collapse

Advertisement


Author Topic: Ever make Porchetta?  (Read 1385 times)

Offline merkaba93

  • Trade Count: (0)
  • Scout
  • ****
  • Join Date: Dec 2012
  • Posts: 375
  • 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

  • Past Sponsor
  • Trade Count: (+7)
  • Explorer
  • *****
  • Join Date: Oct 2011
  • Posts: 12545
  • Location: Sammamish/ Sequim
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!?
Low T Beta Male
Domesticated simpy city dwelling male
Low T/ high estrogen = illogical thinking
You must have a learning disability
Low IQ mut [sic] faced bimbo.
You see it here with some of the less intelligent and stable types.
Leveler boy.

Offline Timberstalker

  • Non-Hunting Topics
  • Trade Count: (+3)
  • Old Salt
  • ******
  • Join Date: Apr 2008
  • Posts: 9261
  • Location: Tri-Cities
  • Just one more ridge
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)
  • Scout
  • ****
  • Join Date: Dec 2012
  • Posts: 375
  • 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

 


* Advertisement

* Recent Topics

Hoof Rot by MADMAX
[Yesterday at 11:01:20 PM]


Ever win the WDFW Big Game Raffle? by addicted1
[Yesterday at 10:56:29 PM]


Honda BF15A Outboard Problems by Sandberm
[Yesterday at 08:18:08 PM]


Idaho General Season Going to Draw for Nonresidents by JDArms1240
[Yesterday at 08:16:36 PM]


Eastern WA-WT hunting from tree stands?? by addicted1
[Yesterday at 06:47:44 PM]


A question for any FFL holders on here by ryan2202
[Yesterday at 05:01:26 PM]


MA-10 Coho by CP
[Yesterday at 04:14:05 PM]


Bow mount trolling motors by BigGoonTuna
[Yesterday at 01:29:55 PM]


I’m on a blacktail mission by addicted1
[Yesterday at 12:10:11 PM]


where is everyone? by nwwanderer
[Yesterday at 06:01:04 AM]


Wolf documentary PBS by Skyvalhunter
[Yesterday at 05:58:56 AM]


Stuffed Pork Chop by EnglishSetter
[June 07, 2025, 11:12:59 PM]


Another great day in the turkey woods. by Remington Outdoors
[June 07, 2025, 09:43:57 PM]


Buck age by kentrek
[June 07, 2025, 08:56:47 PM]


Oregon special tag info by Judespapa
[June 07, 2025, 08:37:07 PM]

SimplePortal 2.3.7 © 2008-2025, SimplePortal