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MEAT SELECTION FOR SAUSAGE MAKING

Sausage making has evolved over many years and generations, and as a result there are countless types of 

sausage you can make using the basic ingredients of meat, fat and a few carefully blended spices.  Following are a 

few simple guidelines that will help you make the best tasting sausage possible.

Any type of meat can be used for making sausage: pork, beef, bison, moose and caribou, even antelope make 

great sausage.  It is important when preparing venison or other red game meats to trim all the fat from the meat, as 

red game tallow will turn rancid in as few as five days.  Replace the fat with either pork or beef fat, depending on the 

type of product you are making, at a ratio of 1 pound (0.5 kg) of fat for every 4 pounds (1.8 kg) of game meat.

The fat content of your sausage will affect the taste, texture, cooking characteristics and shelf life of your product.  

Most commercially made sausage has a fat content of about 20%. Using less than 12% fat will result in a very dry 

tasting sausage, while using more than 20% may result in a sticky flavorless sausage that will be difficult to cook. 

CURING

It is important to properly cure meats to preserve meat and poultry, and to destroy undesirable microorganisms on 

the meat surfaces that cause spoilage and foodbourne illnesses. There are many steps that help in this process, 

including smoking, cooking, drying, chilling and the addition of cure ingredients. The oldest means of accomplishing 

this is by introducing salt into the meat. The resistance of bacteria to salt varies widely among different types of 

bacteria. The growth of some bacteria is inhibited by salt concentrations as low as 3%, e.g., Salmonella, whereas 

other types are able to survive in much higher salt concentrations, e.g., Staphylococcus. Fortunately, the growth of 

many undesirable organisms normally found in cured meat and poultry products is inhibited at low concentrations of 

salt.

Modern curing is based on Nitrates and is very scientific.  Purchase Weston Pink Curing Salt 

(02-0000-W) and follow the included instructions to ensure that you are properly curing your homemade sausage.

CASING

Weston offers a complete variety of casings.  The right choice depends on personal preference as well as the type 

of sausage you wish to make.  For most sausages, your choices are natural or collagen.  Don’t let the names fool 

you; collagen casings are not a synthetic.  They are made from beef skin and other tissues.  Collagen casings are 

uniform in size and texture and require almost no preparation.  “Natural” casings are the intestines of lamb, sheep, 

hogs or beef.  They are less uniform in size and require preparation. There are also fibrous non-edible casings that 

are most commonly used for summer sausage and ring bologna

TYPES OF SAUSAGE

Most sausages fall into one of four categories: Fresh, Smoked, Cooked or Dried.  All sausages, except dried, 

require refrigerated storage.  There is also a sub-category of uncooked smoked sausages.

Among the fresh and uncooked smoked sausages, you will find such flavors as kielbasa or Polish sausage, Italian 

sausage, breakfast sausage and many others. Both  fresh and uncooked smoked sausages require cooking before 

eating and also require  refrigerated storage.

Smoked and cooked sausages include salami, bologna, the ever-popular hot dogs and many others. Proper 

smoking requires a smokehouse or smoker. Weston offers Outdoor Propane Smokers in a variety of sizes (41-

0701-W, 41-0301-W, or 41-0401-W). Most smoked sausages are warmed before serving.  Many people think that a 

smoked sausage will last much longer without spoilage, but this is not true. Smoked sausages should be treated the 

same as fresh sausage in terms of storage.

Dried sausages require the longest processing time, as they are air dried over a long period of time. Dry cured 

sausages include salami, chorizo, pepperoni, among others. The conditions under which the meat is dried are very 

exacting; temperature, time and humidity must all be carefully monitored for a safe and delicious product.

STORAGE

For the best flavors, we recommend vacuum sealing your fresh sausages, then storing them in the refrigerator 

(short term) or freezer (long term). Weston manufactures a variety of vacuum sealers. Ask the retailer from 

which you purchased this unit for their selection. Store dry cured products in paper or other breathable wrapping, 

unrefrigerated.

