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

The Cen-Tex SmokerThe Cen-Tex Smoker Posts: 11,085
edited December 2012 in EggHead Forum
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 Photobucket Pictures, Images and Photos Photobucket Pictures, Images and Photos Photobucket Pictures, Images and Photos Ready for a long bath: Photobucket Pictures, Images and Photos Can't wait to see how this works out......and i hope I don't die when I eat it


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