Porchetta di Testa

Air dried cured Meat Techniques

Postby saucisson » Mon Oct 26, 2009 12:18 pm

Lovely, is this for a special occasion?

Dave
Curing is not an exact science... So it's not a sin to bin.

Great hams, from little acorns grow...
User avatar
saucisson
Site Admin
 
Posts: 6830
Joined: Sat Mar 04, 2006 8:46 pm
Location: Oxford UK

Postby cannyfradock » Mon Oct 26, 2009 12:43 pm

saucisson wrote:Lovely, is this for a special occasion?

Dave


Nope!!! Purely a challenge taking it to it's extreems. Saying that, if it tastes good enough to give away, then I might just spark up the wood-oven and make a little soiree of it.

Regards Terry (C.F)
User avatar
cannyfradock
Registered Member
 
Posts: 59
Joined: Mon Oct 05, 2009 8:30 am
Location: South Wales

Postby wheels » Mon Oct 26, 2009 12:53 pm

I love the way it appears to be sticking its tongue out!
User avatar
wheels
Global Moderator
 
Posts: 12801
Joined: Sat Sep 02, 2006 4:29 pm
Location: Leicestershire, UK

Postby cannyfradock » Wed Oct 28, 2009 7:45 pm

O.K.....6 weeks research, one day's boning and rolling, 2 days marinating, 14 hrs cooking and 2 day's being left to chill and I can finally carve the Porchetta di Testa. Here's the result.

http://picasaweb.google.co.uk/cannyfrad ... 9568264322

Not a lot to show for all that work, but it was worth every minute.

Regards Terry (C.F)
User avatar
cannyfradock
Registered Member
 
Posts: 59
Joined: Mon Oct 05, 2009 8:30 am
Location: South Wales

Postby wheels » Wed Oct 28, 2009 8:30 pm

Well done! Did it taste as good as it looks?

Phil
User avatar
wheels
Global Moderator
 
Posts: 12801
Joined: Sat Sep 02, 2006 4:29 pm
Location: Leicestershire, UK

Postby cannyfradock » Wed Oct 28, 2009 8:46 pm

wheels wrote:Well done! Did it taste as good as it looks?

Phil


Phil.....It did taste really good, but it was the achievement of making the dish from start to finish which gave me the best pleasure.

Terry
User avatar
cannyfradock
Registered Member
 
Posts: 59
Joined: Mon Oct 05, 2009 8:30 am
Location: South Wales

Postby cannyfradock » Wed Oct 27, 2010 8:01 am

Apologies for bumping this thread but I have put a few of the pictures I took while making the Porchetta di Testa together in a slideshow to show the process from start to finish. I posted it on YOUTUBE.

If anyone's interested...here's the link.... http://www.youtube.com/watch?v=ptWMvRc2n2o

All the best.....Terry
Honi soit qui mal y pense

UK WFO Forum http://ukwoodfiredovenforum.proboards.com

Porchetta di Testa.. viewtopic.php?f=4&t=5561
User avatar
cannyfradock
Registered Member
 
Posts: 59
Joined: Mon Oct 05, 2009 8:30 am
Location: South Wales

Postby Oddley » Wed Oct 27, 2010 10:25 am

I made this myself, it came out really well, I cured mine first, so it was like ham, the fat was really soft and nice.

The only thing I will do different next time, is leave out the ears, I just can't get on with the crunchy gristle of the ears.
Being right, only comes from being wrong.
User avatar
Oddley
Registered Member
 
Posts: 2250
Joined: Sun Oct 03, 2004 10:58 pm
Location: Lost Dazed and Confused

Postby cannyfradock » Wed Oct 27, 2010 10:43 am

To be honest....I left out the ears as I think the pig had been crossed with an elephant........they were simply huge.

I believe the cured version that you made yourself sounds favourite. I did originally ask the board's advice on curing but was advised against it.......something about the meat being rolled within itself ?

Did you manage to take any pics of the process?

All the best......Terry
Honi soit qui mal y pense

UK WFO Forum http://ukwoodfiredovenforum.proboards.com

Porchetta di Testa.. viewtopic.php?f=4&t=5561
User avatar
cannyfradock
Registered Member
 
Posts: 59
Joined: Mon Oct 05, 2009 8:30 am
Location: South Wales

Postby Oddley » Wed Oct 27, 2010 12:09 pm

cannyfradock, I rarely take pictures these days, can't be bothered hunting out the camera.

I dry cured it whilst it was still flat, after curing I then rolled it and cooked it immediately avoiding the pitfalls of curing a large piece of rolled meat.
Being right, only comes from being wrong.
User avatar
Oddley
Registered Member
 
Posts: 2250
Joined: Sun Oct 03, 2004 10:58 pm
Location: Lost Dazed and Confused

Postby Oddley » Wed Oct 27, 2010 12:25 pm

I have just looked through my records and below is what I did.

I wrote:Porchetta di Testa

Dry cure

head = 2172 approx 40% meat = 869 + 117 - 9% 0f weight for water in fat = 986 g curable weight
+ Tongue Weight = 87 g

Total curable weight = 1073 g

Of meat weight

3% - 32 g Salt
1.5% - 16 g Sugar
0.2548% - 2.73 g Cure #1 (150 ppm)
0.03% - 0.32 g Saltpetre (298 ppm)
Total % = 4.7848 %
Total weight = 51.3409

Head cure weight = 47.2 g
Tongue cure weight = 4.2 g

Seasoning:
0.3 g Nutmeg
0.25 g cayenne
2 g pepper
1 g Rosemary
0.3 g Thyme
1 g Onion Salt
2 g garlic powder

Method:
Rub the inside with 90% of the cure and the seasoning, the rest of the cure being rubbed on the skin side. Put the cured tongue in the snout and roll the head tightly up and string. Put the head in a bag and leave in the bottom of the fridge for two days. Put the head in a stock and bring the temperature of the head to 190° F/88° C the plunge the head into iced water to rapidly bring the temperature down to 40° F/4° C now leave in the fridge overnight for flavours to develop before slicing.
Being right, only comes from being wrong.
User avatar
Oddley
Registered Member
 
Posts: 2250
Joined: Sun Oct 03, 2004 10:58 pm
Location: Lost Dazed and Confused

Postby quietwatersfarm » Wed Nov 24, 2010 12:03 am

like a rolled guanciale! Brilliant stuff Oddley, must try this.

This site can be such a goldmine :D
User avatar
quietwatersfarm
Registered Member
 
Posts: 902
Joined: Sat May 09, 2009 6:45 pm
Location: North Devon, England

Previous

Return to Curing Techniques

Who is online

Users browsing this forum: No registered users and 2 guests