331101W - Mincer Weston - Free user manual and instructions

Product Type	Electric Meat Grinder with Stuffing Accessory
Model	331101W (No.5 / No.8)
Power	500 W (No.5) / 575 W (No.8)
Voltage / Frequency	120 V ~ 60 Hz
Head and Blade Material	Stainless Steel
Grinding Plates Included	3 mm (fine), 4.5 mm (medium), 8 mm (coarse)
Additional Functions	Reverse function, automatic shut-off in case of overheating
Included Accessories	Pusher, stainless steel tray, blade, worm gear, eye nut, stuffing spacer, stuffing funnel
Dimensions (L × W × H) approx.	35 × 20 × 30 cm
Weight approx.	5.5 kg (No.5) / 6.5 kg (No.8)
Maintenance	Hand wash parts in contact with food; do not immerse motor unit; lubricate with food-grade silicone spray
Safety	Use supplied pusher; unplug before maintenance; do not operate without tray; built-in thermal protection
Warranty	1 year limited (registration within 30 days required)

Frequently Asked Questions - 331101W Weston

How to assemble the grinder for grinding meat?

After unplugging the appliance, align the notches of the head with the tabs of the main body, turn counterclockwise to lock. Insert the worm gear, place the blade (flat side outward), then the grinding plate of your choice (notch aligned with the pin). Screw the eye nut clockwise without over-tightening. Finally, install the tray.

How to grind meat with the Weston 331101W?

Cut the meat into cubes of about 2.5 cm, remove bones and tendons. Place the cubes in the tray. Set the switch to ON and use only the pusher to feed meat into the hopper. For a finer grind, pass the meat again with a smaller plate. Do not run the appliance for more than 15 minutes continuously.

How to use the sausage stuffing function?

After grinding the meat, replace the plate and blade with the stuffing spacer and funnel. Screw the eye nut. Slide a casing onto the funnel, tie a knot at the end. Turn on the appliance and push the seasoned meat with the pusher. Hold the casing while filling and do not fill the last 8-10 cm.

How to clean the grinder after use?

Always unplug the appliance. Unscrew the eye nut and remove all parts from the head. Wash parts by hand in warm soapy water, rinse and dry immediately. Never put parts in the dishwasher. Clean the motor unit with a damp cloth, do not immerse it. Lubricate the head, plates and blade with food-grade silicone spray after each cleaning.

What to do if the worm gear jams?

Set the switch to OFF and unplug the appliance. Use the Reverse function by pressing the Rev button for less than 5 seconds. If the jam persists, disassemble the head, clean it and reassemble. Never use the reverse function for more than 5 seconds.

What is the motor power?

The 331101W model is available in two versions: No.5 with 500 watts and No.8 with 575 watts. Both operate on a standard 120 V ~ 60 Hz outlet.

Can I grind bones with this grinder?

No, it is strictly forbidden to grind bones or any hard product. This could damage the head, worm gear and motor, and void the warranty.

How to use the reverse function?

The reverse function is used to clear a jam. Make sure the motor is completely stopped, then press the Rev button for less than 5 seconds. Release and restart in normal mode. Do not use this function for too long.

What is the recommended continuous use time?

To avoid overheating, do not use the grinder for more than 15 minutes continuously. After 15 minutes, let it cool for a few minutes before using again. The appliance automatically shuts off in case of overheating; wait about 1 hour before resuming.

Where to find spare parts for the Weston 331101W?

Spare parts are available at WestonProducts.com/support or by calling customer service at 1-800-814-4895 (USA) or 001-216-901-6801 (outside USA), Monday to Friday 8am to 5pm ET. Consult the manual for exact references (e.g., pusher 33-0877, tray 33-1124, etc.).

