MASTERBUILT SMOKIN’ RECIPES continued
WARNINGS & IMPORTANT SAFEGUARDS continued
SMOKED HAMBURGER JERKY
INGREDIENTS: |
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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: |
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Hickory or Mesquite chips |
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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: |
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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”
• 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 tray is HOT when electric smoker is in use. Use caution when adding wood. |
• To disconnect, turn control panel “OFF” then remove plug from outlet. |
• Unplug from outlet when not in use and before cleaning. Allow unit to cool completely before |
adding/removing grates, tray or water bowl. |
SMOKE SAUSAGE
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.
WOOD SMOKING GUIDE FOR MEATS
WOOD FLAVOR | POULTRY | FISH | HAM | BEEF | PORK | LAMB |
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Hickory | | | | | |
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Pungent, smoky, |
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Mesquite | |
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Sweet and delicate flavor |
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Alder | | |
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Delicate, wood smoke flavor |
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Pecan | | |
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Bold and hearty flavor |
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Maple | |
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Sweet, subtle flavor |
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Apple | | |
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Sweet, delicate flavor |
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Cherry | |
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Sweet, delicate flavor |
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• Dispose of cold ashes by placing them in aluminum foil, soaking with water and discarding in a |
• 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. |
SAVE THESE INSTRUCTIONS.
IMPORTANT INFORMATION
DO NOT USE AN EXTENSION CORD WITH THIS PRODUCT
•Use of an extension cord causes loss of energy and unit may not heat properly.
•Use of an extension cord increases risk of entanglement or tripping.
WARNING
Combustion
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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