331301W - Mincer Weston - Free user manual and instructions

USER MANUAL 331301W Weston

INSTRUCTIONS RELATIVES AU DISJONCTEUR

ENGLISH INSTRUCTIONS NEVER operate Grinder without the Tray/Safety Guard secured in place. To avoid serious or fatal injury, NEVER reach into any Grinder inlet. ALWAYS use the Stomper to push meat into the Grinder Head. Read & fully understand all instructions & warnings prior to use.

Safety Guard secured into place.

2. ALWAYS DISCONNECT Grinder from power

source before servicing, changing accessories or cleaning the unit.

3. Plug the Grinder into a standard 120 Volt, 60

Hz wall outlet. Check if the voltage indicated on the appliance corresponds to the local voltage before you connect the appliance.

4. DO NOT USE the Grinder if the Power Cord,

Plug or any other parts are damaged. If the Power Cord or the Grinder 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 re, electrical shock or injury.

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 ngers to scrape food away from

the Grinding Plate while the Grinder is in operation. SEVERE INJURY MAY RESULT.

10. NEVER OPERATE 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. Avoid contact with moving parts. Wait until all moving

parts have stopped before you remove any part of the Grinder.

12. TIE BACK loose hair and clothing, and roll up long

sleeves before operating the Grinder. REMOVE ties, rings, watches, bracelets, or other jewelry before operating the Grinder.

13. Be sure the Grinder is on a stable work surface. Be

sure all the Grinder Feet are stable.

14. DO NOT attempt to grind bones, nuts or other hard

items. DO NOT let cord come in contact with a hot surface. DO NOT use on an oven or stove. Check if the voltage indicated on the appliance corresponds to the local voltage before you connect the appliance.

15. DO NOT run Grinder 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 Grinder while under the inuence of

20. DO NOT attempt to operate the Grinder if the

Grinder itself is cold. The Grinder temperature should be at least 45

C) 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.

22. WARNING: Busted, splintered bones can get into the

digestive tract of a pet and cause severe damage, even death by puncturing the walls of the intestines or even stomach

23. Weston Pro Series Electric Meat Grinders (#22 and

#32) are capable of grinding smaller, softer animal bones such as rabbit, whole chickens* or chicken quarters, and other birds, due to both the power and all metal construction of the units.

24. Avoid grinding large, dense animal bones as they are

very difcult to process (i.e., bones one would nd in large- game, pigs, or cows).

ENGLISH INSTRUCTIONS

CircuitBreakerOn/OffPowerSwitchCircuitBreakerOn/Off/ReversePowerSwitch#5, #8 & #12 Grinders#22 & #32 Grinders Auger GrabbingStomper TraySafety Guard(not shown)included with#22 & #32 Model Grinders only WARNING! Before cleaning, assembling or disassembling the Grinder, make sure the Grinder Motor is OFF and the PLUG IS REMOVED FROM THE OUTLET/POWER SOURCE!

ENGLISH INSTRUCTIONS . Remove all parts from packaging material and check to be sure there are no missing parts. . Retain packaging material for storage of the Grinder and Grinder parts when not in use. UNPACKING INSTRUCTIONS GROUNDING This appliance must be grounded while in use to protect the operator from electrical shock. The appliance is equipped with a 3-conductor cord and a 3-prong grounding type plug to t the proper grounding-type receptacle. The appliance has a plug that looks like Figure A. An adapter, Figure B, should be used for connecting Figure A plugs to two-prong receptacles. The grounding tab which extends from the adapter must be connected to a permanent ground such as a properly grounded outlet box as shown in Figure C using a metal screw. EXTENSION CORDS Use only 3-wire extension cords which have 3-prong grounding-type plugs and a 3-pole cord connector that accepts the plug from the appliance. Use only extension cords having an electrical rating not less than the rating of the appliance. Do not use damaged extension cords. Examine extension cord before using and replace if damaged. Do not abuse extension cord and do not yank on any cord to disconnect. Keep cord away from heat and sharp edges. FIGURE A

FIGURE C CircuitGroundingConductorGroundingProngMetalGroundingScrewCover of Grounded Outlet BoxGroundingMeansAA2220 GROUNDING INSTRUCTIONS9 ENGLISH INSTRUCTIONS CLEANING INSTRUCTIONS

1. See page 17 for instructions on using the Auger Grabbing Stomper to

disassemble the head.

