Recipes Limited Warranty, Maple Glazed HAM

RECIPES

LIMITED WARRANTY

PORK OR BABY BACK RIBS

2-4 lbs Pork or Baby Back Ribs

½ tbsp Salt

¼cup Brown Sugar 2 ½ tbsp Chili Powder

1 ½ tbsp Ground Cumin

2 tsp Cayenne Pepper

2 tsp Black Pepper (freshly ground)

2 tsp Garlic Powder

2 tsp Onion Powder Hickory Chips

Mix ingredients and rub mixture on meat for 2 hours before cooking. Allow meat to reach room temperature.

Cook ribs for 3 hours at 225°F (107°C) in preheated smoker using hickory chips during the ﬁrst 2 hours.

After 3 hours remove the ribs and wrap in heavy foil. Cook for an additional 1- 1 ½ hours until internal

temperature reaches 160°F (71°C).

HONEY CURED SMOKED SALMON

1 qt Water

½tbsp Salt ¾ cup Honey

¼ cup Golden Rum ¼ cup Lemon Juice 10 Cloves

10 Allspice Berries

1 Bay Leaf

1 Large Fillet of Salmon Hickory or Apple Chips

Combine all of the ingredients except salmon to make a brine. Place the salmon, skin side up, in a baking dish and cover with brining liquid. Allow ﬁsh to brine for two hours. Rinse salmon in cold water and pat dry.

Place salmon on a drying rack (or grill rack that you will use to smoke the salmon on) and allow to air dry for at least 1 hour. Smoke the salmon skin side down for about 1-1 ½ hours at 225°F (107°C) and internal temperature reaches 145°F (63°C).

Masterbuilt warrants its products to be free from defects in material and workmanship under proper assembly, normal use and recommended care for 90 days from the date of original retail purchase. Masterbuilt warranty does not cover paint ﬁnish as it may burn off during normal use.

Masterbuilt warranty does not cover rust of the unit.

Masterbuilt requires reasonable proof of purchase for warranty claims and suggests that you keep your receipt. Upon the expiration of such warranty, all such liability shall terminate.

Within the stated warranty period, Masterbuilt, at its discretion, shall repair or replace defective components free of charge with owner being responsible for shipping. Should Masterbuilt require return of component(s) in question for inspection Masterbuilt will be responsible for shipping charges to return requested item.

This warranty excludes property damage sustained due to misuse, abuse, accident, damage arising out of transportation, or damage incurred by commercial use of this product.

This expressed warranty is the sole warranty given by Masterbuilt and is in lieu of all other warranties, expressed or implied including implied warranty, merchantability, or ﬁtness for a particular purpose. Neither Masterbuilt nor the retail establishment selling this product, has authority to make any warranties or to promise remedies in addition to or inconsistent with those stated above.

Masterbuilt’s maximum liability, in any event, shall not exceed the purchase price of the product paid by the original consumer/ purchaser. Some states do not allow the exclusion or limitation of incidental or consequential damages. In such a case, the above limitations or exclusions may not be applicable.

California residents only: Not withstanding this limitation of warranty, the following speciﬁc restrictions apply; if service, repair, or replacement of the product is not commercially practical, the retailer selling the product or Masterbuilt will refund the purchase price paid for the product, less the amount directly attributable to use by the original buyer prior to the discovery of the nonconformity. Owner may take the product to the retail establishment selling this product in order to obtain performance under warranty.

MAPLE GLAZED HAM

5-7 lbs Ham Shank or Butt (Fully cooked, bone in)

1 ½ cup Maple Syrup

1 tsp Ginger

¼tsp Nutmeg ½ tsp Allspice

16 Whole Cloves

1 Can Pineapple Slices (canned)

1 Jar Maraschino Cherries Hickory or Mesquite Chips

Remove thick skin and trim fat leaving no more than ½” thick covering on ham. Score ham. Combine syrup, ginger, nutmeg, and allspice in a small bowl. Place ham in large dish and baste with syrup mixture. Let ham stand in syrup mixture for 1 or 2 hours basting frequently until at room temperature.

When ready to smoke remove ham from dish and stud with cloves. Place ham in preheated 225°F (107°C) smoker. Cook for about 2-3 hours. Baste with syrup mixture at least 2 times during cooking time. Before last hour of smoking decorate ham with canned pineapple and cherries and baste. Internal temperature of ham should be at 160°F (71°C) when heated.

SMOKED CORNISH HEN & WILD RICE

2 Cornish Game Hens

¼cup Green Onion (chopped) 3 tbsp Butter

1 cup Wild Rice (cooked)

¼cup Pecans or Walnuts (chopped) ½ cup Lime Marmalade

¼cup Orange Juice

Salt

Hickory Chips

Rinse and pat dry each hen. Season cavities with salt. Sautee onions in 1 tbsp butter. Stir in rice and chopped nuts.

Stuff hens with rice mixture. Close with skewers or kitchen string. Melt remaining 2 tbsp of butter in small saucepan. Add marmalade and orange juice blending until smooth. Brush hens with marmalade mixture.

Place hens on grate in 225°F (107°C) pre-heated smoker and cook for 2-2 ½ hours until internal temperature reaches 165°F (74°C) . Brush with remaining glaze before serving.

This expressed warranty gives you speciﬁc legal rights, and you may also have other rights which vary from state to state.

Go Online www.masterbuilt.com

or complete and return to Attn: Warranty Registration Masterbuilt Mfg. Inc.

1 Masterbuilt Court - Columbus, GA 31907

Name: __________________________________ Address :___________________________ City:________________

State/Province: ________ Postal Code: ________________Phone Number: (_____) - ____________

E-mail Address:_______________________________________

*Model Number: ____________________ *Serial Number: ____________________

Purchase Date: _____- ______-_______ Place of Purchase: ____________________________________

*Model Number and Serial Number are located on silver label on back of unit.