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Unread 05-18-2013, 08:37 PM   #1
Ponty56
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Default Porcheta help!

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?
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Unread 05-18-2013, 08:50 PM   #2
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I think you didn't get hot enough. From my understanding, Porchetta is cooked in temperatures closer to 400F
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Unread 05-18-2013, 08:53 PM   #3
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So 400 for the whole cook?

http://divaq.ca/the-most-expensive-p...-ill-ever-make

This is the reason I stayed with the temps I did.
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Unread 05-18-2013, 09:09 PM   #4
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Quote:
Originally Posted by Ponty56 View Post
So 400 for the whole cook?

http://divaq.ca/the-most-expensive-p...-ill-ever-make

This is the reason I stayed with the temps I did.
But in the link you posted it was cooked at 225 for the first 4 hours then 375 for the last hour. 375 is a lot different than 250 - 300.
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Unread 05-18-2013, 09:13 PM   #5
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From what I understand, 400F for the whole cook. But, I don't think that is needed. I would bet that if you had gone to 400F for the last hour, it would have worked.
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Unread 05-18-2013, 09:14 PM   #6
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Quote:
Originally Posted by Ponty56 View Post
So 400 for the whole cook?

http://divaq.ca/the-most-expensive-p...-ill-ever-make

This is the reason I stayed with the temps I did.
If you go back and re-read that post, she cranked the heat to 375 for the last hour. I think if you would have gotten the heat higher towards the end it probably would have crisped up like you wanted.
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Unread 05-18-2013, 09:58 PM   #7
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So will that also help with breaking allot of the fat down?
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Unread 05-18-2013, 10:01 PM   #8
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Yep, it certainly will. I feel the need to point out here, that much like BBQ, you sort of have to use the meat as your guide. The thickness and amount of fat, the thickness of the skin, age of the hog, all of that plays a role in your cook. Lots of people out here are doing Porchetta and other pork belly dishes and instead of feel, they are cooking to a temperature and time. Nothing is worse than poorly rendered, crunchy chunks of fat.
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Unread 05-18-2013, 10:07 PM   #9
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Fer sure! Hit her with the spurs at the end! full on!
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Unread 05-18-2013, 10:17 PM   #10
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Thanks fellas this was practice for Glen Ellyn Backyard BBQ so I could probably cook it over a flame for the last hour or until broken down and cooked.
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Unread 05-18-2013, 10:52 PM   #11
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I'd go high heat indirect for the last hour.
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Unread 05-18-2013, 11:37 PM   #12
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From what I have read,try this...........

http://www.foodnetwork.com/recipes/a...ipe/index.html
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Unread 05-19-2013, 01:25 AM   #13
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Push the temp high for the last hour.
Totally agree with Landarc post, feel the meat!
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Unread 05-19-2013, 04:10 AM   #14
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Try the seriouseats.com all belly porchetta roast recipe. Here is a link - All Belly Porchetta It is the bomb and yes, rubbing with baking soda the night before helps a WHOLE lot. I have done used this recipe three times now and it always turns out moist and crunchy all at the same time. Here is some pictures of one I did, I think this was my second one maybe. I started it in the smoker for that first two hour stint to give it some smoke flavor and finished in the oven for the last two hours and the 20 min blast at 500. It is ridiculous, the skin is perfect and the fat is rendered. I'd recommend using all belly for sure and forget the loin.





BTW, I couldn't imagine not having the skin on there. It is the best part. Usually I'll eat all the skin off and leave most of the meat to chop up for sandwiches over the next few days.
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Unread 05-19-2013, 12:00 PM   #15
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Thanks all practice makes perfect right!
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