USER MANUAL 331101W Weston

GRINDING INSTRUCTIONS 10

STUFFER ASSEMBLY 11

STUFFING INSTRUCTIONS 12-13

REVERSE FUNCTION 13

THERMAL OVERLOAD PROTECTION 14

HELPFUL HINTS 15

FOOD SAFETY 16

WARRANTY 18

1. DO NOT use the Grinding without the Tray secured into place.
2. ALWAYS DISCONNECT Grinding from power source before servicing, changing accessories or cleaning the unit.
3. Plug the Grinding into a standard 120 Volt, 60 Hz wall outlet.
4. DO NOT USE the Grinding if the Power Cord, Plug or any other parts are damaged. If the Power Cord or the Grinding is damaged, call Customer Service. DO NOT ATTEMPT TO REPLACE THE CORD. Be sure to not allow the Power Cord to drape into your work area. Check that all parts are operating properly, and perform the intended functions. Check for alignment of moving parts or any other conditions that may affect the operation.
5. NEVER use any accessories or parts from other manufacturers. Doing so will Void YOUR WARRANTY and may cause fire, electrical shock or injury.
6. TO PROTECT AGAINST RISK OF ELECTRICAL SHOCK: DO NOT SUBMERGE THE MAIN GRINDER BODY INTO WATER OR LIQUID. BE SURE THE GRINDER IS DISCONNECTED FROM THE POWER SOURCE BEFORE CLEANING. Wash all parts by hand and thoroughly dry. Thoroughly clean all parts that will come in contact with food before using the appliance. NEVER rinse appliance Grinder Motor under tap, only use a moist cloth to clean the Grinder Motor Unit.
7. Reduce risk of unintentional starting. Make sure the Power Switch is in the "OFF" position before attaching to the power source.

8. KEEP FINGERS CLEAR of the Auger and Cutting Blades AT ALL TIMES. NEVER REACH INTO THE GRINDER, doing so may cause serious injury. ALWAYS USE THE PROVIDED STOMPER, NEVER FEED FOOD BY HAND.

9. NEVER use fingers to scrape food away from the Grinding Plate while the Grinding is in operation. SEVERE INJURY MAY RESULT.

10. NEVER LEAVE THE GRINDER UNATTENDED. Be safe, DISCONNECT the Grinder from power source before leaving the work area. Close supervision is necessary when any appliance is used near children. This appliance is NOT to be used by children.
11. Wait until all moving parts have stopped before you remove any part of the Grinding, or before switching the Grinding in reverse.
12. TIE BACK loose hair and clothing, and roll up long sleeves before operating the Grinding. REMOVE ties, rings, watches, bracelets, or other jewelry before operating the Grinding.
13. Be sure the Grinding is on a stable work surface. Be sure all the Grinding Feet are stable.
14. DO NOT attempt to grind bones or other hard items.
15. DO NOT run Grinding without meat in the Head. Severe damage to the Head and Auger may occur.
16. WEAR EYE PROTECTION. Wear safety glasses. Everyday eye glasses are not safety glasses. Safety glasses conform to ANSI Z87.1 requirements. Note: approved safety glasses have Z87 printed or stamped on them.
17. DO NOT use outdoors.
18. DO NOT use the Grinding while under the influence of drugs, medications or alcohol.
19. DO NOT let the Power Cord hang over edge of work surface.
20. DO NOT attempt to operate the Grinding if the Grinding itself is cold. The Grinding temperature should be at least 45^ (7^) before beginning.
21. The Gear Housing and the Motor Cover may become HOT during operation. This is normal. DO NOT touch these parts during operation or until they cool after use.

SAVE THESE INSTRUCTIONS

IMPORTANT SAFEGUARDS

WARNING!

When using electrical appliances, basic safety precautions should always be followed including the following:

