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Woodland PK 100 Smoker 'N Roaster, Instruction And Recipe Manual

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Woodland PK 100 Smoker 'N Roaster Instruction And Recipe Manual Download Page 34

FISH JERKY - DRY SALT METHOD 

The Smoker will dry fish just like the Indians did it out in the sun. 
Lean fish such as crappies, brook trout, flounder, perch, bluegills and 
bass will make the best fish jerky. Fish such as snapper, carp, northern 
pike and catfish do not work well. 
 
Clean and fillet fish as soon as possible. Cut the fillets into one quarter 
inch thick strips about 4-6" long. Small pan fish (1/4" to 3/8" thick may 
not have to be cut). If strips are too thick it will take too long to dry and 
there will be a greater chance of spoilage. Dry fish thoroughly. 
 
Place dried fish on pan or glass dish with pickling salt. Use about one 
pound salt for four pounds of fish. Spread thin layer of salt in bottom of 
pan. Coat each strip with salt and place in pan or glass dish making sure 
all filets are covered with salt. Allow fish to cure 46-50 hours. Rinse fish 
and clean off all salt and dry each strip with clean towel.  

*NOTE

: If using a pan, use only stainless steel or porcelain enamel. 

 
Place fish in Smoker on shelf, oiling the chrome shelf will prevent 
sticking. Open top vent wide open and bottom vent to one half. Open to 
allow moisture to escape. Turn temperature on smoker to 100-120 
degrees F.  Leave at this temperature until strips are thoroughly dry (they 
will shrink and get somewhat hard). 
 

FISH MUST BE DRIED COMPLETELY TO PREVENT 
SPOILAGE!

 

The drying process will take from 8-12 hours. After drying fish jerky, 
place in freezer for 48 hours to kill parasites that may be present. The 
jerky may be eaten after smoking, however, it is safer to freeze them 
before eating. 
 
To add more flavor to the Fish Jerky, after removing from dry salt, soak 
strips in Maple Cure Brine for one hour. Dry with clean towel and place 
in smoker as above. 
 
Salmon is also very good for jerky. Cut into 1/4" thick strips and follow 
the same curing process except that salmon must be refrigerated while 
curing. After 12 hours clean all salt from strips and place in Maple Cure 
Brine for 1 hour. Dry with clean towel and place in smoker. Follow same 
process as pan fish. 

28

 

Summary of Contents for PK 100 Smoker 'N Roaster

Page 1: ... simple steps failure to do so may result in a fire hazard spontaneous combustion or other types of harm 1 WHEN SMOKING WITH THE PK SMOKER N ROASTER ALWAYS ENSURE THAT YOUR HEAT SWITCH IS IN THE DOWN POSITION INDICATING 625 WATTS AND THAT YOUR DAMPERS ARE 2 3RD CLOSED 2 NEVER OPEN THE DOOR WHEN HEAVY SMOKE APPEARS WAIT UNTIL SMOKE IS NOT VISIBLE TO OPEN THE SMOKER 3 DO NOT PLACE THE SMOKER N ROAST...

Page 2: ... the burner drip pan included before use See figures 1 and 2 for reference 4 Install S S stick and shelf holders on the inside walls included 5 Install the S S product drip pan included The drip pan is formed with 2 1 tabs on one side the tabs must always be put to the back of the smoker This will ensure proper airflow and even cooking You should also line the drip pan with aluminum foil and chang...

Page 3: ...BURNER DRIP PAN INSTALLATION Always unplug your smoker first then lift front of burner and install the burner drip pan Figure 1 ...

Page 4: ...BURNER DRIP PAN INSTALLED Figure 2 ...

Page 5: ...x 278 Iron Ridge WI 53035 800 328 8313 You have just purchased one of the finest smokers available today Please follow the instructions in this book when operating your new smoker Model No _______________________ Serial No _______________________ Mfg Date _______________________ Volts _______________________ Amps _______________________ ...

Page 6: ...Instructions 1 Safety Precautions 2 Operating your Smoker Control 3 Special Features 4 Outstanding Features 5 Cleaning Care 6 Cleaning Record 7 Trouble Shooting 8 Warranty 9 Wiring Diagram 50 PP Wiring Diagram 50 100 Replacement Parts 11 Recipe Index 12 Recipes 13 thru 38 ...

