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Posted to rec.food.cooking
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My Pig Head Cheese Porchetta
Sheldon Martin wrote:
> On Wed, 28 Oct 2020 06:17:03 -0700 (PDT), Cindy Hamilton
> > wrote:
>
>> On Wednesday, October 28, 2020 at 7:36:03 AM UTC-4, Gary wrote:
>>> 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
>>> Assuming you would always want an honest opinion and not just
>>> constant praise, here's my thought:
>>>
>>> My only criticism would be presentation for others.
>>> Rather than a fully cooked roast, it appears to be raw
>>> and ready to cook. Just needs some browning on the
>>> skin outside.
>>>
>>> Perhaps some final cooking in a hot oven?
>>> Or a few minutes under a broiler?
>>> Or roll it around in a cast iron pan to sear a bit?
>>
>> It's not a roast. It's cured. Think "lunch meat".
>>
>> Oh, wait. Most manufacturers of deli meats apply food coloring to
>> the outside to make them more attractive to customers.
>>
>> Cindy Hamilton
>
> Some may but not all... pickled tongue isn't browned or colored,
> neither is a cured ham. Pickled tongue is the king of all deli
> sandwich meats, on seeded Jewish rye with Guldens and coleslaw... only
> thing else needed is a Dr. Browns Celray.
>
Is that a laxative Popeye?
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