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Weston 861101W Use and Care Manual
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1. since it can become heavily contaminated during field dressing Venison is 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 9 6 Slip a casing on the end of the Stuffing Funnel until the entire casing has slid onto the Funnel figure 9 7 Tie twist or hog ring the end of the casing to seal it 8 Turn the Handle to extrude the mixture into the casing For best results apply pressure around the casing close to the end of the Stuffing Funnel This will hold the casing tight and will cause the mixture to pack firmly into the casing figure 9 9 When the end of the casing has been reached tie twist or hog ring the end of the casing to seal the contents inside STUFFING TIPS The following are suggestions to help reduce the resistance when stuffing with the 13 mm Stuffing Funnel A Add water to the meat mixture up to 1 1 2 cups 0 4 L of water per every 5 Ib 2 3 kg of seasoned meat B Add 1 4 cup 60 ml of vegetable or olive oil per every 5 Ib 2 3 kg of seasoned meat for better flow U S VOLUME CONVERSIONS U S WEIGHT CONVERSIONS VENISON SAUSAGE 6 Ibs venison 6 Ibs lean pork 1 2 tsp sage 1 2 tsp cayenne pepper 2 tsp salt 1 2 cup honey 2 tsp pepper Sausage casings FRESH ITALIAN SAUSAGE MILD HOT 5 ts
2. food grade lubricant before and after each use CAUTION When the Plunger is pulled out of the Canister RELEASE THE HANDLE SLOWLY Pressure or gravity could cause the Handle to spin back slightly and cause NOTE Apply a food grade lubricant to the inside of the Canister before filling with the meat mixture 1 Tilt out the Canister 2 Fill the Canister with the meat and seasoning mixture figure 8 3 Press the mixture down into the Canister firmly to release any trapped air 4 Pivot the Canister back into the upright position and snap the Top Brackets onto the Canister figure 8 Mounts 5 Turn the Handle until the Plunger comes in contact with the meat and the mixture is ready to extrude out the end of the Stuffing Funnel Continued Next Page Canister
3. products just to name a few The conditions under which the meat is dried are very exacting temperature time and humidity must all be carefully monitored for a safe and delicious product STORAGE It is important to remember that sausage will lose its flavor the longer that it is stored It is recommended that you only make as much sausage as you will need for 4 6 weeks Even frozen sausage will begin to lose flavor noticeably after 6 weeks Frozen sausage should be thawed slowly in the refrigerator before cooking or serving Quick thawing of the product will degrade the taste as well 10 COMPONENT LIST DIAGRAM PART PART NUMBER DESCRIPTION NUMBER Handle 86 0710 Plunger 86 1126 Plunger Seal 86 0716 Pressure Release Valve 4 Piece Set 86 0715 Stainless Steel Funnel Set 4 Funnels 86 0720 Stainless Steel Canister 7 1b 86 0712 111b 86 1112 Front Ring Nut 86 0721 Canister Mounting Hardware Kit 4 Sets 86 0722 Plunger Shaft 7 Ib 86 0711 111b 86 1111 Plunger Bolt 86 1125 Gear Housing Cover with Hardware Kit 86 1113 Gear Housing Cover Bottom Plate with Hardware Kit 86 1114 Gear Housing with Hardware Kit 86 1117 Main Driving Gear 86 1119 Slow Speed Control Gear 86 1120 Fast Speed Control Gear 86 1121 Rubber Foot 4 Piece Set 86 0717 If any components of this unit are broken or the unit does not operate properly call Weston Products LLC Toll Free at 1 800 814 4895 Monday thru Friday 8 00am 5 00pm EST Outside the U S call 4
4. to at least 160 F to 165 F 71 C to 74 C bacteria will not be destroyed and there s a good chance you will get sick Solid pieces of meat like steaks and chops don t have dangerous bacteria like E coli on the inside so they can be served more rare Still any beef cut should be cooked to an internal temperature of at least 145 F 63 C medium rare The safe temperature for poultry is 180 F 82 C and solid cuts of pork should be cooked to 160 F 71 C Eggs should be thoroughly cooked too If you are making a meringue or other recipe that uses uncooked eggs buy specially pasteurized eggs or use prepared meringue powder SEPARATE Foods that will be eaten uncooked and foods that will be cooked before eating MUST ALWAYS be separated Cross contamination occurs when raw meats or eggs come in contact with foods that will be eaten uncooked This is a major source of food poisoning Always double wrap raw meats and place them on the lowest shelf in the refrigerator so there is no way juices can drip onto fresh produce Then use the raw meats within 1 2 days of purchase or freeze for longer storage Defrost frozen meats in the refrigerator not on the counter When grilling or cooking raw meats or fish make sure to place the cooked meat on a clean platter Don t use the same platter you used to carry the food out to the grill Wash the utensils used in grilling after the food is turned for the last time on the grill as well as spatul
