-8-
GRINDER ASSEMBLY
1. A. If you are using a clamp down,
#8
or
#10 Grinder
, slide the
Protector Pad
onto
the foot of the
Grinder
and tighten the
Clamp Screw
to secure the
Grinder
to the work
surface. Allow ample room for the
Handle
to rotate.
B. If you are using a bolt down
#22
or
#32 Grinder
, the body of the
Grinder
can be
attached to a solid work surface using appropriately sized screws. Allow ample room for
the
Handle
to rotate.
2. Insert the
Auger Bearing
into the
Grinder Body
through the hole in the
back of the
Grinder
.
FIGURE 1
3. Insert the
Auger
into the
Grinder
Body
, rotate the
Auger
while inserting
to fully seat the
Auger
into the
Grinder
Body
.
4. Slide the
Knife
over the square
portion of the
Auger Pin
on the front
of the
Auger
making sure the cutting
edges of the
Knife
are facing outward.
5. Slide the
Plate
of choice over the
round portion of the
Auger Pin.
Align
the notch on the
Plate
with the notch in
the
Grinder Body
so that the
Plate
fully
sits in the opening of the
Grinder Body
.
6. Snugly screw on the
Front Ring Nut
.
DO
NOT OVER TIGHTEN! (
If the
Front Ring Nut
is screwed onto the
Grinder Body
too tightly, the
Auger
will be hard to turn/will not turn. The
Front
Ring Nut
should be snug, allowing the
Auger
to
spin with ease.)
7. Slide the
Handle
over the exposed end of the
Auger
and lock it in place with the
Thumbscrew
.
FIGURE 2
There are basic rules to follow when handling food.
They are
COOK, SEPARATE, CLEAN,
and
CHILL.
COOK
It’s crucial to cook food to a safe internal temperature to destroy bacteria that is present. The
safety of hamburgers and other foods made with ground meat has been receiving a lot of attention
lately, and with good reason. When meat is ground, the bacteria present on the surface is mixed
throughout the ground mixture. If this ground meat is not cooked to at least 160
o
F to 165
o
F (71
o
C to
74
o
C), bacteria will not be destroyed and there’s a good chance you will get sick.
Solid pieces of meat like steaks and chops don’t have dangerous bacteria like E. coli on the inside,
so they can be served more rare. Still, any beef cut should be cooked to an internal temperature
of at least 145
o
F (63
o
C) (medium rare). The safe temperature for poultry is 180
o
F (82
o
C) and solid
cuts of pork should be cooked to 160
o
F (71
o
C). Eggs should be thoroughly cooked too. If you are
making a meringue or other recipe that uses uncooked eggs, buy specially pasteurized eggs or use
prepared meringue powder.
SEPARATE
Foods that will be eaten uncooked and foods that will be cooked before eating MUST ALWAYS be
separated. Cross-contamination occurs when raw meats or eggs come in contact with foods that
will be eaten uncooked. This is a major source of food poisoning. Always double-wrap raw meats
and place them on the lowest shelf in the refrigerator so there is no way juices can drip onto fresh
produce. Then use the raw meats within 1-2 days of purchase, or freeze for longer storage. Defrost
frozen meats in the refrigerator, not on the counter.
When grilling or cooking raw meats or fish, make sure to place the cooked meat on a clean platter.
Don’t use the same platter you used to carry the food out to the grill. Wash the utensils used in
grilling after the food is turned for the last time on the grill, as well as spatulas and spoons used for
stir-frying or turning meat as it cooks.
Make sure to wash your hands after handling raw meats or raw eggs. Washing hands with soap
and water, or using a pre-moistened antibacterial towelette is absolutely necessary after you have
touched raw meat or raw eggs. Not washing hands and surfaces while cooking is a major cause of
cross-contamination.
CLEAN
Wash your hands and work surfaces frequently when you are cooking. Washing with soap and
warm water for at least 15 seconds, then dry with a paper towel.
CHILL
Chilling food is very important. The danger zone where bacteria multiply is between 40
o
F and
140
o
F (4
o
C and 6
o
C). Your refrigerator should be set to 40
o
F (4
o
C) or below; your freezer should
be 0
o
F (-17
o
C) or below. Simple rule: serve hot foods hot, cold foods cold. Use chafing dishes
or hot plates to keep food hot while serving. Use ice water baths to keep cold foods cold. Never
let any food sit at room temperature for more than 2 hours - 1 hour if the ambient temperature
is 90
o
F (32
o
C) or above. When packing for a picnic, make sure the foods are already chilled
when they go into the insulated hamper. The hamper won’t chill food - it just keeps food cold
when properly packed with ice. Hot cooked foods should be placed in shallow containers and
immediately refrigerated so they cool rapidly. Make sure to cover foods after they are cool.
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.
FOOD SAFETY
Auger
Knife
Plate
Front
Ring
Nut
Auger
Bearing
Auger
Pin
Grinder
Body
FIGURE 1
Notch
Handle
FIGURE 2
Thumbscrew
.
Trim meat of all blood clots, cords, tendons, bones, etc. NEVER grind bones, nuts or
other hard objects.
.
For best results, be sure that all meat has been chilled to between 32-34°F (0-1°C)
before grinding. DO NOT allow meat to sit out at room temperature longer than is
absolutely necessary.
Follow the Food Safety Guidelines as outlined.
.
Cut meat into sizes small enough to fit into the
Grinde
r. Approximately 1” (2.5 cm) cubes.
.
As you feed chunks of meat into the
Grinde
r turn the
Handle
clockwise (when facing
the
Handle
side of the
Grinder
). Be sure to have something 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; turn the
Handle
counter-clockwise to loosen the obstruction, then resume grinding. If this doesn’t
free the back-up, remove the
Front Ring Nut
,
Plate
,
Knife
and
Auger
to remove the
obstruction.
GRINDING INSTRUCTIONS
-5-
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.
