Operating Instructions Continued:
Cleaning
Your smokehouse has been designed to give you years of trouble-free service,
provided that it is properly maintained. After each use, unplug the smokehouse
and allow it to cool. Do not try to clean it while it is still hot. Wipe it down with a good
cleaner or detergent. Avoid scouring the surface if possible as this will mar the
finish and promote sticking in subsequent uses. The Sausage Maker, Inc. carries
a smokehouse cleaner that does a great job. The Digital 30Lb. Smokehouse is
equipped with a drip-guiding bottom and drip hole. Should there be any rendered
fat from excessive temperatures, it will drip out through this hole and out of the
smoker, it is highly recommended to place a catching receptacle under the smoker
to collect and properly dispose of these drippings. NOTE: The drip-guiding bottom
will not function properly unless smoker is on level ground.
7. When cooked temperature 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.