Teaser…..Porcelet (milk fed pork) Rack Bone-In…..

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civilsmoker

Smoking Guru
Original poster
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Jan 27, 2015
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Idaho
Merry Christmas!!!! The wife and boy wanted to try this so another CS Christmas present to open….
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Oh man…..
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Big time fingers crossed and sorry for the many pics as this is considered the Wagyu of pork I hope it raises to the expectation level…..

The rack side:
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The end view:
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The fat cap:
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The cap diamond cut into the fat and then the whole roast salted and in the open air fridge…..
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With any luck we will have some cracklin for Christmas!
 
You can just tell that's going to be good!
I fully agree……it smelled soooooo good when I opened it up……NEVER had an open vac pack smell that good on opening! It has a sweet velvety smell! ….so much so it seemed like it could be eaten raw!
Can’t wait for this one!
Tell me about it…..I see every time I open the fridge……waiting is hard!
Calls "Shotgun!", hops in and slams the door, "Drive!"
Better hurry!!! Cause Santa Clause is coming to!
 
Damn did you measure those cuts? lol. Gonna be delicious I’m sure!
……truth….I thought about getting the tape out but I did take my time (lol)…..I used a freshly sharpened Henckels 7 inch utility blade, one of our original 30 year old ones….. Man it was a “moment” slicing it!!!
 
You're a brave man trying something new for a holiday meal.
Watching from afar. This guy is NOT leaving Florida to trek through the winter stuff. That's why we migrate south.

Damn did you measure those cuts? lol. Gonna be delicious I’m sure!
C is an Engineer. Would you expect anything less?
 
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Reactions: civilsmoker
"It's 1006 miles to Idaho. We got a half a humidor of cigars, it's dark and we're wearing sunglass. Hit it".
Ryan Brokenhandle Brokenhandle , I'll stop by and grab you. Not to far outta the way. 🤣
Dinner will be about 2 give or take!
You're a brave man trying something new for a holiday meal.
Watching from afar. This guy is NOT leaving Florida to trek through the winter stuff. That's why we migrate south.


C is an Engineer. Would you expect anything less?
Tell me about it……I’ve cooked tons of your average rack of pork but this is a whole new thing….especially the crackling thing…..

A structural by training but expertise in geometrics…..all that to help make the cut!
 
"It's 1006 miles to Idaho. We got a half a humidor of cigars, it's dark and we're wearing sunglass. Hit it".
Ryan Brokenhandle Brokenhandle , I'll stop by and grab you. Not to far outta the way. 🤣
I've met a redneck from Idaho... as in Rafter H BBQ Rafter H BBQ and I know we'd be welcome at his house as well but you have to take care of his kitty...

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That's it's paw print!

Ryan
 
Well this one is for the memory books now……..

Pulled it at 145 INT…..
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Let it cool a bit then under the broiler for about 10 min to make the cracklin…….
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And finally the slicing……
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This pork is unlike normal as it s very clean and mild in flavor…..it’s also rich and the cracklin was crazy good!
 
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