Got some nice fatback pieces. Here its transforming into ukranian style lardo originally pronounced s-A-l-o. 3lb brick cut into 4 pieces. 2 pieces dry cured with salt, pepper and different spices. The other 2 pieces in brine of similar cocktail. 7 days in fridge. Washed, dried. Will cold smoke for 24 hours (possible 36) with AMNPS loaded with oak first 12 and pitmaster mix the rest of the time.