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Porcelet recipe
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CandySueQ Thank you ma'am! I feel validated... but, but, even roasted, the little ones are so cute!
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Hear, hear! Agree 100% with HorseDoctor! Best Hog I ever ate was huge, cooked Cuban cooker style. Seasoned with garlic poked under the skin. Not smoked, roasted and very amazing!
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Originally posted by FireMan
BTW, has anybody cooked one other than the esteemed [USER="920"CandySueQ[/USER]?
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FireMan never a full pig. As far as i know dartagnan dont sell them. I think the poster was referring to either the rib rack or full loin. Ive cooked both and well worth it. I would probably remove the skin on the loin if i did it again
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Does discussing a porcelet mean that that is one way of introducing oneself. I count two on this thread, amazingly. Does one welcome those who introduce themselves while discussing porcelets or do we wait for............. never mind.
BTW, has anybody cooked one other than the esteemed CandySueQ?
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Ive done the rib rack before. Just in the oven baked and it was phenomenal pork chops. Ive also bought the full loin before and butchered it down to make porchetta, also damn delicious. Never done them in the smoker though, id be afraid of losing some of the subtle sweetness.
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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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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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Old photo! That's a concoction of apple juice, cider vinegar and Worchestershire, if memory serves. First pig on my own and my first "real" cooker, a Tucker Cooker from Memphis with a pellet fire on the back. The pellet fire system ended up on the Jambo in 2009.
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