Page 3 - ISS NEWSLETTER - July 2022

ISS Review

Hickory Haze Safety Lines

Old Arthur's Pork Belly Burnt Ends Contributor: Rose Dawson
Ingredients: Servings: 24
Back to the Basics: You stand a far
• fruit wood or other wood pieces better chance of remaining fit and pain-
• 6 pounds pork belly, cut into 1-inch squares free if you'll stick with the basics in
• ½ cup barbecue dry rub (such as Old Arthur’s lifting and handling materials.

Smokestack), divided Many painful injuries happen to
• 1 cup packed dark brown sugar construction workers because they
• 1 cup honey forget several basic manual material
handling suggestions. Here are a few
• ½ cup butter, sliced into pats pointers about lifting and handling:
• 1 (20 ounce) bottle barbecue sauce (such as Old Ms. Rose Dawson
Arthur's), divided • First, think of your tender toes, in case something heavy drops.
• ½ cup apple juice Always keep those toes of yours under protective steel cover, and
• ½ cup apple jam wear safety shoes.

Directions • Think of your hands. Wear good tough gloves when you handle
anything rough, sharp, or splintery.
Step 1 - Preheat a smoker to an internal temp of
approximately 235 degrees F. Add wood pieces once • Before you heave-ho, be sure you've got a secure grip and solid
temperature has been reached. footing.
Step 2 - Place pork belly pieces into a large mixing bowl.
Sprinkle 1/4 cup dry rub on top and toss vigorously with • Keep the load close to your body, to minimize the strain. Lift
your hands until all pieces are thoroughly coated. Arrange smoothly—don't jerk as you lift.
evenly on a wire mesh baking tray, spacing carefully so
pieces don't touch one another. • See that fingers and toes stay in the clear when lifting and
Step 3 - Place tray into the preheated smoker. Smoke for 3 handling.
1/2 hours at a temperature range between 235- and 250-
degrees F. If you have not already done so, add wood pieces • Don't twist your body when carrying a load, pivot with your feet
to the fire so it is producing smoke. instead of your spine.
Step 4 - Remove the tray from the smoker. Using gloved
hands, carefully transfer pork to an aluminum foil pan, • When a load is too heavy or awkward to handle alone, be quick to
arranging pieces so they are uniformly level. ask for help.
Step 5 - Evenly distribute brown sugar, honey, butter, 1/2
cup barbecue sauce, apple juice, jam, and remaining dry rub • Plan your path of execution and make sure it is free of debris and
over the pork. Cover and seal the pan with aluminum foil. obstacles.
Step 6 - Return the pan to the smoker and smoke for 2 more
hours at a target temperature of 250 degrees F. • Push rather than pull.
Step 7 - Remove the pan from the smoker and remove the
foil lid. Carefully transfer the individual pieces from the • Use equipment (dollies, carts, two-wheelers, hydraulic/electrical
braising liquid into a new, clean foil pan and drizzle hoists, or lifts) to move loads whenever possible.
remaining barbecue sauce over top. Discard the old pan and
liquid. • Make sure work levels are at waist height when standing and
Step 8 - Place the new pan back in the smoker and smoke, elbow height when sitting whenever possible.
uncovered, until sauce is a little tacky, or 15 to 20 minutes.
Don't leave it in too long or you will sacrifice that • If you have to work in one position for a long period of time, take
"rendered" texture which you have worked so hard to stretching breaks.
achieve.
Step 9 - Remove from the smoker and serve immediately.
Play it safe and smart. Stick with the basics in all your lifting and
handling of materials and equipment.