Ordered dried hog bladders. They arrived so I filled with water to re-hydrate for about 3 hours, then put them in a container with salt water. Let them totally re-hydrate and relax.
I went to my butcher and picked up 4 slabs of back fat with skin still on. will set 2 aside for lardo. The other 2 will be trimmed into 4" long X 3/4" X 3/4" cube. This will be salted, then vac sealed and in the refrigerator for a couple weeks to let the salt absorb. These fat Lardoons will be used in a specialty salami for this years run of salamis. Will have them ready to go ahead of time. Now checking the weather trying to time an arctic blast to push some cold weather south. Looking for daily highs under 56*F for 2-3 days since I will be processing 1/2 a pig outside under my carport. If I don't get the cold weather soon, will have to process the pork outside at night when the temps. drop. Not Ideal, but I can make it work. Will need lots of coffee though! LOL!
I went to my butcher and picked up 4 slabs of back fat with skin still on. will set 2 aside for lardo. The other 2 will be trimmed into 4" long X 3/4" X 3/4" cube. This will be salted, then vac sealed and in the refrigerator for a couple weeks to let the salt absorb. These fat Lardoons will be used in a specialty salami for this years run of salamis. Will have them ready to go ahead of time. Now checking the weather trying to time an arctic blast to push some cold weather south. Looking for daily highs under 56*F for 2-3 days since I will be processing 1/2 a pig outside under my carport. If I don't get the cold weather soon, will have to process the pork outside at night when the temps. drop. Not Ideal, but I can make it work. Will need lots of coffee though! LOL!
