Has anyone ever cooked porcelet? I’m thinking of giving it a try and I’d like to hear from those who’ve done it. A recipe would be great. Preferably a recipe that includes using my yoder pellet smoker. Thanks!
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It's raised on milk by farmers in Europe supposedly making the meat like filet minion soft. Cochon lait. Score one for culinary school with a French curriculum.Last edited by HouseHomey; January 3, 2018, 09:05 AM.
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Thank you HouseHomey and ComfortablyNumb
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Hi Henry and welcome to the pit! I haven't cooked a porcelet, but I know there are members who will help you out shortly.
Either way, since you’re new, and if you haven't already done so, please check out our homework assignment post for new members, it contains a few how-tos and please-dos. This will help you learn your way around so you can get the best experience from our forum.
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Yoder 640? You should measure your cooking door and tell the folks at D'Artagnan the size (mainly length) you want it NO LONGER THAN!!! I've cooked a number of small whole pigs in a pellet cooker. It's a matter of heat and mass just like any cook. I usually cook at 240 until it hits around 180 in the big parts. Cook on support, so it's easier to move (if necessary) and take out of the cooker.
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Club Member
- May 2016
- 5669
- Huntington Beach, Ca. Surf City USA.
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Equipment
Primo Oval xl
Slow n Sear (two)
Drip n Griddle
22" Weber Kettle
26" Weber Kettle one touch
Blackstone 36†Pro Series
Sous vide machine
Kitchen Aid
Meat grinder
sausage stuffer
5 Crock Pots
Akootrimonts
Two chimneys (was 3 but rivets finally popped, down to 1)
cast iron pans,
Dutch ovens
Signals 4 probe, thermapens, chef alarms, Dots, thermapop and maverick T-732, RTC-600, pro needle and various pocket instareads.
The help and preferences
1 extra fridge and a deep chest freezer in the garage
KBB
FOGO
A 9 year old princess foster child
Patience and old patio furniture
"Baby Girl" The cat
Erik S.
Wow, awesome pic!!! I especially love the way you drink your whisky. I need food now. Geeze!
CandySueQ
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Hi Henry I missed this thread when you first posted. How'd it turn out? I've cooked suckling pig twice. I learned a lot from my mistakes the first time around. Here's a thread detailing that:
https://pitmaster.amazingribs.com/fo...ng-pig-odyssey
Sourcing is critical. I ordered online the first time and it was very expensive. I've since sourced them locally and it costs literally half what I spent the first time. Your cooker size is critical. If you can find a local source then you don't have to guess if the weight will fit, you can just go measure them and pick the one that'll fit.
Biggest take away for me the first time around was that they just don't take that long to cook. Especially if you get a real suckling pig that'll be probably not more than 15lbs. There are lots of "recipes" but the main thing is to figure out how to cook it. My second attempt was much much better. I cooked it way less to about 130 low and slow. And then much hotter 600 degrees to crisp up the skin.
Your technique and results will probably be very different using a pellet smoker. How hot can those get? For me it was important to finish the pig with skin like cracklins - that's why I cook it so high at the end.
I'd love to hear about how it went.
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Founding Member
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Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
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Originally posted by Henry View PostI was going to order it online from D’Artagnan. It’s basically the pork version of veal.
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