"All Belly" Porchetta- 72 hr sous vide- Then Egg

The Cen-Tex Smoker · December 2012

Had a 12 lb belly and made 3 flavors of bacon. had a few lbs and some trimmming left over so lots of belly posts coming this week. Was looking for something cool to do with the trimmings. I had a flat piece that I thought about doing pancetta then I came across this recipe and gave it a rip. Looks cool and it's in the SV until Friday or saturday....or sunday. Not sure yet

Ready for a long bath:

Can't wait to see how this works out......and i hope I don't die when I eat it

Little Steven · December 2012

We voted. We all hope you do! That was my damn idea beotch

nolaegghead · December 2012

Cool - can't wait to hear how it comes out. What temp do you plan on using?

The Cen-Tex Smoker · December 2012

Little Steven said:

We voted. We all hope you do! That was my @#!*% idea beotch

The porchetta or hoping I would die?

The Cen-Tex Smoker · December 2012

nolaegghead said:

Cool - can't wait to hear how it comes out. What temp do you plan on using?

144....skirting death for 4 days

cazzy · December 2012

Eager to see this one Cen! :)

The Cen-Tex Smoker · December 2012

cazzy said:

Eager to see this one Cen! :)

me too. Think I'll feed a little to the neighbors barking dog first...........

The Cen-Tex Smoker · December 2012

ooooooh- this was good. might do one less day in the SV but this was winner, winner, pig belly dinner. ......... Right out of the SV:

after a quick sear on the egg:

nolaegghead · December 2012

god damn! Doin' stuff, but, god damn! you a bad mother f*cka

The Cen-Tex Smoker · December 2012

thanks NOLA. Do 36-48 on the SV. I did 72 and it was almost too much in a few spots

Little Steven · December 2012

I've seen 36 as the time for portions.

The Cen-Tex Smoker · December 2012

Little Steven said:

I've seen 36 as the time for portions.

Me too but modernist cuisine said 72 so I wanted to do what the cool kids were doing. 36 is the number. Maybe 48.

Little Steven · December 2012

I saw a video of a chef in LA doing portion cooks. He rubbed the sous vided piece with herbs and sice and then grilled. How 2 heroes. Good site

lousubcap · December 2012

Way above my pay grade with the above discussions about dimensions and the cook but that looks fantastic, C-T-you never let a watermelon or bourbon interfere-Great job-I may have to venture down that road-but no promises...Congrats on a great result!

The Cen-Tex Smoker · December 2012

thanks cap! can't do brisket every night (even though I'm doing one tonight) :)

lousubcap · December 2012

Agree -but to survive the SWMBO reaction to the S-V buy would take quite a leap of faith and infinite survival skills-even this time of year. Taking the long term approach. Have fun with the ho-hum brisket-and I'm sure TFJ will come up with a most exceptional side dish for your efforts!

The Cen-Tex Smoker · December 2012

oh she will. Not sure what it is yet. you should start with the charcuterie stuff before the SV. it's only a few bucks, does not take up any room and gives you plenty of alone time to mess around with it. Highly recommended.

Mighty_Quinn · December 2012

nice CT...that might be my favorite thing posted here in a while.

The Cen-Tex Smoker · December 2012

Thanks MQ. It was really good but I know i can do it better. I will be doing it again for sure

Mighty_Quinn · December 2012

I'll be sous vide-ing soon (can that be a verb?). It's just a matter if I have wait until Christmas.

Griffin · December 2012

You need an a$$ kicking. You are making the rest of us look bad. Nicely done, Sir!

U_tarded · December 2012

very nice! liking the creative use of what most see as a 1 use (bacon) cut

paqman · December 2012

Did you sear on directly on the grate or in a cast iron pan?

Did you remove the skin before "rolling"?

Did you slice it thin or thick when serving?

I can't wait to try it! Thanks for posting this!

The Cen-Tex Smoker · December 2012

paqman said:

Did you sear on directly on the grate or in a cast iron pan? Did you remove the skin before "rolling"? Did you slice it thin or thick when serving? I can't wait to try it! Thanks for posting this!

Hey pac- I just seared it at grid level on the SS grate. I just wanted to get some color and a little smoke on it. I did not remove the skin and it was like it wasn't even there after so much time in the SV. I sliced it about 1.5 inches or so. About the thickness of a slice of meatloaf to give you a visual. The flavors were really really good.

The Cen-Tex Smoker · December 2012

Thanks griff and NOLA. It was a fun cook

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"All Belly" Porchetta- 72 hr sous vide- Then Egg

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