50 Lb. Electric Smokehouse Operator's Manual

Contents:

• 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 found 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 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 on 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.

1. Read ALL of these instructions thoroughly before using.
2. Save these instructions for future reference.
3. Never leave your smokehouse unattended.
4. Never use your smokehouse indoors.
5. Close supervision is necessary when this smokehouse is used near children. NOTE: This machine is not intended for use by children.
6. Smokehouses are major appliances and should only be used by a person that is familiar with smoking procedures.
7. This smokehouse operates at 220 volt 9.5 amps and should be installed and serviced by a qualified electrician. Failure to do so many result in electrical shock, bodily injury or property damage.
8. As with any electrical appliance, basic safety precautions should always be followed. Your smokehouse is really a cooking utensil and needs your complete attention. It is no different from using an oven, barbecue grill or frying pan at home. We all know what can happen if they are left unattended for any length of time. Follow basic safety precautions and enjoy your smokehouse.
9. To protect against electrical shock, do not immerse cord, plugs or heating element in water or other liquid. Avoid using this smokehouse in the rain.
10. Do not operate any appliance with a damaged cord or plug, after the appliance malfunctions, or has been damaged in any manner.
11. Unplug this smokehouse when not in use.
12. Unplug this smokehouse before cleaning or servicing.
13. Extreme caution must be used when moving any appliance. Do not move this smokehouse while operating.
14. If there are any questions about this appliance, contact the manufacturer.

Our smokehouses are about as simple to operate as your kitchen stove. The proper and efficient operation of this smokehouse rests with you. This appliance is equipped with one control or thermostat and a thermometer located on the upper left hand outside panel. The thermostat control has a range from 50° F to 250° F. The ideal temperature when smoking sausage is 165° F. This can be monitored by checking the thermometer.

THE SMOKEHOUSE TEMPERATURE SHOULD NEVER EXCEED 170° F AT ANY TIME WHEN SMOKING MEATS.

The 50 lb. capacity smokehouse is designed to hold 50 lbs. of meat (sausage, bacon, hams, hindquarters). If overloaded, the time from start to finish will greatly increase.

ONLY OPERATE THIS APPLIANCE AFTER YOU HAVE READ AND UNDERSTAND THESE INSTRUCTIONS. IF YOU HAVE ANY DOUBTS, CONTACT THE MANUFACTURER.

1. Fully open the damper located on the top by turning the lever on the damper stack. Preheat the smokehouse by turning the thermostat to the 130° F mark, located on the control panel.
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 may 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 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 the sawdust in it. (TIP: Pack the dampened sawdust in the pan and create a hole in the middle of the sawdust. This will help to keep the sawdust smoldering and create a heavy smudge.) To ignite the sawdust, insert preheated electric charcoal starter at the center of the hole. Close the door, leave the damper open and turn the thermostat to 150-160° F.
5. When you see smoke coming from the smokestack (this may take up to 10 minutes), disconnect and remove the electric charcoal starter, lower the temperature to 140-145° F and hold at this temperature. Close the smokestack to 1/4 open (repeat Steps 1-4 if smoke stops).
6. Raise the temperature every 1-1 1/2 hours until the smokehouse temperature reaches 160-165° F. Hold at this temperature until the internal temperature of the product that you are smoking reaches 152° F.
7. When 152° F is reached, turn off the smokehouse, disconnect the power and carefully remove the 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.

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 stil hot. Wipe it down with a good cleaner or detergent. The Sausage Maker, Inc. carries a smokehouse cleaner that does a great job. Avoid scouring the surface if possible, as this will mar the finish and promote sticking in subsequent uses. If you have excessive amounts of dripping or if there is liquid in the bottom of your smokehouse, these should be cleaned up immediately.

The Sausage Maker, Inc., through its Distributors, warrants each new product sold by it to the initial user to be free of defects in material and workmanship for a period of one year from the date of sale of the equipment. With respect to the sale of spare parts, such warranty period shall be three (3) months from the date of sale.

The Sausage Maker, Inc. will provide a new part or repaired part, at its election, in place of any part which is found upon inspection to be defective in material and workmanship during the period described above. Purchaser must present proof of purchase and purchase date at the time of exercising this warranty.

This warranty does not apply to failures occurring as a result of abuse, misuse, negligent repairs, corrosion, erosion and normal wear and tear, alterations or modifications made to the product without express written consent of The Sausage Maker, Inc. or failure to follow the recommended operating and maintenance publications. The warranty provided herein does not apply to equipment sold hereunder but manufactured by others as they are warranted by their respective manufacturers directly to the user.

This warranty is in lieu or all other warranties (except of title) expressed or implied and there are no warranties of merchantability or of fitness for a particular purpose.

The remedies of the user set forth under the provisions outlined above are exclusive and the total liability of The Sausage Maker, Inc. or its distributors with respect to this sale of the equipment and service furnished hereunder, in connection with the performance or breach thereof, or from the sale, delivery installation, repair or technical direction covered by or furnished under this sale, whether based on contract, warranty, negligence, indemnity, strict liability or otherwise shall not exceed the purchase price of the unit of equipment upon which such liability is based.

The Sausage Maker, Inc. and its Distributors shall in no event be liable to the user, any successors in interest or any beneficiary or assignee relating to this sale for any consequential, incidental, indirect, special or punitive damages arising out of this sale for any breach thereof, or any defects in, or failure of, or malfunction of the equipment under this sale whether based upon loss of use, lost profits of revenue, interest, lost goodwill, work stoppage, impairment of other goods, loss by reason of shutdown or non-operation, increased expenses of operation, cost of purchase of replacement power claims of user or customers of the user for service interruption whether or not such loss or damage is based on contract, warranty, negligence, indemnity, strict liability or otherwise.

AFTER REMOVING LENS ASSEMBLY:
For Lower Temperature: Place left index finger at left side of the wide end of the pointer, close to the hub. Insert screwdriver in pointer slot and turn slowly clockwise. Adjust to proper setting. Re-attach lens assembly.

For Higher Temperature: Place left index finger at right side of the wide end of the pointer, close to the hub. Insert screwdriver in pointer slot and turn slowly counter-clockwise. Adjust to proper setting. Re-attach lens assembly.

CAUTION: This unit is NOT waterproof. Do not immerse in liquids. If the unit becomes wet inside, unstable readings may occur.

MANUFACTURER
The Sausage Maker, Inc.
1500 Clinton St., Bldg. 123
Buffalo, NY 14206
www.sausagemaker.com