The Sausage Maker 19-1011 User manual

OPERATING MANUAL
SKU #19 1011
the sausage maker
www.sausagemaker.com
made in usa
3 0 L B .
D I G I TA L
SMOKER

02
TABLE OF CONTENTS
Introduction - Page 3
Smoking Meat - Page 3
Important Safeguards - Page 4
Operating Instructions - Pages - 5-6
Bluetooth ermometer Instructions - Page 7
BT erm. / Get to Know the Device - Page 8
BT erm. / Install the Probes - Page 9
BT erm. / Enjoy Your Barbecue Time - Page 10
BT erm. / Warning - Page 11
Clean an Electric Digital Smoker - Page 12
Clean the Inside of the Chamber - Page 12
Clean Outside Chamber - Page 12
Clean the ermostats & Temp. Probes - Page 12
Smokehouse Cleaner and Degreaser - Page 12
Specications / Parts List - Page 13
Equipped With - Page 13
Optional Equipment - Page 13
Limitation of Liability - Page 14
Shipping Damage - Page 14
Warranty - Page 15
Non-Warranty Repairs - Page 15
Recipes - Pages 16-17
C U
Email : [e-mail]
Phone: [phone]
Web: www.sausagemaker.com
30LB. DIGITAL SMOKER
Operating Manual
SKU #19-1011

03
I
Congratulations! You have purchased a smokehouse designed, engineered
and constructed by a company with 30 years experience in creating products for making homemade sau-
sage. e 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.
S M
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. ere are so many die-
rent 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. e most thorough
text on this subject is Great Sausage Recipes and Meat Curing by Rytek Kutas. is book is available on our
website as well as through many bookstores and some local libraries.

04
30LB. DIGITAL SMOKER
Operating Manual
SKU #19-1011
I S
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: is 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. is smokehouse operates at 110 volt, 9 amps and should be serviced only by a qualied electrician. Fai-
lure 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 dierent from using an oven, barbecue
grill or frying pan at home. We all know what can happen if they are le 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, aer 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 opera-
ting.
14. If there are any questions about this appliance, contact the manufacturer.

05
30LB. DIGITAL SMOKER
Operating Manual
SKU #19-1011
O I
Our smokehouses are about as simple to operate as your kitchen stove. e proper and ecient opera-
tion of this smokehouse rests with you. is appliance is equipped with one control and thermostat sensor
located on the internal back wall. Take extra care not to damage or e thermostat control has a range from
50° F to 250° F. e ideal temperature when smoking sausage is 165° F. is can be monitored by checking
the displayed temperature on the control display. e 30 lb. capacity smokehouse is designed to hold 30
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 INST-
RUCTIONS. IF YOU HAVE ANY DOUBTS, CONTACT THE MANUFACTURER.
BASIC GUIDE FOR SMOKING PORK SAUSAGE
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. is will initiate the heating element to your set temperature. It is normal
for smoker to over-shoot set temperature during operation usually more so in early cycles.
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 smokehou-
se. ere are three ways to check if your sawdust has reached the proper dampness:
a. ere 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. e 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.

06
30LB. DIGITAL SMOKER
Operating Manual
SKU #19-1011
O I C:
3. Aer approximately 15 minutes (or until preheated), place the product you will be smoking in
the smokehouse. Take the Meat ermometer probe (attached with cable), bring it through the chimney
or through door, 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 6” above the smoke/heat diuser (to
prevent product burning).
4. Pack the dampened sawdust in the pan before inserting it onto the hot plate. is will help to
keep a more uniform smoke. Open the smokehouse door and carefully place the sawdust pan onto the
heating element (directly underneath smoke/heat diuser).Close the door, close damper to 1/2-open and
adjust the temperature to 150°F.
5. Raise the temperature 10°F every consecutive hour until the smokehouse temperature reaches
165-170° F. Hold at this temperature until the internal temperature of the product you are smoking reaches
the proper cooked temperature for your product:
Whole Beef/Pork: >145°F
Sausage Beef/Pork: >155°F
Game/Poultry: >165°F
6. When cooked temperature is reached, turn o the smokehouse and carefully remove sausage.
7. Rinse with cold water until the internal temperature reaches 120° F.
8. Refrigerate sausage overnight. Product is now ready to eat or freeze.

07
30LB. DIGITAL SMOKER
Operating Manual
SKU #19-1011
B T I
is smoker comes with a mountable/removable BlueTooth ermometer (150  range) for testing
and monitoring meat temperatures inside the smoker. One or both thermometer probes may be used at a
time, fed through the chimney or through the door. e LED Display will show one (if one thermometer is
used) or  ash between two (if both thermometers are used) readings. If you do not have a smartphone or
do not wish to use it with the free app described below, the thermometer will still operate without pairing it
with a phone. Needs 2 AAA batteries (included).

