tag:blogger.com,1999:blog-3155175368056651983.post5027108645094065744..comments2024-03-19T17:05:39.587-04:00Comments on THE sausage debauchery: Mosefund Mangalitsa Lardoscotthttp://www.blogger.com/profile/17999377705570241912noreply@blogger.comBlogger6125tag:blogger.com,1999:blog-3155175368056651983.post-69567254042278554162021-08-30T11:07:05.083-04:002021-08-30T11:07:05.083-04:00My dad was diagnosed with early onset Parkinson...My dad was diagnosed with early onset Parkinson's disease at 57.his symptoms were shuffling of feet,slurred speech, low volume speech, degradation of hand writing, horrible driving skills, right arm held at 45 degree angle, but now he finally free from the disease with the help of total cure from ULTIMATE LIFE CLINIC, he now walks properly and all symptoms has reversed, he had trouble with balance especially at night, getting into the shower and exiting it is difficult,getting into bed is also another thing he finds impossible.we had to find a better solution for his condition which has really helped him a lot,the biggest helped we had was ultimate life clinic they walked us through the proper steps,am highly recommended this www.ultimatelifeclinic.com to anyone who needs help.<br /><br />Victoriahttps://www.blogger.com/profile/17780783153020141666noreply@blogger.comtag:blogger.com,1999:blog-3155175368056651983.post-81764577083431464452013-02-26T02:58:58.346-05:002013-02-26T02:58:58.346-05:00Hey Scott,
Is it possible to make lardo without th...Hey Scott,<br />Is it possible to make lardo without the curing salt? I didn't have any when I made my lardo so I'm a little worried about eating it raw when it's done curing. Any thoughts would be greatly appreciated.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-3155175368056651983.post-8654387301586467112011-05-24T11:12:58.440-04:002011-05-24T11:12:58.440-04:00Lid on. They make it in Colonnata in lidded marbl...Lid on. They make it in Colonnata in lidded marble bins. In the absence of marble, Tupperware was the best substitute I had. It's a basic 3.5% salt, .25% cure #2 recipe, along with rosemary, black pepper and some bay. The way I did it was just throw the concia on it and leave it in the tupperware for about 8 weeks.scotthttps://www.blogger.com/profile/17999377705570241912noreply@blogger.comtag:blogger.com,1999:blog-3155175368056651983.post-72975235804342921882011-05-24T10:01:23.769-04:002011-05-24T10:01:23.769-04:00Jason Molinari (more or less) suggested on the Sau...Jason Molinari (more or less) suggested on the Sausage Making Forums that I should give your recipe a try -- I just got my hands on a 3 lb slab of Mangalitsa fatback (and apparently found a source of infinite supply for $1/lb!) and wanted to make lardo.<br /><br />Are you able to tell me how much salt/cure #2 you used? Every search I do for lardo recipes comes up with lardo as an ingredient -- very few links to how to make lardo, from what I can see.<br /><br />And when you say "put it in tupperware", I'm assuming you don't mean with the lid on, correct?<br /><br />Thanks!Big Onionhttps://www.blogger.com/profile/15828663940095148052noreply@blogger.comtag:blogger.com,1999:blog-3155175368056651983.post-82645174015081321492011-03-02T23:25:15.385-05:002011-03-02T23:25:15.385-05:00Whenever it is called for, Frankie. For example, r...Whenever it is called for, Frankie. For example, recently I used a coppa to make Capocollo di Calabria. All the literature said to cure it with just salt and #2. Then rinse, coat in peperoncino powder and case. With regard to bay, it will overwhelm everything. I seldom go above .05% with it.scotthttps://www.blogger.com/profile/17999377705570241912noreply@blogger.comtag:blogger.com,1999:blog-3155175368056651983.post-84876916857026601682011-03-02T22:45:55.677-05:002011-03-02T22:45:55.677-05:00interesting, so your aging it WITH the aromatic sp...interesting, so your aging it WITH the aromatic spice mixture. Is this just with lardo or all of the solid muscles you have been curing? I left some of the spice on a lonzo recently and felt it was overwhelming. Specifically the bay.Frankiemnoreply@blogger.com