Weston 7 & 11 lb Vertical Sausage Stuffers - Manual (Page 5)

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ASSEMBLY
PLUNGER ASSEMBLY
1. Slide the Plunger Seal onto the
Plunger (figure 1).
2. Assemble the Pressure Release
Valve Kit onto the Plunger. From the
top of the Plunger, place the Washer
onto the Valve Hole, then insert the
Screw through the Washer and into the
Valve Hole. From the underside of the
Plunger, place the Spring onto the end
of the Screw, then place the Valve Cap
onto the end of the Screw and twist to
secure.
3. Screw the Plunger Bolt onto the
Plunger Shaft (figure 2).
4. Place the assembled Plunger onto
the end of the Plunger Shaft (figure 3).
STUFFER ASSEMBLY
5. Attach the Handle by sliding it onto
either the Fast or the Slow Gear (figure 4).
6. Crank the Handle to bring the
Plunger to the top of the Stuffer.
Continued Next Page
RECIPES
VENISON SAUSAGE
6 lbs venison 6 lbs lean pork 1/2 tsp sage
1/2 tsp cayenne pepper 2 tsp salt 1/2 cup honey
2 tsp pepper sausage casings
FRESH ITALIAN SAUSAGE- MILD/HOT
5 tsp salt 1 tsp sugar 2 tsp caraway seeds
3 tsp crushed hot peppers 1 tsp cracked fennel seed (omit if making mild)
2 tsp coarse ground black pepper 1 tsp coriander
1 pint cold water 10 lb boneless pork butt
**NOTE: If grinding meat for sausage, grind the meat through the coarse grinding
plate, add seasonings, then re-grind through a fine grinding plate.
Plunger
Seal
Plunger
Pressure
Release
Valve Kit
Screw
Washer
Spring
Valve Cap
Valve Hole
Plunger
Shaft
Plunger
Bolt
Handle
Fast Gear
Shaft
Slow Gear
Shaft
Plunger
Shaft
Plunger
6. Slip a casing on the end of the Stuffing Funnel
until the entire casing has slid onto the Funnel
(figure 9).
7. Tie, twist or hog ring the end of the casing to
seal it.
8. Turn the Handle to extrude the mixture into the
casing. For best results, apply pressure around the
casing, close to the end of the Stuffing Funnel.
This will hold the casing tight and will cause the
mixture to pack firmly into the casing.
9. When the end of the casing has been reached,
tie, twist or hog ring the end of the casing to seal
the contents inside.
STUFFING TIPS: The following are
suggestions to help reduce the resistance when
stuffing with the 13 mm Stuffing Funnel.
A. Add water to the meat mixture- up to 1-1/2
cups (0.4 L) of water per every 5 lb (2.3 kg) of
seasoned meat.
B. Add 1/4 cup (60 ml) of vegetable or olive
oil per every 5 lb (2.3 kg) of seasoned meat for
better flow.