[USA] Lardo

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story28
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[USA] Lardo

Post by story28 » Mon Feb 27, 2012 16:05

A few days ago there was a thread about curing fat and lardo came up so I thought I would share.

I apologize for the blurry picture.

Image
Shot at 2012-02-27

Pretty simple, A nice piece of fat back (this one is from an old spot) and some ingredients to cure it.

Image
Shot at 2012-02-27

This is the fat with an ample coating of the cure. I like to add just a tiny bit of cure, (50 ppm) because in most cases, there is a little bit of meat scrap that I don't like to waste by trimming it off.

Some argue that storing under a vacuum seal is better because it helps intensify the flavor. That is up to you.

Recipe:

Per 3 kg fat

500 g coarse sea salt
200 g sugar
100 g black peppercorns
1 bu fresh thyme
2 bu fresh rosemary
20 g red pepper flakes
10 ea bay leaves, crumbled
2.5 g Instacure 2



1. Crack peppercorns with a heavy flat surface. A ziplock bag and a mallet work well.

2. Combine remaining ingredients and mix thoroughly.

3. Vigorously rub the cure into the fatback.

4. Wrap tightly in several layers of cheese cloth or vacuum seal.

5. Redistribute cure every 4 days for three weeks.

6. After three weeks brush off any residual salt and re-wrap in several layers of new cheese cloth.

7. Hang at 57 F, and around 60% humidity for one month.
Last edited by story28 on Tue Mar 13, 2012 02:09, edited 1 time in total.
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