Sausace Maker 30 Lb. Country Smokehouse, Assembly And Operating Manual

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30 Lb. Country Smokehouse Operating Manual
Table of Contents Page
Introduction 1
Smoking Meat 1
Important Safeguards 2
Operating Instructions 2
Troubleshooting 3
Cleaning 5
Warranty 5
Limitation of Liability 5
Specifications/Parts List 6
Assembly Instructions 7
Introduction
Congratulations! You have purchased a smokehouse designed, engineered and
constructed by a company with 30 years experience in creating products for making
homemade sausage. The materials used will give you years of trouble-free service,
provided that you carefully follow the use and maintenance instructions in this manual.
Please remember that this smokehouse must always be monitored when in use. Like any
piece of cooking equipment, it generates heat that, if not controlled, may lead to fires and
possible injuries.
Smoking Meat
Smoking meat can accomplish two things simultaneously: it can prepare meat for long term
storage and impart unique flavor profiles depending on the ingredients and methods used.
There are so many different recipes and methods that they cannot be adequately covered
in this manual. We recommend that you purchase a complete book on sausage making
to get the most out of this smokehouse. The most thorough text of this subject is Great
Sausage Recipes and Meat Curing by Rytek Kutas. This book is available on our website
as well as through many bookstores and some local libraries.
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