Pig day

Doug in Eggmonton

Got up early yesterday and put a 5 lb boneless pork shoulder on at 250, with a plan to slice it.

In the meantime we started making bacon. 4 slabs dry vacuum cured for 7 days and then cold smoked over apple using the soldering iron method is the plan. Here are all the slabs.



And the nicest slab



Just rubbed them with as much cure as they would take and sealed them with the food saver. Then out into the cooler.

Took the shoulder off at 180 which happened much sooner than I expected, less than an hour a lb so I wrapped it in foil and put it in a 175 oven.

In the meantime made zucchini gratin, which is sauteed sweet onion and garlic, under slices of zucchini, topped with slices of prosciutto all topped with panko crumbs, parmesan and fresh rosemary. Cooked in a 400 degree egg until the prosciutto is done. This is the only picture I got, just before adding the crust.



When I went to slice the pork it basically fell apart.



But it was nice and juicy



Served with Insalata Caprese



And on the plate.



The lifted Kilt is a really rich sweet fully bodied 7.5% scotch ale. Three of those is like 5 regular, catches you by surprise :S. Limited run by my buddy Neil who owns a local microbrewery. If we ever get an Eggfest going here, Neil has agreed to host it at the brewery.

Doug

Beli

Doug...this is heaven for me ...my type of cook.....wowwwwwwwww that pork looks so good must try it soon Felicidades!!!

rsmdale

Great looking meal Doug,another good day with the Egg!


GOOD EATS AND GOOD FRIENDS


DALE

Doug in Eggmonton

Beli if I'm getting anywhere near your type of meal I must be doing something right. :woohoo:

Doug

Doug in Eggmonton

It was, thanks Dale.

Doug

Bacchus

Is "Pig Day" one of those Canadian Holidays? If so, I may have to move North.
Good looking Stuff Doug!

Doug in Eggmonton

Thanks Ron! You are still due a visit you know...

Doug