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hogheavens
Guest
This was my first attempt at smoked Porchetta. It was a lit more work than I expected,but well worth it. It is probably the best thing I have ever made. Pics up in a few.
Haveuseen1?
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- Aug 10, 2012
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Please list your recipe and any steps. I am about to head to the butcher to pick up a pork belly just for this. It will by my first attempt as well.
H
hogheavens
Guest
Prep
Rub and herbs
Rub and herbs
H
hogheavens
Guest
Sorry having trouble with the pics. I first made a rub with salt, black pepper, crushed red pepper, toasted fennel and coriander seeds, lemon zest, and dried rosemary. Blitzed it to make it smooth. Rub inside of belly. Add fennel fronz, parsley, rosemary and sage to the belly. Roll the tenderloin up in the belly. Tie it up. I smoked it at 250-270 until temp was 150. I pulled it and blasted the heat until it was 500ish to crisp the skin up. Creaking delicious
H
hogheavens
Guest
H
hogheavens
Guest
H
hogheavens
Guest
H
hogheavens
Guest
H
hogheavens
Guest
Also. Some sites recommended crisping the skin in an oven, but I don't see anyway to do it in an oven without smoking yourself out of the house.
bluetang
somebody shut me the fark up.
Lookin mighty fine, I gotta do some of that!
