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USING THE STUFFER
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!
NOTE:
Follow the “Food Safety Guidelines” in this
manual and as outlined by the U.S. Food and Drug
Administration (FDA) whenever using this appliance.
Keep meat/food refrigerated and covered. Do not
let meat/food sit out any longer than is necessary for
processing.
1. Place seasoned, ground meat in the
Tray
. Do
not overfill the
Tray
.
DO NOT
operate the
Grinder
without the
Tray
in place.
2. Twist or tie closed one end of the sausage
casing. You also can close and secure the end with
a hog ring.
3. Slide the open end of the casing onto the
Stuffing Funnel
until the entire casing is on the
Funnel
.
4. Make sure the
Motor Unit
is turned “off.” Connect the
Motor Unit
to an electrical outlet.
5. Turn the
Motor Unit
“on.”
6. Feed meat into the
Head
.
7. Use the
Stomper
to push meat into the
Grinder
.
NEVER use your fingers!
8. Hold the sausage casing onto the
Funnel
so that it does not slip off while stuffing.
9. Slowly release portions of the casing while stuffing to allow the casing to fill with meat.
10. When stuffing is complete, turn “off” the
Motor Unit
and disconnect it from the
electrical outlet.
11. Twist or tie closed each end of the casing. You also can close and secure the
ends with a hog ring.
HELPFUL HINT:
Firmly press ground meat into the
Grinder
with the
Stomper
to
release any trapped air.
FRESH & EASY RECIPES
SMOKED VENISON POLISH SAUSAGE
8 lb venison
6 tsp salt
1 tsp black pepper
2 lb pork trimmings
2 level tsp Prague Powder #1
1 cup soy protein concentrate
2 large cloves garlic
1 heaping tsp marjoram
2 tsp powdered dextrose
• Crush the garlic cloves using the
Fine Shredder Blade
in the
Shredder/Slicer Attachment
.
Grind the venison and pork through the
Coarse Grinder Plate
and
Grinder
.
Add all the ingredients to the meat and mix well
.
Stuff the sausage into casings using the
Stuffing Funnel
and
Grinder
to make 4” (10 cm) links
TRADITIONAL GRILLED BURGER PATTIES
1½ lb beef
¼ cup chopped onion 1 tsp salt
1 tsp Worcestershire sauce
¼ cup evaporated milk 1 tsp ground pepper
.
Grind the beef through the
Coarse Grinder Plate
then the
Medium Grinder Plate
.
Preheat grill
.
Combine all the ingredients
.
Shape the mixture into patties about 3/4” (1.9 cm) thick
.
Grill 4” (10 cm) from heat, turning once 10-15 minutes, or until done
BBQ BEEF PATTIES
1½ lb beef
½ cup chili sauce
2 tsp brown sugar
½ cup chopped onion
1 tsp salt
1 tsp lemon juice
1
/
3
cup ketchup
.
Grind the beef through the
Coarse Grinder Plate
then the
Medium Grinder Plate
.
Combine the ground beef, onion and salt
.
Shape the mixture into patties about 3/4” (1.9 cm) thick
.
Brown in a large covered skillet over medium-high heat, turning once for 10-15 minutes
.
Mix ketchup, chili sauce, brown sugar and lemon juice together
.
Pour sauce over the patties
.
Cover and simmer for 15 minutes, basting occasionally
