780 Line Smoker Drip Tray
Specifications
- Brand: Pro Smoker
- Product Name: Smokehouse Recipe Cookbook
- Batch Sizes: Varies per recipe
- Total Time: Varies per recipe
Product Information
The Official SMOKEHOUSE RECIPE COOKBOOK provides a collection of
delicious recipes for smoking various meats and fish in your
smokehouse. Each recipe includes detailed instructions on
preparation and smoking procedures, along with a list of required
ingredients.
Product Usage Instructions
Pulled Pork Recipe
Type: Pork
Batch Size: 16-20 lbs.
Total Time: 14-20 Hours
Ingredients:
- Pro’s Choice: PS Seasoning
- Brew City Mustard
- Notorious PIG Rub
Preparation:
- Pat pork dry and trim as needed.
- Score the fat cap in a crosshatch pattern.
- Slather pork with mustard and season generously.
- Allow pork to rest at room temperature for 45 minutes.
- Line smoker drip tray with new aluminum foil.
Smoking Procedure:
Shred and enjoy the pulled pork.
Frequently Asked Questions (FAQ)
Q: How should I clean my smokehouse after use?
A: To clean your smokehouse, wait for it to cool down
completely. Remove any leftover ashes or wood chips, then wipe the
interior with a damp cloth. For tougher stains, you can use a mild
soap solution. Make sure to dry the smokehouse thoroughly before
storing it.
Q: Can I use wood pellets instead of wood chips for
smoking?
A: Yes, you can use wood pellets in your smokehouse. Ensure they
are compatible with your smoker model and follow the manufacturer’s
guidelines for using wood pellets.
The
Official
SMOKEHOUSE
RECIPE
COOKBOOK
Now that you’ve learned how to operate your smokehouse, lets get smoking! For those who are new to smoking or looking for some inspiration, we put together
a collection of the Hanni family’s favorite recipes to get you started. As you gain experience with your smokehouse, feel free to experiment with perfecting some recipes of your own. We can’t wait to see what you cook up.
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SMOKEHOUSE RECIPE
PULLED PORK
Type: Pork
Batch Size: 16-20 lbs.
Total Time: 14-20 Hours
Ingredients
2 Pork Shoulder or butts (8-10 lb average)
½ Cup Mustard 2½ Cup – BBQ Rub
Pro’s Choice: PS Seasoning
Brew City Mustard Notorious PIG Rub
Preparation
1. Pat pork dry with a paper towel and trim as needed.
2. Score the fat cap in a crosshatch pattern. 3. Slather the pork with mustard and season
generously on all sides. 4. Allow pork to rest at room temperature for
45 minutes while smoker pre-heats. 5. Line smoker drip tray with new aluminum foil.
Smoking Procedure
1. Preheat smoker to 180°F on Smoke mode with dampers 2/3 closed. 2. Place pork butts on separate racks in the smoker, fat cap up. 3. Insert meat probe to monitor temperature. 4. Run until internal temperature reaches 90°F (2-4 hours). 5. Fill pan 3/4 full with sawdust and dampen thoroughly with water. Form mixture into a funnel
shape and place on the heating element. 6. Smoke until internal temperature reaches 165°F (3-5 hours). 7. Remove pork from smoker and wrap well with butcher paper. 8. Return wrapped pork to smoker and insert meat probe. 9. Carefully remove sawdust pan from the smoker. 10. Change to Cook mode and increase temperature to 250°F, close dampers. 11. Run until internal temperature reaches 200°F (8-10hrs). 12. Remove pork from smoker and place in an empty cooler to rest for at least 1 hour, but up to 3.
Shred and enjoy.
2
Pro Smoker®: Owner’s Manual – Pro Max Smokehouse
SMOKEHOUSE RECIPE
BBQ RIBS
Type: Pork
Batch Size: 6-8 lbs.
