Had a slab of backfat and small loin waiting for the cold weather.
The backfat will be lardo style.
The loin...cured smoked chops and/or Canadian bacon.
That leaves plenty of room in the smoker, so I bought six (so-called) smoked turkey legs.
We liked the Thanksgiving leftover terrine, so getting some ingredients ready.
The backfat is the center piece so it gets to choose the wood: beech.
The backfat will be lardo style.
The loin...cured smoked chops and/or Canadian bacon.
That leaves plenty of room in the smoker, so I bought six (so-called) smoked turkey legs.
We liked the Thanksgiving leftover terrine, so getting some ingredients ready.
The backfat is the center piece so it gets to choose the wood: beech.
Last edited: