SQ PC 5673 / 5674 / 5675 21-05-18 | SQ Professional Ltd © 2018 All rights reserved.
Meat Grinder
Operation Manual
6
Tips for using your meat grinder
When your meat grinder is operated for the first time, there may be a slight smell of burning. This
represents no danger to the user and does not indicate a defect in your meat grinder. The odour
will soon disappear.
1
Raw meat and fish will preserve more juices
if thoroughly chilled before grinding. When
grinding larger quantities, fats from meats
can build up inside the cutter housing,
decreasing your grinder’s efficiency. If this
occurs, simply disassemble, wash parts in
hot soapy water and reassemble.
2
Make sure the food is free of bone, tough
tendons, nut shells, etc. before grinding.
3
You can season meat while grinding
(sprinkle onto meat chunks), after grinding
(mix into the meat), or while cooking. When
grinding meat for making into sausages,
it is best to add the seasoning to the
meat before you grind it, to ensure it is
thoroughly mixed through the meat.
4
Handle meat lightly to prevent it compacting.
Good quality beef only needs light shaping.
Beef patties should not be flattened in the
pan, as this forces desirable juices out of the
meat.
5
When cooking extra-lean meat, a little fat or
liquid (such as suet, eggs or evaporated milk)
will increase the meat flavour and juiciness
and make it more tender. Proportions: 2
eggs, 4 tablespoons of evaporated milk or
ground suet for each 450g of ground meat.
6
Refrigerate ground meats immediately and
cook within 24 hours for better food safety.
7
After grinding meat, clean the feed screw
prior to washing by grinding a slice of stale
bread.
8
Always wash the grinder thoroughly after
grinding raw meat, before using your
grinder again.
9
Bread crumbs are best made using dry or
toasted bread. Make sure all parts of the
grinder are completely dry.
10
You can make many variations of sausages
- pork, beef, lamb, venison, pheasant, duck,
fish, seafood and vegetarian.
11
By making your own sausages at home you
can ensure that only the best ingredients
and spices are used, as well as control the
fat content.
12
Sausages with a low amount of fat can
taste dry. Adding fruits such as chopped
apple or raisins will add some moisture.
Alternatively, use onions and mushrooms.
To stuff the casings, first cut the casings into ap
-
proximately 60cm/122cm (2 or 3 foot) lengths.
Prick the casing with a pin to allow air to escape
while stuffing. Gather all of the casing over the
sausage nozzle except for the last four inches.
Place the ground and seasoned meat into the
grinder.
Stuff the casing loosely as some casings will
expand during cooking. As the casings begin to
fill, tie securely at the end. Distribute the meat
through the casing and twist into links as it fills
to obtain the desired size and shape.
Fresh sausages should be kept tightly wrapped
and stored under refrigeration in an airtight
container for a maximum of 2 days. They should
always be thoroughly cooked before serving. To
freeze sausages, wrap them carefully and use
within 2-3 months.