Total Time: 5-7 Hours
Ingredients
4 Racks Pork Back Ribs 1/3 Cup Mustard 1 Cup Seasoning 1/4 Cup – Apple Cider Vinegar 1 Cup BBQ Sauce
Pro’s Choice: PS Seasoning
Brew City Mustard Blue Ribbon Rib Rub Cherry Bomb BBQ Sauce
Preparation
1. Pat ribs dry with paper towel and remove membrane.
2. Slather ribs with mustard and season generously on all sides.
3. Allow ribs to rest at room temperature while smoker preheats.
4. Line smoker drip tray with new aluminum foil.
Smoking Procedure
1. Preheat smoker to 180°F on Smoke mode with dampers 2/3 closed. 2. Place ribs on racks, bone side down, and then place in smoker. 3. Fill pan 3/4 full with sawdust and dampen thoroughly with water. Form mixture into a funnel
shape and place on the heating element. 4. Smoke for 2 Hours. 5. Open smoker to spritz ribs with apple cider vinegar and carefully remove the sawdust pan
from the smoker. 6. Change to Cook mode and increase the temperature to 250°F, close dampers. 7. Run for 3-5 hours until desired tenderness. (pro tip: spritz ribs with apple cider vinegar every
hour to maintain moisture) Optional: Once the ribs are done, lightly baste with sauce and then return to the smoker for an additional 20 minutes. 8. Remove the ribs from the smoker and rest for 10 minutes before serving.
© 2023 Pro Smoker
pro-smoker.com – Phone: 1-800-874-1949
3
SMOKEHOUSE RECIPE
SMOKED TURKEY
Type: Turkey
Batch Size: 16-20 lbs.
Total Time: 18-22 Hours
Ingredients
Whole Turkey (16-20 lbs) Turkey Brine Kit 1 TB – Olive Oil 3/4 Cup – Seasoning
Pro’s Choice: PS Seasoning
Tipsy Tom Turkey Kit (Includes Brine Mix, Rub & Bag)
Preparation
1. Prepare turkey according to directions on brine kit.
2. Remove turkey from brine and rinse thoroughly with cold water. Then pat dry with paper towel.
3. Drizzle turkey with olive oil and rub into the skin. 4. Season generously. Truss/dress the turkey. 5. Allow turkey to rest at room temperature for
1 hour before placing in the smoker. 6. Line smoker drip tray with new aluminum foil.
Smoking Procedure
1. Preheat smoker to 180°F on Smoke mode with dampers 2/3 closed. 2. Place turkey on a rack, breast side up. Place an aluminum pan on rack below the turkey to
catch drippings (Pro tip: use drippings for gravy). 3. Insert a meat probe to monitor temperature. 4. Run until internal temperature reaches 90°F (about 1 hour). 5. Fill pan 3/4 full with sawdust and dampen thoroughly with water.Form mixture into a funnel
shape and place on the heating element. 6. Set dampers to 2/3 closed, smoke for 2 hours. 7. Carefully remove the sawdust pan. 8. Change setting to Cook and increase temperature to 275°F, close dampers. 9. Cook until turkey reaches an internal temperature of 170°F. (about 3-4 hours)
Pro Tip: To crisp up the skin, finish your turkey in a pre-heated oven at 400°F for 15-20min 10. Remove from smoker and rest for 30-45 minutes before carving.
4
Pro Smoker®: Owner’s Manual – Pro Max Smokehouse
SMOKEHOUSE RECIPE
SMOKED SALMON
Type: Fish
Batch Size: 6 lbs.
Total Time: 3-4 Hours
Ingredients
6 lbs. – Salmon Filets (About 2 sides, scaled & de-boned)
4 TB – Mustard 1 Cup – Seasoning
Pro’s Choice: PS Seasoning
Buzzed Hot Honey Mustard Hot Honey Bee Sting Rub Or Big Dill Mustard Spicy Pickle Seasoning
Preparation
1. Pat the salmon dry with paper towel. 2. Slather each filet with 2 TB of mustard. 3. Season salmon generously with your choice
of seasoning. 4. Allow salmon to rest at room temperature
while smoker preheats. 5. Line smoker drip tray with new aluminum foil.