Page 7: ...ing the break in period 6 After 3 hours turn the temperature control off your smoker is now ready for use 7 Always close dampers when not using smoker 8 If an extension cord is needed use only 14 3 wire cord up to 25 feet and 12 3 wire cord from 25 50 feet and use only a grounded outlet 9 If you want to extend your exhaust on your Pro 50 or Pro 100 use 3 galvanized stove pipe Cut the crimped end o...

Page 8: ...es not recommended by manufacturer 6 Other than cleaning your smoker servicing of any kind should be performed by authorized service technicians ONLY 7 Before calling for service be sure you have power to your smokehouse 8 Always unplug your smoker when not in use or during examination 9 Be sure to replace shelves and accessories after cleaning to discourage children from entering your smoker 10 D...

Page 9: ...E UP AND DOWN ARROWS 4 ONCE THE CONTROLLER IS SET TO DESIRED TEMPERATURE PRESS THE SET BUTTON TO ENTER THE NEW VALUE 5 PRESS SET AND DOWN AT THE SAME TIME TO EXIT PROGRAMMING OR WAIT ONE MINUTE AND THE DISPLAY WILL AUTOMATICALLY EXIT PROGRAM MODE While the smoker is heating up the actual smoker temperature is displayed Your controller comes pre programmed with an operating temperature of 60 250 F ...

Page 10: ...bacon beef jerky hot sticks and more ROASTING You will be able to roast such things as prime rib baby back ribs poultry pork loins and many more Temperature settings for Roast Beef 200 to 250 F Pork 225 to 250 F Place temperature probe in the center of meat and roast to desired temperature 4 ...

Page 11: ...250 F for a professional job every time 9 DUAL WATTAGE SWITCH This switch should be in the DOWN 625 WATT position during smoking Move the switch to the UP 1250 WATTS position when finishing cooking your product to your desired internal temperature and also when roasting The dual wattage switch controls the rings on the burner When in the DOWN 625 WATT position only the center rings are working and...

Page 12: ...ct the performance of the smoker 4 After each use allow the smoker to cool completely Remove the shelves and the drip pan and clean with hot soapy water Use soap filled steel wool pads to remove baked on grease and stains Rinse dry and store shelves and pan inside the smoker CAUTION Do not use excessive amounts of water in the interior of the smoker If so dry out the interior thoroughly before ope...

Page 13: ...CLEANING RECORD DATE STICKS SCREENS DRIP PAN INSIDE SMOKER BY WHO 7 ...

Page 14: ...blown replace if fuse blows again check for shorted burner or wires THERMOSTAT IS ON BUT BURNER DOES NOT HEAT Wire connections are bad or burner is shorted out Repair wiring or replace burner TEMPERATURE CONTROL WILL NOT TURN BURNER OFF Check for shorted wiring or burner If OK replace temperature control DOOR LEAKS SMOKE AT DOOR EDGES If gasket is bad replace Repairs should be made by trained pers...

Page 15: ...nties are void if smoker or parts are damaged by accident or misuse The description and specifications contained in this literature were in effect at the time it was approved for printing The company reserves the right to change specifications or designs without notice and without incurring obligations For all warranty items contact Woodland Manufacturing Inc 120 S Main St Iron Ridge WI 53035 Emai...

Page 16: ...10 ...

Page 17: ...0 Volt 04 0283 Draw Latch PK 04 0135 Door Gasket x Black Skinned Neoprene 04 0136 Gasket Adhesive 04 0271 Silicone Sealant Aluminum color USDA FDA Approved 04 0181 Chrome Product Screen Shelf 16 1 2 x 17 1 2 04 0289 Stick Shelf Holder S S 2 pieces 04 0290 Drip Pan w Holding Tabs 04 0154 Heavy Weight 7 1 2 Sawdust Pan S S 04 0142 Smoke Heat Burner 1250 Watt 120 Volt 04 0282 Smoke Heat Burner 1100 W...

