Adexa DSH-C03 Manuale dell'operatore - Pagina 6

Sfoglia online o scarica il pdf Manuale dell'operatore per Attrezzature per alimenti commerciali Adexa DSH-C03. Adexa DSH-C03 14. Smokehouse

the smokehouse temperature reaches 71° C-74° C (160-165° F). Hold at this

temperature until the internal temperature of the product you are smoking reaches

66° C (152° F).

When 66° C 152° F is reached, turn off the smokehouse and carefully remove sausage.

Shower with cold water until the internal temperature reaches 49° C (120° F)

Refrigerate sausage overnight. Product is now ready to eat or freeze.

NOTE: A separate temperature probe should be purchased to monitor the

internal tempera- ture of the meat.

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.

Troubleshooting, cont'd

How do I know when the meat is smoked?

You can identify that your meat is fully smoked by the distinctive color that develops as a

result of the carbon compounds combining with the meat pigments. Also, the cures that are

used will give smoked meat a red color.

How do I use the sawdust or wood chips?

The sawdust or wood chips should be dampened, yet not soaked. Dampened

sawdust will burn for a longer period of time and will impart gentle flavors into the meat.

To dampen, place sawdust in a bucket or bowl and squirt with a water bottle. You should

mix the saw- dust as you add the water to make sure all of the sawdust is moistened.

Can I cold smoke with my smokehouse?

It all depends on what you mean by "cold smoke". Cold smoking refers to a smoking process