1. READ ALL INSTRUCTIONS BEFORE USING THE APPLIANCE.
2. To protect against risk of electrical shock, do not submerge or use this appliance near water or other liquid.
3. Unplug this appliance from the electrical outlet when not in use or before putting on or taking off parts and before cleaning.
4. Close adult supervision is necessary when any appliance is used near children. This appliance is NOT to be used by children.
5. NEVER use any accessories or parts from other manufacturers. Doing so will Void YOUR WARRANTY and may cause fire, electrical shock or injury.
6. DO NOT operate any appliance with a damaged cord, plug or after the appliance malfunctions, or is dropped or damaged in any manner. Return appliance to the nearest authorized service facility for repair or adjustment.
7. Keep these instructions for use for future reference.
8. Check if the voltage indicated on the appliance corresponds to the local voltage before you connect the appliance.
9. Thoroughly clean the parts that will come into contact with food before you use the appliance for the first time.
10. DO NOT use outdoors.
11. DO NOT let cord hang over edge of table or counter.
12. DO NOT let cord come in contact with a hot surface. DO NOT use on an oven or stove.
13. DO NOT use fingers to scrape food away from the output chute while the appliance is operating. Never feed food into the appliance by hand. NEVER reach into the appliance. ALWAYS use the provided Stomper.
14. DO NOT operate the Grinding without the Tray in place.
15. Avoid contacting moving parts. Wait until moving parts have stopped running before you remove the parts of the appliance.
16. NEVER let the appliance run unattended.
17. Switch the appliance off before detaching or attaching any accessory.
18. DO NOT attempt to grind bones or other hard items.
19. DO NOT operate the appliance for more than 15 minutes at one time. After 15 minutes of continuous use, allow a few minutes for the appliance to rest before next use.
20. This appliance has a polarized plug (one blade of the plug is wider than the other). To reduce the risk of electric shock, this plug will fit in a polarized outlet only one way. If the plug does not fit fully in the outlet, reverse the plug. If it still does not fit, contact a qualified electrician. DO NOT modify the plug in any way.
21. CAUTION: In order to avoid a hazardous situation, this appliance must never be connected to a timer switch.

OUTLET INSTRUCTIONS

To reduce the risk of electrical shock, this plug must fit fully into the outlet. If the blades do not fit into the outlet, try turning the plug around. If the plug still does not fit into the outlet, contact a qualified electrician. DO NOT attempt to modify the plug in any way.

WARNING!

NEVER operate Grinding without the Tray secured in place.

To avoid serious or fatal injury, NEVER reach into any Grinding inlet.

ALWAYS use the Stomper to push food into the Grinding Head.

Read & fully understand all instructions & warnings prior to use.

CAUTION! It is important to follow the "Food Safety" guidelines outlined in this manual. For the most up to date instruction visit the USDA website.

COMPONENT LIST

DIAGRAM NUMBER PART DESCRIPTION #5 #8
1 STOMPER 33-0877 33-0877
2 STAINLESS STEEL TRAY 33-1124 33-1124
3 GRINDER HEAD 33-1109 33-0809
4 HEAD RELEASE BUTTON 33-1108 33-1108
5 8 MM STAINLESS STEEL COARSE33-1110 33-0810
GRINDING PLATE
6 4.5MM STAINLESS STEEL MEDB3M 1GRIID0804
7 3MM STAINLESS STEEL FINE GRINDING PLATE
8 AUGER 33-1102
9 STAINLESS STEEL GRINDER KNIFE
10 FRONT RING NUT 33-11
11 STUFFING SPACER 33-11
12 STUFFING FUNNEL 33-11
13 AUGER DRIVER SET 33-1

If any components of this unit are broken, the unit does not operate properly or you need a replacement instruction manual, visit us on the web at

WestonProducts.com

Or call Weston Brands LLC Toll Free at 1-800-814-4895

Monday thru Friday 8:00am-5:00pm ET. Outside the U.S. call 001-216-901-6801

CLEANING

WARNING! Before cleaning, assembling or disassembling the appliance, make sure the appliance is OFF and the PLUG IS REMOVED FROM THE OUTLET/POWER SOURCE!

1. Unscrew the Ring Nut and remove all parts from the Grinding Head.
2. To remove the Grinding Head, press the Head Release Button and turn the Grinding Head clockwise (FIGURE A).
3. Wash all parts that come in contact with food in hot soapy water. Rinse with clear water. Dry immediately. The Grinding parts are not dishwasher safe. Do NOT use bleach.
4. Fully lubricate the Grinding Head, Grinding Plates and the Knife with food grade silicone spray before and after each use.
5. Clean the Main Body with a soft damp towel. Dry immediately. DO NOT immerse the Main Body of the Grinding in water or other liquids.

