Valley Sportsman 008858615, Инструкция по эксплуатации

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7
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.
RECIPES
U.S. WEIGHT CONVERSIONS
1 tsp 5 ml
1Tbsp 15 ml
1/8 cup or 1 fl oz 30 ml
1/4 cup or 2 fl oz 60 ml
1/3 cup 80 ml
1/2 cup or 4 fl oz 120 ml
2/3 cup 160 ml
3/4 cup or 6 fl oz 180 ml
1 cups or 8 fl oz or 1/2 pint 240 ml
1 1/2 cup or 12 fl oz 350 ml
2 cups or 16 fl oz or 1 pint 475 ml
3 cups or 1 1/2 pints 700 ml
4 cups or 2 pints or 1qt 950 ml
4 quarts or 1 gal 3.8L
U.S. WEIGHT CONVERSIONS
1 oz 28g
1/4 lb or 4 oz 113g
1/3 lb 150g
1/2 lb or 8 oz 230g
2/3 lb 300g
3/4 lb or 12 oz 340g
1 lb or 16 oz 450g
2 lb 900g
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
seasoning, then re-grind through a fine grinding plate.
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 5lb (2.3 kg) of seasoned meat.
B . Add 1/4 cup (60ml) of vegetable or olive oil per every 5 lb
( 2.3 kg ) of seasoned meat for better flow.