Smoked backfat - or how to rise your cardiolost's blood pressure

[atomicsmoke]

I brined it for three weeks, dried off for 24h and smoked with beech for about 72h.

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• atomicsmoke
• Jan 14, 2017

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• atomicsmoke
• Jan 14, 2017

I will hang them for 3-4 weeks.

 

[dirtsailor2003]

How do you plan to use them?

 

[atomicsmoke]

This is charcuterie ....Similar to lardo.

Eat as is , cut up, with mustard, horseradish.

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• atomicsmoke
• Jan 14, 2017

 

[crankybuzzard]

I like this idea!

The Hispanic market I go to now sells the back fat just like you have in the pic. I bought some yesterday for weisswurst, but may get some more and try this soon.

 

[atomicsmoke]

Great to cook with as well. Adds a nice flavour to scrambled eggs, in pasta dishes (as you would use pancetta), soups. In the summer we roast it over the fire.

I like it best with fresh cheese and homegrown tomatoes in the summer when it "sweats" at room temps.

When I was in high school/Univ and went hiking/ camping with friends we didn't have coolers like we do now. We were travelling by train anyway. Most sites we camped at were in the mountains, herds of sheep grazing were common. A slab of this and a few onions in the rucksack, maybe a hard salami, cheese/milk bought from the shepperd...would make many a meals.

(shelf stable).

 

[atomicsmoke]

I like this idea!

The Hispanic market I go to now sells the back fat just like you have in the pic. I bought some yesterday for weisswurst, but may get some more and try this soon.

Don't forget the poached version with garlic and paprika.

 

[atomicsmoke]

That should be enough drying...Going into the freezer...

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• atomicsmoke
• Feb 1, 2017

 

[crankybuzzard]

That should be enough drying...Going into the freezer...

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• atomicsmoke
• Feb 1, 2017

Oh, DAYUM!

 

[gnatboy911]

Looks awesome. I'd love to try that

 

[atomicsmoke]

Cross section

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• atomicsmoke
• Feb 1, 2017

See the yellow "ring"? That's beech.

 

[atomicsmoke]

Next time your doc tells you the lay down the pork show him these pics

(My cutting board and counter after handling smoked backfat)

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• atomicsmoke
• Feb 1, 2017

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• atomicsmoke
• Feb 1, 2017

Those drippings are unsaturated fat (not that I am against saturated fat).

 

[atomicsmoke]

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• atomicsmoke
• Feb 1, 2017

 

[pc farmer]

WOW.   That looks awesome.

I would kill for backfat like that.

 

[SmokinAl]

Never tried it before, but yours sure looks good!

Al

 

[killerque]

I know this is an older post but I am curious as I have some brining now. Did you use cure #1 or #2? I know 1 can handle the cure and cold smoking but am curious how it handles the extended dyring and how long did you dry. Thanks in advance.

 

[atomicsmoke]

Smoked backfat also makes a tasty backyard fire food.

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• atomicsmoke
• Jun 24, 2017