WARNING!

READ AND FULLY UNDERSTAND ALL INSTRUCTIONS AND WARNINGSPRIOR TO USING THIS UNIT, never leave this appliance unattended!

WARNING!

NEVER operate Grinding without the Tray secured in place. To avoid serious or fatal injury, NEVER reach into any Grinding inlet. ALWAYS use the Stomper to push food into the Grinding Head. Read & fully understand all instructions & warnings prior to use.

GRINDER ASSEMBLY

WARNING! Before cleaning, assembling or disassembling the appliance, make sure the appliance is OFF and the PLUG IS REMOVED FROM THE OUTLET/POWER SOURCE!

1. Remove the Ring Nut, Grinding Plate, Knife and Auger from the Grinding Head before installing the Grinding Head to the Main Body.
2. Align the notches on the Grinding Head with the tabs on the Main Body.
3. Press the Grinding Head against the Motor and rotate it counterclockwise until it locks into place (FIGURE B).
4. Insert the Auger into the Grinding Head, Auger Driver end first (FIGURE C).
5. Place the Grinding 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 Grinding Plate fits into the positioning pin of the Grinding Head (FIGURE C).
7. Turn the Ring Nut clockwise onto the threaded end of the Grinding Head until it touches the Grinding Plate and is snug. DO NOT over-tighten the Ring Nut.
8. Place the Tray on the upright part of the Grinding Head. NEVER use the Grinding without the Tray installed!

FIGURE B

FIGURE C

WARNING!

READ AND FULLY UNDERSTAND ALL INSTRUCTIONS AND WARNINGS PRIOR TO USING THIS UNIT.

Never leave this appliance unattended!

GRINDING INSTRUCTIONS

WARNING! Before cleaning, assembling or disassembling the appliance, make sure the appliance is OFF and the PLUG IS REMOVED FROM THE OUTLET/POWER SOURCE!

1. Follow the "Grinder Assembly Instructions" to fully assemble the Grinding including the Tray.

NOTE: It is best to grind the meat using the coarse, 8 mm Grinding Plate first. If a finer grind of meat is desired, run the coarse ground meat through the Grinding a second time using the fine, 4.5 mm or 3 mm Grinding Plate.

1. Trim the meat of all cords, tendons, bones, shot, etc.
2. For best results, be sure that all meat has been chilled to between 32- 34^ (0 - 1^) before grinding. DO NOT ALLOW MEAT TO SIT OUT AT ROOM TEMPERATURE LONGER THAN ABSOLUTELY NEEDED. Closely follow the "Food Safety" instructions as outlined by the USDA.
3. Cut meat into sizes small enough to fit into the Feed Chute. Approximately 1" (2.5 cm) cubes.
4. Place cubed meat to be ground into the Tray. Do not overfill the Tray, place just enough meat to leave the Feed Chute area open.
5. Place a dish or bowl to collect the ground meat at the end of the Grinding Head (FIGURE E).
6. Make sure the Grinding is in the "OFF" position. Attach the Grinding to the power supply.
7. Press "ON" the Grinding Button. Carefully start feeding cubes of meat into the Feed Chute. ONLY USE THE STOMPER TO PUSH MEAT INTO THE HEAD, DO NOT USE YOUR FINGERS OR ANY OTHER OBJECT.

NOTE:

To prevent overheating, do not operate the Grinding for more than 15 minutes at a time. Allow the Grinding to cool periodically.

WARNING!

NEVER operate Grinding without the Tray secured in place. To avoid serious or fatal injury, NEVER reach into any Grinding inlet. ALWAYS use the Stomper to push food into the Grinding Head. Read & fully understand all instructions & warnings prior to use.

STUFFER ASSEMBLY

WARNING! Before cleaning, assembling or disassembling the appliance, make sure the appliance is OFF and the PLUG IS REMOVED FROM THE OUTLET/POWER SOURCE!

