Grinding Instructions; Stuffing Instructions - Weston 36-0801-W Manual

GRINDING INSTRUCTIONS

. Trim meat of all blood clots, cords, tendons, bones, etc. NEVER grind bones or
other hard objects.
. For best results, be sure that all meat has been chilled to between 32-34°F (0-
1°C) before grinding. DO NOT allow meat to sit out at room temperature longer
than is absolutely necessary. Follow the Food Safety Guidelines as outlined.
. Cut meat into sizes small enough to fit into the Grinder. Approximately 1" (2.5 cm)
cubes.
. As you feed chunks of meat into the Grinder, turn the Handle clockwise (when
facing the Handle side of the Grinder). Be sure to have something to catch the
meat as it comes out of the Grinder.
.
If the Grinder should get stuck or become hard to turn, turn the Handle
counter-clockwise to loosen the obstruction, then resume grinding. If this doesn't
free the back-up, remove the Front Ring Nut, Plate, Knife and Auger to remove
the obstruction.

STUFFING INSTRUCTIONS

. For the best stuffing results, two people are recommended for this operation.
. Fill the Grinder hopper with pre-ground, seasoned meat.
. Slide a sausage casing over the end of the Stuffing Funnel, leaving 4-6"
(10.2-15.2 cm) of casing off the end of the Stuffing Funnel. Tie a knot in the
end of the casing.
. While holding the casing on the Stuffing Funnel with one hand, rotate the
Handle clockwise (when facing the Handle side of the Grinder) to move the
meat through the Grinder and into the casing. Gently lay the filled casing on
a plate as the casing fills.
. Do not fill the last 3-4" (7.6-10.2 cm) of the casing. When finished stuffing,
twist and tie the end closed.
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