Weston 5 lb Vertical Sausage Stuffer User Manual download pdf (Page 4)

GENERAL SAFETY RULES

WARNING!

READ AND FULLY UNDERSTAND ALL

INSTRUCTIONS AND WARNINGS PRIOR TO

USING THIS STUFFER. YOUR SAFETY IS

MOST IMPORTANT: FAILURE TO COMPLY

WITH PROCEDURES AND SAFE GUARDS MAY

RESULT IN SERIOUS INJURY OR PROPERTY

DAMAGE. REMEMBER: YOUR PERSONAL

SAFETY IS YOUR RESPONSIBILITY!

-4-

SAVE THESE INSTRUCTIONS!

Refer to them often and use them to instruct others.

-9-

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 difcult 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 scientic. 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.

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 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

1. Read this owners manual before

attempting to assemble or operate the

Vertical Stuffer.

2. NEVER use any accessories

or parts from other manufacturers.

Doing so will void your warranty.

3. NEVER store or leave the

machine at a temperature lower than

F (0

C).

4. Thoroughly clean all parts that

will come in contact with food before

and after using the appliance. Wash

all parts by hand and thoroughly dry.

5. Before using the Stuffer, always

apply a food-grade lubricant to the

inside of the Canister to decrease

the friction.

6. KEEP CHILDREN AWAY! Never

leave the stuffer unattended. The

Stuffer is not a toy.

7. Be sure the Stuffer is on a stable

work area. Be sure all of the Stuffer

Feet are level.

8. WEAR EYE PROTECTION!

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.

9. DO NOT use the Stuffer while

under the inuence of drugs or

alcohol.

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Weston 5 lb Vertical Sausage Stuffer User Manual Page 4

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