Search results for query: Lardo

Lardo only uses 3% salt. And the aging process softens the lardo.

Would it be something like lardo ? Am definitely interested. Please post your results.

...loss stabilized at 21% for the last couple of months - we're at the point where the fat isn't going to lose any more moisture. If I had to describe it in one word, it would be 'luxurious.' Sliced thin, it's closer to a lardo than anything else. Cubed, it will make a perfect guanciale substitute.

Thanks for the explanation. Was very enjoyable read. Gonna Google that German nduja. Sounds awesome.

Tried the tail once, can't remember how we did it but we weren't fans of it! Ryan

...salt. However if I gave ya jerky from them youd swear its beef or a less gamey venison. Very tasty though. Tails are spoken for for either lardo or tail oil for other trapping jobs. Everything loves beaver. From mink and river otter to coyote bob cat and Fisher cat. Lost a trap to a black...

And after it thaws it gets nasty . Really odd / off smell . Not rancid , just yuk . Made that mistake once . Shame I already had it mixed with 5 pounds of clean fresh venison . That one hurt . I take my harvest very serious .

...fact I learned with the deep dive into making salami.....even at freezer temps. the enzymes in the fat will still be active breaking down the fat. There is just no good way to keep fat good for over a year (Other than dry curing it into Lardo-but it is still being broken down in a controlled...

...brine right now for a different project. I picked few chunks with least amount of meat and dry cured with mix of salt and prague powder using cure calculator. Result is what you may call lardo. Ukranians call it salo. Very very good with some dark bread and onions plus cold vodka! And...

I am trying to find some nice fatback to make lardo/salo.

I use to ordered nice fatback from Caw Caw farm. Lardo from good fatback is very different from the belly. Anyone got online source for good fatback ? Let me know pmease!

Right on. I am making something similar all the time.....smoked. https://www.smokingmeatforums.com/threads/smoked-backfat-or-how-to-rise-your-cardiolosts-blood-pressure.257263/

At a restaurant I worked at a long time ago made lardo and they would cure the fat, chill it, grind it, and then whip in a kitchen aid. It smeared like butter and was amazing! I believe they used pure back fat so the end product was pretty white.

Am up in Manitoba Canada and I can get pork trim around half inch high no problem but something like 2"-4" for lardo is impossible.

Any idea on how much you would want? Could do some checking for you both Ryan

Spek or Lardo is KILLER on wood fired pizza, one of my favorite toppings actually!!!

Yes, serves double purposes: I love that ham taste plus obvious safety. Here is an old thread where I cured nice fatback with no pink salt. LINK It was heavenly good!

That is my exact issue. LOL

...intensive process, but it gives you clean loin for back bacon or smoked roasts/chops. I cure/smoked the back fat in a something similar to lardo. Or you can render lard from it and end up with delicious fried fat chips. The other option is to cut individual chops bone-in, fat on. Belly is...

Wow! One end has such a high fat content it's almost like a lardo. But cutting it in half exposes the lean - which itself is marbled with fat. No surprise that it wouldn't lose more weight. The fat is so soft, it begins to melt and go transparent when I touch it. The lean is gloriously...