2. Separate the head from the body.

3. Remove the Safety Guard from the Tray. Safety Guards only come with #22 and

4. Wash all parts that have come in contact with meat in hot soapy water. BE

SURE TO CLEAN IMMEDIATELY AFTER USE. DO NOT IMMERSE THE MOTOR IN WATER OR OTHER LIQUIDS!

5. Rinse the Grinder parts with clean hot water, then dry them IMMEDIATELY.

6. Fully lubricate the Head, Plates and the Knife with a food grade silicone

spray before and after each use.

7. Clean the Motor Cover and Gear Housing with a damp towel and wipe dry. DO

NOT IMMERSE THE MOTOR IN WATER OR OTHER LIQUIDS! IMPORTANT: Any metal parts should be coated with a food safe silicone spray to prevent rusting. If not properly protected, these parts can begin to rust very quickly. DO NOT use rusted parts. Ordering information can be found on the last page of this instruction manual.

8. Make sure the grinder and all components are completely dry before assembling

or storing. WARNING! Before cleaning, assembling or disassembling the Grinder, make sure the Grinder Motor is OFF and the PLUG IS REMOVED FROM THE OUTLET/POWER SOURCE!NEVER operate Grinder without theTray/Safety Guard secured in place.To avoid serious or fatal injury, NEVER reach into any Grinder inlet.ALWAYS use the Stomper to push meatinto the Grinder Head.Read & fully understand all instructions& warnings prior to use. W ARNING!10 ENGLISH INSTRUCTIONS

1. Insert the Head into the Gear

Housing with the Feed Chute facing straight up. You will need to line up the slot in the Head with the Pin inside the Gear Housing. Be sure the Head is seated fully into the Gear Housing (Figure 1).

2. Tighten the Head Locking Knob to

lock the Head into place.

3. Insert the Auger, with the Auger

Bearing attached (already attached for #22, #32) into the Head (Figure 2). Align the Auger Splines with the Drive Shaft of the Grinder. NOTE: Periodically inspect the Auger Bearing for wear. If the Auger Bearing has excessive wear, replace it to prevent head damage.

4. Place the Knife onto the square

part of the Auger Pin (Figure 2). Be sure the blades of the Knife are facing outward.

5. Place one of the Grinder Plates

onto the Auger Pin; align the notch in the Grinder Plate with the Pin in the Grinder Head.

6. Install the Front Ring Nut. DO NOT

OVERTIGHTEN. Turn the Front Ring Nut until it makes contact with the Grinder Plate, then make 1/4 turn more to tighten into place.

7. Insert the neck of the Tray into the

Feed Chute (FIGURE 3).

8. NEVER operate Grinder without the

Tray secured in place (FIGURE 3).

Gear Housing Head Slot in Head FIGURE 1 Head Locking Knob FIGURE 2 Head Auger BearingAugerAuger SplinesAuger PinKnifeGrinder PlateFront Ring Nut NOTE! Be sure the blades of the Knife are facing out. Feed Chute WARNING! Before cleaning, assembling or disassembling the Grinder, make sure the Grinder Motor is OFF and the PLUG IS REMOVED FROM THE OUTLET/POWER SOURCE! FIGURE 3 Tray Head Feed Chute Neck WARNING! See Safety Guard Instructions Prior to Operation!1. Follow the “Grinder Assembly Instructions” to fully assemble the Grinder including the Tray. NOTE: It is best to grind the meat using the coarse, 7 mm Grinding Plate rst. If a ner grind of meat is desired, run the coarse ground meat through the Grinder a second time using the ne,

4.5 mm Grinding Plate.

