LEM 738 Operation instructions

LEMProducts,109MayDrive,Harrison,OH45030•1‐877‐536‐7763•www.lemproducts.comLEMProducts,109MayDrive,Harrison,OH45030•1‐877‐536
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ABOUT THE LEM SMOKER
An on/off thermocouple device controls the heating element in the LEM smoker. So
during the initial heating phase the element will become very hot, and even though
the thermocouple switch has shut-off, the temperature will continue to rise, maybe as
much as 60-80°higher than the switch is set for. For this reason, we recommend you
bring the unit to the desired temperature, and then add the sausage. After the initial
temperature overshoot, the unit will cycle within a 20-30°range. Note that the
temperature will never get lower than the temperature setting on the switch. So if you
want the temperature to vary around 150°, set the switch temperature lower, e.g.
140°.
CLEANING
Allow smoker to cool completely. Clean your smoker with a mild detergent and warm
water. Rinse and hand dry all parts. It is recommended to wipe down the inside of
the smoker occasionally to remove the smoke residue. With normal use and
maintenance, this smoker will give you years of enjoyment.
WARNINGS
•The Smoker is hot when in use. Use handles or knobs and wear gloves.
•Do not immerse cord, plugs or heating element in water or other liquid.
•DO NOT use on rainy days.
•Unplug unit when not in use.
•When in use, never leave smoker unattended for long periods of time.
•Allow smoker to fully cool before adding or removing parts.
•Use only a grounded outlet.
•Turn the control to “OFF” before disconnecting, then remove plug from wall
outlet.
CURE
“To Cure” is to add salt or salt brine, with or without sugar, spices, nitrites and other
ingredients, to meat or poultry products. There are many steps in the process of
curing, including smoking, cooking, drying, chilling and the addition of cure
ingredients. Cure is a preservative to help prevent botulism. Our LEM cure is a
mixture of salt and sodium nitrite. The FDA strictly regulates the use of cure, so
follow the directions closely. DO NOT use more than directed. Normal usage is a
scant ¼ teaspoon per pound of meat or one ounce for each 25 pounds of meat.
Always keep cure out of reach of children. Nitrites in cure prevent meat from
becoming acidic and prevent the formation of botulism. Botulism is a type of food
poisoning. The low cooking temperature used for jerky and sausage making are ideal
for the formation of botulism. Proper cooking temperatures can eliminate bacteria.
LEM recommends bringing the internal temperature of the meat to 165⁰.
For all types of sausage seasonings, casings and other meat processing equipment
see your local dealer or call LEM Products toll free at 1-877-536-7763. Or visit our
web site www.lemproducts.com.
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LEM 20 LB. SMOKER
For more products on smoking
food or sausage making go to
www.lemproducts.com or call
1-877-536-7763 to request a
catalog.
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1 SMOKESTACK 1 14 STRENGHTEN BOARD 2
2 SMOKER HOUSING 1 15 NUT – BASE BOARD 8
3 THERMOMETER 1 16 SMOKER STAND (LEFT) 1
4 STAINLESS STEEL PAN 1 17 NUT 8
5 HEATING ELEMENTS 1 18 BASE BOARD 1
6 HANDLE 1 19 RHEOSTAT KNOB 1
7 HEATING PLATE 1 20 BASE BOARD SCREW 8
8 KNOB 1 21 LATCH 1
9 JUNCTION BOX 1 22 SHELF 4
10 TEMPERATURE RHEOSTAT & PROBE 1 23 SHELF BRACE 8
11 POWER LINE 1 24 DOWEL 3
12 SMOKER STAND (RIGHT) 1 26 PLATE FOR THERPERATURE RHEOSTAT 1
13 ALLEN SCREW 8 27 THEMPERATURE PROBE BRACKTS 1
Ref. Description#Pieces Ref. Description #Pieces
LEMProducts,109MayDrive,Harrison,OH45030•1‐877‐536‐7763•www.lemproducts.com
LEMProducts,109MayDrive,Harrison,OH45030•1‐877‐536‐7763•www.lemproducts.com
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BEFORE USING
Thoroughly hand clean all parts before first use with warm soapy water to remove the
protective lubricant applied during manufacturing. Rinse and dry thoroughly.
PROCEDURES FOR SMOKING THE PERFECT SAUSAGE
Start with a stuffed casing at room temperature.
DRYING THE SAUSAGE
You can achieve the drying by placing the sausage in your smokehouse with the
damper open at about 140-150°for one hour.
Reasons for drying the sausage: Drying the sausage brings all the sausages to about
the same temperature for an even smoke color. Drying conditions the surface of the
sausage to ready it to accept smoke. Drying causes a “skin” to form on the outside
surface of the sausage. Drying also attaches the casing to the sausage so as to
avoid forming a fat layer between the sausage and the casing. Drying gives the
collagen casing strength to hold up during cooking.
SMOKING THE SAUSAGE
Smoking can be achieved by placing a pan of sawdust/chips in the smoker on the
burner. The sawdust/chips must be soaked in water at least one hour. Soak in half
the volume of water that you have sawdust/chips. (4 cups sawdust/2 cups water)
Heat the smoker to approximately 170⁰to ignite the sawdust/chips to achieve smoke.
Close the damper to half open at this point.
COOKING
As the sawdust/chips burn, the water will evaporate and a dry heat will set in. The dry
smoke will set the smoke in the sausage. After most of the sawdust/chips have
burned, remove the pan from the smoker and let the pan cool for 5-10 minutes. After
this time, fill the pan half full of water and return to the burner. Close the damper and
turn the temperature to approximately 180-190⁰, this will cause a high humidity to
cook the sausage.
High humidity will cook the sausage very quickly as well as tenderize the casings;
especially natural casings. High humidity also helps to cook the sausage without
drying it out too much. Cook sausage until the internal temperature of 165⁰is
reached.
COOLING
Proper cooling is important for the safety of the product as well as the desired look of
the finished product. Remove the sausage from the smoker and place in cold water
to stop the cooking process. The cold water will start the sausage cooling and keep
the casing tender. Do not place the sausage directly in the refrigerator. This could
cause the sausage to sour and wrinkle.
A little time and patience can give excellent results.