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AUSTRALIA'S ORIGINAL AND BEST CAMP OVEN AND OUTDOOR COOKING CAMPING AND LIFESTYLE FORUM › Camp Oven & Outdoor Cooking › Homemade Sausages, Cured Meats, Salami, Cheese & Other Smallgoods › Dry Aging In Lard

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Dry Aging In Lard (Read 35 times)

Apr 22^nd, 2026 at 1:19pm

Derek Offline
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I watch quite a few videos from “Two Guys & A Cooler”. This one caught my attention this morning.

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Reply #1 - Apr 22^nd, 2026 at 11:05pm

Gordon Offline
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Looks very nice but I'm not sure I would go to the trouble of processing it. Would need to get Caul fat ( this what we called when I was a slaughter man) and those sort of products are all stripped at the abattoirs these days. Can be hard to get but I may ask next time we get pork.

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