Punked Porchetta and PBBEs

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Absolutely fantastic looking, chilerelleno! Points for presentation for sure! Those pics should be framed and mounted in a gallery somewhere.
 
Absolutely fantastic looking, chilerelleno! Points for presentation for sure! Those pics should be framed and mounted in a gallery somewhere.
Well I don't know about a gallery, but the spin on the Carousel is pretty cool.
Thanks man, I really enjoy the cooking and pics, but the eating... Mmmmmm.
Appreciate the Like.
 
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Sorry I'm so late:
This is more my Speed---All looks Awesome to me!!:)
I'd be all over any & all of this Thread!!!
Nice Job, John.
Like.

Bear
 
Yeah Pete,
cracklin pork skin can be challenging.
Keys:
Dry, 24+ hour air dry
Salt, thick crust of salt to pull out moisture
Baking Powder, rub a light layer into the skin, chemical reactions help it crisp easier and faster.
High Heat, 475'-525' in the oven.

I've experienced failure several times in the oven with cracklin skin, like chewy epoxy sticking to my teeth.
60:40, I need to improve my success ratio to at least 80:20

chilerelleno chilerelleno did you ever think of using hot vegtable oil to crisp up the skin after the over? I was reading the put it in the oven on a baking srat on a wire rack so the skin does not lay flat in the juice and get crispy all around. When IT reached at 150 pulled and put on another rack in another tray and pour hot oil (400 deg) over the skin to crisp up right before cutting, after the rest of course.
 
Wire rack, yes
Still need to roll it to crisp evenly.

Hot oil, no.
Too hot/dangerous to mess with unless you dunk it in a deep fryer.

Best ways to turn that skin into catcklins are,
400°-500° dry heat in oven
VERY careful use of broiler as it will burn very fast. I won't try the broiler any more too easy to burn it.
Direct high heat as on a rotisserie.

The oven works well for me, I've been cooking a lot of pork bellies with cracklin skins lately and have become fairly adept at it.

Best method to ensure a great cracklin skin,
Score the skin
Salt it well
Air dry, uncovered in fridge 24hrs +
Preheat the skin, then straight into very high heat.
 
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Oh, my.... Your porchetta and Burnt Ends look fantastic! Just beautiful... Will definitely try both (never cooked that before) along with your "Tomato/Mozzarella/Basil drizzled with a Balsamic Glace" appetizer. Thank you for sharing!
 
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