jbeach when we would cook 2 we would use 2 that weighed 10-12 lbs each so we wouldn’t have TOO much left over but always enough to send home with who ever wanted some. I would keep the bones to boil down for turkey soup and turkey enchiladas
ALWAYS gravy with roasted garlic & cream cheese mashed potatoes
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.
cdavis Team Blue Big Green Egg Masterbuilt Canning Kamado Joes Regular Contributors Power User last edited by
BRYARRR_80 welcome. Hopefully someone here can help you.
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