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OPERATING INSTRUCTIONS
GRINDING:
When making burger from wild game, add a minimum of 10% pork fat to the meat. This will give the
burger moisture, but still not make it fatty. If pork fat is not available, use beef fat.
Cut meat into small pieces that will easily fit into the throat of the grinder head. Meat should be 40°
or colder and free of gristle and sinew. Feed meat slowly into the throat of the head. Use the meat
stomper to push meat into the throat of the head. Do not force meat.
NEVER USE FINGERS TO PUSH MEAT INTO THE HEAD
Grind meat through the coarse plate first, turn motor off and unplug the grinder. Then, remove the
coarse plate and clean the head of sinew, fat or gristle that has accumulated during the first grind.
Assemble the unit with the fine plate, plug grinder in and regrind the meat.
STUFFING SAUSAGE CASINGS:
There are several methods for stuffing sausage with your grinder. Before you begin, review the
helpful tips listed below:
- When making sausage, use at least 20% fat with your meat and grind it like burger. Without
adequate fat, your sausage will be dry when cooked, and will tend to crumble when cut or sliced.
- Make sure the meat is well-chilled (28-32° F).
- Use only the finest natural casings — hog for large sausages and sheep for small, breakfast-style
links. Rinse well before use.
- Slide casings onto stuffing tube making sure to leave the end of the tube open. Turn grinder on and
feed meat into the head until meat is at the end of the stuffing tube. Stop grinder and pull casing out
past the opening of stuffing tube about 1". Tie a knot in the casing. Restart grinder. This procedure
will keep the casing from filling up with air when you first start stuffing. Continue to feed meat into
head until the casing is filled.
- Stuff the casing firm, but not to the bursting point. To divide the sausage into links, give the casing
two or three quick twists before adding more meat. Twist links in alternating directions (clockwise
for the first, counter-clockwise for the second) to ensure that they keep their forms.
- If air bubbles form in your sausage, you can pop them with a sharp, sterilized needle.
LEM Products • 109 May Drive, Harrison, OH 45030 • PH: 877-536-7763 • www.lemproducts.com
TROUBLE SHOOTING:
If your unit fails to operate, contact LEM Products technical assistance Toll Free at 877-536-7763.
If meat is mashing instead of extruding in strings from the grinding plate, chill the meat to 40°, and
check to see that the plate and blade are properly installed. A dull knife or plate will also cause
mashing of the meat. For an overheated plug or grinder housing discontinue use and contact
technical assistance Toll Free at 877-536-7763.
This product is equipped with a polarized AC (Alternating Current) plug (a plug having one blade
wider than the other). This plug will fit into the power outlet only one way. (If the plug does not fit
fully into the outlet, reverse the plug, if it still does not fit, contact a qualified individual to install
the proper outlet.
DO NOT DEFEAT THE SAFETY PURPOSE OF THIS POLARIZED PLUG IN ANY WAY.
ASSEMBLY: (See Diagram)
1. BEFORE USING: Wash all parts of the head in hot soapy water. This will remove any grease
residue and dirt left from the manufacturing process.
DO NOT PUT PARTS IN DISHWASHER
2. Remove retaining ring (#1), grinding plate (#5), knife (#8), and auger (#9) from the grinder head
(#12). Be sure that the star bolt (#15) on the side of the motor coupler is backed all the way out.
Insert the grinder head into the motor coupler so that the auger fits properly into the main gear
(#21). The head should be positioned upright so that the locking screw can be firmly tightened to
hold it in place during operation.
3. Place washer on drive of auger and insert auger (#9) into grinder head and turn until the auger
slips into the shaft of the motor.
4. Place the knife (#8) on the square auger stud (#11) of the auger (#9) with blades facing out.
5. Place grinding plate (#5) on auger stud in front of knife. Make sure notch in plate is on locating
stud in head. Cutting edge of knife should be facing and flush against the grinding plate.
6. When assembled, plate will stick out past the end of the head by 1/8" - 3/16".
7. Screw retaining ring (#1) onto head until tight. Hand-tighten, do not over-tighten.
Over-tightening will cause undo wear on the knife and plate of the grinder.
8. Insert meat pan (#14) into grinder head securely.
CLEANING:
Unplug grinder and disassemble the grinder head. Wash all parts in hot, soapy water and thoroughly
rinse in hot water. Allow parts to dry completely. Spray parts with food-grade silicone (Available at
LEM Products) to prevent rust and keep your grinder in like new condition.
LEM Products • 109 May Drive, Harrison, OH 45030 • PH: 877-536-7763 • www.lemproducts.com
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