-6-
-7-
.
Trim meat of all blood clots, cords, tendons, bones, etc.
.
For best results, be sure that all meat has been chilled to between 32 - 34° F before
grinding. Do not allow meat to sit out at room temperature longer than is absolutely
necessary.
.
Cut meat into sizes small enough to fit into the throat of your
Grinder
, approximately 1”
cubes.
.
As you feed chunks of meat into the throat of the
Grinder
, turn the
Handle
clockwise. Be
sure to have a plate or bowl to catch the meat as it comes out of the
Grinder
.
.
If for some reason the
Grinder
should get stuck or become hard to turn, spin the
Handle
counter-clockwise to loosen the obstruction, then resume grinding. If this doesn’t free the
back-up, remove the
Front Ring Nut
,
Grinding Plate
,
Knife
and
Auger
to remove the
obstruction.
GRINDING INSTRUCTIONS
CLEANING INSTRUCTIONS
Disassemble the machine and wash each part thoroughly in warm, soapy, water taking
particular care to remove all grease and oil from the surfaces. Dry all parts thoroughly before
re-assembling.
IMPORTANT NOTE:
All
Grinder
parts must be coated with a food-safe silicone spray to
prevent rusting; if not properly protected, these parts will begin to rust. Do not use rusted parts.
(Weston Brand Silicone Spray Model No. 03-0101-W)
SAUSAGE INFORMATION
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 food born
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. The best way to ensure proper
curing is to purchase one of the many commercially available curing agents from either
a grocery store or your local butcher. A very common cure is Prague Powder, which is
available in two types (#1 and #2).
CASING
There are many different types of casings available, 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 product . 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 substantial preparation. For those reasons, more than 75% of commercially
made sausage in the U.S. is made with collagen casing. There are also fibrous non-
edible casings that are used for some varieties of smoked sausages and bolognas.
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. These can be simple
home-built structures made from metal drums or even old refrigerators or they can be
elaborate manufactured units. 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. Some types of dry sausages are pepperoni, prosciutto and a variety of
ham products, just to name a few. 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
It is important to remember that sausage will lose its flavor the longer that it is stored. It
is recommended that you only make as much sausage as you will need for 4-6 weeks.
Even frozen sausage will begin to lose flavor noticeably after 6 weeks. Frozen sausage
should be thawed slowly in the refrigerator before cooking or serving. Quick thawing of
the product will degrade the taste as well.
WARNING!
KEEP FINGERS CLEAR of the Grinder opening.
ALWAYS use a stomper to push meat into the Grinder Head.