If you look this up you will find a few versions.
Below is how I do it.
Back in December/January I salted then cold smoked a piece of belly.
http://www.smokingmeatforums.com/t/255744/lardo-like-smoked-back-fat#post_1654587
After smoking I had it hung for drying for a bit, more than you would with bacon, but less than what you would do with air dried meats. Don't remember the exact times.
I refreshed it this morning for a bit
Then into a pot with spices.
It would be normally boiled but I want to cook this at around 160 for a while. Just a different approach.
It can be served warm with various sides. But we prefer eating it as cold cut.
Below is how I do it.
Back in December/January I salted then cold smoked a piece of belly.
http://www.smokingmeatforums.com/t/255744/lardo-like-smoked-back-fat#post_1654587
After smoking I had it hung for drying for a bit, more than you would with bacon, but less than what you would do with air dried meats. Don't remember the exact times.
I refreshed it this morning for a bit
Then into a pot with spices.
It would be normally boiled but I want to cook this at around 160 for a while. Just a different approach.
It can be served warm with various sides. But we prefer eating it as cold cut.
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