So, the smoke is done. Struggled with my dads MES to get any smoke production at 165, but did end up squealing out smoke and I’m happy with the color. Tried a few slices got off the smoker and it seems mostly like ham, and I’ll definitely be backing the salt down next time. We’ll see how it develops in the fridge. No matter what I have learned a good bit. I ended up bumping temp to 185 so I could hit 145 internal. Not much fat rendering, but this definitely seems to be more akin to ham than bacon on the hot tester pieces.
I’m considering that the Mes temp probe may have been significantly off. This MES not being mine, it’s untested and I’m not at home so I don’t have a thermapen or any other temp device to cross check.
Overall it’s great tasting pork. Not a bad starting point! I’ll update in a day or two after I slice for vacuum sealing.
Oh, and a couple shots of my dads newly acquired restomod Chevy truck, and his eager assistants that have been with me through every moment of the cook, hoping for a crumb.