Page 18: ...usage Hot 25 Fresh Pork Sausage 25 Meat Loaf 26 Beef Jerky Brine Method Mix Your Own Brine 27 Fish Jerky 28 MIX YOUR OWN SEASONING Country Style Summer Sausage 29 Smoked Salmon Mackerel or Carp 30 Country Smoked Pepperoni Sticks Beer Sticks 31 Great Venison Sausage 32 Country Style Mettwurst 33 Country Smoked Polish Sausage 34 Home Smoked Ham 35 BBQ Ribs Full Rack or Country Ribs 35 Our Very Own S...

Page 19: ...f into 32 35mm or 38 42mm hog casings Smoking Procedure Preheat smoker to 100 degrees F Place product on smoke sticks no pieces touching insert temperature probe in the middle of one link Run for 1 hour with damper wide open This is the drying time Place 2 3 pan of sawdust moistened on burner set top damper 1 8 open bottom damper open Increase temperature to 170 degrees F Run at this temperature u...

Page 20: ...m sheep casings Smoking Procedure Preheat smoker to 130 degrees F Hang wieners on smoke sticks Do not have any pieces touching Insert temperature probe to center of one link Run with dampers wide open for 1 hour This is the drying time Place 1 4 pan of sawdust moistened on burner and increase temperature to 190 degrees F Set top damper 1 8 open bottom damper open Cook until you reach 155 degrees F...

Page 21: ...oker to 100 degrees F Baste fish with vegetable oil and place on racks oiled or in stockinette Increase thermostat to 110 degrees F damper 2 3 open Add 2 3 pan of sawdust moistened smoke for 2 hours Increase thermostat to 120 degrees F with damper open Add another 2 3 pan of sawdust moistened run 2 hours and remove sawdust pan Close dampers Increase thermostat to 185 degrees F and run until produc...

Page 22: ...h thoroughly in warm water Let product dry for several hours Smoking Procedure Preheat smoker to 100 degrees F with damper 3 4 open hang bellies on bacon combs or hangers no parts touching add 2 3 pan sawdust moistened Increase thermostat to 110 degrees F and smoke for 5 hours Increase thermostat to 130 degrees F and add another 2 3 pan sawdust moistened Smoke for 5 hours and remove sawdust pan Th...

Page 23: ...asings Or a 40mm or 43mm collagen round Smoking Procedure Preheat Smoker to 120 degrees F Hang product on smoke sticks with no parts touching Insert temperature probe into center of one ring or log Run with dampers wide open 1 hour Place 3 4 pan sawdust moistened on burner Increase temperature to 170 degrees F and smoke for 3 hours damper 1 4 open Raise temperature to 185 degrees F for big bologna...

Page 24: ...cky Stuff into fibrous casings Smoking Procedure Preheat Smoker to 100 degrees F Place sausage on smoke sticks Insert temperature probe to center of one sausage Open dampers all the way Run at 100 degrees F for one hour Increase temperature to 110 degrees F add 2 3 pan moistened sawdust smoke for 4 hours with top damper 1 8 open and bottom damper open Add another 2 3 pan of moistened sawdust incre...

Page 25: ...es and hang on smoke sticks Smoking Procedure Preheat smoker to 100 degrees F Hang product in stockinettes not touching each other then insert temperature probe without touching bone Run with dampers wide open for 2 hours Add 2 3 pan sawdust moistened increase temperature to 110 degrees F and smoke 8 hours with dampers open Increase temperature to 130 degrees F add pan of sawdust smoke 4 hours Rem...

Page 26: ... 24 26mm sheep casings or 21mm collagen casings Smoking Procedure Preheat smoker to 100 degrees F drape sausage on sticks pieces not touching Insert temperature probe in one sausage Run at 100 degrees F for 1 hour with the dampers wide open Increase temperature to 125 degrees F put 3 4 pan moistened sawdust on burner and smoke for 5 hours Close top damper to 1 8 open bottom damper to open and incr...

Page 27: ...casings Smoking Procedure Preheat Smoker to 100 degrees F Place sausage on smoke sticks Insert temperature probe to center of one sausage Open dampers all the way Run at 100 degrees F for one hour Increase temperature to 110 degrees F add 2 3 pan moistened sawdust smoke for 4 hours with top damper 1 8 open and bottom damper open Add another 2 3 pan of moistened sawdust increase heat to 165 degrees...

