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Yvan
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Yvan
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Yvan
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Yvan

Status: 10 hours into the smoke

The last 10C is always the worst to wait for... c'mon Mr Porky... c'mon!

I may do a swifty "cheat" foil wrap soon.

Public
Yvan

And we got there....nearly 12 hours in the smoker.

Dinner was #lowandslow #smoked pork shoulder inna bun, and also on some #allotment potatoes. With a salsa made from allotment tomatillos and shallots, plus some of last year's fermented green chilli sauce. Some token-green leaves of New Zealand spinach make an appearance, plus some fried green beans.

Now very full.

One day I will learn to actually start the smoking earlier.

A graph showing a curve from about 4°C to 92°C over a period of nearly 12 hours starting at 10.38
A large hunk of dark crusted meat on a mesh rack in a crusty smoker with several thermometer probes stuck into it and around it.
A cross section of cooked pork with a dark crusted exterior and a red "smoke ring" visible under the crust.
A shallow orange bowl of food. Pork in a bread roll and on crushed potatoes, with a pale green salsa on and some cooked beans and green chilli sauce, there are some token leaves on the top half of the roll.
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