2. Trim the meat of all cords, tendons,

3. For best results, be sure that all

meat has been chilled to between 32-

C) 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.

4. Cut meat into sizes small enough to

t into the Feed Chute. Approximately 1” (2.5 cm) cubes.

5. Place cubed meat to be ground into

the Tray. Do not overll the Tray, place just enough meat to leave the Feed Chute area open.

6. Place a dish or bowl to collect the

ground meat at the end of the Grinder Head (Figure 4).

7. Make sure the Grinder is in the

“OFF” position. Attach the Grinder to the power supply.

8. Switch the Grinder to the forward

“FWD” position. Carefully start feeding cubes of meat into the Feed Chute.

OTHER OBJECT. GRINDING INSTRUCTIONS FIGURE 4 Tray StomperGrinder Head Bowl for ground meatThe 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. HO T DO NOT T OUCH!MotorCover Feed Chute Gear Housing 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. NEVER operate Grinder without theTray/Safety Guard secured in place.To avoid serious or fatal injury, NEVER reach into any Grinder inlet.ALWAYS use the Stomper to push meatinto the Grinder Head.Read & fully understand all instructions& warnings prior to use. W ARNING! WARNING! Before cleaning, assembling or disassembling the Grinder, make sure the Grinder Motor is OFF and the PLUG IS REMOVED FROM THE OUTLET/POWER SOURCE!

ENGLISH INSTRUCTIONS12 ENGLISH INSTRUCTIONS

STANDARD STUFFER ASSEMBLY INSTRUCTIONS

1. Insert the Head into the Gear

Housing with the feed chute of the Head facing straight up. You will need to line up the slot in the Head with the Pin inside the Gear Housing. Be sure the Head is seated fully into the Gear Housing. (FIGURE 5)

2. Tighten the Head Locking Knob to

lock the Head into place.

3. Insert the Auger, with the Auger

Bearing attached, into the Head (FIGURE 6). Align the Auger Splines with the Drive Shaft of the Grinder. NOTE: Periodically inspect the Auger Bearing for wear. If the Auger Bearing has excessive wear, replace it to prevent head damage.

4. Slide the Stufng Star over the

round portion of the Auger Pin.

5. Slide one of the Stufng

Funnels through the Flange and place it through the Front Ring Nut.

6. Install the Front Ring Nut, DO NOT

OVERTIGHTEN. Turn the Front Ring Nut until it makes contact with the Flange, then make 1/4 turn more to tighten into place.

7. Insert the neck of the Tray into the

the Tray secured in place (FIGURE 7).

INSTRUCTIONS” FIGURE 6 Head Auger BearingAugerAuger SplinesAuger PinFront Ring Nut Flange Gear Housing Head Slot in Head FIGURE 5 Head Locking Knob Feed Chute WARNING! Before cleaning, assembling or disassembling the Grinder, make sure the Grinder Motor is OFF and the PLUG IS REMOVED FROM THE OUTLET/POWER SOURCE! FIGURE 7 Tray Head Feed Chute Neck WARNING! See Safety Guard Instructions Prior to Operation!13 ENGLISH INSTRUCTIONS STANDARD STUFFER ASSEMBLY INSTRUCTIONS HIGH-SPEED STUFFER ASSEMBLY INSTRUCTIONS NOTE: The High Speed Stufng System is designed for use with the 10 mm Funnel ONLY. DO NOT attempt to use the High- Speed Plastic Auger with any other Funnels. SERIOUS DAMAGE to the Grinder Head and other components may occur. Follow the “Standard Stuffer Assembly Instructions” located in this manual, when using the 20, 30, or 40 mm Funnels.

1. Insert the Head into the Gear

Housing with the feed chute of the Head facing straight up. You will need to line up the slot in the Head with the Pin inside the Gear Housing. Be sure the Head is seated fully into the Gear Housing (FIGURE 8).

