Cabela's Heavy Duty Meat Grinder 33-0101-C - Manual (Page 5)

This appliance is equipped with a polarized plug
(one blade is wider than the other) to reduce the
risk of electric shock. The plug must fully fit into an
electrical outlet. If the plug does not fit, reverse it
and try again. If it still does not fit, contact a qualified
electrician to inspect and/or update the electrical
outlets in your home. Do not modify the plug in any
way to fit an incompatible outlet.
OUTLET INSTRUCTIONS
COMPONENT LIST
-5- -16-
DIAGRAM PART PART
NUMBER DESCRIPTION NUMBER
1 Stomper with Lid 33-0877-C
2 Aluminum Tray 33-0824
3 Grinder Head 33-0809
4 Head Release Button 33-0808
5 Main Body -Front Piece 33-0834-C
6 Main Body -Rear Piece 33-0835-C
7 Power Switch Button 33-0825
8 Head Loosening Wrench 33-0828-C
9 3mm Stainless Steel Fine Grinding Plate 33-0803
10 4.5mm Stainless Steel Medium Grinding Plate 33-0804
11 8mm Stainless Steel Coarse Grinding Plate 33-0810
12 Auger Driver (7 Piece Set) 33-0894-N
13 Auger 33-0802-N
14 Grinder Knife 33-0845
15 Ring Nut 33-0842
16 Stuffing Spacer 33-0876
17 Stuffing Funnel 33-0820
18 Rubber Foot (4) 33-0102
19 Gear One 33-0813
20 Gear Two 33-0814
21 Gear Three 33-0815-4
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.
Before beginning the assembly, check the package contents for all of the parts.
If you are missing any parts, or if any parts are damaged, contact
Cabela’s Customer Service- Retail Store Purchases 1-800-905-2731 (U.S. & Canada) /
Catalog & Internet Purchases: 1-800-237-8888 / All International: 1-308-234-5555