Smoking Procedure
1. Preheat smoker to 180°F on Smoke mode with dampers 2/3 closed. 2. Place the salmon on racks, skin side down, and place in the smoker. 3. Insert a meat probe to monitor temperature. 4. Run for 1 hour. 5. Fill pan 3/4 full with sawdust and dampen thoroughly with water. Form mixture into a funnel
shape and place on the heating element. 6. Smoke until internal temperature reaches 145°F (2-3 hours). 7. Pull and rest for 10 minutes before serving or cooling completely.
© 2023 Pro Smoker
pro-smoker.com – Phone: 1-800-874-1949
5
SMOKEHOUSE RECIPE
SMOKED BRISKET
Type: Beef
Batch Size: 20-30 lbs.
Total Time: 14-22 Hours
Ingredients
2 Beef Briskets (10-15 lbs Average) 1/2 Cup Mustard 2½ Cup – Seasoning
Pro’s Choice: PS Seasoning
Brew City Mustard The General SPG Rub
Preparation
1. Pat the brisket dry with a paper towel. 2. Trim the brisket as needed and bring the fat
cap down to 1/4″. 3. Slather the briskets with mustard and then
season all sides generously with seasoning. 4. Allow to rest at room temperature while the
smoker preheats (45 minutes). 5. Line smoker drip tray with new aluminum foil.
Smoking Procedure
1. Preheat smoker to 180°F on Smoke mode and set dampers to 2/3 closed. 2. Place briskets on separate racks in the smoker, fat cap up. 3. Insert meat probe to monitor temperature. 4. Run for 2-4 hours until the internal temperature reaches 90°F. 5. Fill pan 3/4 full with sawdust and dampen thoroughly with water and then form into a funnel
shape. Place the pan on the heating element. 6. Smoke for 3-5 hours until the internal temperature reaches 165°F. 7. Remove the briskets from the smoker and wrap well with butcher paper and then return to
the smoker. Replace the meat probe and remove sawdust pan. 8. Change to Cook mode and increase temperature to 225°F, close dampers. 9. Cook until the internal temperature of the brisket reaches 190-195°F. 10. Remove brisket from smoker and place in an empty cooler to rest for at least 1 hour, but up to 3.
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Pro Smoker®: Owner’s Manual – Pro Max Smokehouse
SMOKEHOUSE RECIPE
BEEF JERKY
Type: Beef
Batch Size: 5 lbs.
Total Time: 24-27 Hours
Ingredients 5 lbs. – Lean Beef Jerky Seasoning & Cure 1 Cup – Water
Pro’s Choice: PS Seasoning Cracked Pepper & Garlic Jerky Kit Buttery Prime Rib Jerky Kit Maple Jalapeno Jerky Kit
Preparation
1. Combine jerky seasoning and cure with 1 cup of water and stir until well combined.
2. Slice beef against the grain, into ¼” to 3/8″ slices (using a meat slicer will give you the best results)
3. Combine the sliced meat and jerky marinade together in a bowl and mix until meat is well coated.
4. Place meat in a zip lock bag and refrigerate for 12 hours.
5. Remove jerky from fridge and lay onto racks in a single layer (avoid overcrowding for optimal airflow). Let it rest at room temperature while the smoker preheats.
6. Line smoker drip tray with new aluminum foil.
Smoking Procedure
1. Preheat smoker to 140°F in Smoke mode with dampers wide open. 2. Place racks of jerky in smoker. Run 2 hours. 3. Fill pan 3/4 full with sawdust and dampen thoroughly with water. Form mixture into a funnel
shape and place on the heating element. 4. Increase temperature to 170°F. Set the dampers to 2/3 closed. 5. Smoke for 3 hours. 6. Carefully remove the sawdust pan from the smoker.
