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Helpful Hints For Grinding
1. Raw meat and fish will have a minimum loss of juices if thoroughly chilled
before grinding. When grinding larger quantities, fats from meats can build
up inside Cutter Housing, loading grinder motor and decreasing grinder
efficiency. If this occurs, stop the grinder, remove Cutter Housing. Wash
parts in hot, sudsy water, and reassemble. Whenever possible, alternate
bread with meat or other foods to keep Cutter Housing clean. After grinding
meat, you can clean Feed Screw by grinding one slice of bread.
2. Food should be free of bones, tough tendons, nut shells, etc. before grinding.
3. Nuts may bind the Cutter Knife if the Medium Cutter is used. Use the Coarse
Cutter and feed nuts into the Cutter Housing slowly. Whenever possible,
alternate with other ingredients, such as dried fruit.
4. When making bread crumbs it is best to use dry or toasted bread. Cutter
Housing and parts should be completely dry before grinding bread, nuts or
dry foods.
5. Freshly ground meat should be refrigerated and cooked within 24 hours.
6. Handle ground meat lightly to avoid packing. Good quality beef needs only
light shaping. You can season meat before grinding (sprinkle on meat
chunks), after grinding (work into mixture) or while cooking.
7. Do not flatten beef patties in pan with a spatula as this forces desirable juices
out of meat.
8. When cooking extra-lean meat, a little fat or liquid (such as suet, eggs,
evaporated milk) will increase the meat flavour and juiciness and make it
more tender. Proportions: 2 eggs, 4 tablespoons of evaporated milk or
ground suet for each pound of ground meat.
9. For chili, use Coarse Cutter to grind the beef. Flavour and texture of chili, as
well as hamburger casseroles and soups, are greatly improved by using
coarsely ground meat.
SAUSAGE MAKING INSTRUCTIONS
Preparing Meat and Casings
1. To make link sausages, you will need casings (either natural or synthetic)
which may be purchased from a wholesale meat market, pork butcher, or
your local meat market. If purchased dry, casings should be soaked briefly in
a mixture of 2 cups water and 1 tablespoon vinegar.
2. Meats must be ground and seasoned before making sausage links.
Assemble grinder using selected Cutter.
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