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

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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?
 
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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.
 
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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.
 
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??
 
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.
 
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.
 
[sub]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.[/sub]
 
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?
 
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