Before using the stuffer, always apply a food-grade lubricant to the inside of the cylinder and gasket to
decrease friction.
1. Collect ingredients: ground meat, ground pork or pork fat, your choice of sausage seasonings, cure (if used) and
casings. (LEM carries a wide variety of casings, sausage seasonings, cure and other sausage enhancers.)
2. LEM suggests using an 80/20 ratio of lean meat to pork or pork fat. This ratio will make for a juicy sausage.
3. Combine meat with pork, seasonings (and cure if used), and 1 oz. of water per pound of meat being mixed.
Water will not weaken the flavor but allows the meat to flow more freely through the stuffer and tube.
4. After meat is mixed, immediately begin the stuffing process. Meat mixed with the seasoning will quickly “set up”
and become difficult to work with, which will cause undue stress on the stuffer gears.
5. Attach the handle to the gear. Tighten set screw with included allen wrench.
6. Free the cylinder by turning/cranking the handle counter-clockwise until the piston is free of the cylinder. Slide
the cylinder out of the frame.
7. Place seasoned meat in the cylinder. Pack the meat tightly to minimize air pockets.
8. Slide the cylinder back into the frame.
9. Remove the retaining ring. Select the proper sized stuffing tube and insert it into the retaining ring. Screw the
ring tightly to the cylinder.
10. Turn the handle clockwise so the piston moves down into the cylinder and the meat is extruded just to the end of
the stuffing tube.
11. Slide the casing onto the proper size stuffing tube. (When using collagen casings it may be necessary to unfurl
the casings and feed them on, just like natural casings.)
12. Fill casings until firm. If twisting into links is desired, you can do so as you fill or after the entire casing is filled. If
the latter is desired do not over fill casing or it may burst upon twisting.
13. After extruding all the meat from the cylinder, turn the handle counter-clockwise so the piston backs out of the
cylinder.
1. Remove the cylinder for cleaning.
2. Remove piston by unscrewing clockwise.
3. Remove air release valve by unscrewing the acorn nut.
4. Remove gasket from piston with a rounded tip of a spoon or similar dull tool.
5. To assist in removing excess meat from the Stuffing Tube tightly twist a corner of a paper towel, insert the
twisted end into the stuffing tube and push meat out. A small wooden dowel or other straight, dull object is also
helpful for this task.
6. Wash all removable parts in hot soapy water and dry thoroughly.
7. Wipe down the frame, base and gear case of the stuffer with a warm damp cloth.
8. Reassemble and spray with food grade Silicone Spray. (Available at LEM Products.)
Stuffer is hard to crank:
• Sausage mixture has become too stiff. Add water to mix.
• Add lubricant (mineral oil or vegetable oil) to the Piston Gasket and the interior of the Cylinder.
Meat is passing by the Piston:
• Gasket is not installed.
• Gasket needs to be lubricated.
Casings are bursting when filling:
• Casings are old and brittle.
• Casings were not soaked long enough.
• Casings were soaked too long.
• Casings should not have been soaked.
• Casings were filled too tightly.
• Stuffing Tube has a burr and is puncturing the casing.
• Stuffing tube is too large for casings.
When salt is mixed with the meat along with other spices and ingredients, it causes the meat to stiffen, or “set-up” very
much like cement. This process only requires 20-30 minutes to take effect. It then becomes very difficult to push the meat
mixture through the stuffer. With a geared sausage stuffer, a stiffened meat mixture causes wear on the gears. We
strongly recommend that the meat mixture be packed into the sausage stuffer right after it is mixed. Then, quickly stuff
the casings while the meat is pliable.
Applying food grade grease to the gears will make the gears work more
smoothly and turning the handle much easier.
LEM Products recommends that you use 1 oz. of water for each pound of meat used. If you are using soy protein
concentrate, you can use 2 oz. of water per pound of meat.
Clean the stuffer using a mild detergent and warm water. Rinse and hand dry all parts. With normal use and
maintenance, this stuffer will give you years of enjoyment. After washing the unit, spray it with a food grade Silicone
Spray. This will prevent oxidation and will keep your stuffer like new. This silicone coating can be washed off easily with
hot soapy water before the next use. Silicone Spray is available from LEM Products.
CLEANING, ASSEMBLY AND PROPER USE
TROUBLESHOOTING
MAKING SAUSAGE
LEM Products • West Chester, OH 45011 • PH: 877-536-7763 • lemproducts.com
LEM Products • West Chester, OH 45011 • PH: 877-536-7763 • lemproducts.com
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CAUTION
This product is not recommended for use near or by children or persons with certain disabilities
without proper supervision. Set up and store the product out of reach of children.
When not in use, store product in a secure and dry place out of reach of children.
HANDLE CAREFULLY!
KEEP FINGERS AND LOOSE OBJECTS AWAY FROM MOVING PARTS!
WARNING
Always ensure that the product is properly assembled and safely set up before use.
Read assembly instructions in manual.