Page 28: ... touching bone Run at this temperature for 1 hour Increase thermostat to 125 degrees F place 1 3 pan sawdust moistened on burner After 4 hours place another 1 3 pan of moistened sawdust on burner Increase temperature to 140 degrees F Close dampers After 4 hours remove sawdust pan increase temperature to 185 degrees F Heat at this temperature until internal temperature reaches 165 degrees F Turn OF...

Page 29: ...35mm hog casings or 4 x 20 fibrous casings If you stuff into 4 x 20 fibrous casings freeze and then slice into patties You can also make into bulk packages FRESH POLISH SAUSAGE SUGGESTED INGREDIENTS 25 lb Lean Pork Trims 85 Lean 2 to 3 Cups of Distilled Water 1 package of Polish Sausage Seasoning Suggested Procedure Grind all meat through 3 8 plate Mix seasoning and grind through 1 8 plate Add wat...

Page 30: ... tacky Stuff into 32 35mm hog casings or 4 x 20 fibrous casings You can also make into patties or package bulk If you use the 4 x 20 casings freeze and then slice FRESH ITALIAN OR PIZZA SAUSAGE HOT SUGGESTED INGREDIENTS 25 lb Lean Pork Trims 85 Lean 2 to 3 Cups of Distilled Water 1 package of Hot Italian Sausage Seasoning Processing Procedure Grind all meat through 3 8 plate Mix seasoning and grin...

Page 31: ... also make into patties or bulk For making into patties stuff into 4 x 20 casings freeze and then slice FRESH PORK SAUSAGE SUGGESTED INGREDIENTS 25 LB BATCH 25 lb Lean Pork Trims 85 Lean 2 to 3 Cups of Distilled Water 1 Package of Pork Sausage Seasoning Processing Procedure Grind all meat through 3 8 plate Grind again through 1 8 plate Add water and seasoning and mix for 3 5 minutes until meat bec...

Page 32: ...k through 3 16 plate Or grind all meat through 3 8 plate then again through 1 8 plate Add water and seasoning and mix thoroughly Roasting Procedure Preheat smoker to 180 degrees F Place loaves in pans greased with butter or margarine Insert probe to center of loaf Turn heat to 220 225 degrees F with dampers top and bottom open Roast until internal temperature reaches 150 155 degrees F You may stuf...

Page 33: ... electric slicer will give best results Put slices in brine mixture for no longer than 45 minutes Remove from brine and place slices on smoker racks or shelves to dry Smoking Procedure Preheat smoker to 145 degrees damper open dry for 2 hours Turn heat up to 160 degrees add smoke damper open and smoke for 4 hours Turn heat up to 170 degrees damper open dry till desired texture Turn off smoker Let ...

Page 34: ... If using a pan use only stainless steel or porcelain enamel Place fish in Smoker on shelf oiling the chrome shelf will prevent sticking Open top vent wide open and bottom vent to one half Open to allow moisture to escape Turn temperature on smoker to 100 120 degrees F Leave at this temperature until strips are thoroughly dry they will shrink and get somewhat hard FISH MUST BE DRIED COMPLETELY TO ...

Page 35: ...ing Grind all meat through 3 8 plate add cure and water and mix Add all seasoning and mix thoroughly until meat becomes tacky Regrind through 3 16 plate or buy the ground meat at your supermarket and use as is Place in tub and hold in 38 40 degrees F cooler until the next day Stuff meat into 2 or 3 casings of the fibrous type Follow smoking instructions for Summer Sausage found on page 18 NOTE Alw...

Page 36: ...nts Preparing Fish for Brine Clean fish and remove head with sharp knife Slice the back about 1 deep this will allow the brine to enter Put fish in brine making sure that all fish are covered with brine Always keep fish and brine 38 40 degrees F If you don t have a cooler or refrigerator large enough use 1 gallon less water and add 8 10 lbs ice Brine Time 2 3 lb Fish 5 hours 4 5 lb Fish 8 hours 6 ...

Page 37: ...r 1 oz Pink Speed Cure MEAT ALL BEEF 25 lbs Beef Trimmings BEEF AND PORK 15 lbs Beef Trimmings 10 lbs Pork Trimmings ALL PORK 25 lbs Pork Trimmings or Lean Pork Butts Grinding and Mixing Grind all meat through 3 16 grinder plate add cure and water and mix Add seasoning and mix until meat becomes tacky Then grind again through 1 8 grinder plate Sausage is Now Ready for Stuffing Keep meat chilled to...

