Masterbuilt 20070407 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 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.

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
Hickory	9	9	9	9	9
Pungent, smoky, bacon-like flavor
Mesquite	9			9		9
Sweet and delicate flavor
Alder	9	9			9
Delicate, wood smoke flavor
Pecan	9	9			9
Bold and hearty flavor
Maple	9				9
Sweet, subtle flavor
Apple	9	9			9
Sweet, delicate flavor
Cherry	9				9
Sweet, delicate flavor

13

• Unplug from outlet when not in use and before cleaning. Allow unit to cool completely before

adding/removing grates, tray or water bowl.

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

non-combustible container.

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

2