-8-
-5-
1. Trim meat of all blood clots, cords, tendons,
bones, etc. NEVER grind bones, nuts or other
hard objects.
NOTE:
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.
2. Cut the food/meat into sizes small enough to fit
into the
Grinde
r. Approximately 1” (2.5 cm) cubes
or smaller.
3. Place a bowl under the
Grinder Plate
area
to catch the food/meat as it comes out.
4. Feed the chunks of food/meat into the
Grinde
r turn the
Handle
clockwise (when facing
the
Handle
side of the
Grinder
) (Figure 5).
NOTE:
If 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
Figure 5
Chute
Stomper
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.
