Freshly cured lardo

[ahakohda]

Thank you so much!

 

[Brokenhandle]

Thank you so much!

You're welcome! They are really nice people to deal with! They gave me a bunch of beef tallow not long ago I use to grind with my venison for burger. The last pork backfat they had they used themselves for making lard.

Ryan

 

[ramatack]

7-10 days in brine depending on thickness.

I understand you had some meat on the belly, so u used cure but pure fatback doesn't need it, cure doesn't work on fat, just meat

 

[ahakohda]

I understand you had some meat on the belly, so u used cure but pure fatback doesn't need it, cure doesn't work on fat, just meat

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!