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TROUBLESHOOTING
Problem
The Meat Grinder is not turning on.
1. There could be possible damage
to the Power Cord, or the outlet is
not working.
2. Switch may not be turned on.
The Chute is jammed.
1. Warm fat can sometimes cause
the Chute to jam.
2. Pieces that are loosely assembled
onto the Meat Grinder will cause
meat to get caught and clog the
grinder.
Kibbeh is not forming properly.
A not-quite-ground piece of meat
is stuck, causing ground kibbeh
meat to emerge only partially.
Kibbeh mixture may also not be
chilled enough or mixed with
enough bulgur.
My sausages have air bubbles.
Sausage casings were not pricked
to create small holes before
stuffing.
The meat is not coming out in a
The Blade could be assembled
consistent texture.
backwards.
9
Cause
Solution
1. Check to see if there is any visible
damage to the Power Cord. If
there is, do not operate the Meat
Grinder. Instead, contact Chefman
Customer Service at 888-315-
6553 or email customerservice@
chefman.com.
2. Check that the switch is turned
to "On."z
1. Use the Reverse function on the
switch to release anything that may
be jamming the Chute. Refer to
step 16 in Operating instructions on
page 6 for directions.
2. Fully turn off and unplug the
grinder. Check that all parts are
tightly assembled.
Turn off and unplug the Meat
Grinder and check the Chute for
stuck pieces.
Use the tip of your knife to carefully
create tiny holes in casings; these
holes will allow air to escape as the
casings are filled.
Turn off and unplug Meat Grinder.
Disassemble and turn Blade
around. The curved, smooth side
should face away from you towards
the Auger.
RJ46-V2-BLACK
COOKING TIPS
TYPES OF SAUSAGE CASINGS:
Sausage casings come in many shapes and sizes. Some are synthetic, others are natural.
Below is a breakdown of the most commonly used casings and how to use them. Casings
can be purchased at stores, local farmers' markets, online or at local specialty butcher
shops.
Collagen Casings- Natural product made from beef protein; come in edible and non-edible
forms.
Variations include:
• Fresh Casings, most tender.
• Commonly used for brats and breakfast sausages.
• No soaking needed; can use right out of the package.
• Best Cooked: Broiled, grilled or fried.
• Smoked/Processed Casings, second most tender.
• Commonly used for hot dogs, smoked and cured bratwurst.
• No soaking needed; can use right out of the package.
• Best Cooked: These casings are made stronger to be hung in a smoker but can be
cooked in an oven or dehydrator.
• Snack Stick Casings, least tender.
• Used for snack sticks, jerky and breakfast sausages.
• No soaking needed; can use right out of the package.
• Best Cooked: These are also made stronger to be hung in a smoker but can be
cooked in oven.
Old Fashioned Collagen Middles (Non-Edible)- Made of beef protein; eliminates the loose,
wrinkled look you get with fibrous casings. These casings usually come string tied.
Variations include:
• Collagen Rounds
• Commonly used for summer sausages.
• Soak in non-iodized salted water for 3 to 5 minutes before using.
• Best Cooked: In a smoker, or cooked in an oven until the internal temperature
reaches 165°F.
• Shrinks with the meat to prevent wrinkling.
• These casings will curve when stuffed.
• Since casings are not edible, peel off casings after cooking and before consuming.
RJ46-V2-BLACK
10
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