Sausage Maker TSM 41151 User manual
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
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 proles 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 qualied 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.Theproperandefcientoperationofthissmokehouserestswithyou.This
appliance is equipped with one control and thermostat sensor located on the
internalbackwall.TakeextracarenottodamageorThethermostatcontrolhasa
rangefrom50°Fto200°F.Theidealtemperaturewhensmokingsausageis165°
F.Thiscanbemonitoredbycheckingthedisplayedtemperatureonthecontrol
displayorwithathird-partyhigh-temperatureratedthermometer.
THE SMOKEHOUSE TEMPERATURE SHOULD NEVER EXCEED 170° F AT
ANY TIME WHEN SMOKING MEATS.
The20lb.capacitysmokehouseisdesignedtohold20lbs.ofmeat(sausage,
bacon,hams,hindquarters).Ifoverloaded,thetimefromstarttonishwillgreatly
increase.
ONLY OPERATE THIS APPLIANCE AFTER YOU HAVE READ AND
UNDERSTAND THESE INSTRUCTIONS. IF YOU HAVE ANY DOUBTS,
CONTACT THE MANUFACTURER.
1.Fullyopenthedamperlocatedonthetopofthesmokehousebyturningthe
leveronthedamperstack.Preheatthesmokehouseto130°Fbyholdingdown
the‘P’Button(standsforProgram)fornolongerthan3seconds,untilthedisplay
blinks “SP” (Set Point) and a corresponding temperature begins blinking. Now
press(orHoldforfasteradjustment)theUporDownArrowButtons,adjustthe
temperatureto130°Fandpress‘P’Buttononcemore.Thiswillinitiatetheheating
elementtoyoursettemperature.
2.Whileyouarewaitingforthesmokehousetopreheat,dampenthesawdust.Do
notsoakitorgetittoowetoritwillcreateextramoisturethatwillcondenseonthe
insideofthesmokehouse.Ontheotherhand,ifitistoodry,itmaycreateanopen
ame which may scorch the meat and/or damage the smokehouse. There are
threewaystocheckifyoursawdusthasreachedtheproperdampness:
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
productsoldbyittotheinitialusertobefreeofdefectsinmaterialandworkmanship
foraperiodofoneyearfromthedateofsaleoftheequipment.Withrespecttothe
saleofspareparts,suchwarrantyperiodshallbethree(3)monthsfromthedate
ofsale.
TheSausageMaker,Inc.willprovideaneworrepairedpart,atitselection,
inplaceofanypartwhichisfounduponinspectiontobedefectiveinmaterialand
workmanshipduringtheperioddescribedabove.Purchasermustpresentproofof
purchaseandpurchasedateatthetimeofexercisingthiswarranty.
Thiswarrantydoesnotapplytofailuresoccurringasaresultofabuse,misuse,
negligent repairs, corrosion, erosion and normal wear and tear, alterations
or modications made to the product without express written consent of The
SausageMaker,Inc.orfailuretofollowtherecommendedoperatingpracticesand
maintenanceproceduresasprovidedintheproduct’soperatingandmaintenance
publications.
The warranty provided herein does not apply to equipment sold
hereunderbutmanufacturedbyothersastheyarewarrantedbytheirrespective
manufacturersdirectlytotheuser.Thiswarrantyisinlieuofallotherwarranties
(exceptoftitle)expressedorimpliedandtherearenowarrantiesofmerchantability
oroftnessforaparticularpurpose.
Limitations and Liability
Theremediesoftheusersetforthundertheprovisionsoutlinedabove
areexclusiveandthetotalliabilityofTheSausageMaker,Inc.oritsdistributors
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,repairortechnicaldirectioncoveredbyorfurnishedunderthissale,
whether based on contract, warranty, negligence, indemnity, strict liability or
otherwiseshallnotexceedthepurchasepriceoftheunitofequipmentuponwhich
suchliabilityisbased.
TheSausageMaker,Inc.anditsDistributorsshallinnoeventbeliableto
theuser,anysuccessorsininterestoranybeneciaryorassigneerelatingtothis
saleforanyconsequential,incidental,indirect,specialorpunitivedamagesarising
outofthissaleforanybreachthereof,oranydefectsin,orfailureof,ormalfunction
oftheequipmentunderthissalewhetherbaseduponlossofuse,lostprotsor
revenue,interest,lostgoodwill,workstoppage,impairmentofothergoods,loss
byreasonofshutdownornon-operation,increasedexpensesofoperation,costof
purchaseorreplacementpowerclaimsofuserorcustomersoftheuserforservice
interruptionwhetherornotsuchlossordamageisbasedoncontract,warranty,
negligence,indemnity,strictliabilityorotherwise.
Specications/Parts List:
MODEL #41151- Stainless Steel interior, Textured Aluminum exterior
Specications & 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.
IMPORTANT WARRANTY INFORMATION!
Please ll out and return this warranty card immediately. Your warranty
cannot go into effect until we receive your registration
Mr. Mrs. Ms. Miss
First Name Initial Last Name
Street Apt. No.
City State Zip Code
Telephone FAX (if available)
E-mail Address:
Note: This registration is VOID without purchase information.
Date of Purchase:
Month Day Year
Where Purchased:
TSM
Other:
Name of
Product: Serial Number:
To help us serve you better, please tell us a little about the reason you purchased this item:
Purchased for: Self As a Gift Other:
This is for: Personal Use Small Business Other:
The users hobbies and interest include (please check all that apply):
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a division of The Sausage Maker, Inc.
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