Page 38: ...z Pink Speed Cure MEAT 30 lbs Venison lean 20 lbs Pork OR 35 lbs Venison lean 15 lbs Pork Preparation Cut up venison making sure to remove as much fat or all fat if possible Venison fat spoils the taste Pork can be 70 lean Grind all meat through 1 8 grinder plate Add cure and water and mix thoroughly Add seasoning mix and mix until meat becomes tacky You may add 4 to 5 cups of Cold water for easie...

Page 39: ...stilled Water 1 oz Pink Speed Cure MEAT 15 lbs Pork Trimmings 10 lbs Beef Trimmings Grinding and Mixing Grind all meat through 1 8 grinder plate add cure to water and mix into meat Add all other ingredients and mix thoroughly Add 2 lbs of ice water and mix again Sausage is now ready for stuffing Stuffing Stuff meat into beef rounds a type of casing tying ends together and hang on sticks or rods to...

Page 40: ...r 4 to 5 Cups of Water 38 40 degrees F 2 oz Pink Speed Cure MEAT 50 lbs Boneless Pork Butts OR 50 lbs Pork Trimmings Grinding Grind all meat through 3 16 grinder plate Place ground pork in mixing tub add all ingredients mixing thoroughly Stuffing Stuff sausage in 35 38mm hog casings Stuff sausage about 3 4 lbs to the ring tie and hang on stick or rod Follow smoking instructions for Polish Sausage ...

Page 41: ...tainer with ham in room or refrigerator at 38 40 degrees F for 5 7 days Remove from brine and wash surface of ham with stiff brush do not soak ham and then place in stockinettes Smoking Follow instructions for smoking Hams on page 19 B B Q RIBS FULL RACK RIBS OR COUNTRY RIBS Preheat smoker to 180 degrees F Place ribs in pan with butter or margarine Place pan on shelf and increase heat to 220 225 d...

Page 42: ... simmer for 30 minutes NOTE Buy any brand tomato sauce and add 1 4 cup tomato bits Tbsp onion bits and Tbsp Green Pepper bits B B Q CHICKEN Preheat smoker to 160 degrees F Place cut up chicken in greased pan and place pan in smoker Turn temperature to 220 degrees F and after 40 minutes turn chicken and add cup water Turn heat to 225 degrees F and roast for 3 hours Cover chicken loosely with foil R...

Page 43: ...results keep energy switch on for roasting Turn energy switch OFF for smoking or holding Close dampers after smoking BRATS POLISH OR ITALIAN SAUSAGES Preheat smoker to 150 degrees F Place sausage on chrome shelves spray shelves or racks with a non stick spray before loading with sausage Place temperature probe in center of one sausage Increase heat to 200 degrees F Keep at this temperature until i...

Page 44: ...ce roast in pan on shelf and put meat probe in center of roast Turn heat to 175 degrees F Cook until internal temperature reads 140 145 degrees F The roast will be rare to medium rare This process will take about 6 7 hours for 1 6 lb Roast between 8 9 hours for an 8 12 lb roast Remember to roast at low temperature to keep the juice in the roast Dampers should be closed for this product BAKED POTAT...

Page 45: ...on charges labor costs or export duties 2 Your Limited Warranty coverage begins on the original date of purchase and proof of purchase is required with your warranty registration to validate your warranty 3 Repair or replacement of smokehouse parts does not extend the warranty beyond 2 years or 90 day electrical from the date of purchase 4 Woodland Manufacturing Inc takes every precaution to utili...

Page 46: ......

Page 47: ...____ E Mail _____________________________________________________ Phone Number _____________________________________________________ Date of Purchase ______________________________________________________ Purchased From please include name city and state __________________________________________________________ __________________________________________________________ Model __________________ Se...

Page 48: ...e Female Age _____ Male Female Age _____ Male Female Age _____ Male Female Age _____ Male Female How do they shop Online Catalog In Store What are your hobbies Hunting Golfing Fishing Exercise Fitness Bowling Other ________________________________ What is your ethnic background Caucasian Chinese Asian Hispanic African American Any other ethnic background ___________________________ Specify if you ...

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