sotv Posted March 19, 2019 Share Posted March 19, 2019 (edited) Smoking this tomorrow, some prep done this evening, photos included Made the stuffing consisting of fried onions, mushroom, Cumberland sausage meat mixed with breadcrumbs once cooled, which is then layered between each piece of Turkey, Chicken and Duck breast Rolled up the meat and stuffing into a large sausage shape with clingfilm and will leave in the fridge overnight Will do a 9 x 9 bacon weave in the morning and cook for approx 6 hours at 225F . Will add further photos tomorrow. Edited March 20, 2019 by sotv 4 Quote Link to comment Share on other sites More sharing options...
Smokin Monkey Posted March 19, 2019 Share Posted March 19, 2019 Will be watching this one 👀 👀 👅💦 Quote Link to comment Share on other sites More sharing options...
Justin Posted March 20, 2019 Share Posted March 20, 2019 Intresting Quote Link to comment Share on other sites More sharing options...
Raptor72 Posted March 20, 2019 Share Posted March 20, 2019 Definitely intrigued Quote Link to comment Share on other sites More sharing options...
sotv Posted March 20, 2019 Author Share Posted March 20, 2019 (edited) Turned out really nice and tasty, the different meats were cooked and still juicy at an internal temp of 165F the bacon tasted smoky and melted in the mouth (would use rindless next time as the rind on a few slices didn't soften up completely, like it normally does) and the stuffing worked really well. Took a little over 6 hours cooked at 225F to reach an internal temp in the middle of 165F would estimate you would get at least 10-12 slices from this one piece costed it up at approx £10 for a piece like this and would comfortably feed 4 people. Will definitely do this again and try a few different filling to go with the meat and stuffing. I know things like chorizo slices cook well in these type of fatties and imparts some nice oils and flavours when cooked slowly into the meats and would add a bit of spice and colour to the finished product, maybe even cranberries? and pit beans on the side I would imagine cooking this at a higher temperature, would cook it in half the time, just as well, but lo&slo lets the bacon oils soak through to the meat at the lower temperature and keeps it soft, I find? Here are some photos Wrapped in the bacon weave before putting in the smoker Apologies cut in half before realising I should take a photo Edited March 20, 2019 by sotv 2 Quote Link to comment Share on other sites More sharing options...
Justin Posted March 20, 2019 Share Posted March 20, 2019 Nom nom. Excellent post mate 1 Quote Link to comment Share on other sites More sharing options...
Raptor72 Posted March 20, 2019 Share Posted March 20, 2019 That looks great. What about a maple glaze ? Stuffing maybe cranberries and pistachios with everything? 1 Quote Link to comment Share on other sites More sharing options...
Justin Posted March 21, 2019 Share Posted March 21, 2019 And some chillies to spice it up? IN fact a tandoori version for variations. The minds boggles at the variations Quote Link to comment Share on other sites More sharing options...
Raptor72 Posted March 21, 2019 Share Posted March 21, 2019 Did you flatten the breasts ? Quote Link to comment Share on other sites More sharing options...
sotv Posted March 21, 2019 Author Share Posted March 21, 2019 (edited) 4 hours ago, Raptor72 said: Did you flatten the breasts ? Just the turkey breast, found it quite difficult to source a turkey breast, but Asda do them, but they're only slightly bigger than a big chicken breast and just one size and price no variation (also got the duck breast steaks (as skin already removed and you just get the meat) from there,. So butterflied it and stuck it in a small food bag with corners snipped off and flattened it. As the turkey breast is on the outside and I needed the overlap for the 2 other breasts and stuffing to roll it over. Left the other two breasts untouched. Using the clingfilm and leaving it in the fridge overnight, helped it to keep its shape whilst rolling with the bacon weave as well. May try the more readily available Turkey steaks you can get next time. Put 2 of them in a bag and flatten them and see if they hold together even though seperate pieces Sliced up the rest for lunch with pickled onions and crusty bread, still held its flavour 24 hours later and tasted good cold as well. The neighbours were raving about it this morning from the piece I gave them, always nice to get a compliment on what you have cooked. Edited March 21, 2019 by sotv Quote Link to comment Share on other sites More sharing options...