Sausage Information

Summary of Contents for MG03

Page 1: ...i Sosej Elektrik Manual Pengendalian 56 Lawati https hamiltonbeach global untuk barisan produk kami yang lengkap dan Panduan Penggunaan dan Penjagaan begitu juga dengan resipi yang sedap tip dan menda...

Page 2: ...ed to ensure that they do not play with the appliance 5 To protect against risk of electrical shock do not put main body of the grinder cord or plug in water or other liquid 6 Turn the appliance OFF t...

Page 3: ...parts Never feed food by hand Always use food pusher 16 Never use fingers to scrape food away from the grinding plate while the grinder is in operation Severe injury may result 17 Do not operate the g...

Page 4: ...ments Everyday eye glasses are not safety glasses 27 CAUTION In order to avoid a hazard due to inadvertent resetting of the thermal cut out this appliance must not be supplied through an external swit...

Page 5: ...accidently tripped over Carry the unit by the motor housing with both hands Do not carry by the tray or neck NOTE This machine is equipped with motor overload protection If the motor stops during ope...

Page 6: ...W Stomper Stainless Steel Grinder Knife Tray Grinder Head Auger Assembly Stuffing Funnel Front Ring Nut Main Body Control Dial Parts and Features 8 mm Stainless Steel Coarse Grinding Plate 5mm Stainle...

Page 7: ...lock the holes and it s difficult to clean when dry The Grinder parts are not dishwasher safe Do NOT use bleach NOTE Be careful when washing The grinder knife that may hurt hands Rinse with clear wate...

Page 8: ...uare portion of the Auger Pin The cutting edges flat side of the Knife should be facing out FIGURE D 6 Place the Grinding Plate of your choice onto the Auger Pin Ensure the pin of the Grinder Plate fi...

Page 9: ...o fit into the Feed Chute Approximately 1 2 5 cm cubes 5 Place cubed meat to be ground into the Tray Do not overfill the Tray place just enough meat to leave the Feed Chute area open 6 Place a dish or...

Page 10: ...ng edges flat side of the Knife should be facing out 7 Place the Grinding Plate of your choice onto the Auger Pin Make sure the notch of the Grinder Plate fits into the positioning pin of the Grinder...

Page 11: ...the closed end of the casing tightly against the end of the Stuffing Funnel FIGURE H 6 Make sure the Grinder is in the OFF position Attach the Grinder to the power supply 7 Turn the Grinder Knob to O...

Page 12: ...ife onto the square portion of the Auger Pin The cutting edges flat side of the Knife should be facing out FIGURE D 6 Place the 3mm Noodle Cross Plate onto the Auger Pin Ensure the pin of the Grinder...

Page 13: ...e of the dough should not exceed the hole of the inlet tray 3 Apply the 3mm cross plate the one with the smallest holes to the unit Please refer to page 8 for instructions 4 Turn the rotary switch to...

Page 14: ...Auger into the Grinder Head Auger Driver end first 2 Place the Kibbe components onto the Auger Pin and ensure the pin of the Kibbe fits into the notch position of the Grinder Head FIGURE A 3 Turn the...

Page 15: ...e continuous hollow cylinder into the desired lengths and user as required Kibbe is a traditional Middle Eastern dish made primarily of lamb and bulgur wheat which are minced together to form a paste...

Page 16: ...nts to Figure I NOTE NEVER operate the Grinder in reverse for more than 5 seconds 3 If the Grinder remains jammed after using the reverse function turn the Grinder OFF disconnect the Grinder from the...

Page 17: ...the Grinder to cool periodically DO NOT over tighten the Front Ring Nut It should be firmly tight Make sure the Grinding Knife blades lay flat on the Grinder Plate DO NOT operate the Grinder without m...

Page 18: ...sed in grilling after the food is turned for the last time on the grill as well as spatulas and spoons used for stir frying or turning meat as it cooks Make sure to wash your hands after handling raw...

Page 19: ...e properly curing your homemade sausage CASING Weston offers a complete variety of casings The right choice depends on personal preference as well as the type of sausage you wish to make For most saus...

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