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CLEANING INSTRUCTIONS
OUTLET INSTRUCTIONS
This appliance has a polarized plug (one prong is
wider than the other). To reduce the risk of electric
shock, the plug must fully fit into the electrical outlet.
If the plug does not fit, turn it over and try again. If the
plug still does not fit, contact a qualified electrician
in regards to updating the electrical outlets in your
home. DO NOT modify the plug in any way.
WARNING!
Before cleaning, assembling or disassembling the
Meat Grinder &
Shredder/Slicer
, make sure it is turned “off” and disconnected from the power source.
Test to make sure there is no power to the
Motor
by switching the
Motor Unit
“on” and “off.”
Before using the
Meat Grinder & Shredder/Slicer
for the first time, thoroughly clean all parts (including
accessories) as instructed below.
DO NOT
immerse the
Motor Unit
in water or other liquid.
1. Turn the
Motor Unit
“off” and disconnect it from
the electrical outlet.
2. Fully disassemble the attached
Head.
3. Loosen the
Head Locking Nut
on the side of
the
Motor Unit
.
4. Remove the
Head
from the
Motor Unit
.
5.
WARNING!
DO NOT
immerse the
Motor Unit
in water or other liquid. Clean the
Motor Unit
with a
damp cloth or towel then wipe dry.
6. Wash all parts that contact food in warm soapy water. Rinse with clean water.
Dry all parts immediately.
NOTE: The Meat Grinder & Shredder/Slicer parts are not dishwasher safe.
7. Lubricate the
Head
,
Grinding Plates
and
Knife
with a food-grade silicone spray
after each use.
Follow all of the Safety Rules
and Warnings in this manual
whenever using this appliance.
Never leave this
appliance unattended.
Disconnect from power supply
when not in use.
WARNING!
Keep fingers, hands,
other body parts and
foreign objects away
from the inlet during
operation!
Only use the provided
stomper to push food into
the appliance.
Keep children away!
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.
TYPES OF SAUSAGE
Most sausages fall into one of four categories: Fresh, Smoked, Cooked or Dried. All
sausages, except dried, require refrigerated storage. There is also a sub-category of
uncooked smoked sausages.