5. 40 638 3131 E Mail CustomerService WestonProducts com ACCESSORIES so separari Food Grade Silicone Spray 03 0101 W Hog Ring Pliers 47 1401 Hog Rings 500 count 47 1452 These products and many more products can be ordered by visiting WestonProducts com or by calling Weston Products LLC Toll Free at 1 800 814 4895 Monday thru Friday 8 00am 5 00pm EST Outside the U S call 440 638 3131 E Mail CustomerService WestonProducts com GENERAL SAFETY RULES READ AND FULLY UNDERSTAND ALL INSTRUCTIONS AND WARNINGS PRIOR TO USING THIS UNIT YOUR SAFETY IS MOST IMPORTANT FAILURE TO COMPLY WITH PROCEDURES AND SAFE GUARDS MAY WARN NG RESULT IN SERIOUS INJURY OR PROPERTY DAMAGE REMEMBER YOUR PERSONAL SAFETY IS YOUR RESPONSIBILITY 1 CHECK FOR DAMAGED PARTS 6 Be sure the Stuffer is stable during Before using the Stuffer check that all use All four feet should be secure on a level parts are operating properly and perform surface The Stuffer should not move during the intended functions Check for binding operation of moving parts mounting and any other conditions that may affect the operation 7 NEVER operate the Stuffer with the Gear Housing Cover open or removed 2 KEEP CHILDREN AWAY NEVER LEAVE THE APPLIANCE UNATTENDED 8 WEAR EYE PROTECTION Everyday The Dehydrator is NOT A TOY eye glasses are not safety glasses Safety glasses conform to ANSI Z87 1 3 The Manufacturer declines any requirements _ Note Approved s
6. ESTON PRODUCTS ATTENTION If any components of this unit are broken do not operate properly or for product returns please contact Weston Products LLC Phone 1 800 814 4895 Outside the U S 440 638 3131 Mail 20365 Progress Drive Strongsville Ohio 44149 E Mail CustomerService WestonProducts com Web Site WestonProducts com All Trademarks and Registered Trademarks are property of the respective companies SAVE THESE INSTRUCTIONS Refer to them often and use them to instruct others WESTON VERTICAL SAUSAGE STUFFER 7 LB 3 L MODEL NO 86 0701 W 11 LB 5 L MODEL NO 86 1101 W 20 S D gt Q x 9 WESTON WARRANTY INFORMATION SAVE THIS WARRANTY INFORMATION FOR YOUR RECORDS Weston Products LLC warrants to the ORIGINAL RETAIL PURCHASER of this product that if operated in 1 accordance with the printed instruction accompanying it then for a period of 1 year from the date of purchase the product shall be free from defects in material and workmanship The Warranty Card along with a copy of the original receipt must be received by Weston Products LLC within 30 days from purchase date for the warranty to apply Failure to send the completely filled out Warranty Card along with a copy of the original receipt will void the warranty 5 The product must be delivered to or shipped freight prepaid to Weston Products LLC for warranty services in either its original packaging or similar packaging affording an equal de
7. Stuffer Pivot the bottom of the Canister into the Stuffer Housing Pivot the Canister fully into the Stuffer Housing snapping the Top Brackets into the Canister Mounts figure 5 figure 5 8 Insert the Stuffing Funnel of choice through the Front Ring Nut Screw the Front Ring Nut and Stuffing Funnel onto the mouth of the Canister until snug DO NOT OVERTIGHTEN the Front Ring Nut as it may damage the Funnel figure 6 Top Brackets 9 Thoroughly coat the inside of the Canister with a food grade lubricant prior to use figure 7 Bottom Brackets Outside view of Canister Mounts figure 7 Mouth of the Front Canister Ring Nut 26 DISASSEMBLY amp CLEANING 1 Remove the Stuffing Funnel by unscrewing the Front Ring Nut and pulling the Funnel out 2 Turn the Handle until the Plunger comes up and out of the Canister 3 Pivot the Canister outward then pull the Canister up to remove the Canister from the Stuffer Housing 4 Unscrew the Plunger from the Plunger Shaft Disassemble the Pressure Release Valve from the Plunger Remove the Plunger Seal from the Plunger 5 Wash all parts that have come in contact with meat in hot soapy water BE SURE TO CLEAN THE PARTS IMMEDIATELY AFTER USE Rinse and thoroughly dry all parts immediately Sterilize as needed 6 Fully lubricate the Shaft Canister Pressure Release Valve components and the Front Ring Nut with a
