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MEAT PREPARATION
The temperature of the meat is
VERY IMPORTANT.
Your meat should
be as COLD AS POSSIBLE without being frozen solid. Most professional
butchers grind their meat at 34°F. The consistency should be crunchy
to the touch – NOT frozen solid. If your meat is not cold enough when
you grind, it may ball-up in the front of the grinding head and may result
in charring of the meat and meat by-products (fat, blood, etc.). The
resulting black char or sludge will need to be cleaned from the grinding
head, cutting blade, and grinding plate. This charring, while unsightly, is
harmless.
Before you begin grinding meat, we suggest that you cube or strip your
meat. To cube your meat, cut it into cubes approximately 1” x 1” x 1” To
strip your meat, cut it into pieces that are 1” x 1” and as long as you like.
If you strip your meat, you will not need to use the meat pusher as much.
GRINDING PLATES
There are 5 sizes of Tempered Steel Grinding Plates and a Sausage
Stuffing Plate. The plate with the largest openings (2 large openings) is
the Sausage Stuffing Plate and it is used when stuffing sausages. The
plate with the second largest openings is the Wagon Wheel Plate (named
because of its similar appearance to a wagon wheel) and is used for a
coarse grind. The remaining 4 grinding plates differ by hole diameter and
produce finer grinds of meat as the hole diameter decreases. These 4
grinding plates have hole diameters of 4mm (3/16”), 8mm (5/16”), 10mm
(3/8”), and 12mm (7/16”), respectively.
INCORRECT
CORRECT
YES!
NO!
Correct/Incorrect Cutting Blade Assembly
Summary of Contents for STX-4000-TB2
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