Justin Posted March 21, 2019 Share Posted March 21, 2019 Do love a grateful neighbour. I gave some salmon and cheese and bacon to my neighbour at Christmas, barely got a mention of it was nice thanks from them. Next time they getting nothing. 1 Quote Link to comment Share on other sites More sharing options...
sotv Posted March 21, 2019 Author Share Posted March 21, 2019 6 hours ago, Justin said: And some chillies to spice it up? IN fact a tandoori version for variations. The minds boggles at the variations As much as I enjoy rubs and sauces, I have to monitor them now. So will be looking for more food types like these in the future as except for the bacon, it was all fresh ingredients and no extra sugar would have been used and all sorts of things could be added to liven it up, if you like spicy. Although the sausage meat, I would keep as I think the fat from it stops it drying up in the middle, during cooking. . A porchetta on the rotisserie is on my to do list, but they're a family type cook as it is a big piece of meat. Quote Link to comment Share on other sites More sharing options...
Justin Posted March 21, 2019 Share Posted March 21, 2019 I have made Porchetta before BBQ, I loved it but swimbo doe snot like Porchetta flavours 1 Quote Link to comment Share on other sites More sharing options...
sotv Posted March 21, 2019 Author Share Posted March 21, 2019 (edited) 8 minutes ago, Justin said: I have made Porchetta before BBQ, I loved it but swimbo doe snot like Porchetta flavours That's a shame, but have been told to buy some Wild Fennel Pollen to use in the filling (very expensive, found it for £15 for 50g) but meant to make a massive difference to the finished flavour, compared to normal fennel you can get in most places. My local butcher reckon about £30 for a whole 5 kg belly and loin attached so it all tots up.But they look so good on the videos I have watched Edited March 21, 2019 by sotv Quote Link to comment Share on other sites More sharing options...
Justin Posted March 21, 2019 Share Posted March 21, 2019 This a porchetta style recipe made from pork shoulder Serves 6 to 8 Heat indirect medium heat 180 to 220 degs c Grills in 2 to 2.5 hours Filling 125ml olive oil 3 sprigs of rosemary 16 large sage leaves 1 tablespoon finely grated lemon rind 1 tablespoon chopped garlic 1 teaspoon salt 1/2 teaspoon whole fennel seeds 1/2 teaspoon crushed red chillies Combine the above in a food processor to a smooth puree, Boneless pork Shoulder about 2.5 kg total wieght, butterflied the pork shoulder so that you rim off the thin lose bits of the shoulder and trim the thick sections from it so it is an even thickness when laid out open. Ideally you wil lend up with 300g to 300 g of trimmed meat form a boneless pork should weighing about 2.5kgs then put the trimmings in the food processor with the puree you have made and pulse 20 to 25 times. Place the joint kin side down and fill with the filling leaving a border clear around the edge of the pork. Push the filing into the grooves in the meat, Roll up meat form one short end to another creating an even and compact cylinder and tie with string both length ways and crossways Run the outside with 1 tablespoon of oil and rub in 1/2 teaspoon of salt and 1/2 teaspoon ground black pepper Let it stand for 30 mins at room temperature before grilling 2 Quote Link to comment Share on other sites More sharing options...
Raptor72 Posted March 21, 2019 Share Posted March 21, 2019 Aye I’m trying this Quote Link to comment Share on other sites More sharing options...
sotv Posted August 29, 2019 Author Share Posted August 29, 2019 (edited) Had a bit of luck today, called in a butchers I passed in a village near to me and he had the perfect bacon for these and fatties, saved a trip to the supermarket, 10 inch long streaky bacon (with a bit of stretch in it. 2 inches wide did a great 7x7 weave, perfect for a fatty and for once able to finally tuck the ends in. No more supermarket bacon 6 x 6 and fill in the gaps it doesn't cover anymore Had Jacobs Ladders and Ocho Bucco for £7.50 kg as well , happy find. Edited August 29, 2019 by sotv 3 Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You can post now and register later. If you have an account, sign in now to post with your account.