Operating Instructions, cont’d
1. Fully open the damper located on the top of the smokehouse by turning the lever on
the
damper stack. Preheat the smokehouse to 130° F by turning the smokehouse
control, located below the door, to between Low and Medium. Monitor the inside
temperature on the dial thermometer inserted through the hole in the door. Adjust the
temperature by turning the smokehouse control in 1/8 turn increments until the desired
temperature is reached.
2. While you are waiting for the smokehouse to preheat, dampen the sawdust. Do not
soak it or get it too wet or it will create extra moisture that will condense on the inside
of the smokehouse. On the other hand, if it is too dry, it may create an open flame
which may scorch the meat and/or damage the smokehouse. There are three ways
to check if your sawdust has reached the proper dampness: 1. There should be no
visible water collecting in the bottom of the sawdust pan, 2. All of the sawdust should
now be a darker color, 3. When you pick up a little more than a pinch of sawdust and
squeeze it in your fingers, water should not drip out. The amount of sawdust used
greatly depends upon individual taste. Using one full pan is a good place to start, but
you can use more if you desire a stronger taste. Set it aside for Step 4.
3. After approximately 15 minutes, place the product you will be smoking in the
smokehouse, close the door and let the product dry for 30-45 minutes at 130° F.
4. Open the smokehouse door and carefully place the sawdust pan with sawdust in it.
(TIP: Pack the dampened sawdust in the pan and create a hole in the middle of
sawdust. This will help to keep the sawdust smoldering and create a heavy smudge.)
Close the door, leave the damper open and turn the smokehouse control to High.
5. When you see smoke coming from the smokestack (this could take up to 10 minutes),
lower the temperature to 140-145° F and hold at this temperature by turning the
smokehouse control in 1/8 turn increments until the desired temperature is reached.
Close the smokestack to 1/4 open (repeat Step 4 if smoke stops).
6. Raise the temperature every 1 1/2 hours until the smokehouse temperature reaches
160-165° F. Hold at this temperature until the internal temperature of the product you
are smoking reaches 152° F.
7. When 152° F is reached, turn off the smokehouse and carefully remove sausage.
8. Shower with cold water until the internal temperature reaches 120° F.
9. Refrigerate sausage overnight. Product is now ready to eat or freeze.
Troubleshooting
What happens during the smoking process?
During the smoking process, smoke emits acids which cling to the meat and to the outside
layer of skin. This acid helps preserve the meat by preventing the growth of surface mold
and bacteria compounds.
How long does it take to smoke a sausage?
A 19 mm casing takes approximately 7 hours, a 32-35 mm casing takes approximately 8
hours, a 3 1/2” synthetic casing may take up to 12 hours, and a ham can take a couple of
days.
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Содержание 30 Lb. Country Smokehouse
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