My Pig Head Cheese Porchetta
 

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

My Pig Head Cheese Porchetta
 

On 10/27/2020 3:33 PM, 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
>


Thanks for posting. I have been waiting to see your success.

My Pig Head Cheese Porchetta
 

On 10/27/2020 6:33 PM, 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
>
Nice. looks better that i expected,

My Pig Head Cheese Porchetta
 

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

My Pig Head Cheese Porchetta
 

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?

My Pig Head Cheese Porchetta
 

On 10/28/2020 5:35 AM, 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?
>


I vote no on this idea.

My Pig Head Cheese Porchetta
 

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

My Pig Head Cheese Porchetta
 

On Wednesday, October 28, 2020 at 9:38:55 AM UTC-4, Gary wrote:
> 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".
> Cured or not, he cooked it sous vide for 14 hours.
> Same as a roast though to alt go in a slow oven

No. Sous vide is a wet cooking method, and that's how they
do deli meat. Right inside that shrink-wrapped package in
which you see it at the grocery store.

Roasting is a dry method.

> > Oh, wait. Most manufacturers of deli meats apply food coloring to
> > the outside to make them more attractive to customers.
> The presentation was my only comment. I suggested 3 natural
> ways to brown the outside rather than food coloring.

A brown exterior is not necessarily desirable.

Any of your browning methods would also toughen the exterior.

Cindy Hamilton

My Pig Head Cheese Porchetta
 

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".

Cured or not, he cooked it sous vide for 14 hours.
Same as a roast though to alt go in a slow oven

> Oh, wait. Most manufacturers of deli meats apply food coloring to
> the outside to make them more attractive to customers.

The presentation was my only comment. I suggested 3 natural
ways to brown the outside rather than food coloring.

How much does your bakery bread weigh today?

My Pig Head Cheese Porchetta
 

Cindy Hamilton wrote:
>
> On Wednesday, October 28, 2020 at 9:38:55 AM UTC-4, Gary wrote:
> > 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".
> > Cured or not, he cooked it sous vide for 14 hours.
> > Same as a roast though to alt go in a slow oven
>
> No. Sous vide is a wet cooking method, and that's how they
> do deli meat. Right inside that shrink-wrapped package in
> which you see it at the grocery store.
>
> Roasting is a dry method.
>
> > > Oh, wait. Most manufacturers of deli meats apply food coloring to
> > > the outside to make them more attractive to customers.
> > The presentation was my only comment. I suggested 3 natural
> > ways to brown the outside rather than food coloring.
>
> A brown exterior is not necessarily desirable.
>
> Any of your browning methods would also toughen the exterior.

Well, no need for us to bicker about this.
Steve is the great chef here. He'll post later and
explain what he did or didn't do and why.

My Pig Head Cheese Porchetta
 

On Wed, 28 Oct 2020 07:35:20 -0500, 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 would melt (it already melts just at room temp).

This is how it's done. When you do yours after all the research,
then you can do it any way you want.

-sw

My Pig Head Cheese Porchetta
 

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.

My Pig Head Cheese Porchetta
 

On Wednesday, October 28, 2020 at 3:11:11 PM UTC-4, Sheldon 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.

If you go to the grocery store and look at, say, Black Forest Ham, its
exterior is likely to be dark brown. From food coloring.

Cindy Hamilton

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?

My Pig Head Cheese Porchetta
 

Cindy Hamilton wrote:
> On Wednesday, October 28, 2020 at 3:11:11 PM UTC-4, Sheldon 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.
>
> If you go to the grocery store and look at, say, Black Forest Ham, its
> exterior is likely to be dark brown. From food coloring.
>
> Cindy Hamilton
>

Popeye probably buys his black forrest ham at a NY kosher jewish deli.