Brett-EDH
TVWBB Hall of Fame
Got ‘er seasoned up, rolled and tied. Here’s the play by play.
I trimmed 1# 9oz off the belly for size, so it fits on my sheet tray nicely. So I’m cooking around a 7# fat cigar here.
Lotta fresh garlic, and my own dried herbs (more potent than store junk) of basil, Italian parsley, rosemary, thyme, red pepper flakes, heavy black pepper and evoo to create a paste.
Jacquard’ the skin heavily. Death by 1 million pokes.
Butterflied the PB so it opens like a book.
Salted the bottom layer first. Then added half the herb rub and then topped with pecorino.
Closed the flap and then repeated a salting layer, herb and pecorino.
Then proceeded to do a 4-side tie and truss.
This tying took a good 20 minutes as you have to weave the twine on each ring tie and then do this on all four sides.
Salted the skin all over to ensure good coverage. This will pull moisture off the skin as Porkie sits exposed in the fridge overnight. The salt will then get wiped off before the cook so we’re not having salt bomb skin. Purely the salt is a drying/curing process and step.
Closeup of the salted skin
Length pic just because
Into the fridge to chill and dry
Feeling pretty good about this. Hopefully the plan all comes together tomorrow. Estimating this will cook to 180° in 4 hours.
Will start with a high heat, runway cook on the WSK with a drip pan to catch the drippings. Will do the high heat for 45 minutes or so and then dial down to 350° if I like what I’m seeing.
Goals are crispy skin and knife tender porchetta that holds some shape, not shreds.
Will serve on some fresh baguette with some sort of herb or roasted pepper with evoo and some acid to cut the fat a little. And either some red or white wine.
Feel free to ask away. I don’t really know what I’m doing anyways
I trimmed 1# 9oz off the belly for size, so it fits on my sheet tray nicely. So I’m cooking around a 7# fat cigar here.
Lotta fresh garlic, and my own dried herbs (more potent than store junk) of basil, Italian parsley, rosemary, thyme, red pepper flakes, heavy black pepper and evoo to create a paste.
Jacquard’ the skin heavily. Death by 1 million pokes.
Butterflied the PB so it opens like a book.
Salted the bottom layer first. Then added half the herb rub and then topped with pecorino.
Closed the flap and then repeated a salting layer, herb and pecorino.
Then proceeded to do a 4-side tie and truss.
This tying took a good 20 minutes as you have to weave the twine on each ring tie and then do this on all four sides.
Salted the skin all over to ensure good coverage. This will pull moisture off the skin as Porkie sits exposed in the fridge overnight. The salt will then get wiped off before the cook so we’re not having salt bomb skin. Purely the salt is a drying/curing process and step.
Closeup of the salted skin
Length pic just because
Into the fridge to chill and dry
Feeling pretty good about this. Hopefully the plan all comes together tomorrow. Estimating this will cook to 180° in 4 hours.
Will start with a high heat, runway cook on the WSK with a drip pan to catch the drippings. Will do the high heat for 45 minutes or so and then dial down to 350° if I like what I’m seeing.
Goals are crispy skin and knife tender porchetta that holds some shape, not shreds.
Will serve on some fresh baguette with some sort of herb or roasted pepper with evoo and some acid to cut the fat a little. And either some red or white wine.
Feel free to ask away. I don’t really know what I’m doing anyways
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