Sausage and Cure Batch Record
Lead any pack back to the meat, the supplier and the cure it came from, and show the batch was made the way your own recipe sets.
FP-26 1 page
Food production and artisan makers · FP-28
Smokehouse Run Record
A free printable smoking record sheet for food — one row per smoker run with product and batch, weights in and out, fuel, start and finish, and readings.
Download Free · no sign-up
One page. Choose your paper size — both versions are laid out identically, so neither one gets shrunk to fit.
Print it and write on it
Fill it in type and save
The fillable versions have real form fields — open them in any PDF reader, type into them and save. Printing help.
What this sheet is for
Keep every run of the smoker on one page so a good result can be repeated, a poor one explained, and any batch matched to the run that smoked it.
Who it is for
Fish smokers, charcuterie and bacon makers, cheese smokers and anyone running a hot or cold smoker for products they sell.
How to use it
- Write your own chamber and product targets in the blanks at the top.
- Log each run as it starts: product and lot number, weight in, fuel or wood.
- Note the start and finish times and the highest and lowest chamber reading.
- Weigh out and record the product reading at the end.
- Sign the row and file the sheet with the batch records for those lots.
What is on the sheet
One page, top to bottom:
Printed under the title: One row per run of a hot or cold smoker — what went in and at what weight, the fuel, when it started and finished, what the chamber and the product read against your own targets, and what came out.
Readings against your targets. Chamber and product readings are written against the targets you set from your own process, and those targets go in the blanks at the top so the run can be read against them. Nothing here says how long, how hot or how cold a smoke should be — that is your recipe and the rules where you trade.
Write-on lines: Smoker / unit · Hot or cold · Chamber target (yours) · Product target (yours) · Month
Table, 14 rows: Date · Run · Product & batch · Weight in · Fuel / wood · Start · Finish · Chamber · Product · Weight out · Run by
Questions
Why are there no temperatures or smoking times printed?
Because a cold-smoked salmon, a hot-smoked mackerel and a smoked cheese are different processes, and the safe figures for yours come from your own hazard plan and the rules where you trade. The blanks at the top are for those figures.
What goes in the fuel column?
The wood or fuel and roughly how much — oak chips, a beech log, a smoke generator cartridge. It is the thing most often forgotten and most often the reason a run tasted different.
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