Text 967, 62 rader
Skriven 2008-01-19 23:17:00 av JIM WELLER (1:123/140)
Ärende: Blogs 6
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     Title: The Grocery Guy's Porchetta Pt 2
Categories: Italian, Pork
  Servings: 30

           con't

Ribs off? So, continue to bone out the spine till you come to the
shoulder blade where you left off boning the front legs. Cut around
the blade on one side and bone the flesh away from the flat side,
making a sort of flap and then bone around the other side of the
blade without cutting the flap loose from the rest of the meat. Now
cut loose the back side of the blade. Be careful as the other side
of the blade has a bunch of curves and a big blade in the middle
plus a lot of connective tissue. Once this is loose you can cut the
rest of the arm free of the shoulder meat and throw it into your
stock pot.

Last step! Bone the rest of the spine up to where it meets the head
and cut the connective tissue loose from the base of the head. Not
working? Sure it isn't. Use your saw to cut the spine loose from the
head. Be careful! Do not cut through the skin!

Done? Now make a brine with about 1 cup of salt and 1/4 cup of sugar
for each gallon of cold water. Stir until it's dissolved and then
place the pig and the loin into a big heavy plastic bag with the
brine and throw it into the fridge for a day.

I hope you haven't throw away the plastic tarp yet. Now remove the
pig and loin from the brine, pat them dry and bring out the rest of
the ingredients. Now spread out the pig skin side down and place the
loin off to one side of where the spine was. Sprinkle everything
liberally with salt and pepper and then spread out the fennel tops,
garlic and rosemary. Now, with your baling wire handy, roll the pig
up tightly with all the items inside and tie it securely with the
wire in as many places as you please.

What now? Put that thing on a spit! You can rent them from some
places in Queens or Brooklyn where whole animal backyard roasts are
more common. You'll need a car. Start your logs with charcoal and
let them burn down to chunky coals before you mount the porchetta
VERY securely to the spit as it will be shifting as it turns. Place
the pig on a rung that places it close enough to the coals to roast
but not close enough to burn the skin. Let it go for 6-10 hours.
When in doubt use a meat thermometer.

Let that thing rest 30 minutes and then slice into 1/2 inch to 3/4
inch slices and eat my child EAT!

  From: Http://Groceryguy.Blogspot.Com  
 
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Cheers

YK Jim


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