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Old December 24, 2017   #5266
Rajun Gardener
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Merry Christmas to you too, Rajun!
Awesome you are ahead of the game with feasting on the 24th.
That was yesterday, the official Festivus holiday buy we didn't have the airing of the grievances. Tonight is seafood gumbo.
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Old December 24, 2017   #5267
Worth1
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I went on a work spree.
I have 4 pancettas rolled up and cold smoking and have the pork rib blossom all tied up and curing.
On the pork blossom I rubbed it down with black pepper fennel powder fresh ground and insta cure #1 with a little salt.
It is in the open air curing in the refrigerator.
Looks like a curled up crocodile.

Worth
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Old December 24, 2017   #5268
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That was yesterday, the official Festivus holiday buy we didn't have the airing of the grievances. Tonight is seafood gumbo.
Awesome, I had to look that up Yeah, I can't imagine the airing of grievances being a lot of fun. But the rest is spot on.
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Old December 24, 2017   #5269
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My in laws celebrated Festivus every year.
We stopped going to it.
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Old December 24, 2017   #5270
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Don't forget the "feats of strength".
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Old December 24, 2017   #5271
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I found a recipe I want to cook for all of you on New Years Day. Everyone is invited. Does anyone know where I can get that many chickens?
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Old December 24, 2017   #5272
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Bedouins really do it that during weddings.
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Old December 25, 2017   #5273
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Pork fat rules.
IMG_20171225_21295.jpg
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Old December 25, 2017   #5274
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Rajun, those roasts look awesome !! Would like to know how you cooked. I did one about 15 years ago a ruined it, I think I cooked to high a heat.
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Old December 25, 2017   #5275
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Quote:
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Pork fat rules.
Attachment 78419
Looks good, should be enough fat to keep one happy for a while :]
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Old December 25, 2017   #5276
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Worth, the pancetta is looking good. Merry Christmas my friend.
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Old December 25, 2017   #5277
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Worth, you have enough to feed the Wise Men, if they're wise enough to find your place!
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Old December 25, 2017   #5278
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Quote:
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Pork fat rules.
Attachment 78419

What's next, hanging for a few weeks?
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Old December 25, 2017   #5279
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Quote:
Originally Posted by matereater View Post
Rajun, those roasts look awesome !! Would like to know how you cooked. I did one about 15 years ago a ruined it, I think I cooked to high a heat.
I used the reverse sear method which means you cook it on low heat first then blast it in a hot oven to create the outside crust.

Season heavy with
salt
black pepper
garlic powder
Tony's
Cavender's Greek seasoning

Let marinate/dry age in the fridge for 24 hours uncovered on paper towels.
Remove from fridge 5 hours before cooking time to get to room temperature. 5 hours is an estimate depending on how big the roast is.

Set oven to 250°, place roast bones side down and cook till inside temperature is 120°, about 3 hours for a 7lb roast.
Remove from oven and tent with foil for 30 minutes.

To make a nice crust, set oven to 500° and cook roast for 10-15 minutes depending on how much crust you want.

Remove from oven and let rest uncovered for 10 minutes
Slice and serve with roasted garlic, horseradish and Au Jus.
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Old December 25, 2017   #5280
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The one on the right has been drying for 4 days the three on the left I just took out of the big kettle.
All 4 got a light very cold smoke on them yesterday and last night.
The wood was oak shavings from my lathe from a rolling pin I made.
Nothing goes to waste.
So yes they well dry for some time thus the use of the insta cure #2 NOT #1.
Cost was around 50 dollars for the pork belly.
If you were to break it down into street value of the fancy little Foo Foo packets it would be close to $400.

Worth
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