Masterbuilt 20070910 manual Masterbuilt SMOKIN’ Recipes, Wood Smoking Guide for Meats

MASTERBUILT SMOKIN’ RECIPES continued

WARNINGS & IMPORTANT SAFEGUARDS continued

SMOKED HAMBURGER JERKY

INGREDIENTS:
Ground beef (lean)	2 lbs (0.9l kg)
Ginger (grated)	2 tsp
Allspice	1 tbs
Sugar	4 tbs
Garlic (minced)	1 clove
Soy sauce	1/2 cup
SUGGESTED WOOD FOR SMOKING:
Hickory or Mesquite chips

INSTRUCTIONS:

Press hamburger meat into flat strips 5” (13cm) long by 1 1/2” (4cm) wide and 1/4 “ (6mm) thick. Place one layer of hamburger strips in dish for marinating. Combine all marinade ingredients in a small bowl until blended well. Sprinkle marinade over meat, soaking well. Turn meat over and again sprinkle with marinade. Add layers of hamburger strips to marinating dish and repeat sprinkling process until both are used. Cover tightly and let marinate in refrigerator for 6 to 10 hours. Rotate meat layers occasionally during this time. Place in smoker at 140°F (60°C). Cook for 4 hours.

VENISON JERKY

INGREDIENTS:
Venison	2 lbs (0.91kg)
Brown sugar	1/2 cup
Worcestershire	1/8 cup
Garlic salt	1/2	tsp
Soy sauce	1/2	cup
Dry mustard	1/2	tsp
Salt	1/4	cup
Pepper	dash
Water	3 cups

SUGGESTED WOOD FOR SMOKING:

Hickory or Mesquite chips

INSTRUCTIONS:

Cut meat into 1/4” to 1/2” (6-13mm) thick strips about 5” (13cm) long and 1 1/2” wide (4cm). Combine all marinade ingredients in a small bowl until blended well. Marinate meat for 6 to 8 hours. Dry and place in smoker at 140°F (60°C). Smoke for 12 to 16 hours.

• Avoid bumping or impacting electric smoker.

• Never move electric smoker when in use. Allow electric smoker to cool completely before moving or

storing.

• Be careful when removing food from electric smoker. All surfaces are HOT and may cause burns. Use

protective gloves or long, sturdy cooking tools.

• Do not cover cooking racks with metal foil. This will trap heat and cause severe damage to electric smoker.

• Drip tray is only for the bottom of electric smoker. Do not put drip tray on cooking racks this may damage

electric smoker.

• Wood chip bowl is HOT when electric smoker is in use. Use caution when adding wood.

• To disconnect, turn controller “OFF” then remove plug from outlet.

• Remove plug from outlet when the appliance is not in use, before putting on or taking off parts, and before

cleaning. Allow to cool before handling.

SMOKED PORK BUTT SMOKED SAUSAGE

• Dispose of cold ashes by placing them in aluminum foil, soaking with water and discarding in a

non-combustible container.

	Servings for 6
INGREDIENTS:
Fresh Pork Butt	7 lbs (3.1kgs)
Salt	1/2	tsp
Brown sugar	1/4	cup
Chili Powder	2	tbs

SUGGESTED WOOD FOR SMOKING:

Apple chips

INSTRUCTIONS:

Mix ingredients and rub onto pork butt. Cook pork butt for 5 hours in 225°F (107°C) smoker using apple wood chips during first 3 hours. After 5 hours remove butt and wrap in heavy foil. Cook for an additional 1 to 1 1/2 hours. Internal temperature should be 160°F (71°C). Serve.

INGREDIENTS:

Fresh Pork or Beef sausage

Seasonings to taste

SUGGESTED WOOD FOR SMOKING:

Hickory or Mesquite chips

INSTRUCTIONS:

Place sausage in smoker at 150°F (65.5°C). Smoke for 5 to 6 hours or until outside casings begin to dry and change to a red color.

• Do not store electric smoker with HOT ashes inside unit. Store only when all surfaces are cold.

• Accessory attachments not supplied by Masterbuilt Manufacturing, Inc. are not recommended and may

cause injury.

• Never use electric smoker for anything other than its intended purpose. This unit is not for commercial use.

• Always use electric smoker in accordance with all applicable local, state and federal fire codes.

• Longer extension cords are available and may be used if care is exercised in their use.

• If a longer extension cord is used the marked rating should be at least as great as the electrical rating of the

appliance.

• The extension cord must be a grounding -type 3-wire cord.

• Outdoor extension cords must be used with outdoor use products and are marked with suffix "W" and with

WOOD SMOKING GUIDE FOR MEATS

WOOD FLAVOR	POULTRY	FISH	HAM	BEEF	PORK	LAMB
Hickory					
Pungent, smoky, bacon-like flavor
Mesquite						
Sweet and delicate flavor
Alder					
Delicate, wood smoke flavor
Pecan					
Bold and hearty flavor
Maple					
Sweet, subtle flavor
Apple					
Sweet, delicate flavor
Cherry					
Sweet, delicate flavor

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the statement "Suitable for Use with Outdoor Appliances.

• CAUTION - To reduce the risk of electric shock, keep extension cord connection dry and off the ground.

• Extreme caution must be used when moving an appliance containing hot liquids.

• Do not clean this product with a water spray or the like.

SAVE THESE INSTRUCTIONS.

WARNING

Combustion by-product produced when using this product contains chemicals known to the State of California to cause birth defects, other reproductive harm, or cancer.

The materials used in this product may contain lead a chemical known to the State of

California to cause birth defects and other reproductive harm.

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