2. Tighten the Head Locking Knob to

lock the Head into place.

3. Insert the Auger, with the Auger

Bearing attached, into the Head (FIGURE 9). Align the Auger Splines with the Drive Shaft of the Grinder. NOTE: Periodically inspect the Auger Bearing for wear. If the Auger Bearing has excessive wear, replace it to prevent head damage.

4. Slide the High Speed

Plastic Auger onto the Auger Pin making sure the square part of the Plastic Auger fully seats on to the square portion of the Auger Pin.

5. Slide the 10 mm Stufng Funnel

through the through the Flange and place it through the Front Ring Nut.

6. Install the Front Ring Nut, DO NOT

OVERTIGHTEN. Turn the Front Ring Nut until it makes contact with the Flange, then make 1/4 turn more to tighten into place.

7. Insert the neck of the Tray into the

Feed Chute (FIGURE 10).

8. NEVER operate Grinder without the

Tray secured in place (FIGURE 10).

INSTRUCTIONS” FIGURE 8 FIGURE 9 Head Auger BearingAugerAuger SplinesAuger PinHigh-Speed Plastic AugerFront Ring Nut Flange Gear Housing Head Slot in HeadHead Locking Knob Feed Chute WARNING! Before cleaning, assembling or disassembling the Grinder, make sure the Grinder Motor is OFF and the PLUG IS REMOVED FROM THE OUTLET/POWER SOURCE! FIGURE 10 Tray Head Feed Chute Neck14 ENGLISH INSTRUCTIONS 1. After grinding the meat following the “Grinding Instructions”, mix the ground meat with the sausage seasonings.2. Follow the “Stuffer Assembly Instructions” or the “High-Speed Stuffer Assembly Instructions” to fully assemble the Grinder as a Stuffer including the Tray.NOTE: While one person can stuff sausage with this Grinder, it is recommended that two people perform this operation. For best results when using the High-Speed Stainless Steel 10 mm Stufng Funnel do not grind the meat through the 4.5 mm Grinding Plate.3. Place seasoned ground meat into the Tray. Do not overll the Tray, place just enough meat to leave the Feed Chute area open.4. Slide a sausage casing over the Stufng 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 Stufng Funnel and tie a knot in the end of the casing. If you are using large diameter brous casing, hold the closed end of the casing tightly against the end of the Stufng Funnel (FIGURE 11).6. Make sure the Grinder is in the “OFF” position. Attach the Grinder to the power supply.7. Switch the Grinder to the forward “FWD” position. 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 11 Tray StomperMotorCover Feed Chute Gear HousingCAUTION! It is important to follow the“Food Safety” guidelines outlined in thismanual. For the most up to date instruction visit the USDA website.NEVER operate Grinder without theTray/Safety Guard secured in place.To avoid serious or fatal injury, NEVER reach into any Grinder inlet.ALWAYS use the Stomper to push meatinto the Grinder Head.Read & fully understand all instructions& warnings prior to use. W ARNING! STUFFING INSTRUCTIONS WARNING! Before cleaning, assembling or disassembling the Grinder, make sure the Grinder Motor is OFF and the PLUG IS REMOVED FROM THE OUTLET/POWER SOURCE!15 ENGLISH INSTRUCTIONS Gear Housing STUFFING INSTRUCTIONS

8. Hold the casing in place with one hand while feeding the sausage mixture

through the Grinder. As the meat lls the casing, gently lay it on a clean, dry surface. NOTE: When using natural casings, use a wet surface.

