Post by: merkaba93 on November 06, 2017, 06:40:44 PM
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.
Post by: Angry Perch on November 06, 2017, 06:55:48 PM
How hot an oven did you put it in? Or was it in that brick oven!?
Post by: Timberstalker on November 06, 2017, 06:57:32 PM
Looks amazing!
Post by: merkaba93 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!