8. able 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 intesti
9. afety responsibility in the case of improper use of glasses have Z87 printed or stamped on the Stuffer Improper use of the Stuffer will them VOID the warranty 9 DO NOT use while under influence of 4 NEVER store or leave the Stuffer at a drugs or alcohol temperature lower than 32 F 0 C 10 Household use only 5 Repair must be done by an authorized dealer Use only factory original parts and accessories Modification of the Stuffer will VOID the warranty SAVE THESE INSTRUCTIONS Refer to them often and use them to instruct others GEAR MOVEMENT Fast Gear Shaft A With the Handle attached tum PLI clockwise to raise thePlunger counter clockwise to lower the Plunger Slow Gear Shaft With the Handk attached tun counter clockwise to raise the Plunger clockwise to lower thePlunger 4 FOOD SAFETY CAUTION It is important to follow the Food Safety guidelines outlined in this manual For the most up to date instruction visit the USDA website There are basic rules to follow when handling food They are COOK SEPARATE CLEAN and CHILL COOK It s crucial to cook food to a safe internal temperature to destroy bacteria that is present The safety of hamburgers and other foods made with ground meat has been receiving a lot of attention lately and with good reason When meat is ground the bacteria present on the surface is mixed throughout the ground mixture If this ground meat is not cooked
10. as and spoons used for stir frying or turning meat as it cooks Make sure to wash your hands after handling raw meats or raw eggs Washing hands with soap and water or using a pre moistened antibacterial towelette is absolutely necessary after you have touched raw meat or raw eggs Not washing hands and surfaces while cooking is a major cause of cross contamination CLEAN Wash your hands and work surfaces frequently when you are cooking Washing with soap and warm water for at least 15 seconds then dry with a paper towel CHILL Chilling food is very important The danger zone where bacteria multiply is between 40 F and 140 F 4 C and 6 C Your refrigerator should be set to 40 F 4 C or below your freezer should be O F 17 C or below Simple rule serve hot foods hot cold foods cold Use chafing dishes or hot plates to keep food hot while serving Use ice water baths to keep cold foods cold Never let any food sit at room temperature for more than 2 hours 1 hour if the ambient temperature is 90 F 32 C or above When packing for a picnic make sure the foods are already chilled when they go into the insulated hamper The hamper won t chill food it just keeps food cold when properly packed with ice Hot cooked foods should be placed in shallow containers and immediately refrigerated so they cool rapidly Make sure to cover foods after they are cool NOTE Special considerations must be made when using venison or other wild game
11. gree of protection Damage due to shipping is not the responsibility of the company Weston Products LLC charges a 35 00 per hour bench charge NOTE No repairs will be started without the authorization of the customer The return shipping cost to the customer will be added to the repair invoice Weston Products LLC will repair or at its discretion replace the product free of charge if in the judgment of the company it has been proven to be defective as to seller s labor and material within the warranty period New or rebuilt replacements for factory defective parts will be supplied for one 1 year from the date of purchase Replacement parts are warranted for the remainder of the original warranty period For non warranty repairs contact Weston Products LLC s Customer Service at 1 800 814 4895 M F 8am 5pm EST outside of the United States 440 638 3131 to obtain a Return Merchandise Authorization Number RMA Number Weston Products LLC will refuse all returns that do not contain this number DO NOT RETURN THE UNIT WITHOUT PROPER AUTHORIZATION FROM WESTON PRODUCTS LLC 40 mm 20 mm LIMITATIONS The warranty is void if the product is used for any purpose other than that for which it is 30 mm 13 mm designed The product must not have been previously altered repaired or serviced by anyone else other than Weston Products LLC If applicable the serial number must not have been altered or removed The product must not have been subjected to accide
