Quote:
Originally Posted by Tio Gato
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Thanks, guys.
I've been doing porchetta for years on my smoker and grills. This one was the best.
I've never had the belly be so succulent. I literally cut a piece with a spoon
This is the first time I've done an all belly porchetta. Usually I roll up a pork loin in the belly.
This was also the smallest porchetta I've ever done. somewhere in the 4-5lb range.
My other attempts have all been around 15-18lbs.
So, I started looking
here for a time and temp.
After I had that, I just went with my normal porchetta routine.
I used a meat tenderizer/marinator tool to pierce the skin
Next I flipped it over for scoring and seasoning.
My typical seasoning is:
Salt, pepper, rosemary, thyme, and garlic.
I saw in the recipe they used crushed red pepper. I thought that was a good idea and added it to my porchetta for the first time.
Roll it up and tie it.
Salt the outside and vac seal it. 36 hrs @ 155°.
You wind up with a ton of juice in the bag.
When the belly is done, the recipe I linked wants you to plunge it into an ice bath. Not sure why? I didn't bother to do that.