9. Do not ll the last 3”-4” (7.5-10 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.

10. Whenever stufng sausage, ll 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. NEVER operate Grinder without theTray/Safety Guard secured in place.To avoid serious or fatal injury, NEVER reach into any Grinder inlet.ALWAYS use the Stomper to push meatinto the Grinder Head.Read & fully understand all instructions& warnings prior to use. W ARNING! . Allow the Grinder Motor to come to a COMPLETE STOP before engaging into reverse “REV” (FIGURE 12). . Allow the Grinder Motor to come to a COMPLETE STOP before engaging in forward “FWD” after using the reverse function. . NEVER operate the Grinder in reverse for more than 5 seconds at a time. REVERSE FUNCTION (Only applicable on #22 & #32 Grinders)On/Off/ReversePowerSwitch FIGURE 1216

CIRCUIT BREAKER INSTRUCTIONS

PLEASE NOTE: This Grinder features an all hardened steel gear transmission. This causes the Grinder to operate at a higher volume and temperature than other Grinders. This is normal and will not affect the Grinder’s performance. This Grinder is equipped with a Circuit Breaker as a safety precaution. If the Grinder stops running follow these steps to remedy:

1. Turn the Grinder to the “Off” position.

2. Check the Grinder to see if there is a jam in

the Grinder Head. If there is, the jam needs to be cleared of the obstruction as outlined in “Grinding Tips”.

4. Turn the Grinder back on and resume

5. If the Grinder still does not turn on, check that the electrical wall outlet is

properly working. Plug in another appliance to see if that appliance works from the wall outlet. Check that the household circuit breaker has not been tripped. If none of the above steps remedy the situation, or if the Circuit Breaker repeatedly shuts off the Grinder contact a customer service for further assistance. WARNING! DO NOT continue to use the Grinder if the Circuit Breaker trips repeatedly. Continued use may cause permanent damage to the Grinder and will void the warranty. Circuit Breaker Reset Button

DO NOT over-tighten the Front Ring Nut. It should be rmly tight.

Make sure the Grinding Knife blades lay at on the Grinder Plate.

DO NOT operate the Grinder without meat in the Head. Running the Grinder 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.

If the Grinder Plate becomes jammed/clogged during operation, follow these steps to restore normal output.

Turn the Grinder “OFF” and disconnect the Power Cord from the electrical outlet.

Remove the Front Ring Nut and Grinding Plate.

Thoroughly clean the Grinding Plate. Make sure all of the holes are clear.

Re-install the Grinding Plate and Front Ring Nut.

Re-connect the Grinder to the electrical outlet. Continue with grinding.

Repeat as necessary. GRINDING TIPS FIGURE 13 ENGLISH INSTRUCTIONS17 GRINDING TIPS

AUGER GRABBING STOMPER INSTRUCTIONS

To use the stomper to disassemble the head of the meat grinder, follow these instructions:1. Unscrew the front ring nut. 2. Attach the handle end of the stomper onto the auger pin. The opening on the stomper should completely secure around the groove in the pin (FIGURE 14). 3. Pull the stomper toward yourself, and away from the grinder. The auger will begin to disengage from the head of the grinder. 4. Use the hand that is not holding the stomper to guide the auger out from the head completely. 5. The auger, grinder knife and plate are all now free from the head and can be cleaned appropriately (FIGURE 15). WARNING! Before cleaning, assembling or disassembling the Grinder, make sure the Grinder Motor is OFF and the PLUG IS REMOVED FROM THE OUTLET/POWER SOURCE! FIGURE 14 NEVER operate Grinder without theTray/Safety Guard secured in place.To avoid serious or fatal injury, NEVER reach into any Grinder inlet.ALWAYS use the Stomper to push meatinto the Grinder Head.Read & fully understand all instructions& warnings prior to use. W ARNING! FIGURE 15 StomperAuger PinFront Ring NutPlateKnifeAuger Head ENGLISH INSTRUCTIONS18 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

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

C) and solid cuts of pork should be cooked to 160

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 sh, 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

C). Your refrigerator should be set to 40

C) or below; your freezer should be 0

C) or below. Simple rule: serve hot foods hot, cold foods cold. Use chang 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

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 eld 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 ENGLISH INSTRUCTIONS19 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 ve 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 avorless sausage that will be difcult 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 scientic. 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 brous non-edible casings that are used for some varieties of smoked sausages and bolognas.

