Search results for query: Lardo

Check Sniper from Merseyside out, he into similar curing as you. http://www.smokingmeatforums.com/u/93925/sniper7990

Look up pancetta, salo, lardo or guanciale recipes. Same process: curing, smoking, drying. It works for both back fat or belly. Here is my take: http://www.smokingmeatforums.com/t/181282/cold-smoking-season-2014-2015-pork-belly-two-ways

...meat processing plants. The most interesting plant was one that produced Charcuterie Products,. Such as Lomo, bresaola, Pancetta, prosciutto, Lardo. and many other dried and fermented products. I have a 32" Smokey mountain electric smoker and love it so far. Today I smoked dried cured...

Says the man that makes shmutz, el pollo lardo. <Chuckles>    

...I'd like to make some cured and fermented products, I don't have a curing fridge/box available.  What I'm thinking so far is: back fat - make lardo (the fat from a Mangalista is supposed to be amazing) any stray fat - make lard neck - coppa (but I'm not sure I get this done without a...

How is it that prociutto and sopressata is hung in the danger zone for months, even years, and not be dangerous with nitrite/nitrate free cure?   We do our own prociutto and have never had an issue, but the more I know about food safety, it seems we are taking a (small?) risk.  In fact, one...

...I kept the humidity a little above or at 80% at all times... IF you follow this you will always have great product! Finocchiona in a Hog Bung with Tuscan Fennel Pollen and Calabrian Fennel Seeds. Tamworth breed Coppardi (its a coppa with the fat cap still on - so Coppa and Lardo =...

...like product called guanciale. In Germany they call bacon “Speck”, which often refers to prosciutto. Speck is also sometimes a product like lardo, which is an Italian cured fatback. Asians like bacon as well. The Japanese have bacon similar to the US. Though they prefer their bacon cooked...

Got some nice fatback pieces. Here its transforming into ukranian style lardo originally pronounced s-A-l-o. 3lb brick cut into 4 pieces. 2 pieces dry cured with salt, pepper and different spices. The other 2 pieces in brine of similar cocktail. 7 days in fridge. Washed, dried. Will cold smoke...

...But as others have stated use a Cure! Next like any Raw Cured and Dried Pork...Prosciutto, Pancetta, Coppa, and Lardo. Properly Cured and Dried Pork Belly (Bacon) can be eaten Raw. As the others have stated this can be Safely done once you learn the Technique. The product you wish too make...

It sure looks pretty! How is the Chew? Tender or does Grandma need extra POLYGRIP? I'm a big fan of Lardo, but never had it meaty...JJ

My Italian friend Bruno sometimes gets a piece of lardo and always invites me to do some tasting - I like it a lot, but I always (jokingly) remark that it would benefit from being smoked. I don't know if I can generalize, but it seem the lardo is never smoked. Bruno in return always jokes how...

Ryteck is not wrong but its not the cure that makes them safe to eat its the rest of the process. Those are dry or semi dry sausages and that is the process that makes them safe to eat. The cure is only the start of the process for those sausages. If you read over the link that Cowgirl posted it...

...hold the meat at botulism level temps for so long, but that Rytek is wrong? That I still have to get the meat to 150 minimum? So how do you guys make prosciutto? Or pepperoni? Or lardo? Or any of the other tasty meaty goodies that are NEVER cooked at all? I'm just boggled right now. -Princess

Princess, I would never say that Rytek is wrong. I have the best of his books, and I have a very hard time translating his recipes to Tender Quick, so I more or less use it as a confirmation to what I'm planning to do, before I do it. He doesn't even mention the words "Tender Quick" any place...

...I love than chase something with both of my feet tied to a rock and pretend that it is close to what I want. Man I need a big ol' hunk of Lardo now. (Lardo is cured pork fat that is eaten cold and sliced) I still love ya Curious Aardvark, But I wanted to let you know where I come from in...