Food

Just going to the farm to pick up pig and turkey for Christmas. Going to try a truffle and mushroom stuffed porchetta

My first porchetta - again it was a shoulder and the butterfly was a bit of a hack job but it tastes astonishing.

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Looks good to me bro!

Other halfs brother has done the pig course at ginger pig enjoyed it a lot.

@mashton 14.0l stock pot coming your way

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Yay. Cellar fodder.

I did the suasage course a few years ago. Great fun but I learned that it is not fun enough for me to make my own on a regular basis.

Can't speak for the other butchery courses.

Looks fabulous, I can't wait for Christmas now... Mine's in the fridge now, it'll go in the oven tomorrow night before we go to bed then get crisped up on Xmas Day a couple of hours before we eat...

I did the pig one. I definitely enjoyed it and I learned lots, but I'm not sure I use the knowledge very often. Still worth it and glad I did it

What sort of thing do you learn?

https://munchies.vice.com/en_us/article/yw5vw7/how-to-make-porchetta

Going to try this method for the skin tomorrow - pray 4 me

Saw a version of that but decided against it! Haven't felt so stuffed full of meat in a long time ffnar and it's not even Christmas Eve. Porchetta was brilliant. And at least half left for various purposes. Crackling was nothing short of astonishing. Ham currently in a pot with onion, bay, about a litre of coke and topped up with water. The knuckle is protruding but I'll keep turning. Going to simmer for another 6 hours, then drain, leave to cool a bit before applying some kind of crust and leaving in the fridge overnight. Then will bake in the morning. It really is a silly size which I almost regret but have various family popping in over the next week and can gift chunks at a time.

£24 sounds like a pretty impressive price for that.

Welcome to Brixton market.

They break down an entire pig. Each cut, variations of cut, lesser known bits, what to order in a Butchers etc. Then we cut and dressed our own loin of pork to take home and then ate some dinner. I think that covers it

I've part boiled a ham for about 4 hours, turning so it's had an hour on each corner (slightly too big for the stockpot). I've done the first glaze and season and plan to bake it to finish the job. If I leave it on about 160 overnight will I have char in the morning? Or if I switch oven off now and start again in the morning will we have salmonella in the afternoon?

My preference is to leave it to rest overnight in oven and effectively bake from room temp tomorrow AM but not sure on meat hygiene rules here. Sounds iffy.

It's about 8kg for ref. Bone in. No batteries in probe :(

My wife and I did the beef butchery a few years ago, it was interesting but the knowledge has kinda gone in one ear and out the other. You get a massive chunk of meat for your trouble.
I’ve also done a Leiths course, Food Of The Amalfi Coast or something, it was alright but less pro than I wanted. It was a big class and I was literally the only person who’d made pasta before.
I did a cooking day in Florence that was much cheaper and better if you happen to be passing through there, they take you to the market to buy the ingredients and it was only a class of eight.

This is really useful on both fronts. Thanks!

Too late now I suppose, but as long as you get the internal temp up high enough it should be fine. I wouldn’t worry about this. Sounds bloody brill

Great, again thanks for that, it’s good to know what sort of thing goes on.

Cheers. Any idea on what temp? I ended up staying up with it until about 1am at 160, then covered in foil and whacked up to max heat for another hour. Only managed to find one of those metal manual dial probes buried in a cupboard. At the very thickest point nearest the bone it was 65-70. The rest was higher and if I recall the thicker the joint the more the temp rises after resting so presume all OK. Burnt the glaze a bit but had a few slices for morning snacking and it's pretty tasty. Just hoping when I get to the center it's not on the raw side. Want a bigger oven now :/

I’d rather do a poultry butchery course as more likely to buy whole birds than swine or cattle. Then it be good to know how to debone an entire bird and how best to remove items like breast, offal etc.

Christmas ham is on the boil, went rogue with the spicing with star anise, cinnamon and half a chilli.
Have no idea how it'll taste..
Got about six hours till I find out..