(Pro Tip: Rotating racks at this stage will promote even drying). 7. Set the dampers wide open and run until desired texture (3-5 hrs). 8. Turn smoker off and let it rest in the smoker for 4-5 hours before packaging and storing.
© 2023 Pro Smoker
pro-smoker.com – Phone: 1-800-874-1949
7
SMOKEHOUSE RECIPE
POLISH KIELBASA
Type: Sausage
Batch Size: 25 lbs.
Total Time: 23-25 Hours
Ingredients
15 lbs Beef Trims 10 lbs Pork trims 3-4 Cups Distilled Water Polish Kielbasa Seasoning
& Cure (for 25 lbs meat) 38-42mm Natural Hog Casings
Pro’s Choice: PS Seasoning
Smoked Polish Kit Includes Seasoning, Casings & Cure
Preparation
1. Prepare casings by rinsing, then soak in warm water for 30 minutes.
2. Grind beef and pork together once through a 3/8″ plate.
3. Re-grind once through a 3/16″ plate. 4. Add seasoning to meat and mix for 2 minutes
until fully incorporated. 5. Mix cure with water, then add to meat block. 6. Continue mixing for an additional 5-7 minutes
until meat block becomes very tacky. 7. Load meat block into stuffer and stuff into casings. 8. Link sausages into 7″ sections. 9. Rest sausage in the fridge overnight to allow
flavor and cure development. 10. Line smoker drip tray with new aluminum foil.
Smoking Procedure
1. Preheat smoker to 110°F on Smoke mode with dampers wide open. 2. Hang sausages on smoke sticks (avoid overcrowding for optimal airflow). 3. Insert meat probe into one sausage to monitor temperature. 4. Dry sausage at 110°F for 2 hours. 5. Increase temperature to 120°F, run 1 hour. 6. Fill pan 3/4 full with sawdust and dampen thoroughly with water. Form mixture into a funnel
shape and place on the heating element. 7. Increase temperature to 130°F. Set dampers to 2/3 closed. Run 1 hour. 8. Increase temperature to 140°F, run 1 hour. 9. Carefully remove sawdust pan and increase temperature to 150°F, run 1 hour. 10. Increase temperature to 160°F, run 1 hour. 11. Increase temperature to 180°F and run until the internal temperature of sausage reaches 155°F.
(2-4hrs) 12. Remove sausage from smoker and place in an ice bath until internal temperature drops to 100°F. 13. Hang sausage at room temperature for 2 hours to bloom. 14. Store in refrigerator up to 2 weeks or freezer up to 6 months.
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Pro Smoker®: Owner’s Manual – Pro Max Smokehouse
SMOKEHOUSE RECIPE
HOT DOGS
Type: Sausage
Batch Size: 25 lbs.
Total Time: 18-22 Hours
Ingredients
15 lbs. – Beef Trims 10 lbs. – Pork Trims 3-4 Cups – Distilled Water Wiener Seasoning & Cure
(For 25 Lbs Meat) 24-26mm natural sheep casings
Pro’s Choice: PS Seasoning
No. 155 Blue Ribbon Wiener Seasoning
Preparation
1. Rinse casings and soak in warm water for 30 minutes.
2. Grind beef and pork together once through a 3/8″ plate.
3. Re-grind once through a 3/16″ plate.
Optional: For a finer more traditional hot dog, re-grind through a 1/8″ plate.
4. Add seasoning to meat and mix for 2 minutes until fully incorporated.
5. Mix cure with water, then add to meat block. 6. Continue mixing for an additional 5-7 minutes
until meat block becomes very tacky. 7. Load meat block into stuffer and stuff into casings. 8. Link hot dogs into 7″ sections. 9. Rest hot dogs in fridge overnight to allow flavor
and cure development. 10. Line smoker drip tray with new aluminum foil.
