poach it like the back fat in your other thread? Is your brine Pops brine with cure?
     
    Last edited: Jan 16, 2016
  3. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    This will not be cooked. It's a cold smoked air dried product. You can use any brine meant for dry curing (I wouldn't use sugar in it). My recipe uses a different brine. PM if you are interested.
     
    Last edited: Jan 19, 2016
  4. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    The rest of the process after brining: refresh , hang to dry 1-2 days, cold smoke as long as you like, air dry for at least 3 weeks.
     
  5. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    I'm in, this sounds promising!
     
  6. ak1

    ak1 Master of the Pit OTBS Member

    I like it.
     
  7. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    Got this oddly shaped (don't ask) piece of belly from the same pig. Going in with the backfat.
     
  8. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    If I remember correctly a while ago you were talking about dry curing belly then cold smoke it for a long time. Meant to be served like that (uncooked).

    This is similar, but wet cured.
     
  9. ak1

    ak1 Master of the Pit OTBS Member

    Cool! I get it! 
     
  10. ak1

    ak1 Master of the Pit OTBS Member

    I'll be doing the belly soon, probably wet cured, its a bit easier, I don't have to keep flipping the bellys.
     
  11. brud

    brud Meat Mopper

    By no means do I claim to have any great knowledge of curing meats.
    So with that said. My understanding of brining and or pickling the idea is to retain moisture. Right? As well as curing?
    Dry cure reduces moisture and condenses natural flavor of fat and meat makes it bold.
    Finishing the dry cure in a controlled humid salty atmosphere makes it preserved.
    Curious about your process please keep us posted , especially on the pork belly roast.
    Are you going for a different type of coppa sausage??
     
  12. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    In this case the brine is a method to get the salt into the meat. Brined , or dry cured the meat/fat will dry up eventually (will take less time for dry cured products).

    I am halfway thru smoking. Will post some pictures soon.
     
  13. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    After some smoke...needs more
     
  14. brud

    brud Meat Mopper

    How do you like the taste?
     
  15. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    I didn't taste it yet. Needs more smoke and drying (had to bring it inside as it dropped to -25c for two days).

    But I expect it to be like last time: buttery texture, nice smoke finish.
     
  16. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    It's been drying for a few days

    And the belly
     
  17. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    One way to serve it
     
  18. ak1

    ak1 Master of the Pit OTBS Member

    Looks good. Mine's been sitting in the brine for about a month now. I'm gonna give it another week or so then smoke some, and leave more just brining.
     
  19. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    Fine texture, a little bite (expected, not as buttery as the poached version). Very nice piggy taste. Mild smoke flavour (despite the long smoke).

    Can't wait for warm weather to roast some on a stick.

    How much salt in your brine?
     
  20. ak1

    ak1 Master of the Pit OTBS Member

    1 cup per gallon.
     

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