I have this idea of curing fat that comes from my biltong making. I'm wondering if this would be Lardo and whether it is a good idea?
I want to take a nice piece of pork backfat (or maybe belly) Salt it (2 hours) with koshering salts off course. Use a vinegar bath to get all the excess salt off the fat. Cover it in a good amount of spice over night and then afterwards hang in the dispensary for two weeks.
Is this a good idea? Will this make Lardo? I'm wondering if the vinegar bath that works for the meat will work for the fat. I suspect the vinegar and the fat may not mix well.