Smoking Procedure
1. Preheat smoker to 130°F on Smoke mode with dampers wide open. 2. Hang hot dogs on smoke sticks (avoid overcrowding for optimal airflow). 3. Insert meat probe to monitor temperature. 4. Dry hot dogs at 130°F for 2 hours. 5. Fill pan 3/4 full with sawdust and dampen thoroughly with water. Form mixture into a funnel
shape and place on the heating element. 6. Increase temperature to 180°F. Set dampers to 2/3 closed. 7. Run until internal temperature of hot dogs reaches 155°F. (4-6hrs) 8. Remove hot dogs from smoker and place in an ice bath until internal temperature drops to 100°F. 9. Hang hot dogs at room temperature for 2 hours to bloom. 10. Store in refrigerator up to 2 weeks or freezer up to 6 months.
© 2023 Pro Smoker
pro-smoker.com – Phone: 1-800-874-1949
9
SMOKEHOUSE RECIPE
RING BOLOGNA
Type: Sausage
Batch Size: 25 lbs.
Total Time: 21-23 Hours
Ingredients
13 lbs. – Lean Beef Trims 12 lbs. – Lean Pork Trims 3-4 Cups – Distilled Water Bologna Seasoning & Cure
(for 25 Lbs meat) Casings – 40mm or 43mm
Tied Rounds
Pro’s Choice: PS Seasoning
No. 211 Blue Ribbon Bologna Seasoning
No. 665 Bologna Seasoning (no MSG)
Preparation
1. Prepare casings by rinsing, then soak in warm water for 30 minutes.
2. Grind beef and pork together once through a 3/8″ plate.
3. Re-grind once through a 3/16″ plate.
4. Add seasoning to meat and mix for 2 minutes until fully incorporated.
5. Mix cure with water, then add to meat block.
6. Continue mixing for an additional 5-7 minutes until meat block becomes very tacky
7. Load meat block into stuffer and stuff into casings. Tie off the ends.
8. Rest sausage in the fridge overnight to allow flavor and cure development.
9. Line smoker drip tray with new aluminum foil.
Smoking Procedure
1. Preheat smoker to 130°F on Smoke mode with dampers wide open. 2. Hang ring bologna on smoke sticks (avoid overcrowding for optimal airflow). 3. Insert meat probe into one link to monitor temperature. 4. Dry the ring bologna at 130°F for 2 hours. 5. Fill pan 3/4 full with sawdust and dampen thoroughly with water. Form mixture into a funnel shape
and place on the heating element. 6. Increase temperature to 170°F. Set dampers to 2/3 closed. 7. Run until the internal temperature of the ring bologna reaches 155°F. (6-8hrs). 8. Remove ring bologna from smoker and place in an ice bath until internal temperature drops to 100°F. 9. Hang the ring bologna at room temperature for 2 hours to bloom. 10. Store in refrigerator up to 2 weeks or freezer up to 6 months.
10
Pro Smoker®: Owner’s Manual – Pro Max Smokehouse
SMOKEHOUSE RECIPE
SUMMER SAUSAGE
Type: Sausage
Batch Size: 25 lbs.
Total Time: 23-25 hours
Ingredients
15 lbs Beef Trims or Venison 10 lbs – Pork Trims 3-4 Cup – Distilled Water Summer Sausage Seasoning
and Cure (for 25 lbs of Meat) 2½” X 12″ Mahogany Casings
Pro’s Choice: PS Seasoning
Garlic Summer Sausage Kit Includes Seasoning, Casings & Cure
Preparation
1. Prepare casings by rinsing, then soak in warm water for 30 minutes.
2. Grind beef (or venison) and pork together once through a 3/8″ plate.
3. Re-grind once through a 3/16″ plate. 4. Add seasoning to meat and mix for 2 minutes
until fully incorporated. 5. Mix cure with water, then add to meat block. 6. Continue mixing for an additional 5-7 minutes
until meat block becomes very tacky. 7. Load meat block into stuffer and stuff into casings.
