Anything I’m Fermenting

January 5, 2014

Lardo Pt. 2

Filed under: Meat — iwouldntlivethere @ 11:53 pm
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In response to a comment received on the previous post, I’ll do a quick update.
The lardo cured OK, but I don’t like it that much because of the the brown sugar – it came out tasting a bit cloying. If I was to do this over (and plan to as I have more back-fat to use) I will omit the sugar and maybe some of the herbs and just stick with salt, thyme and garlic.
In the hope of improving the taste, a friend cold-smoked the cured lardo, but I think the smoke wasn’t long enough as the flavour did not change much. A bit better though.

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