Ponty56
Knows what a fatty is.
Smoked a Porcheta today at 225 for four hours and at 250-300 for last hour with a total of 5 hours. The skin didn't get crunchy and I didn't enjoy the texture . Is it better without the skin?
So 400 for the whole cook?
http://divaq.ca/the-most-expensive-porchetta-ill-ever-make
This is the reason I stayed with the temps I did.
So 400 for the whole cook?
http://divaq.ca/the-most-expensive-porchetta-ill-ever-make
This is the reason I stayed with the temps I did.
That is exactly how I got that crisp skin on that one I did John. The recipe says pull it out and then let the oven get RIPPING hot. Don't let it stay in there when it's going from 300 to 550 or whatever temp called for. I think it took 18 mins for mine last time, have to watch it close because the second one I did went from golden brown to a bit too dark in about one minute. Wasn't burnt, just too brown, almost had that burnt taste.
Did you baste the suckling pig at all? I usually take the rendered fat and pour it over the roast that last high heat blast. Really keeps the skin oily so it puffs up A WHOLE LOT! Woo, I love pork skin. Maybe the original poster can get ideas and get it perfect next time. I hope so, because once you've had a good pork skin on pig parts it's amazing. Hard to go back.