Fatback Joe
Babbling Farker
- Joined
- Jan 7, 2008
- Location
- Memphis, TN
I'll call it face bacon since that is what one of my friends on FB called his and this one is just an approximation of his efforts. You could make the argument that is a "coppa di testa" of sorts, but regardless of the name it is just a cured, rolled, smoked pig face. There are some differences, but my gut feeling is that many on this site won't care. :mrgreen:
Anyhow, on with things. Picked up a pig head. I was pretty disappointed when I unwrapped it since the jowls were cut a little tight and it was pretty poorly cleaned, but the show must go on.
First order of business was to get that hair off of there. I took a disposable razor to it, but that was getting me no where fast. Grabbed the propane torch and made somewhat short work of it.......although I really should have done that outside of the house.
Gave it a good scrap with a knife, removed the ears, got ready for the fun stuff.
Did my best to remove the skin and meat in all one piece. Only had a couple of hiccups along the way where things were thin.
One that was complete, I hit it with a simple mix of 2.5% sea salt, 1.25% brown sugar, and .25% cure #1. Rubbed both the skin and meat side.
Vacuum packed and into the fridge for 7 days.
After 7 days, I took it out of the bag, gave it a rinse, and back in the fridge on a rack over night.
The next day, I hung it up in the smoker for a cold smoke session. Cherry wood for the smoke.
Didn't really time it, but put it up early in the morning and took it out late in the evening and back in the fridge.
Next morning, gave it trim, roll, and tie.
Into a vac bag again into the sous vide @ 165 degrees for 10 hours.
After 10 hours, took it out the bag to dry and inspect.
Back into a fresh bag for overnight.
Last night was the night. Removed from the bag. I was really surprised by how it looked. Looked like it was made of plastic. I wish the pic could have captured it better.
Cut it open to see what I had to deal with.
Oh man, it really looked nice. Ran a bit through the slicer to try.
It was excellent. Very pleased with it. Tasted like ham and the sous vide trick made the skin to where it was not a problem to eat.
Cut off a thicker round to try it fried.
Oh man.........I liked it just fine sliced cold, but it really shined once cooked like bacon. Some homemade bread and a cheddar cheese and I was in business.
Fun project, pleased with the outcome, and it always makes me happy to utilize the "throw away" parts of the pig.
Anyhow, on with things. Picked up a pig head. I was pretty disappointed when I unwrapped it since the jowls were cut a little tight and it was pretty poorly cleaned, but the show must go on.
First order of business was to get that hair off of there. I took a disposable razor to it, but that was getting me no where fast. Grabbed the propane torch and made somewhat short work of it.......although I really should have done that outside of the house.
Gave it a good scrap with a knife, removed the ears, got ready for the fun stuff.
Did my best to remove the skin and meat in all one piece. Only had a couple of hiccups along the way where things were thin.
One that was complete, I hit it with a simple mix of 2.5% sea salt, 1.25% brown sugar, and .25% cure #1. Rubbed both the skin and meat side.
Vacuum packed and into the fridge for 7 days.
After 7 days, I took it out of the bag, gave it a rinse, and back in the fridge on a rack over night.
The next day, I hung it up in the smoker for a cold smoke session. Cherry wood for the smoke.
Didn't really time it, but put it up early in the morning and took it out late in the evening and back in the fridge.
Next morning, gave it trim, roll, and tie.
Into a vac bag again into the sous vide @ 165 degrees for 10 hours.
After 10 hours, took it out the bag to dry and inspect.
Back into a fresh bag for overnight.
Last night was the night. Removed from the bag. I was really surprised by how it looked. Looked like it was made of plastic. I wish the pic could have captured it better.
Cut it open to see what I had to deal with.
Oh man, it really looked nice. Ran a bit through the slicer to try.
It was excellent. Very pleased with it. Tasted like ham and the sous vide trick made the skin to where it was not a problem to eat.
Cut off a thicker round to try it fried.
Oh man.........I liked it just fine sliced cold, but it really shined once cooked like bacon. Some homemade bread and a cheddar cheese and I was in business.
Fun project, pleased with the outcome, and it always makes me happy to utilize the "throw away" parts of the pig.