1. Remove the Ring Nut, Grinding Plate, Knife and Auger from the Grinding Head before installing the Grinding Head to the Main Body.
2. Align the notches in the Grinding Head with the tabs on the Main Body.
3. Press the Grinding Head against the Motor and rotate it counterclockwise until it locks into place (FIGURE F).
4. Insert the Auger into the Grinding Head, Auger Driver end first (FIGURE G).
5. Place the Stuffing Spacer into the Grinding Head. Make sure the notch of the Stuffing Spacer fits into the positioning pin of the Grinding Head.
6. Insert the Stuffing Funnel through the Ring Nut and then onto the Grinding Head.
7. Turn the Ring Nut clockwise onto the threaded end of the Grinding Head until it touches the Stuffing Funnel. DO NOT overtighten the Ring Nut.
8. Place the Tray on the upright part of the Grinding Head. NEVER use the Grinding without the Tray installed!

FIGURE F

READ AND FULLY UNDERSTAND ALL INSTRUCTIONS AND WARNINGS PRIOR TO USING

THIS UNIT.Never leave this appliance unattended!

STUFFING INSTRUCTIONS

WARNING! Before cleaning, assembling or disassembling the appliance, make sure the appliance is OFF and the PLUG IS REMOVED FROM THE OUTLET/POWER SOURCE!

1. After grinding the meat following the "Grinding Instructions", mix the ground meat with the sausage seasonings.
2. Follow the "Stuffer Assembly Instructions" to fully assemble the Grinding as a Stuffer including the Tray.

NOTE: While one person can stuff sausage with this Grinding, it is recommended that two people perform this operation.
3. Place seasoned ground meat into the Tray. Do not overfill the Tray, place just enough meat to leave the Feed Chute area open.
4. Slide a sausage casing over the Stuffing Funnel. See the "Sausage Information / Casing" section of this manual for more information.
5. Slide 4"-6" (10-15 cm) of casing from the end of the Stuffing Funnel and tie a knot in the end of the casing. If you are using large diameter fibrous casing, hold the closed end of the casing tightly against the end of the Stuffing Funnel (FIGURE H).
6. Make sure the Grinding is in the "OFF" position. Attach the Grinding to the power supply.
7. Press "ON" the Grinding Button. Carefully start feeding ground meat into the Feed Chute. ONLY USE THE STOMPER TO PUSH MEAT INTO THE HEAD, DO NOT USE YOUR FINGERS OR ANY OTHER OBJECT.

FIGURE H

NOTE:

To prevent

overheating, do not operate the Grinding for

more than 15 minutes at a time.

Allow the Grinding

to cool

periodically.

WARNING!

NEVER operate Grinding without the Tray secured in place.

To avoid serious or fatal injury, NEVER reach into any Grinding inlet.

ALWAYS use the Stomper to push food into the Grinding Head.

Read & fully understand all instructions & warnings prior to use.

1. Hold the casing in place with one hand while feeding the sausage mixture through the Grinding. As the meat fills the casing, gently lay it on a clean, dry surface.
   NOTE: When using natural casings, use a wet surface.
2. Do not fill the last 3^ - 4^ (8-10 cm) of casing. After the entire length of casing has been stuffed, twist the open end to close, then tie off the ends of the casing tightly to close. Twist into links.
3. Whenever stuffing sausage, fill the casing slowly to avoid air pockets. If air pockets do appear in the sausage use a pin to prick the bubbles. The small holes will seal naturally.

USING THE REVERSE FUNCTION

The reverse function only should be used for brief periods of time to help clear a jam.

1. Allow the Grinding Motor to come to a COMPLETE STOP before engaging in reverse "REV".
2. Push the Rev Button (FIGURE I).

NOTE: NEVER operate the Grinding in reverse for more than 5 seconds.

1. If the Grinding remains jammed after using the reverse function, turn the Grinding "OFF", disconnect the Grinding from the power source. Disassemble the Grinding Head and clean it according to the "Cleaning Instructions." Re-assemble the Grinding and follow the "Grinding Instructions/ Stuffing Instructions."