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 nd such avors 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. These can be simple home-built structures made from metal drums or even old refrigerators or they can be elaborate manufactured units. 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. Some types of dry sausages are pepperoni, prosciutto and a variety of ham products, just to name a few. 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 It is important to remember that sausage will lose its avor 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 avor 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. ENGLISH INSTRUCTIONSWeston Brands LLC warrants to the ORIGINAL RETAIL PURCHASER of this product that if operated in accordance with the printed instruction accompanying it, then for a period of 5 years from the date of purchase, the product shall be free from defects in material and workmanship. The Warranty Card, along with a copy of the original receipt, must be received by Weston Brands LLC within 30 days from purchase date for the warranty to apply. Failure to send the completely lled out Warranty Card, along with a copy of the original receipt, will void the warranty. The product must be delivered to or shipped freight prepaid to Weston Brands LLC for warranty services, in either its original packaging or similar packaging affording an equal degree of protection. Damage due to shipping is not the responsibility of the company. Weston Brands LLC charges a $35.00 per hour bench charge. NOTE: No repairs will be started without the authorization of the customer. The return shipping cost to the customer will be added to the repair invoice. Prior to returning the product for Warranty Repair, the product must be thoroughly cleaned and free from any food particles or other debris. Failure of the purchaser to comply with this standard will result in the unit being returned without repair. In some cases, a $50 cleaning surcharge may apply. Weston Brands LLC will repair (or at its discretion, replace) the product free of charge, if in the judgment of the company, it has been proven to be defective as to seller’s labor and material, within the warranty period. New or rebuilt replacements for factory defective parts will be supplied for 5 years from the date of purchase. Replacement parts are warranted for the remainder of the original warranty period. For non-warranty repairs, contact Weston Brands LLC’s Customer Service at 1-800-814-4895 M-F 8am-5pm ET (outside of the United States 001-216-901-6801) to obtain a Return Merchandise Authorization Number (RMA Number). Weston Brands LLC will refuse all returns that do not contain this number. DO NOT RETURN THE UNIT WITHOUT PROPER AUTHORIZATION FROM WESTON BRANDS LLC. LIMITATIONS: The warranty is void if the product is used for any purpose other than that for which it is designed. The product must not have been previously altered, repaired, or serviced by anyone else other than Weston Brands LLC. If applicable, the serial number must not have been altered or removed. The product must not have been subjected to accident in transit or while in the customer’s possession, misused, abused, or operated contrary to the instructions contained in the instruction manual. This includes failure caused by neglect of reasonable and necessary maintenance, improper line voltage and acts of nature. This warranty is not transferable and applies only to U.S. and Canadian sales. Except to the extent prohibited by applicable law, no other warranties whether expressed or implied, including warranty merchantability and tness for a particular purpose, shall apply to this product. Under no circumstances shall Weston Brands LLC be liable for consequential damages sustained in connection with said product and Weston Brands LLC neither assumes nor authorizes any representative or other person to assume for it any obligation or liability other than such as is expressly set forth herein. Any applicable implied warranties are also limited to the 5 year period of the limited warranty. This warranty covers only the product and its specic parts, not the food or other products processed in it. Weston is not responsible for missing or damaged parts on discounted/clearance, resale or nal sale items where the seller may not be able to guarantee full functionality or completeness of the unit.CUT ALONG THE DOTTED LINE AND SEND THE WARRANTY CARD ALONG WITH A COPY OF YOUR ORIGINAL PURCHASE RECEIPT TO:Weston Brands LLC / WARRANTY7575 E. PLEASANT VALLEY RD., INDEPENDENCE, OH 44131 Customer Name: Address: City/State/Zip/Country: Telephone Number: E-Mail Address: Original Date of Purchase: Product Model #: Serial # (if applicable): I have read the warranty information. Initial here:

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