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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February 14, 2013

Lardo, pt 1

Filed under: Brining,Meat — iwouldntlivethere @ 8:06 pm
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For future reference, I’m just noting what I did to make lardo:

  • 4.5 lbs back fat, skin on – three 1.5 lb pieces about 1 to 1.5 inches thick
  • 0.75 lbs coarse salt
  • 6 oz brown sugar
  • large sprig of rosemary
  • large handful of fresh thyme, de-stemmed
  • 1 head garlic
  • 2 splashes anisette (Bosco)

I’ll be curing each piece in a ziplock bag, in the fridge: one 2, one for 4, and one for 6 months. I’ll update with photos at those points. This recipe is adapted from here (great blog!).

(I bought a half pig recently from Wallace Springs Farm, though there was a mix up at the abattoir and this back fat is from some random pig, not the heritage, non GMO pig I bought! Oh well, we’re trying again in a couple months)

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