On 10/16/2020 8:01 PM, Sqwertz wrote:
> On Fri, 16 Oct 2020 19:41:07 -0600, U.S. Janet B. wrote:
>
>> On Fri, 16 Oct 2020 18:46:10 -0500, Sqwertz >
>> wrote:
>>
>>> I've decided on Porchetta di Testa - wet cured and seasoned rolled
>>> pig head cheese. I'm going to start it tomorrow by ripping its face
>>> off its skull. Should be fun!
>>
>> I saw that there is a recipe for doing it sou vide. Are you going in
>> that direction? I've looked at the recipes and photos for the
>> finished item. I think I would like that. It's quit good looking.
>> I;d like a piece. Good luck!'
>
> Most of the modern methods are for sous vide. Since 185-190F for
> 15-18 hours hours is hard on the stick-type machines, I may just do
> it on the stove - the "old fashioned" way. It shouldn't be hard to
> maintain 190F (or so).
>
> -sw
>


Why does this particular item call for such a high temperature, given
the long time?