SMOKED PORK AND POULTRY

PRODUCT SPECIFICATIONS AND PREPARATION

PRODUCT >

PORK BELLY

DUCK, SMOKED

TURKEY, SMOKED

 

 

 

 

ITEM/AMOUNT

Pork Belly: As needed

Duck, Whole: 4 to 5 lb (2 kg)

Turkey, Whole: 25 lb (11 kg)

 

 

 

 

INSTRUCTIONS

Season or cure as desired.

Season as desired. Rub with oil

Turkey must be fully thawed. Season

 

 

and paprika. Place ducks directly on

as desired. Rub with oil, butter, or

 

 

wire shelves.

margarine (optional). Place turkeys

 

 

 

directly on wire shelves.

 

 

 

 

SUGGESTED PAN

Full-Size Hotel Pan

None

None

 

 

 

 

NO. OF SHELVES

 

 

 

767, 1767

6

2 per compartment

1 per compartment

1000, 1200

3

3 per compartment

2 per compartment

ITEMS PER SHELF

 

 

 

767, 1767

1

6 ducks per shelf

2 turkeys

1000, 1200

1

4 ducks per shelf

2 turkeys

MAX. CAPACITY

 

 

 

767, 1767

6 pork bellies

12 ducks - 60 lb (27 kg)

2 turkeys

1000, 1200

3 pork bellies

12 ducks - 60 lb (27 kg)

4 turkeys

 

 

 

 

WOOD CHIP

Full

Full

Full

CONTAINER

 

 

 

 

 

 

 

VENT POSITION

Closed

Closed

Closed

 

 

 

 

COOK TEMP

250°F (121°C)

300°F (149°C)

275°F (135°F)

 

 

 

 

PROBE TEMP

165° to 170°F (74° to 77°C)

165° to 170°F (74° to 77°C)

165° to 170°F (74° to 77°C).

 

 

 

 

HOLD TEMP

160°F (71°C)

160°F (71°C)

160°F (71°C)

 

 

 

 

COOK TIME

15 minutes per pound for the first pork

3-1/2 to 4 hours

10 minutes per pound for the first turkey

 

belly (33 minutes per kg.) plus add 10

Probe to 155°F (68°C)

(22 minutes per kilogram) plus add 30

 

minutes for each additional pork belly.

 

minutes for the second turkey.

 

Probe to 135°F (57°C)

 

Probe to 155°F (68°C)

SMOKE TIME

1 hour for medium smoked flavor

1 hour

1 hour

 

 

 

 

MIN. HOLD TIME

1 hour

1 to 2 hours

 

 

 

 

MAX. HOLD TIME

8 hours

10 hours

 

 

 

 

OVERNIGHT

Optional

Not Recommended

Highly Recommended. When cooking

COOK/HOLD

 

 

and holding overnight, set the cook

 

 

 

thermostat to 250°F (121°C).

FINAL INTERNAL

155°F (68°C)

185° to 190°F (85°to 88°C)

185°F (85°C)

TEMPERATURE

 

 

 

 

 

 

 

OVERRIDE

25°F (14°C)

12°F (7°C)

20°F (11°C)

ALLOWANCE

 

 

 

 

 

 

 

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.

cooking guidelines - deluxe control 46

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Alto-Shaam MN-29492 manual Smoked Pork and Poultry, Pork Belly DUCK, Smoked TURKEY, Smoked

MN-29492 specifications

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