On 10/27/2020 6:33 PM, Sqwertz wrote:
> Deboned whole pig head, seasoned, cured(#1), rolled, tied 6 days.
> Cooked sous vide 185-195 for 14 hours. Refrigerated 2 days, then
> sliced and plated.
>
> This turned out better than I expected. It was worth the time and
> effort just making it for the experience. So having it taste good on
> top of that was an added bonus. I was afraid it would be too porky
> or offal tasting.
>
> Served with "Everything bagel" French bread, horseradish sauce, mr.
> mustard, and pickled okra.
>
> https://i.postimg.cc/65gVZd5k/Pig-He...d-Plated-3.jpg
>
> This is the jowl end. The opposite snout end had most of the cheeks
> and tongue - I'll cut into that end tomorrow.
>
> Other pictures from Start to finish:
>
> https://imgur.com/a/dXSoJDp
>
> The yield was 8.1 pounds from a 14 pound pig head. The ears were
> cooked separately in a Korean marinade and will be cut in strips and
> fried.
>
> https://i.postimg.cc/pXpYy0xQ/Pig-He...ced-Plated.jpg
>
> -sw
>
Nice. looks better that i expected,