Tips And Hints - Cuisinart SM-MGC Instruction/Recipe Booklet

TIPS AND HINTS

A wide variety of meat dishes,
homemade sausages, chunky spreads,
relishes, baby food and pureés are all
great ways to use the meat grinder.
With your own meat grinder you know
exactly what is going into your food.
You are able to control the ingredients
you use such as cuts of meat, fat, salt,
and additives.
• For grinding
Fine plate — use for finely ground
textured items, such as pâté, baby
food, hamburger.
M edium plate — use for medium
ground textured items, such as
meat for sausage, meatballs or
meatloaf.
Coarse plate — use for coarse
ground textured items such as
ground beef for chili, relishes,
vegetables, and salsas.
• Be sure to refrigerate any ground
meats immediately. Cook or freeze
within 1 or 2 days.
• For a tasty meatloaf, use a ratio
of 50% beef, 25% veal and 25%
pork. Use the fine or medium plate
for grinding. A great recipe to try
is Meatloaf with Mushrooms in the
Cuisinart ™ Stand Mixer recipe book.
• To grind bread for breadcrumbs
make sure to use dry or toasted
bread.
• When grinding meats or filling
sausage: after the last piece of
meat has gone through the grinder,
place a slice of bread through the
machine in order to clear the last
bit of ground meat or to clear the
sausage nozzle of ground meat.
• For making sausages — for
casings, 2 feet (.6 m) of medium
hog casings accommodates 1
pound (500g) of meat.
• If using natural casings, soak in
water for at least 30 minutes to
an hour and then allow lukewarm
water to run through the entire
casing to remove any salt.
• Casings can be difficult to find. The
best places to try are either your
local butcher or websites geared to
sausage making.
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