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HOW TO STUFF SAUSAGE
1. Grind the meat to the proper consistency you desire for your
sausage (See How to Grind Meat on page 4).
2. Add water and the spices of your choice to the mixture. Mix
thoroughly and chill overnight in the refrigerator.
Note that you do not
have
to refrigerate the mix prior to stuffing,
however, it will stuff better and easier if you let it set and chill
overnight.
3. Choose the proper sized casing for your sausage. Bunch it up
onto the sausage stuffing tube.
4. Put your sausage mixture into the meat pan and stuff it into the
running grinder using the meat pusher.
5. When the sausage starts filling up the casings, twist the casings
off to your desired length.
NOTE: Meat must be prepped beforehand. You cannot grind
unprocessed meat directly into sausage casings.
TIPS:
• Water content in a sausage mixture is very important. The correct
amount of water for each blend of meats and spices differs
tremendously. Some trial and error may be necessary.
• The amount of salt added to your mixture MAY affect how dry your
mixture becomes if left standing or chilling because salt absorbs
moisture. This may affect how well your mixture will stuff. Adding salt
too soon (for example: letting your mixture set overnight with the salt
added) will make your mixture too thick and will NOT extrude very
well - if at all.
• There are many “How To” books, websites, and YouTube videos on
sausage stuffing for beginners. Some of these sources offer free
recipes and advice. Applying the techniques of professionals learned
through these informative resources will decrease the trial and error
needed and produce a mixture that will satisfy.
• When stuffing, it is a good idea to spray all parts of the grinding head
(wherever the sausage mixture comes in contact) with a cooking
spray like PAM or Food Grade Silicone. This will make your sausage
extrude a lot faster and makes the stuffing process easier.
Summary of Contents for STX-1200-TFC
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