A pig's (nose to) tale - poached fat with garlic and paprika
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A question? Am I good keeping this on a plate wrapped in plastic for a few days or should it be tightly wrapped for storage?
How long do you plan to age the lardo. I just started some & I'm figuring to let it go at least 6 months.
Oh...no...mine is the lazy man version. I know the authentic version is 6 months...I don't have logistics for that.
I will brine it for 3 weeks, then cold smoke and dry for a few weeks.
I will brine it for 3 weeks, then cold smoke and dry for a few weeks.
Smoke & hang? I was just gonna let mine cure for 6 months in the salt. That seems to be the way to do it.
Having said that, I did get some ideas, letting it do some cold smoke before the long sleep, or perhaps use smoked salt for the nap... Hell, I'm almost tempted to buy a bunch of glass pans & do a whole bunch of variations of lardo.
Having said that, I did get some ideas, letting it do some cold smoke before the long sleep, or perhaps use smoked salt for the nap... Hell, I'm almost tempted to buy a bunch of glass pans & do a whole bunch of variations of lardo.
Like I said. I am taking a shortcut. Let's just say mine is a lardo-like product, not authentic lardo.
If you can cure for 6 months do so. You will be rewarded.
Here is my lardo immitation
http://www.smokingmeatforums.com/t/240975/a-pigs-nose-to-tale-lardo-like-cured-and-smoked-backfat
If you can cure for 6 months do so. You will be rewarded.
Here is my lardo immitation
http://www.smokingmeatforums.com/t/240975/a-pigs-nose-to-tale-lardo-like-cured-and-smoked-backfat
Not yet. Been busy. I'm hoping to have some for lunch tomorrow.
One question; Do I rinse or scrape off the garlic & paprika?
One question; Do I rinse or scrape off the garlic & paprika?
Very nice! I'll be trying this soon, and I had the same question as AK, thanks for the clarification.
Well, I tried some today.
My thoughts... It tastes like flavoured fat. Not a bad thing of itself, but I think a lot of people here are not used to something like this. I thought that the whole texture was wonderful; it has this beautiful silky feeling on the palate, with a hint of garlic & spice from the paprika. Good stuff.
My thoughts... It tastes like flavoured fat. Not a bad thing of itself, but I think a lot of people here are not used to something like this. I thought that the whole texture was wonderful; it has this beautiful silky feeling on the palate, with a hint of garlic & spice from the paprika. Good stuff.
Yep. I guess I should have mentioned: if you never bit into a piece of fat and enjoyed it...this isn't probably for you.
Texture too is what I like most about it.
Texture too is what I like most about it.
It's really good. I'm gonna go get more back fat just to make this stuff. It's a wonderful snack. I made a bit of this earlier but then used the balance to make lardo.
Actually, I wasn't expecting this poached fat to be as good as it was. I am impressed.
Actually, I wasn't expecting this poached fat to be as good as it was. I am impressed.
mowin
Master of the Pit
Ok, maybe I'm weird, but I love the texture and taste of pork and beef fat. A brisket point is fatty, and I love it. Pork fat..... well pork fat rules. Lol. I hoping to get a call from my local butcher that my back fat is in.
Don't get me wrong, I know this is in moderation. I used to be 390#, im now 190#. I lost a crap load of weight, and intend to keep it off. That being said, I'm looking forward to a taste or two. Mainly because it reminds me of mom and dad making this back in the late 60's early 70's....
Don't get me wrong, I know this is in moderation. I used to be 390#, im now 190#. I lost a crap load of weight, and intend to keep it off. That being said, I'm looking forward to a taste or two. Mainly because it reminds me of mom and dad making this back in the late 60's early 70's....
That's fine. What I find is that most people, not of recent European descent are not familiar with eating "stuff". I find that I actually like the "stuff". It has flavour and texture, and once you get past the idea of eating "stuff", it actually tastes good.
Forgot to say. This can be cold smoked for a few hours. I haven't smoked it this time, but I will when I do it again.
mowin
Master of the Pit
Now that sounds good too. If I get two chunks I may smoke one.
Question, smoke before or after poaching?
Question, smoke before or after poaching?
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