Troubleshooting, cont’d
How do I know when the meat is smoked?
You can identify that your meat is fully smoked by the distinctive color that develops as a
result of the carbon compounds combining with the meat pigments. Also, the cures that are
used will give smoked meat a red color.
How do I use the sawdust or wood chips?
The sawdust or wood chips should be dampened, yet not soaked. Dampened sawdust will
burn for a longer period of time and will impart gentle flavors into the meat. To dampen,
place sawdust in a bucket or bowl and squirt with a water bottle. You should mix the saw
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dust as you add the water to make sure all of the sawdust is moistened.
Can I cold smoke with my Sausage Maker smokehouse?
It all depends on what you mean by “cold smoke”. Cold smoking refers to a smoking
process in which the heat source is in one area while the smoke is forced into another area
where the meat product is. In other words, the meat will have a smoked flavor, but will
not be exposed to heat. If you are referring to making sausage and keeping the tempera
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ture within the 170 degree area, then yes, this is what our smokehouses are designed
for. Smoking sausage is a slow process. The temperature of the smokehouse should be
between 165 degrees and 170 degrees. When the temperature rises higher, between 190
degrees and 200 degrees, the fat breaks down, and over 200 degrees you will melt the fat.
Can I use liquid smoke and still use my smoker?
Yes, you can. Just add liquid smoke to your spices and mix with the meat. Then proceed
to use the smokehouse at the low temperatures as instructed.
Can I put more sausage in my smokehouse than suggested?
No. If overloaded, the time from start to finish will be greatly increased. Also, if the meat is
touching there will be discoloration where the smoke was not able to penetrate the meat.
Can I do BBQ Ribs in my smokehouse?
No. The Sausage Maker Smokers are made for the sole purpose of smoking meat and are
meant for temperatures no higher than 190 degrees. If the temperature goes higher the fat
melts, which can cause the heating element to burn out or may cause a fire in the smoke
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house itself.
Why was there liquid on the bottom of my smokehouse after smoking?
Your temperature was too high and it melted the fat in the meat.
My sausage does not look good, it is shriveled. What do you think was the
problem?
There could be several reasons for these results. The temperature may have risen too high
and either melted or repositioned the fat. Also, the sausage may not have been showered
with cold water immediately after it was finished smoking. Finally, the sausage casings
may not have been stuffed to their full capacity.
Most of my sausage has a nice mahogany color, but there are areas of white
spots. Why?
If the sausage was touching during smoking, the smoke was not able to penetrate that
area, leaving a white spot after smoking. There is no problem with your sausage.
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Содержание 30 Lb. Country Smokehouse
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