Larding meats tutorial

[Richtee]

I have some spicy Smitty's covered Canadian bacon curing in the fridge, and was thinking on how easy it would be to fry up if it had more fat... so I made a homebrew larding needle from some oak and added some :{) Hope ya can see the blurry phone cam pix. If you can't- you'll probably end up larding your palm, and should not attempt this anyway.

Here is the needle... about 10" long, .25" X .125"-ish in dimension.



I drilled a 3/32 hole thru the end and added a loop of stainless wire thusly.



Insert needle thru meat. It helps if on insertion of the needle, you rotate it and expand the hole a little, and "massage" the hunk as you pull strip thru. Slipping the end of a fat strip thru the loop about a half inch, gently tug the end of the needle thru the meat.






Here is the sliced off end view of the hunk of loin..plenty of fat to render while cooking now!



This method also helps out with drier type roasts and such- adding fat internally to render helping the meat keep moist and adding flavor. Give it a try!

[ALX]

Freaking Old School Rich....Great idea on the Loin and sweet needle you made.....

On the definite to do list......... in a few hours....Awesome!!!

[Richtee]

Freaking Old School Rich.

Hah... I can't help it sir... I AM old!

[Slanted88]

Well I never! That is on!

[Mark R]

That's just damn really sneaky...I really like it.
It will be abused, yes it will!

[Scarbelly]

You know I think I need to go look- Used to have a larding needle somewhere
Great post Rich

[SmokinLee]

Good Idea, reminds me of plugging a tire. It would be nice to fry some of the CB without drying......................I like it.

[GratefulDave]

Whao! That is great! I just started a loin into two pieces to cure for some Canadian Bacon. I have loads of pork fat I've been saving for next season's deer processing. Is it too late to try to incorporate some fat love into one of these pieces or is this the wrong piece of meat to try this with? To be clear I do not intend to open the loin pieces until 8/13 since they are packaged together. Lemme know what you think.


Dave

[Richtee]

Sure. And you can wait till it's cured. And altho it's kind of delicate..you could use bacon strips for this too.

[curious aardvark]

have some for the tutorial.
That bit of wire - that used to be a paperclip right ?

And some: what's wrong with you ?? for actually doing it to loin
Bacon doesn't have to be artery clogging fat laden culinary death on a plate. Really it doesn't lol

Larding is best used for game: phaesant breast in particular benefits greatly from a little larding. As can turkey and the tougher cuts of venison.

[SmokinLee]

: what's wrong with you ?? for actually doing it to loin
Bacon doesn't have to be artery clogging fat laden culinary death on a plate. Really it doesn't lol

Larding is best used for game: phaesant breast in particular benefits greatly from a little larding. As can turkey and the tougher cuts of venison.

I suppose you could take a 12 guage shotgun shell, empty out the shot and replace with oatmeal.................Then let er have it

[DDave]

That's pretty cool!



Dave

[Richtee]

I suppose you could take a 12 guage shotgun shell, empty out the shot and replace with oatmeal.................Then let er have it

HAHAHAHAHAHA!

You tell 'im Lee!

[ALX]

I suppose you could take a 12 guage shotgun shell, empty out the shot and replace with oatmeal.................Then let er have it

.......Just wrote a note to meself... on the reload Lee.....

[grothe]

I suppose you could take a 12 guage shotgun shell, empty out the shot and replace with oatmeal.................Then let er have it

Got some rock salt loads......Hmmmmm
Salt and tenderize in one "shot".