Adexa DSH-C03 Руководство по эксплуатации - Страница 7

Просмотреть онлайн или скачать pdf Руководство по эксплуатации для Торговое пищевое оборудование Adexa DSH-C03. Adexa DSH-C03 14 страниц. Smokehouse

in which the heat source is in one area while the smoke is forced into another area where

the meat product is. In other words, the meat will have a smoked flavor, but will not be

exposed to heat. If you are referring to making sausage and keeping the tempera- ture

within the 76° C (170° F) area, then yes, this is what our smokehouses are designed for.

Smoking sausage is a slow process. The temperature of the smokehouse should be between

74° C (165° F) and 76° C 170° F. When the temperature rises higher, between 190 degrees

and 200 degrees, the fat breaks down, and over 93° C (200° F) you will melt the fat.

If you order Smoker generator, just use it, the temperature will not higher than 60° C.

Can I use liquid smoke and still use my smoker?

Yes, you can. Just add liquid smoke to your spices and mix with the meat. Then proceed to

use the smokehouse at the low temperatures as instructed.

Can I put more sausage in my smokehouse than suggested?

No. If overloaded, the time from start to finish will be greatly increased. Also, if the meat is

touching there will be discoloration where the smoke was not able to penetrate the meat.

Can I do BBQ Ribs in my smokehouse?

No. The Sausage Maker Smokers are made for the sole purpose of smoking meat and are

meant for temperatures no higher than 88° C (190° F). If the temperature

goes higher the fat melts, which can cause the heating element to burn out

or may

cause a fire in the smoke- house itself.

Why was there liquid on the bottom of my smokehouse after smoking?

Your temperature was too high and it melted the fat in the meat. My sausage does not look

good, it is shriveled.

What do you think was the problem?

There could be several reasons for these results. The temperature may have risen too high

and either melted or repositioned the fat. Also, the sausage may not have been showered

with cold water immediately after it was finished smoking. Finally, the sausage casings may

not have been stuffed to their full capacity.

Most of my sausage has a nice mahogany

color, but there are areas of white spots. Why? If the sausage was touching during smoking,