Today is a Day of Pork. First up, put a pack of bacon in the smoker for a couple hours at 225F/107C for BLTs w/guacamole & cheese. Held a couple of strips back for use in a dinner side...
Then this afternoon, heating up a ~4lb/~1.8kg Pederson Farms spiral-cut ham. Oddly enough, I got this ham via our dairy delivery service (South Mountain Creamery), and the bacon - also Pederson's - from Crowd Cow. This batch of bacon wasn't as thick-cut as previous ones were, and the strips actually stuck to the metal racks I use (sorry no photos, it was a mess!)
Gave it a light dusting of Memphis Dust and put it in the Pit Boss on "Smoke" for about 45 minutes. Temps were about 130F/54C, and the IT got from fridge temp to about 45F/7C in that time, so hopefully a lot of smoke uptake. Then put the set point to 225F/107C, and it's cruising along. My target is 130F/54C, at which point I'll put it on the ripping hot GrillGrates, basting in the glaze and turning constantly, for five minutes or so, that should get it pretty near 140F/60C.
Right after being put in, then when bumping the SP from Smoke to 225/107 45 min later, then an hour after that, just a few minutes ago. Meanwhile, I have a simple glaze prepared on the stovetop (melted stick of unsalted butter, cup of honey, 1/2 cup of brown sugar, tbsp granulated garlic, 1/2 tbsp ground black pepper), sides of corn on the cob and string beans (to which I will add the crumbled up bacon from this morning) all staged to go. Stay tuned!
Then this afternoon, heating up a ~4lb/~1.8kg Pederson Farms spiral-cut ham. Oddly enough, I got this ham via our dairy delivery service (South Mountain Creamery), and the bacon - also Pederson's - from Crowd Cow. This batch of bacon wasn't as thick-cut as previous ones were, and the strips actually stuck to the metal racks I use (sorry no photos, it was a mess!)
Gave it a light dusting of Memphis Dust and put it in the Pit Boss on "Smoke" for about 45 minutes. Temps were about 130F/54C, and the IT got from fridge temp to about 45F/7C in that time, so hopefully a lot of smoke uptake. Then put the set point to 225F/107C, and it's cruising along. My target is 130F/54C, at which point I'll put it on the ripping hot GrillGrates, basting in the glaze and turning constantly, for five minutes or so, that should get it pretty near 140F/60C.
Right after being put in, then when bumping the SP from Smoke to 225/107 45 min later, then an hour after that, just a few minutes ago. Meanwhile, I have a simple glaze prepared on the stovetop (melted stick of unsalted butter, cup of honey, 1/2 cup of brown sugar, tbsp granulated garlic, 1/2 tbsp ground black pepper), sides of corn on the cob and string beans (to which I will add the crumbled up bacon from this morning) all staged to go. Stay tuned!
And I expect some pretty good leftovers from this...
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