Mauting Smokehouse Cook Cycles
-
I work for a new meat processing facility that recently just bought a Mauting Smokehouse. When we got it installed we only got a few smoke cycles programmed into it. I was wondering if anyone else on here has a Mauting Smokehouse and wouldn’t mind helping me out with some more smoke cycles. Im mainly looking for some cured pork loin cycles as well as a pulled pork cycle. Any help or direction on where to find more cycles would be greatly appreciated.
-
I work for a new meat processing facility that recently just bought a Mauting Smokehouse. When we got it installed we only got a few smoke cycles programmed into it. I was wondering if anyone else on here has a Mauting Smokehouse and wouldn’t mind helping me out with some more smoke cycles. Im mainly looking for some cured pork loin cycles as well as a pulled pork cycle. Any help or direction on where to find more cycles would be greatly appreciated.
BRYARRR_80 welcome. Hopefully someone here can help you.
-
I work for a new meat processing facility that recently just bought a Mauting Smokehouse. When we got it installed we only got a few smoke cycles programmed into it. I was wondering if anyone else on here has a Mauting Smokehouse and wouldn’t mind helping me out with some more smoke cycles. Im mainly looking for some cured pork loin cycles as well as a pulled pork cycle. Any help or direction on where to find more cycles would be greatly appreciated.
BRYARRR_80 dont know what would be different about your smokehouse, however my pulled pork i rub with my desired rub, put smoker on 200*, smoke with apple or cherry sawdust til pork reaches IT of 155*. Put on desired wrap whether it be foil or pink/peach paper, spritz with apple juice, wrap entire pork shoulder. Turn smoker up to 225* and finish cooking until IT reaches 206*. Pull out, wrap in towels and place in insulated camping cooler. Let stand for 1 hour. Then shred, season to liking and enjoy.
Never done a pork loin but i would set smoker on 200* and smoke with apple for 2 hours. I dont like alot of smoke flavor. I would also inject that pork loin with chicken broth and seasoning and maybe some cold phosphate.
-
I think Austin or @ Jonothan would be the ones to ask as they deal with commercial processors
Hello! It looks like you're interested in this conversation, but you don't have an account yet.
Getting fed up of having to scroll through the same posts each visit? When you register for an account, you'll always come back to exactly where you were before, and choose to be notified of new replies (either via email, or push notification). You'll also be able to save bookmarks and upvote posts to show your appreciation to other community members.
With your input, this post could be even better 💗
Register LoginSponsored By:
