OK, I just started my second ever proper hot smoke. I've got a 2.5 lb-ish boneless pork loin which I dry rubbed last night with something called "Almighty Spice" from The Meat Guy here in Japan. It's a mix of, well, there's some rosemary, I think some oregano, salt, garlic, dunno exactly, but it goes well with pork and chicken just as a sprinkle on spice, so I have high hopes. Put it on last night, wrapped it in clingfilm, and left it in the fridge.
I didn't cure the meat for a couple of reasons, mostly that I want a pork roast not a ham. As far as health and safety goes, I'm about 90% sure this will be finished in the oven, my little smoker has trouble getting up much heat.
In and ready to go, thin fat cap up:
I'm almost 20 minutes now, air temp is 127 (up from 64 degrees outside) and the meat is up to 48 from whatever it came out of the fridge at. There's really no point in preheating this smoker, as soon as you open it long enough to put in the smoke and food, the temperature goes back pretty close to ambient. I'm spreadsheeting my temperatures for reference. I plan to spray it with apple juice and olive oil a couple times, I don't recall exactly whose thread recommended that but it seems worth a try
More later as things progress.
-val
I didn't cure the meat for a couple of reasons, mostly that I want a pork roast not a ham. As far as health and safety goes, I'm about 90% sure this will be finished in the oven, my little smoker has trouble getting up much heat.
In and ready to go, thin fat cap up:
I'm almost 20 minutes now, air temp is 127 (up from 64 degrees outside) and the meat is up to 48 from whatever it came out of the fridge at. There's really no point in preheating this smoker, as soon as you open it long enough to put in the smoke and food, the temperature goes back pretty close to ambient. I'm spreadsheeting my temperatures for reference. I plan to spray it with apple juice and olive oil a couple times, I don't recall exactly whose thread recommended that but it seems worth a try
More later as things progress.
-val