Tie off the ends. 8. Rest sausage in the fridge overnight to allow
flavor and cure development. 9. Line smoker drip tray with new aluminum foil.
Smoking Procedure
1. Preheat smoker to 110°F on Smoke mode with dampers wide open. 2. Hang sausage on smoke sticks (avoid overcrowding for optimal airflow).
If you don’t have smoke sticks, sausage can be laid directly on racks. 3. Insert meat probe into one sausage to monitor temperature. 4. Dry sausage at 110°F for 2 hours. 5. Increase temperature to 120°F, run 1 hour. 6. Fill pan 3/4 full with sawdust and dampen thoroughly with water. Form mixture into a funnel
shape and place on the heating element. 7. Increase temperature to 130°F. Set dampers to 2/3 closed, run 1 hour. 8. Increase temperature to 140°F, run 1 hour. 9. Carefully remove sawdust pan and increase temperature to 150°F, run 1 hour. 10. Increase temperature to 160°F, run 1 hour. 11. Increase temperature to 180°F and run until internal temperature of summer sausage
reaches 155°F. (2-4hrs) 12. Remove sausage from smoker and place in an ice bath until internal temperature drops to 100°F. 13. Hang sausage at room temperature for 2 hours to bloom. 14. Store in refrigerator up to 2 weeks or freezer up to 6 months.
© 2023 Pro Smoker
pro-smoker.com – Phone: 1-800-874-1949
11
SMOKEHOUSE RECIPE
SNACK STICKS
Type: Sausage
Batch Size: 25 lbs.
Total Time: 22-24 Hours
Ingredients
15 lbs Beef Trims or Venison 10 lbs Pork trims 3-4 Cups Distilled Water Snack Stick Seasoning & Cure
for 25 lbs meat 21mm Collagen Casings or
Natural Sheep Casings
Pro’s Choice: PS Seasoning
Original Snack Stick Kit Includes Seasoning, Casings & Cure
Hot Snack Stick Kit Includes Seasoning, Casings & Cure
Preparation
1. If using sheep casings, prepare by rinsing, then soaking in warm water for 30 minutes.
2. Grind beef (or venison) and pork together once through a 3/8″ plate.
3. Re-grind once through a 3/16″ plate. 4. Add seasoning to meat and mix for 2 minutes
until fully incorporated. 5. Mix cure with water, then add to meat block. 6. Continue mixing for an additional 5-7 minutes until
meat block becomes very tacky. 7. Load meat block into stuffer and stuff into casings. 8. Rest snack sticks in fridge overnight to allow flavor
and cure development. 9. Line smoker drip tray with new aluminum foil.
Smoking Procedure
1. Preheat smoker to 110°F on Smoke mode with dampers wide open. 2. Hang snack sticks on smoke sticks (avoid overcrowding for optimal airflow).
If you don’t have smoke sticks, snack sticks can be laid directly on racks. 3. Insert meat probe to monitor temperature. 4. Dry snack sticks at 110°F for 2 hours. 5. Increase temperature to 120°F, run 1 hour. 6. Fill pan 3/4 full with sawdust and dampen thoroughly with water.
Form mixture into a funnel shape and place on the heating element. 7. Increase temperature to 130°F. Set dampers to 2/3 closed, run 1 hour. 8. Increase temperature to 140°F, run 1 hour. 9. Carefully remove sawdust pan and increase temperature to 150°F, run 1 hour. 10. Increase temperature to 160°F, run 1 hour. 11. Increase temperature to 180°F and run until internal temperature of snack sticks
reaches 155°F. (1-3 hrs) 12. Remove snack sticks from smoker and place in an ice bath until internal temperature
drops to 100°F. 13. Hang snack sticks at room temperature for 2 hours to bloom. 14. Store in refrigerator up to 2 weeks or freezer up to 6 months.
