On Tue, 27 Oct 2020 17:33:06 -0500, Sqwertz >
wrote:

>Deboned whole pig head, seasoned, cured(#1), rolled, tied 6 days.
>Cooked sous vide 185-195 for 14 hours. Refrigerated 2 days, then
>sliced and plated.
>
>This turned out better than I expected. It was worth the time and
>effort just making it for the experience. So having it taste good on
>top of that was an added bonus. I was afraid it would be too porky
>or offal tasting.
>
>Served with "Everything bagel" French bread, horseradish sauce, mr.
>mustard, and pickled okra.
>
>https://i.postimg.cc/65gVZd5k/Pig-He...d-Plated-3.jpg
>
>This is the jowl end. The opposite snout end had most of the cheeks
>and tongue - I'll cut into that end tomorrow.
>
>Other pictures from Start to finish:
>
>https://imgur.com/a/dXSoJDp
>
>The yield was 8.1 pounds from a 14 pound pig head. The ears were
>cooked separately in a Korean marinade and will be cut in strips and
>fried.
>
>https://i.postimg.cc/pXpYy0xQ/Pig-He...ced-Plated.jpg
>
>-sw

the finished product looks pretty darned good! Congratulations on
your project
Janet US