<?xml version="1.0" encoding="UTF-8"?><rss xmlns:dc="http://purl.org/dc/elements/1.1/" xmlns:content="http://purl.org/rss/1.0/modules/content/" xmlns:atom="http://www.w3.org/2005/Atom" version="2.0"><channel><title><![CDATA[Mauting Smokehouse Cook Cycles]]></title><description><![CDATA[<p dir="auto">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.</p>
]]></description><link>https://waltonsdev.nodebb.com/topic/4701/mauting-smokehouse-cook-cycles</link><generator>RSS for Node</generator><lastBuildDate>Thu, 10 Sep 2026 22:18:22 GMT</lastBuildDate><atom:link href="https://waltonsdev.nodebb.com/topic/4701.rss" rel="self" type="application/rss+xml"/><pubDate>Sun, 05 Dec 2021 18:38:57 GMT</pubDate><ttl>60</ttl><item><title><![CDATA[Reply to Mauting Smokehouse Cook Cycles on Tue, 07 Dec 2021 02:55:07 GMT]]></title><description><![CDATA[<p dir="auto">I think <a class="plugin-mentions-user plugin-mentions-a" href="/user/austin" aria-label="Profile: Austin"><bdi>Austin</bdi></a> or @ Jonothan would be the ones to ask as they deal with commercial processors</p>
]]></description><link>https://waltonsdev.nodebb.com/post/60269</link><guid isPermaLink="true">https://waltonsdev.nodebb.com/post/60269</guid><dc:creator><![CDATA[craigrice]]></dc:creator><pubDate>Tue, 07 Dec 2021 02:55:07 GMT</pubDate></item><item><title><![CDATA[Reply to Mauting Smokehouse Cook Cycles on Mon, 06 Dec 2021 19:09:04 GMT]]></title><description><![CDATA[<p dir="auto"><a class="plugin-mentions-user plugin-mentions-a" href="/user/bryarrr_80" aria-label="Profile: BRYARRR_80"><bdi>BRYARRR_80</bdi></a> 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.</p>
<p dir="auto">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.</p>
]]></description><link>https://waltonsdev.nodebb.com/post/60118</link><guid isPermaLink="true">https://waltonsdev.nodebb.com/post/60118</guid><dc:creator><![CDATA[twilliams]]></dc:creator><pubDate>Mon, 06 Dec 2021 19:09:04 GMT</pubDate></item><item><title><![CDATA[Reply to Mauting Smokehouse Cook Cycles on Mon, 06 Dec 2021 15:59:23 GMT]]></title><description><![CDATA[<p dir="auto"><a class="plugin-mentions-user plugin-mentions-a" href="/user/bryarrr_80" aria-label="Profile: BRYARRR_80"><bdi>BRYARRR_80</bdi></a> welcome. Hopefully someone here can help you.</p>
]]></description><link>https://waltonsdev.nodebb.com/post/60038</link><guid isPermaLink="true">https://waltonsdev.nodebb.com/post/60038</guid><dc:creator><![CDATA[cdavis]]></dc:creator><pubDate>Mon, 06 Dec 2021 15:59:23 GMT</pubDate></item></channel></rss>