12
Pro Smoker®: Owner’s Manual – Pro Max Smokehouse
SMOKEHOUSE RECIPE
WHOLE HAM
Type: Pork
Batch Size: 16-18 lbs.
Total Time: 9-10 Days
Ingredients 16-18 lbs. Whole Ham (uncured) Cure – Pre-measured for weight
of ham Seasoning, if desired
Pro’s Choice: PS Seasoning
Speed Cure Maple Meat Cure and Brine Mix Apple Pie Rub
Preparation
1. Pat ham dry with paper towel. 2. Follow curing instructions that come with your
cure usage will vary based on cure and weight of the meat. 3. After curing, remove ham from brine and rinse well with cold water. 4. Pat dry with paper towel and place in fridge overnight to dry out. 5. Remove ham from the fridge and season topically. Rest at room temperature while the smoker preheats. 6. Line smoker drip tray with new aluminum foil.
Smoking Procedure
1. Preheat smoker to 180°F on Smoke mode with dampers 2/3 closed. 2. Place ham in a stockinette and then tie it to a smoke stick. Hang the ham on the top
rung in the smoker. If you do not have a stockinette or smoke stick, you can place the ham on a rack in your smoker. We recommend a stockinette for best results. 3. Place a meat probe in the ham to monitor temperature. 4. Run until internal temperature reaches 90°F. (3-4 hours). 5. Fill pan 3/4 full with sawdust and dampen thoroughly with water and then form into a funnel shape. Place the pan on the heating element. 6. Smoke for 3 hours. 7. Carefully remove sawdust pan and change the setting to Cook. Increase the temperature of the smoker to 225°F. Fully close dampers. 8. Cook until the internal temperature of the ham reaches 150°F. (4-5 Hours) Pro tip: If using sauce, baste generously last 30 minutes of cooking. 9. Remove from the smoker and rest 1 hour before slicing or cooling completely.
© 2023 Pro Smoker
pro-smoker.com – Phone: 1-800-874-1949
13
SMOKEHOUSE RECIPE
BACON
Type: Pork
Batch Size: 20 lbs.
Total Time: 1-2 Weeks
Ingredients
20 lbs Pork belly (5 lb portions)
Bacon Cure – For 20 lbs meat Topical Rub, if desired
Pro’s Choice: PS Seasoning
Maple Meat Cure (wet) PS Bacon Dry Rub Cure (dry) Big Kahuna Rub Hot Honey Bee Sting Rub
Preparation
1. Pat the pork belly dry with paper towel. 2. Follow curing directions that come with your
bacon cure wet cure and dry cure will have different process and both will deliver fantastic results. 3. Once cured, rinse the pork bellies with cold water and pat dry with paper towel. 4. Place the pork bellies on rack lined trays and into the fridge overnight to dry out. 5. Remove pork bellies from the fridge and rest at room temperature while the smoker preheats. If using a topical rub, apply at this stage. 6. Line smoker drip tray with new aluminum foil.
Smoking Procedure
1. Preheat smoker to 180°F on Smoke mode with dampers wide open. 2. Place the pork bellies on rack, fat side up, and then place them in the smoker. 3. Insert a meat probe to monitor temperature. 4. Run until internal temperature reaches 90°F (about 1 hour). 5. Fill pan 3/4 full with sawdust and dampen thoroughly with water. Form mixture into a funnel
shape and place on the heating element. 6. Set dampers to 2/3 closed, smoke for 2 hours. 7. Carefully remove the sawdust pan from the smoker. 8. Change to Cook mode and increase the temperature to 225°F, close dampers. 9. Run until internal temperature reaches 150°F (2-4 hours). 10. Remove bacon from smoker and rest at room temperature for 30 minutes before placing
in the fridge to cool completely.
14
Pro Smoker®: Owner’s Manual – Pro Max Smokehouse
120 S. Main St. Iron Ridge, WI 53035 Office: 1-800-874-1949
Hours of Operation: 8:00 am-4:30 pm Email: info@pro-smoker.com
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