http://www.badmonkey.org/meat culinary shenanigans Wed, 17 Jun 2009 18:29:36 +0000 http://backend.userland.com/rss092 en (in which we discuss the continuing saga of Hubert) following the mostly-successful meat removal and subsequent stock-making, the meat was left to cure in the fridge for about 3 days. and it was a lot of meat - about 8.5 pounds, all told (from a 20 pound head). Finally, on Sunday, ... http://www.badmonkey.org/meat/2009/06/porchetta-di-testa-part-two/ Thoroughly inspired by Chris Cosentino's video and Ryan Farr's writeup, I decided to attempt my own completely outlandish meat stunt by procuring a whole hog's head. Aided by a couple of adventurous friends we set about to create what we hope is a delicious log of glorified lunch meat. A few ... http://www.badmonkey.org/meat/2009/06/porchetta-di-testa-part-one/