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COOKING TIPS
Natural Casings- Made from sheep, hog and cow intestines. These casings come in a salted
brine and need to be soaked at least 1 hour in clear, warm water. Change the water regularly
while the casings are soaking. Soaking will make these casings more pliable to use with the
Meat Grinder. After soaking, open casings and rinse with water to remove salt. Then refrig-
erate in a sealed air-tight container. Refrigeration will help eliminate the odor that naturally
comes from these fresh casings.
Note: Natural casings will stay fresh on the shelf and in the refrigerator for at least 1 year so
long as they are kept in brine in an airtight bag or container.
Variations include:
• Natural Hog Casings
• Used for brats, franks or melts.
• Soak at least 1 hour in clear, warm water, changing water regularly.
• Best Cooked: Broiled, grilled or fried.
• Natural Sheep Casings
• Used for snack sticks and breakfast sausage links.
• Soak at least 1 hour in clear, warm water, changing water regularly.
• Best Cooked: Baked, smoked or broiled.
• High Barrier Casings- Leak-proof casings made of a nylon/poly blend. Great for beginner
sausage-makers. These casings are impermeable so liquid cannot escape.
• Used for summer sausages, bolognas and salamis.
• Soak for 30-60 minutes in cold water prior to use.
• Best Cooked: In a smoker, oven or cooked in water until the internal temperature
reaches 165°F.
• Hot Dog Casings- Made from collagen or non-edible plastic. Used to make good old-
fashioned franks.
• Used for franks.
• No soaking needed; can use right out of package
• Cooked Best: Boiled or smoked until internal temperature reaches 165°F.
• Do NOT use in an oven.
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COOKING TIPS
• You can run soft bread through Meat Grinder to remove manufacturer grease before first
use.
• The 3mm Grinding Plate is good to use for meats like cooked meats, pâté, bread crumbs,
bolognas, hot dogs and jerky.
• The 5mm Grinding Plate is good to use for coarse raw or cooked meats, hamburgers,
meatballs, meatloaf and most sausages like Breakfast, Polish or German.
• The 7mm Grinding Plate is good to use for chili, chorizo and chunky ground meat.
• While it's not required for the grinding process, we recommend chilling the cleaned
Loading Tray, Auger, Blade and Grinding Plates before use. Store these pieces away
in your freezer so you'll be ready to grind at a moment's notice. However, be sure that
beaded frozen condensation does not form as it could lead to rust.
• How to cut the meat before grinding all depends on personal preference and on the size
of the grinding head, or Chute. We recommend cutting meat into cubes no larger than
2 inches.
• Fatty cuts are best when grinding meat. When prepping meat, leave most of the fat in
the pieces of meat but remove the skin, bones and tough cartilage.
• Do NOT grind fibrous foods like nuts or ginger in the Meat Grinder.
• Cold meat grinds best. After you've cut the meat into pieces, pop them on a parchment-
lined baking sheet, cover with plastic wrap and leave in the freezer for about 20-30
minutes before you plan on grinding the meat. The goal is to have the meat cold and
firm, but not frozen. If you plan on grinding a lot of meat at once, you can always pop a
portion of the meat back in the freezer for a few minutes as you grind the rest.
• Depending on what you're making, season the meat with fresh herbs and spices before
grinding for extra tasty results.
• For more tender results, some meats can be ground twice. However, fatty meats should
be ground only once.
• You can double-grind meat for a good ratio of the lean and fat in the mixture. For
example, if you wish to make hamburger out of a chuck roast, you might want to grind
the meat the first time with the Coarse Grinding Plate. Then grind it again using the Fine
Grinding Plate. Doing so ensures that the lean meat and the fat are completely mixed with
no clumps of fat. Typically, an 80-20 ratio mix (80% lean to 20% fat) or an 85-15 ratio
(85% lean to 15% fat) are the two best mixes for making hamburgers that will be grilled. If
you make your ground meat patties too lean (without enough fat) and grill them, they'll
become hard as rocks because all the fat will be cooked out of it.
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