Cured suckling pig

[ahakohda]

Wet cured for a week with some cure pumping into the butts.
Air dried overnight.
Placed in 140F smoker without a smoke til internal temp 104F.
Adding cherry chips smoke and bumping smoker temp to 175F til internal meat temp reaches 131F.
Letting meat release extra smoke for an hour.
Meat is vacuum sealed and placed in Sous vide at 158F for 3 hours.

 

[JLeonard]

I'm guessing with the cure all the meat has an almost hammy taste?
It looks good.

Jim

 

[DemonPit]

Wish I could find a small whole pig. I could mess with my wife and son quite a bit.

Food looks great!

 

[jcam222]

Looks awesome!! Why no smoke at first?

 

[ahakohda]

To make sure all of the moisture from the meat surface is dispatched before adding smoke

 

[ahakohda]

Wish I could find a small whole pig. I could mess with my wife and son quite a bit.

Food looks great!

Yeah we made few peppa jokes but very subtle so my 3yo daughter wont get panic attack