General Safety Rules; Sausage Information - Weston 82-0101-W Instructions Manual

GENERAL SAFETY RULES

READ AND FULLY UNDERSTAND ALL INSTRUCTIONS
AND WARNINGS PRIOR TO USING THIS PRODUCT.
YOUR SAFETY IS MOST IMPORTANT! FAILURE TO
COMPLY WITH PROCEDURES AND SAFE GUARDS MAY
WARNING!
RESULT IN SERIOUS INJURY OR PROPERTY DAMAGE.
REMEMBER: YOUR PERSONAL SAFETY IS YOUR
RESPONSIBILITY!
1. Thoroughly inspect the Grinder before
each use. DO NOT use the Grinder if any
part (including the Power Cord and Plug) is
broken or damaged. If the Grinder is damaged
in any way, contact Customer Service at the
telephone number listed on the back of this
booklet.
2. BEFORE using the Grinder for the first
time, thoroughly wash all parts that will contact
food in warm soapy water. Rinse with clean
water. Dry all parts before assembling the
Grinder. The Grinder parts are not dishwasher
safe.
3. NEVER immerse the Motor Unit in water
or other liquid. Clean it by wiping with a damp
cloth.
4. ONLY plug the Grinder into a 120 Volt, 60
Hz outlet. AVOID using extension cords.
5. DISCONNECT the Grinder from the
power source when not in use.
6. KEEP FINGERS AND OTHER FOREIGN
OBJECTS AWAY from the Grinder inlet during
operation.
7. ONLY use the Stomper to push items into
the Grinder. DO NOT use your fingers!
8. KEEP CHILDREN AWAY FROM THE
GRINDER. DO NOT LEAVE THE GRINDER
UNATTENDED.
9. To prevent unintentional starting, make
sure the power switch is in the "off" position
before connecting the Grinder to the power
source.
SAVE THESE INSTRUCTIONS!
Refer to them often and use them to instruct others.
10. DO NOT grind bones, nuts or other hard
items such as shot pellets.
11. DO NOT use accessories from other
manufacturers. Use of unauthorized
accessories will void the warranty.
12. Tie back loose hair and clothing, roll up
long sleeves, and remove ties and jewelry
including watches, rings and bracelets before
operating the Grinder.
13. If the Grinder becomes jammed, briefly
engage in reverse to clear blockage.
14. DO NOT use the Grinder while under the
influence of drugs or alcohol.
15. For indoor use only.
16. Household use only.
DANGER! 120-Volts
TO PREVENT ELECTRIC SHOCK DO NOT
OPEN OR REMOVE THE BACK PANEL!
NEVER IMMERSE GRINDER BODY IN WATER!
NEVER USE ELECTRICAL APPLIANCES NEAR WATER!
Before cleaning, assembling or disassembling,
make sure the GRINDER IS OFF and the PLUG IS
REMOVED FROM THE OUTLET/POWER SOURCE!
DANGER!
READ AND FULLY UNDERSTAND ALL
STOP
INSTRUCTIONS AND WARNINGS PRIOR TO
USING THIS APPLIANCE. YOUR SAFETY IS
MOST IMPORTANT! FAILURE TO COMPLY
WITH PROCEDURES AND SAFEGUARDS
MAY RESULT IN SERIOUS INJURY OR
PROPERTY DAMAGE.
CAUTION!
DO NOT grind bones or other
hard objects!
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often held at temperatures that could potentially allow bacteria to grow, such as when
it is being transported. Refer to the USDA Meat and Poultry Department for further
questions or information on meat and food safety.

SAUSAGE INFORMATION

MEAT SELECTION FOR SAUSAGE MAKING
Sausage making has evolved over many years and generations, and as a result there
are countless types of sausage you can make using the basic ingredients of meat, fat
and a few carefully blended spices. Following are a few simple guidelines that will help
you make the best tasting sausage possible.
Any type of meat can be used for making sausage: pork, beef, bison, moose and caribou,
even antelope make great sausage. It is important when preparing venison or other red
game meats to trim all the fat from the meat, as red game tallow will turn rancid in as
few as five days. Replace the fat with either pork or beef fat, depending on the type of
product you are making, at a ratio of 1 pound (0.5 kg) of fat for every 4 pounds (1.8 kg)
of game meat.
The fat content of your sausage will affect the taste, texture, cooking characteristics and
shelf life of your product. Most commercially made sausage has a fat content of about
20%. Using less than 12% fat will result in a very dry tasting sausage, while using more
than 20% may result in a sticky flavorless sausage that will be difficult to cook.
CURING
It is important to properly cure meats to preserve meat and poultry, and to destroy
undesirable microorganisms on the meat surfaces that cause spoilage and food born
illnesses. There are many steps that help in this process, including smoking, cooking,
drying, chilling and the addition of cure ingredients. The oldest means of accomplishing
this is by introducing salt into the meat. The resistance of bacteria to salt varies widely
among different types of bacteria. The growth of some bacteria is inhibited by salt
concentrations as low as 3%, e.g., Salmonella, whereas other types are able to survive in
much higher salt concentrations, e.g., Staphylococcus. Fortunately, the growth of many
undesirable organisms normally found in cured meat and poultry products is inhibited at
low concentrations of salt.
Modern curing is based on Nitrates and is very scientific. The best way to ensure proper
curing is to purchase one of the many commercially available curing agents from either
a grocery store or your local butcher. A very common cure is Prague Powder, which is
available in two types (#1 and #2).
CASING
There are many different types of casings available, the right choice depends on personal
preference as well as the type of sausage you wish to make. For most sausages, your
choices are natural or collagen. Don't let the names fool you; collagen casings are
not a synthetic product . They are made from beef skin and other tissues. Collagen
casings are uniform in size and texture and require almost no preparation. "Natural"
casings are the intestines of lamb, sheep, hogs or beef. They are less uniform in size
and require substantial preparation. For those reasons, more than 75% of commercially
made sausage in the U.S. is made with collagen casing. There are also fibrous non-
edible casings that are used for some varieties of smoked sausages and bolognas.
TYPES OF SAUSAGE
Most sausages fall into one of four categories: Fresh, Smoked, Cooked or Dried. All
sausages, except dried, require refrigerated storage. There is also a sub-category of
uncooked smoked sausages.
Among the fresh and uncooked smoked sausages, you will find such flavors as kielbasa
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