12. me Address City State Zip Stuffer Telephone Number E Mail Address Original Date of Purchase l Product Model Serial if applicable cececececocoooooseeeeooocooeseeeee DE 22 aii 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 undesir
13. nes 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 or Polish sausage Italian sausage breakfast sausage and many others Both fresh and uncooked smoked sausages require cooking before eating and also require refrigerated storage Smoked and cooked sausages include salami bologna the ever popular hot dogs and many others Proper smoking requires a smokehouse or smoker These can be simple home built structures made from metal drums or even old refrigerators or they can be elaborate manufactured units Most smoked sausages are warmed before serving Many people think that a smoked sausage will last much longer without spoilage but this is not true Smoked sausages should be treated the same as fresh sausage in terms of storage Dried sausages require the longest processing time as they are air dried over a long period of time Some types of dry sausages are pepperoni prosciutto and a variety of ham
14. nt in transit or while in the customer s possession misused abused or operated contrary to the instructions contained in the instruction manual This includes failure caused by neglect of reasonable and necessary maintenance improper line voltage and acts of nature This warranty is not transferable and applies only to U S and Canadian sales Except to the extent prohibited by applicable law no other warranties whether expressed or implied including warranty merchantability and fitness for a particular purpose shall apply to this product Under no circumstances shall Weston Products LLC be liable for consequential damages sustained in connection with said product and Weston Products LLC neither assumes nor authorizes any representative or other person to assume for it any obligation or liability other than such as is expressly set forth herein Any applicable implied warranties are also limited to the one 1 year period of the limited warranty This warranty covers only the product and its specific parts not the food or other products processed in it CUT ALONG THE DOTTED LINE AND SEND THE WARRANTY CARD ALONG WITH A COPY OF YOUR ORIGINAL PURCHASE RECEIPT TO Weston Products LLC WARRANTY DEPARTMENT 20365 Progress Drive Strongsville OH 44149 WESTON WARRANTY CARD SEND THIS CARD ALONG WITH A COPY OF YOUR ORIGINAL PURCHASE RECEIPT TO WESTON PRODUCTS LLC WARRANTY DEPT 20365 PROGRESS DRIVE STRONGSVILLE OH 44149 Customer Na
15. p salt 1 tsp sugar 2 tsp caraway seeds 3 tsp crushed hot peppers 1 tsp cracked fennel seed omit if making mild 2 tsp coarse ground black pepper 1 tsp coriander 1 pint cold water 10 Ib boneless pork butt NOTE If grinding meat for sausage grind the meat through the coarse grinding plate add seasonings then re grind through a fine grinding plate 8 ASSEMBLY PLUNGER ASSEMBLY 1 Slide the Plunger Seal onto the figuro LEN figure 2 Plunger figure 1 f Plunger Shaft 2 Assemble the Pressure Release Valve Kit onto the Plunger From the top of the Plunger place the Washer onto the Valve Hole then insert the SS ressure Screw through the Washer and into the El Screw Washer Valve Hole From the underside of the Plunger place the Spring onto the end Plunger of the Screw then place the Valve Cap onto the end of the Screw and twist to secure 3 Screw the Plunger Bolt onto the Plunger Shaft figure 2 Spring 4 Place the assembled Plunger onto Valve Hole 3 the end of the Plunger Shaft figure 3 Dave ca STUFFER ASSEMBLY B Plunger Bolt 5 Attach the Handle by sliding it onto either the Fast or the Slow Gear figure 4 Fast Gear Shaft 6 Crank the Handle to bring the figure 4 Plunger to the top of the Stuffer Plunger Shaft Continued Next Page figure 3 Slow Gear Shaft Plunger 7 Rest the Canister s Bottom Brackets onto the Canister Mounts inside the Housing of the
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