-7-
-14-
GRINDER ASSEMBLY
1. Remove the
Ring Nut
,
Grinding Plate
,
Knife
and
Auger
from the
Grinder Head
before installing
the
Grinder Head
to the
Main Body
.
2. Align the notches on the
Grinder Head
with the
tabs on the
Main Body
.
3. Press the
Grinder Head
against the
Motor
and
rotate it counterclockwise until it locks into place.
Figure B
4. Insert the
Auger
into the
Grinder Head
,
Auger Driver
end
first.
Figure C
5. Place the
Grinder Knife
onto
the square portion of the
Auger Pin
.
The cutting edges (flat side) of the
Knife
should be facing out.
Figure D
6. Place the
Grinding Plate
of
your choice onto the
Auger Pin
.
Make sure the notch of the
Grinder
Plate
fits into the positioning pin of
the
Grinder Head
.
Figure C
7. Turn the
Ring Nut
clockwise
onto the threaded end of the
Grinder
Head
until it touches the
Grinder
Plate
and is snug.
DO NOT over-
tighten
the
Ring Nut.
8. Place the
Tray
on the upright
part of the
Grinder Head
.
NEVER
use the
Grinder
without the
Tray
installed!
Figure B
Figure C
REV
ON
/OF
F
REV
ON
/OF
F
Figure D
WARNING!
Before cleaning, assembling or disassembling the Grinder,
make sure the PLUG IS REMOVED FROM THE OUTLET/POWER SOURCE!
ALWAYS unplug the Grinder when not in use.
NEVER operate Grinder without the Tray secured in place.
To avoid serious or fatal injury, NEVER reach into any Grinder inlet.
ALWAYS use the Stomper to push food into the Grinder Head.
Read & fully understand all instructions & warnings prior to use.
WARNING!
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.
NOTE:
Special considerations must be made when using venison or other wild game,
since it can become heavily contaminated during field dressing. Venison is often held
at temperatures that could potentially allow bacteria to grow, such as when it is being
transported. Refer to the USDA Meat and Poultry Department for further questions or
information on meat and food safety.
Auger
Pin
Cutting edges of the Knife facing out.
