Here's some shots of my new drum in action for the first official "cook" Suckling pig hams. Legs were brined in apple juice wine and spices/salt for 3 days. Smoked for 5 in a half hours at 230 for a final internal temp of 169f. I used three kinds of willow as well as alder for smoke. One of the best if not the best "little ham" ever!
The porchetta's were cooked sous-vide for 6 hours at 138f, then charred on the que. I would definitely do that again. The picnic was slow roasted over white beans garlic and plenty of onions and rosemary. Eventually they were married together. I made a huge panzanilla salad to go with everthing.
The head was made into coppa di testa. Marinated in garlic, smoked paprika, chipotle, fennel seeds, rosemary, parsley, salt and sugar. Cooked sous-vide at 180f for 8 hours, pulled it apart, added some fresh lemon zest, fried shallots and parsley. Trotters on steroids! So good, I had it at 8am with some fried eggs. My dishwasher was freaking out a bit! lol
Pictured above- Coppa di testa