Weston 812830026347, Instructions Manual

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RECIPES
VENISON SAUSAGE
6 lbs venison 6 lbs lean pork 1/2 tsp sage
1/2 tsp cayenne pepper 2 tsp salt 1/2 cup honey
2 tsp pepper sausage casings
FRESH ITALIAN SAUSAGE- MILD/HOT
5 tsp salt 1 tsp sugar 2 tsp caraway seeds
3 tsp crushed hot peppers 1 tsp cracked fennel seed (omit if making mild)
2 tsp coarse ground black pepper 1 tsp coriander
1 pint cold water 10 lb boneless pork butt
**NOTE: If grinding meat for sausage, grind the meat through the coarse grinding
plate, add seasonings, then re-grind through a fine grinding plate.
6. Slip a casing on the end of the Stuffing Funnel
until the entire casing has slid onto the Funnel
(Figure 9).
7. Tie, twist or hog ring the end of the casing to
seal it.
8. Turn the
Handle
to extrude the mixture into the
casing. For best results, apply pressure around the
casing, close to the end of the Stuffing Funnel .
This will hold the casing tight and will cause the
mixture to pack firmly into the casing.
9. When the end of the casing has been reached,
tie, twist or hog ring the end of the casing to seal
the contents inside.
STUFFING TIPS:
The following are suggestions
to help reduce the resistance when stuffing with the
13 mm Stuffing Funnel .
A. Add water to the meat mixture- up to 1-1/2 cups
(0.4 L) of water per every 5 lb (2.3 kg) of seasoned
meat.
B. Add 1/4 cup (60 ml) of vegetable or olive oil per
every 5 lb (2.3 kg) of seasoned meat for better flow.
C. Use slow gear shaft for easier cranking.
Figure 9