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

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?

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