THERMAL OVERLOAD PROTECTION

Thermal overload protection on the motor can only be used once and cannot be reset after the unit becomes cool.

The Heavy Duty Electric Meat Grinding will automatically shut down if it overheats. If this occurs:

1. Turn the Grinding "OFF" and unplug the Power Cord.
2. Remove the Grinding Head from the Main Body.
3. Wait until the Grinding cools or about 1 hour. Keep meat refrigerated while the Grinding cools. Disassemble and remove meat from the Head if necessary.
4. Reassemble the Grinding and resume normal operation.
5. To prevent overheating, do not operate the Grinding for more than 15 minutes at a time. Allow the Grinding to cool periodically.

HELPFUL HINTS

WARNING! Before cleaning, assembling or disassembling the appliance, make sure the appliance is OFF and the PLUG IS REMOVED FROM THE OUTLET/POWER SOURCE!

The provided Stomper also serves as a neat and compact way to store the Stuffing Funnel and the Stuffing Spacer.
- Any time that you change the Grinding Plates, the Head should be removed COMPLETELY to prevent pushing meat back into the Motor Drive Shaft Housing.
- To prevent overheating, do not operate the Grinding for more than 15 minutes at a time. Allow the Grinding to cool periodically.
DO NOT over-tighten the Front Ring Nut. It should be firmly tight.
- Make sure the Grinding Knife blades lay flat on the Grinding Plate.
DO NOT operate the Grinding without meat in the Head. Running the Grinding while dry could damage the Head and Auger.
Always lubricate the Head, Grinding Plate and Grinding Knife with a food-grade silicone spray after cleaning.
DO NOT grind bones or other hard objects.

FOOD SAFETY

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^ to 165^ ( 71^ to 74^ ), 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^ (63^) (medium rare). The safe temperature for poultry is 165^ (75^) and solid cuts of pork should be cooked to 145^ (63^) .

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^ and 140^ ( 4^ and 6^ ). Your refrigerator should be set to 40^ ( 4^ ) or below; your freezer should be 0^ (-17°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^ ( 32^ ) 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.

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 foodborne 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. Purchase Weston Pink Curing Salt (02-0000-W) and follow the included instructions to ensure that you are properly curing your homemade sausage.

CASING

Weston offers a complete variety of casings. 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. 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 preparation. There are also fibrous non-edible casings that are most commonly used for summer sausage and ring bologna

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.

Among the fresh and uncooked smoked sausages, you will find such flavors as kielbasa or Polish sausage, Italian sausage, breakfast sausage and many others. Both fresh and uncooked smoked sausages require cooking before eating and also require refrigerated storage.

Smoked and cooked sausages include salami, bologna, the ever-popular hot dogs and many others. Proper smoking requires a smokehouse or smoker. Weston offers Outdoor Propane Smokers in a variety of sizes (41-0701-W, 41-0301-W, or 41-0401-W). Most smoked sausages are warmed before serving. Many people think that a smoked sausage will last much longer without spoilage, but this is not true. Smoked sausages should be treated the same as fresh sausage in terms of storage.

Dried sausages require the longest processing time, as they are air dried over a long period of time. Dry cured sausages include salami, chorizo, pepperoni, among others. The conditions under which the meat is dried are very exacting; temperature, time and humidity must all be carefully monitored for a safe and delicious product.

STORAGE

For the best flavors, we recommend vacuum sealing your fresh sausages, then storing them in the refrigerator (short term) or freezer (long term). Weston manufactures a variety of vacuum sealers. Ask the retailer from which you purchased this unit for their selection. Store dry cured products in paper or other breathable wrapping, unrefrigerated.

ONE-YEAR LIMITED WESTON WARRANTY

This warranty applies to products purchased and used in the U.S. and Canada, which have been properly registered within 30 days of the date of original purchase. This is the only express warranty for this product and is in lieu of any other warranty or condition. This product is warranted to be free from defects in material and workmanship for a period of one (1) year from the date of original purchase. During this period, your exclusive remedy is repair or replacement of this product or any component found to be defective, at our option.

