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Aussie Ora

My take on porchetta I need crackle

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As you know from my pork belly bone in cook I kept the skin aside I let it dry out for two days sitting on a cup so the juices would flow and not pool scored it and salted the fist day then gave it some purple Crack why not after 2 days it was like leather bde892c49ff2d894fdb9c39675d5239d.jpg.I got a pork tenderloin and preped it c3f8f29899fa6407c78f2eafe4b795cb.jpgdc2434e615365d95c64a2651eca8782d.jpgbd83dc5e08c9f605a7d8941f60566d7e.jpg got the skin out of the fridge d2c210398dbfe3ab247c01707cd40c77.jpgthen gave the under side some butter pecanca84e6dfa9c0b0e185793a95281fc051.jpgwrapped the whole lot and tiedc18927c6fdf3d9df08f08c7cef0e34f7.jpg gave it a bit more salt and on it goes using the rotisserie 3a0db12acbe410456e92356e801725de.jpglook at this 973e3697027f5beb0c659ca70c4aaedb.jpg43a3cd9dd107c3dd120befead89a63aa.jpg0e7a7df069c4c7478cc2005722e1aad9.jpg9555cf5c1623603dbaaa275a12249920.jpg.I'm so stoked lol got the crackle yum
 
Outback Kamado Bar and Grill
 
 


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