collapse

Author Topic: Ever make Porchetta?  (Read 340 times)

Offline merkaba93

  • Trade Count: (0)
  • Hunter
  • ***
  • Join Date: Dec 2012
  • Posts: 223
  • Location: Washougal
Ever make Porchetta?
« on: November 06, 2017, 06:40:44 PM »
It was my first time. Not a bad go.
Learned a few tricks for when I do it the next time.
The concept is pretty cool, take a whole hog middle and roll it so that fat keeps the loin moist and the skin becomes cracklin's. Those Italians are creative!
Also dropped the root veggies under the roast so that they would catch the drippings.
Be Better than Cream of Mushroom Soup

Offline Angry Perch

  • Site Sponsor
  • Trade Count: (+4)
  • Sourdough
  • *****
  • Join Date: Oct 2011
  • Posts: 1347
  • Location: Sammamish
Re: Ever make Porchetta?
« Reply #1 on: November 06, 2017, 06:55:48 PM »
That looks beautiful! It's been on my short list for a while now.

How hot an oven did you put it in? Or was it in that brick oven!?

Offline Timberstalker

  • Busch Lite Rocks
  • Political Topics
  • Trade Count: (+3)
  • Old Salt
  • ******
  • Join Date: Apr 2008
  • Posts: 6890
  • Location: Tri-Cities
Re: Ever make Porchetta?
« Reply #2 on: November 06, 2017, 06:57:32 PM »
Holy cow!  Or pig I mean. Wow.
Looks amazing!
If you aint hunting, you aint livin'

Offline merkaba93

  • Trade Count: (0)
  • Hunter
  • ***
  • Join Date: Dec 2012
  • Posts: 223
  • Location: Washougal
Re: Ever make Porchetta?
« Reply #3 on: November 06, 2017, 07:04:02 PM »
That looks beautiful! It's been on my short list for a while now.

How hot an oven did you put it in? Or was it in that brick oven!?

Oven. Cooked it at 300 for a few hours until it got to about 140 internally. Then let her rip at 500 to crisp the skin. Took forever to crisp the skin so I blew by my 145 degree goal.
So next time....
I'm going to brine it. Increase the moisture in the loin and season it as well. (I thought I salted the heck out of the inside but it wasn't enough).
Brine with some onion/garlic/sage/rosemary then remove from brine and let it sit for a few days to let the skin dry. Then cook at 300 until it gets to about 140. Then turn on the broiler on high and rotate the roast to crisp the skin and I hopefully won't blow past my 145 degree goal.

Those are my learnings! Don't make my mistakes!
Be Better than Cream of Mushroom Soup

 

* Recent Topics

Are you.... by AL WORRELLS KID
[Today at 01:31:41 PM]


Camping Locations near Dworshank Reservoir - Idaho Unit 10a by MuzzyHunter28
[Today at 01:26:45 PM]


Inland Empire permit for north of Northport worth the $50.00 by SpurInSpokane
[Today at 01:22:15 PM]


Darn heat! by Encore 280
[Today at 01:18:18 PM]


Blacktail Deer Hunting by cavemann
[Today at 01:17:41 PM]


Using game cam when hunting by h20hunter
[Today at 01:15:59 PM]


Help with new reel by CallMeBigPapa
[Today at 12:54:06 PM]


Slowhand's 2018 hunting season by CoryTDF
[Today at 12:48:10 PM]


243 strikes again by jasnt
[Today at 12:45:14 PM]


Wife's First Buck! by elkrack
[Today at 12:35:15 PM]


Daughters first BUCK!!! by jennabug
[Today at 12:28:43 PM]


Mt Spokane North A Bull Moose Tag by huntnphool
[Today at 12:25:19 PM]


Colockum Quality Elk tag by RJr
[Today at 12:18:29 PM]


A kids first deer by pianoman9701
[Today at 12:16:43 PM]


Rem 700 XCRII RMEF in 280 Rem by Skillet
[Today at 12:14:16 PM]


WTB Scott Sigma release by acts
[Today at 12:12:06 PM]


Mcnary lottery by goosegunner
[Today at 12:02:25 PM]


FREE TICKETS TO THE FALLEN OUTDOORS BANQUET!! by washingtonmuley
[Today at 12:01:18 PM]


Ocean City honeymoon!!! by Old Man Yager
[Today at 11:59:54 AM]


Klickitat County deer are have a tough winter by 1851navycolt
[Today at 11:58:13 AM]