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Christmas Porchetta
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Topic: Christmas Porchetta (Read 1330 times)
Whitpirate
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Sourdough
Join Date: Oct 2011
Posts: 2030
Location: Duvall, by way of Spokane/Metaline Falls
Christmas Porchetta
«
on:
December 25, 2019, 05:06:47 PM »
Pasture raised pig that we harvested and scalded for skin on. Stuffed with apricots, prunes, cranberries, thyme and parsley. Skin scored and trussed. Fridge for 24 hours to marry flavors then pulled out to temp for 2 hours.
Total weight was 15lbs
Into oven 450 for 60 min then dropped to 325 until 155 internal. Rested for 30 min then carved. Threw skin back in at 400 for pork rinds, fried some of the belly section as requested by folks. Will have 7lbs leftovers that will make epic sandwiches on ciabatta with green chimmicurri sauce tomorrow.
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Bango skank
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Old Salt
Join Date: May 2014
Posts: 5880
Location: colville
Re: Christmas Porchetta
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Reply #1 on:
December 25, 2019, 06:02:24 PM »
...
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pianoman9701
Mushroom Man
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Legend
Join Date: Mar 2011
Posts: 44707
Location: Vancouver USA
WWC, NRA Life, WFW, NAGR, RMEF, WSB, NMLS #2014743
Re: Christmas Porchetta
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Reply #2 on:
December 26, 2019, 07:12:12 AM »
Thanks. My stomach is now grumbling with jealousy.
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