Search results for query: Lardo

Backfat and end piece of belly in brine for 3-4 weeks.

...sticky stuff?  If so, I take all of that off. If it's skin, some remove it before and some remove it after cure and smoke. If it's just a lot of the normal fat from the belly, remove what you want to, but save it and make lardo or salt pork.  Lot's of other options for the leftover fat as well.

Favourite summer lunch: smoked lardo, fresh cheese, backyard grown tomatoes.

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...

- he has one recipe for both lardo and dry cured belly (air dried). First of all these two don't cure in the same way, should be treated separately. Second his recipe is : 28g of cure for 1.5kg meat/fat and 225g of salt for the same amount of meat. That is 1.86% cure , 15% salt. Would you eat...

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. Backfat from "my" 247lbs piggy In the brine See you in 3 weeks.

How is your lardo doing? We just had lunch.... We had some of my lardo. I am not sure it was the fact I was hungry but it tasted so great. I had in the fridge....vac sealed. Outstanding.

Nothing new, but with the warm weather here more comes out from the freezer than goes in. Here is an example of our weekend charcuterie board: From the top: coppa, salted/dried/smoked backfat (lardo style), duck prosciutto, poached paprika backfat,smoked pancetta.

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

I would say this is to lardo what summer sausage is to dry cured salami. Lardo coming up soon.

How long do you plan to age the lardo. I just started some & I'm figuring to let it go at least 6 months.

So this is similar to lardo?

OK, I got it. I'll be starting it later today, once my porchetta is in the oven.

Since AK1 mentioned lardo...I suppose you can slice this thin and eat on rye bread.

...of belly... but before I continue, I do not personally go by this thought, but nitrites and nitrates do not cure fat. That's why things like lardo or salt pork don't contain cure #1 or #2 so 1 tsp per 5 pds of pork belly is still higher than necessary to protect against botulism. Now if...

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.

...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...

...3X the Price!. Ask your Grandparents what got trimmed and tossed away? There is a reason the saying, " You eat EVERYTHING but the Squeal... " has been around 100 years. Nose To Tail is the hottest trend in the rest Biz and LARDO, cured Pork Back Fat, is hugely popular with the Trendy Eater's...JJ

...produced many types of Salumi including salami, whole muscle projects like lomo, lonzino, capacollo, bresaola, pancetta, Guanciale, Lardo lamb prosciutto and several other things, both smoked and unsmoked, oh and of course BACON, nom nom :), so I hope that I can contribute as well ask...

I use beech (pellets) for all my pork cold smokes. At the end I add some cherry for colour. Where I grew up beech was the wood of choice for sausages, cold smoked bacon, hams, hocks, dry cured muscle, lardo, neckbones, feet, offal and blood sausages.