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PRODUCT SPECIFICATIONS AND PREPARATION
SMOKED PORK
product >
haM, SMoKEd rIBS, SMoKEd porK Butt, SMoKEd
ItEM/aMouNt
Pork Fresh Ham:
14 to 17 lb (6 to 8 kg)
Spareribs or Pork Loin, Back Ribs
(baby back ribs):
1-1/2 down (38 mm or less)
Pork Butt, 8-10lbs
INStructIoNS
Season as desired and place directly
on wire shelves.
Ribs can be cooked frozen or thawed.
Season as desired. Place ribs on
sheet pans, slightly overlapping or use
rib rack shelves for more even smoke
penetration. If desired, barbecue sauce
can be included with initial seasoning
to allow it to cook into the ribs.
Season as desired.
SuGGEStEd paN
None Sheet pan Full-Size Hotel Pan
No. oF ShElvES
767, 1767
1000, 1200
2
3
2 rib racks or 3 flat wire shelves,
13 slabs per rib rack shelf
3 rib racks or 5 flat wire shelves,
13 slabs per rib rack shelf
2
3
ItEMS pEr ShElF
767, 1767
1000, 1200
3 to 4 hams
3 hams
14 to 18 slabs per flat wire shelf
14 to 18 slabs per flat wire shelf
2
2
Max. capacIty
767, 1767
1000, 1200
6 to 8 hams - up to 100 lb (45 kg)
9 hams - up to 100 lbs (45) kg
60 lb (27 kg)
60 lb (27 kg)
8 full-size pans
4 full-size pans
Wood chIp
coNtaINEr
Full Full Full
vENt poSItIoN
Closed Closed Closed
cooK tEMp
250° to 275°F (121° to 135°C) 250°F (121°C) 250°F (121°C)
proBE tEMp
148°F (64°C)* Not Recommended 160° to 170°F (71° to 77°C)*
hold tEMp
160°F (71°C) 160°F (71°C) 160°F (71°C)
cooK tIME
12 minutes per pound for the first ham
(26 minutes per kilogram) plus add 30
minutes for each additional ham.
THAWED RIBS: 2-1/2 to 3-1/2 hours
FROZEN RIBS: 3-1/2 to 4-1/2 hours
20 minutes per pound for the first roast
(33 minutes per kilogram) plus add 15
minutes for each additional roast.
SMoKE tIME
3 TO 4 SMOKING CYCLES
1 hour for each smoking cycle
fill wood chip container
for each cycle
1 hour for medium smoked flavor 1 hour for medium smoked flavor
MIN. hold tIME
2 hours 1-1/2 hours 2
Max. hold tIME
10 hours 12 HOURS: At the end of the hold
cycle, heated barbecue sauce can
be added to the ribs immediately
before serving.
12
ovErNIGht
cooK/hold
Optional Optional Highly Recommended
FINal INtErNal
tEMpEraturE
100°F (71°) 160° to 170°F (71° to 77°C)
Well Done
160°F (71°C)
ovErrIdE
alloWaNcE
12°F (7°C) — 20°F (11°C)
addItIoNal
INForMatIoN
— — —
The time and temperature are suggested guidelines only. All cooking should be based on internal product temperatures. Due to
variations in product quality, weight and desired degree of doneness, the cooking timer may need to be adjusted accordingly. Always
follow local health (hygiene) regulations for all internal temperature requirements.
* 90°F (32°C) in the 300-TH/III oven
- GENERAL INDEX 2
- LOW TEMPERATURE 4
- COOKING INTRODUCTION 4
- INTRODUCTION 5
- OPERATION 10
- IMPORTANT 11
- Hot Smoke Procedure 18
- Cold Smoke Procedure 18
- SMOKING TIMES 19
- FOOD HOLDING AND SANITATION 21
- DANGER 26
- COOKING GUIDELINES 28
- BEEF, LAMB, VEAL 29
- PORK, PROCESSED MEATS 34
- CHICKEN, PIECES 37
- AND HALVES 37
- CHICKEN, WHOLE 37
- CHICKEN, FRIED 38
- (two-step method**) 38
- CORNISH HENS 38
- MISCELLANEOUS 42
- SMOKED BEEF 49
- SMOKED PORK 50
- SMOKED PORK AND POULTRY 51
- SMOKED FISH AND SHRIMP 52
- COLD SMOKING 53
- Price: U.S.$15.00 55
- Printed in the U.S.A 55
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