Component List - Cabela's 08-2201 Instruction Book

COMPONENT LIST

DIAGRAM # PART DESCRIPTION
1
Front Ring Nut
2
4.5 mm Grinder Plate
3
Grinding Knife
4
Auger Pin
5
Auger
6
Auger Bearing
7
Head
8
Housing Bolt (4)
9
Gear Housing
10
Front Shaft Seal
11 Primary Bearing
12
Gear Housing Seal
13
Secondary Gear
14 Primary Gear
15
Secondary Bearing (3)
16
Motor
17
Motor Cover Bolt (4)
18
Stainless Steel Motor Cover
19
Rubber Feet (4)
20
Stainless Steel Base
21
Head Locking Knob
22
Base Bolt (4)
23
Tray
24
Stomper
25
Funnel 40 mm
26
Funnel 30 mm
27 Funnel 20 mm
28
Flange for Stuffing Funnel
29
Funnel 10 mm SS High Speed
30
Stuffing Star
31
Power Switch
32
Capacitor
33
Power Cord
34
Electrical Box Cover
35
Electrical Box Base
36
7 mm Grinder Plate
37
Fan Cover
38
Pin (Keyway)
39
Circuit Breaker
40 High Speed Plastic Auger
41
Front Cover Screw Plug (5)
42
Tray Guard
43 Allen Screw (2)
44
Allen Wrench
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
#22 GRINDER #32 GRINDER
08-2242 08-3242
29-2204 29-3204
29-2250 29-3250
08-2246 08-3246
08-2202-N 08-3202-N
08-2247 08-3247
08-2209-N 08-3209-N
08-2035 08-2035
08-3025 08-3025
08-2034 08-2034
08-2053 08-2053
08-3044 08-3044
08-2030 08-2030
08-2032 08-2032
08-2052 08-2052
N/A N/A
08-2079 08-2079
08-2243 08-3243
08-2007 08-2007
08-2211 08-3211
08-2005 08-2005
08-2027 08-2027
08-2225 08-3225
08-2277 08-2277
08-1040 08-1040
08-1030 08-1030
08-1020 08-1020
08-2229 08-3229
08-1011 08-1011
08-2276 08-3276
08-3039 08-3039
08-2240 08-3240
08-2041 08-2041
08-2274 08-3274
08-2275 08-3275
29-2207 29-3207
08-2238 08-3238
08-2051 08-2051
08-2278 08-3278
08-2212 08-3212
Patented
08-2080-A 08-2080-A
08-2226 08-3226
08-2081 08-2081
08-3081 08-3081
-4-
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 people think that a smoked sausage will last much longer without
spoilage, but this is not true. Smoked sausages should be treated the same as fresh
sausage in terms of storage.
Dried sausages require the longest processing time, as they are air dried over a long
period of time. Some types of dry sausages are pepperoni, prosciutto and a variety
of ham products, just to name a few. The conditions under which the meat is dried
are very exacting; temperature, time and humidity must all be carefully monitored for
a safe and delicious product.
STORAGE
It is important to remember that sausage will lose its flavor the longer that it is stored.
It is recommended that you only make as much sausage as you will need for 4-
6 weeks. Even frozen sausage will begin to lose flavor noticeably after 6 weeks.
Frozen sausage should be thawed slowly in the refrigerator before cooking or serving.
Quick thawing of the product will degrade the taste as well.
WARNING!
NEVER operate Grinder without the Tray and
the Tray Guard secured in place.
To avoid serious or fatal injury, NEVER reach
into any Grinder inlet.
ALWAYS use the Stomper to push meat
into the Grinder Head.
Read & fully understand all instructions
& warnings prior to use.
-21-