Anything I’m Fermenting

January 5, 2014

Lardo Pt. 2

Filed under: Meat — iwouldntlivethere @ 11:53 pm
Tags:

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.

Advertisements

Leave a Comment »

No comments yet.

RSS feed for comments on this post. TrackBack URI

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Blog at WordPress.com.

%d bloggers like this: