Viii.cleaning And Maintenance - Gastrodomus AFF70 User Manual

A 19mm casing takes about 7 hours, a 32-35mm casing takes about 8 hours, a 3 1/2" synthetic casing can
take up to 12 hours, and a ham can take a couple of days.
How do I know when meat is smoked?
You can identify that your meat is fully smoked by the distinctive color that develops as a result of carbon
compounds combining with pigments in the meat. Also, the cures used will give the smoked meat a red
color.
How is sawdust or wood shavings used?
Sawdust or wood chips should be moistened, but not soaked. Dampened sawdust will burn for a longer
period of time and impart subtle flavors to the meat. To moisten, place the sawdust in a bucket or bowl and
spray it with a bottle of water. You should stir the sawdust while adding the water to make sure all the
sawdust is moistened.
Can I cold smoke with my smokehouse?
It all depends on what you mean by cold smoking. Cold smoking refers to a smoking process where the heat
source is in one area while the smoke is forced into another area where the meat product is located. In
other words, the meat will have a smoky flavor, but it will not be exposed to heat. If you're referring to
sausage production and keeping the temperature within 76° C (170° F), 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. As the temperature rises higher, between 190 degrees
and 200 degrees, and above 93° C (200° F) the fat melts.
What do you think was the problem?
There could be several reasons for these results. The temperature may have risen too high and melted or
repositioned the fat. Also, the sausage may not have been washed with cold water immediately after
finishing smoking. Finally, the casings of the sausage may not have been filled to their maximum capacity.
Most of my sausage has a nice mahogany color, but there are areas of white spots. Why? If the sausage was
touched during smoking, the smoke was not able to penetrate that area, leaving a white spot after
smoking. There is no problem with your sausage.

VIII.Cleaning and Maintenance

Your smokehouse is designed to give you years of trouble-free service, provided it is properly maintained.
After each use, unplug the smokehouse and allow it to cool. Do not try to clean it while it is still warm.
Clean it with a good detergent. If possible, avoid rubbing the surface as this will ruin the finish and
encourage sticking in subsequent uses. You can use a cleaner that does a great job. If you have an excessive
amount of dripping or if there is liquid on the bottom of your smokehouse, it should be cleaned
immediately.
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