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Happier Pig
He feels better after being rubbed with garlic, sage, rosemary,
thyme, crushed red pepper, and curing salt #1 (plus extra salt). I'll add black pepper when I roll him up in a couple days. https://i.postimg.cc/9Xn26CCt/Pig-Head-Seasoned.jpg Dinner was a big chef-type salad (no meat). -sw |
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Happier Pig
On 10/17/2020 9:47 PM, Sqwertz wrote:
> He feels better after being rubbed with garlic, sage, rosemary, > thyme, crushed red pepper, and curing salt #1 (plus extra salt). > I'll add black pepper when I roll him up in a couple days. > > https://i.postimg.cc/9Xn26CCt/Pig-Head-Seasoned.jpg > > Dinner was a big chef-type salad (no meat). > > -sw > Certainly look interesting. Roll and tie or wrap in the skin? |
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Happier Pig
On Sat, 17 Oct 2020 22:58:12 -0400, Ed Pawlowski wrote:
> On 10/17/2020 9:47 PM, Sqwertz wrote: >> He feels better after being rubbed with garlic, sage, rosemary, >> thyme, crushed red pepper, and curing salt #1 (plus extra salt). >> I'll add black pepper when I roll him up in a couple days. >> >> https://i.postimg.cc/9Xn26CCt/Pig-Head-Seasoned.jpg >> >> Dinner was a big chef-type salad (no meat). > > Certainly look interesting. Roll and tie or wrap in the skin? Both. Then shrink-wrap and simmer at 185-195 for 14-16 hours. -sw |
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