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.
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. Edited by atomicsmoke - 1/19/16 at 7:07pm
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??