Sausage Maker TSM 41151 Manual de usuario

20lb. Stainless Steel Smoker

Operating Manual

a division of The Sausage Maker, Inc.

20lb. Digital Smoker #41151

TSM Products

1500 Clinton Street, Building 123 Buffalo, New York 14206 USA

716-824-5814 www.tsmproducts.com

Made in USA

 

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 

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 

 

 

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 

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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 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 res and possible injuries.

Smoking Meat

Smoking meat can accomplish two things simultaneously: it can prepare meat for

long term storage and impart unique avor proles 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.

Important Safeguards

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 110 volt, 9 amps and should be serviced only by

a qualied electrician. Failure to do so may 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. Unplug this smokehouse when not in use.

11. Unplug this smokehouse before cleaning or servicing.

12. Do not operate any appliance with a damaged cord or plug, after the

appliance malfunctions, or has been damaged in any manner.

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.

Operating Instructions

 Our smokehouses are about as simple to operate as your kitchen

stove.Theproperandefcientoperationofthissmokehouserestswithyou.This

appliance is equipped with one control and thermostat sensor located on the

internalbackwall.TakeextracarenottodamageorThethermostatcontrolhasa

rangefrom50°Fto200°F.Theidealtemperaturewhensmokingsausageis165°

F.Thiscanbemonitoredbycheckingthedisplayedtemperatureonthecontrol

displayorwithathird-partyhigh-temperatureratedthermometer.

THE SMOKEHOUSE TEMPERATURE SHOULD NEVER EXCEED 170° F AT

ANY TIME WHEN SMOKING MEATS.

The20lb.capacitysmokehouseisdesignedtohold20lbs.ofmeat(sausage,

bacon,hams,hindquarters).Ifoverloaded,thetimefromstarttonish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ofthesmokehousebyturningthe

leveronthedamperstack.Preheatthesmokehouseto130°Fbyholdingdown

the‘P’Button(standsforProgram)fornolongerthan3seconds,untilthedisplay

blinks “SP” (Set Point) and a corresponding temperature begins blinking. Now

press(orHoldforfasteradjustment)theUporDownArrowButtons,adjustthe

temperatureto130°Fandpress‘P’Buttononcemore.Thiswillinitiatetheheating

elementtoyoursettemperature.

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

ame which may scorch the meat and/or damage the smokehouse. There are

threewaystocheckifyoursawdusthasreachedtheproperdampness:

Operating Instructions Continued:

a. There should be no visible water collecting in the bottom of the sawdust pan,

b. All of the sawdust should now be a darker color,

c. When you pick up a little more than a pinch of sawdust and squeeze it in your

ngers, 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. Set it aside for

Step 4.

3. After approximately 15 minutes (or until preheated), place the product you will

be smoking in the smokehouse. Take the meat thermometer probe (attached with

cable), bring it through the chimney, and insert it into the center of the largest

diameter sausage in your smokehouse, this will allow you to monitor the meat

temperature externally throughout the process. Close the door and let the product

dry for 30 minutes to 1 hour. Your product should be at least 3” above the smoke/

heat diffuser (to prevent product burning).

4. Open the smokehouse door and carefully place the sawdust pan with sawdust

in it onto the heating element (directly underneath smoke/heat diffuser). (TIP: Pack

the dampened sawdust in the pan and create a hole with your nger in the middle

of sawdust. This will help to keep a uniform smoke and create a heavy smudge.)

Close the door, close damper to 1/2-open and adjust the temperature to 150°F.

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. Close

the damper to 1/4 open.

6. Raise the temperature 10°F every consecutive hour until the smokehouse

temperature reaches 160-165° F. Hold at this temperature until the internal

temperature of the product you are smoking reaches the proper cooked temperature

for your product (144-155°F = Beef, 152°F = Pork, 165°F = Game and Poultry).

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

nish 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.

Warranty

 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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 modications made to the product without express written consent of The

SausageMaker,Inc.orfailuretofollowtherecommendedoperatingpracticesand

maintenanceproceduresasprovidedintheproduct’s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ofallotherwarranties

(exceptoftitle)expressedorimpliedandtherearenowarrantiesofmerchantability

oroftnessforaparticularpurpose.

Limitations and Liability

 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beneciary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protsor

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or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.

Specications/Parts List:

MODEL #41151- Stainless Steel interior, Textured Aluminum exterior

Specications & Dimensions:

• 110 Volt, 1000 Watt Heating Element

• Inside Dimensions: 16 3/8” W x 15” D x 22 3/4” H

• Outside Dimensions: 19 1/4” W x 19 1/2 “ D x 36 5/8” H

• Shipped By Truck

Equipped With:

• Stainless Steel interior, Textured Aluminum exterior

• 1" Non-sagging insulation

• 4" Galvanized Smokestack with Damper

• 4 Shelves

• 3 Hickory Hardwood Dowels

• 7 3/4" Stainless Steel Sawdust Pan

OPTIONAL EQUIPMENT:

• Stainless Steel Shelves

• Smokehouse Cleaner & Degreaser

• USDA Approved Hickory Smoking Sawdust

Recipes:

Great Sausage Recipes and Meat Curing by Rytek Kutas

Smoked Polish Sausage

Ingredients for 25 Lbs.:

• 2/3 cups salt

• 2 1/2 Tb. sugar

• 3 Tb. fresh garlic

• 2 1/2 Tb. coarse black pepper

• 2 1/2 Tb. marjoram

• 5 cups ice water

• 25 lbs. boneless pork butts

• 5 cups soy protein concentrate or non-fat dry milk

• 5 tsp. Instacure No. 1

Grind all of the pork butts through a 1/4” or 3/8” grinding plate and place meat in the mixing

tub. Add all of the ingredients and mix well until spices are evenly distributed. Deliver to the

stuffer and stuff into 38-42mm hog casings. Then place the sausage on the smokehouse

sticks, spacing it properly.

To smoke the sausage, place it into a preheated smokehouse at 130° F with dampers wide

open. Keep this temperature until the casings are dry. Gradually increase the temperature

of the smokehouse to 160-165° F with dampers 1/4 open. Apply heavy smoke and keep

in the smoker until the internal temperature of the sausage reaches 152° F. Remove from

the smokehouse and shower with cold tap water until the internal temperature is reduced

to 110° F. Allow the sausage to hang at room temperature for about 30 minutes or until the

desired bloom is obtained. Place in a cooler at 38-40° F overnight.

Smoked Turkey

Brine Ingredients:

5 gallons water

1 ½ lbs. powdered dextrose

2 lbs. salt

1 lb. Insta Cure No. 1

Dissolve all ingredients in water chilled to 38-40º F. Wash the cavity of the turkey very well

and bring the internal temperature of the turkey to 38-40º F before placing into the brine.

Turkey should be submerged in the brine for 4 days at 38-40º F. Larger turkeys should be

cured for 5 days.

Thoroughly wash the cured turkey with cold water and place into a 130º F preheated

smokehouse. Smoke at this temperature for 1 hour with dampers wide open. Close

damper to ¼ open and apply smoke for 5 hours at 130º F. Raise temperature to 140º F and

hold for 4 hours. Finally, raise temperature to 165º F and hold until an internal temperature

of 160º F is obtained. Test the temperature close to the ball-and-socket joint of the thigh.

Remove the turkey from the smokehouse and allow the internal temperature to drop to 100º

F before placing in the cooler.

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