08
30LB. DIGITAL SMOKER
Operating Manual
SKU #19-1011
G T K T D

09
30LB. DIGITAL SMOKER
Operating Manual
SKU #19-1011
I T P

010
30LB. DIGITAL SMOKER
Operating Manual
SKU #19-1011
E Y B T

011
30LB. DIGITAL SMOKER
Operating Manual
SKU #19-1011
W

012
30LB. DIGITAL SMOKER
Operating Manual
SKU #19-1011
H T C  D E S
Excess buildup of burned grease and food in your Digital Electric Smoker will reduce the smoker’s
cooking performance over time. Keeping it clean, with just a few easy steps, will ensure it remains in top
working condition. Remember to use only non-abrasive cleaners; mild dish detergent works great.
C T I C C
1. To clean the interior chamber of the smoker let it cool completely. Remove the racks, water pan,
drip tray and smoker box. Brush any particle buildup downward toward the bottom of the smoker. Sweep
all residue out of the chamber.
2. Using warm, soapy water, gently scrub the interior surfaces of the smoker with a sponge or a plas-
tic bristle brush. Do not use metal. Wipe it dry. If using a bristle brush, make sure no loose bristles remain
on any of the cooking surfaces prior to cooking.
3. Wash the cooking racks, water pan and drip tray with warm soapy water, rinse and dry. For stick-
free cooking and easy cleaning, apply a coat of vegetable oil or vegetable oil-based spray to the cooking
racks before each use.
C O  S
1. Clean the exterior control panel on top of the smoker by wiping with a damp cloth using warm
soapy water. Wipe dry.
2. Make sure to wipe the door seal with a damp cloth to get rid of the smoke residue that builds up
aer each use.
C T T  T P
1. With a damp cloth using soapy water, clean the surface of the thermostats and wipe dry.
2. Clean the meat probe with a damp cloth using soapy water and wipe dry. Do not place under running
water, immerse or soak in water.
Smokehouse Cleaner and Degreaser
If you haven’t cleaned your smoker in a while, you may need to use an Industrial strength cleaner
degreaser. Cleaner and degreasers are specially made for loosening and helping eliminate tough caked-on
grease.

013
30LB. DIGITAL SMOKER
Operating Manual
SKU #19-1011
S/P L
• Phase 1 Power
• Amps: 10
• 110 Volt, 1000 Watt Heating Element
• Inside Dimensions: 15” D x 16 1/2” W x 24 1/2 H min., 34 1/2” H max
• Outside Dimensions: 17 1/2” D x 19” W x 48 1/2” H
E W:
• Stainless Steel Construction
• 1“ Non-sagging Insulation
• Stainless Steel Smokestack with Damper
• 4 Shelves
• 3 Birch Hardwood Dowels
• Stainless Steel Sawdust Pan
OPTIONAL EQUIPMENT:
• Stainless Steel Shelves
• Smokehouse Cleaner & Degreaser
• USDA Approved Hickory Smoking Sawdust

01430LB. DIGITAL SMOKER
Operating Manual
SKU #19-1011
L  L
e remedies of the user set forth under the provisions outlined above are exclusive and the total liability of
e 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 equip-
ment upon which such liability is based.
e Sausage Maker, Inc. and its Distributors shall in no event be liable to the user, any successors in inte-
rest 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 mal-
function 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.
S D
Should this product have suered damage that has hindered its performance or aesthetic appearance, please
call Customer Care 1-716-824-5814 and we will arrange product pickup and replacement. If shipping box
remains structurally sound, it may be used to return product in, otherwise please use another suitable box,
for more questions regarding shipping damage please call Customer Care 1-716-824-5814.

015
30LB. DIGITAL SMOKER
Operating Manual
SKU #19-1011
W
e Sausage Maker, Inc warrants this product for 1 (one) year against manufacture’s defects in work-
manship and material from the date of purchase if used and maintained in accordance with the instructions
outlined in this user manual. Warranty is void if product is used for purposes outside of manufacturer’s
intended and instructed usage. e Sausage Maker, Inc is not liable for lost prots or damages done to pro-
perty or person due directly or indirectly to misuse, abuse, negligence or accidents with this product. e
Sausage Maker, Inc. will repair or replace (at its discretion) the product and return ship free of charge to the
customer if it is determined that the product is in fact defective in labor or material, within the warranty
period. Warranty covers only the product and its components and not the food with which the product was
processed. e product must be shipped either in its original box and packaging material or in
equally protected box and packaging with a clearly marked Return Authorization Number printed on the
box, this number is obtained by calling Customer Care at 1-716-824-5814. It is the customer’s sole responsi-
bility to ensure secured packaging to prevent shipping damage, e Sausage Maker, Inc, is not liable for
damages attributed to return shipping; cost of shipping damages will be invoiced to the customer.
N-W R
In our continuing eorts to be your #1 choice for all your top quality food processing supplies, we are oe-
ring FREE REPAIRS of all products we manufacture at e Sausage Maker, Inc. should they become dama-
ged or have defect t that you want repaired aer the product is past its warranty period. We will gladly help
because even aer the warranty is over. You would cover the shipping cost (both ways) and parts that need
to be replaced (only if necessary). We cover all the work involved in returning your TSM product back to
you in superior working order. Not all damages are repairable, to qualify for this industry-rst oer, you
must rst call Customer Care 1-716-824-5814 and speak with a Sausage Maker Customer Care Associate to
determine eligibility.

016
30LB. DIGITAL SMOKER
Operating Manual
SKU #19-1011
RECIPES
G S R  M C  R K
S P S
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 stuer and stu into 38-
42mm hog casings. en 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.

017
30LB. DIGITAL SMOKER
Operating Manual
SKU #19-1011
S T
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. T urkey should be submerged
in the brine for 4 days at 38-40º F. Larger turkeys should be cured for 5 days.
oroughly 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.

3 0 L B .
SMOKER
SKU #191011
THE SAUSAGE MAKER, INC.
1500 CLINTON STREET
BUILDING 123
BUFFALO, NEW YORK 14206
USA
7168245814
WWW.SAUSAGEMAKER.COM