To register your product: complete the online form at www.WestonProducts.com/Warranty.

This warranty does not cover unregistered products, unauthorized repairs or service to products, products sold "as-is" by retailers, glass, filters, wear from normal use, use not in conformity with the printed directions, or damage to the product resulting from accident, alteration, abuse, or misuse. This warranty extends only to the original consumer purchaser or gift recipient and is not transferrable. Keep the original sales receipt, as proof of purchase is required to make a warranty claim. This warranty is void if the product is subjected to any voltage and waveform other than as specified on the rating label (e.g., 120V 60Hz ).

We exclude all claims for special, incidental and consequential damages caused by breach of express or implied warranty. All liability is limited to the amount of the purchase price. Every implied warranty, including any statutory warranty or condition of merchantability or fitness for a particular purpose, is disclaimed except to the extent prohibited by law, in which case such warranty or condition is limited to the duration of this written warranty. This warranty gives you specific legal rights. You may have other legal rights that vary depending on where you live. Some states or provinces do not allow limitations on implied warranties or special, incidental, or consequential damages, so the foregoing limitations may not apply to you.

Before returning the product for any repair or service: it must be clean and free from any food particles or other debris; otherwise, we will return it or impose a $50 cleaning surcharge, at our option.

To make a warranty claim: go to www.WestonProducts.com/Contact; or call 1.800.814.4895 in the U.S. and 001.216.901.6801 outside the U.S., Monday - Friday, 8 am - 5 pm Eastern. You are responsible for all costs associated with shipping us the product freight prepaid. If the product qualifies for a warranty repair or replacement, we will bear the cost of returning it to you. We are not responsible for shipping damage.

For non-warranty work: call 1.800.814.4895 in the U.S. and 001.216.901.6801 outside the U.S., Monday - Friday, 8 am - 5 pm Eastern, to obtain a Return Merchandise Authorization Number (RMA Number). We will refuse all returns without an RMA Number. We charge US$35/hour for all diagnostic, service, repair and processing work. We will not start any service or repair work without prior authorization. You are responsible for all costs associated with shipping us the product freight prepaid and our returning it to you.

MOLINO DE CARNE

de 500 varios N. ^国 5 y 575 varios N. ^国 8

To prevent overheating, do not erate theGrinder for ore than 15 minutes at a time.
Allow theGrinder to cool periodically.

AVENTISSEMENT!

NE JAMAIS se servir du Hachoir sans le Plateau fixe en place.

PLEASE INSPECT THIS PACKAGE THOROUGHLY FOR MISSING PARTS OR ANY PRODUCT DAMAGE. IF YOUR PRODUCT CONTAINS SHIPPING DAMAGE, PLEASE CONTACT RETAILER FOR ASSISTANCE.

For all other questions regarding product usage, missing parts, product damage, difficulty or warranty activation, please contact the Weston Brands Customer Service Team: 8:00 am to 5:00 pm ET, Monday thru Friday

[e-mail]

U.S. Residents Customer Service Line: 1-800-814-4895 (Outside U.S. Call: 001-216-901-6801)

Weston Brands LLC, Cleveland, Ohio 44131

WestonProducts.com

Please DO NOT return this item to the retailer before contacting

Weston Brands Customer Service.

SAVE THESE INSTRUCTIONS!

Refer to them often and use them to instruct others.

ATTENTION!

VEUILLEZ INSPECTER CET EMBALLAGE AVEC SOIN POUR Y DETECTER

TOUTE PIECE MANQUANTE OU ENDOMMAGEE.

SI DES PIECES ONT ETÉ ENDOMMAGEES PENDANT LE TRANSPORT, VEUILLEZ

COMMUNIQUE AVEC LE DÉTAILLANT POUR OBTENIR DE L'AIDE.

Weston Brands LLC, Cleveland, Ohio 44131

WestonProducts.com