Sausace Maker 30 Lb. Country Smokehouse, Assembly And Operating Manual

Operating Instructions, cont’d

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 turning the smokehouse 

        control, located below the door, to between Low and Medium. Monitor the inside 
        temperature on the dial thermometer inserted through the hole in the door. Adjust the 

        temperature by turning the smokehouse control in 1/8 turn increments until the desired  

        temperature is reached.
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 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 it 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 sawdust in it. 

        (TIP: Pack the dampened sawdust in the pan and create a hole in the middle of 

        sawdust. This will help to keep the sawdust smoldering and create a heavy smudge.) 
        Close the door, leave the damper open and turn the smokehouse control to High.
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 by turning the 
        smokehouse control in 1/8 turn increments until the desired temperature is reached. 
        Close the smokestack to 1/4 open (repeat Step 4 if smoke stops).
6.     Raise the temperature every 1 1/2 hours until the smokehouse temperature reaches    
       160-165° F. Hold at this temperature until the internal temperature of the product you 
        are smoking reaches 152° F.
7.     When 152° F 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.

Troubleshooting

What happens during the smoking process?

During the smoking process, smoke emits acids which cling to the meat and to the outside 
layer of skin.  This acid helps preserve the meat by preventing the growth of surface mold 
and bacteria compounds.

How long does it take to smoke a sausage?

A 19 mm casing takes approximately 7 hours, a 32-35 mm casing takes approximately 8 
hours, a 3 1/2” synthetic casing may take up to 12 hours, and a ham can take a couple of 

days.

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