To Salt Larding Bacon
Ingredients
Directions
Cure
Rub the bacon pieces with fine salt.
Layer the salted bacon pieces on top of each other.
Place a weight on the bacon and leave it in pickle for six weeks.
Smoke
After six weeks, smoke the bacon until it is completely dry.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Firm, fat bacon
- Provides the fat that carries flavour and gives the finished larding pieces their body.
- Fine salt
- Draws out moisture and cures the bacon, firming its texture and preserving it over the long pickle.
The step that matters
Leaving the bacon in pickle under weight. Salt must penetrate evenly through every piece over the full six weeks. Keeping the bacon weighted keeps it pressed in the brine, so the cure reaches the centre and the meat firms and preserves consistently.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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