Cured Pork Fat Experiment Six Weeks Later: Success!

Six weeks have passed since I have buried a slab of fatback lard in sea salt and herbs and left it in my refrigerator to cure.  Why six weeks when I originally mentioned three or four?  Well, you know how life goes – at first I was impatient and checked on it quite soon, and then I was more impatient, but then I got busy, and … Continue reading Cured Pork Fat Experiment Six Weeks Later: Success!

New Secondhand Cast-Iron Pan, and Curing Fat Update

Yesterday a friend of mine has showed me the local (larger) Asian shop (I’d not call it supermarket, but it is bigger than the other tiny Asian shop in city centre, and while we were in the area, we wandered by the secondhand store – where I ran across this tiny and cute cast-iron pan with pour spouts.  It had nearly perfect seasoning surface, so … Continue reading New Secondhand Cast-Iron Pan, and Curing Fat Update

Cured Pork Fat Experiment – Day 5

This is the 2nd post in a series – you can read the first post here and the 2-week update here.  The final post is here. This morning has dawned bright and sunny, yet another of the glorious early-Autumn days we’ve been having lately, prompting me to throw all the windows and the balcony door wide open, and run a cycle of kitchen-maintenance tasks beyond … Continue reading Cured Pork Fat Experiment – Day 5