Today's smoke to celebrate - MES 30 & AMNPS

Quick update


Ran up to put the probe in & put in some salt I had previously smoked to give it some more smoke as well. IT 136*  smoker temp 227*

Heading back to the shop. Have a few boards to plane yet, some to glue up & some poly to apply then back up here to tear into the sausage making 

Updates to follow...

dirtsailor2003 said:

No wonder there's a world wide pork shortage its all going in your smoker!!!

Click to expand...

Ha! That could be!

Meat is still smoking away...

Sorry for the delay - things got hectic last night. Between making the sausage, having an old customer show up at 9pm urgently needing a frame modified & finishing the sausage I made the call to just let it go & pull it once I got the sausage done.

I just got back up from my shop so here are the updates...

I had wanted to take it out a little earlier & slice it then drizzle it with some Burgundy Peppercorn sauce but that just didn't work out with all that was going on - maybe next time...


I saw the IT was up to 198* so I ran up & took it out. Here is a pic right before it left the smoker.


I took the salt out as well & sat it on a pizza pan to cool. It came out great & will not need to go back in...


Closer view of the salt - it has really good flavor 


Here it is when I got a chance to unwrap it. It rested for a little over 3 hours. It also had a really nice bark to it.


& here it is in all its glory. Boy was it tender & juicy! It was good enough that I didn't mind missing out on the Burgundy Peppercorn sauce for now... I had a closer view that showed the juiciness much better but I must have moved a little & it was somewhat blurry - sorry...

& that concludes the smoke to celebrate - I had a sammich & some sausage for breakfast & started the day off nicely