Weston 5 lb Vertical Sausage Stuffer - Manual (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.
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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.
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. 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
32 o F (0 o 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 influence of drugs or
alcohol.