CucinaPro 265-08 User manual

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#265-08
Meat Grinder
and Sausage Maker

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Why Grind Your Own Meat?
The best way to cut down on fat and know what you are eating is to own your
own grinder. Your grinder gives you the ability to manage what you are eating.
You will no longer be subjected to what seasonings and fillers are in the meats
that you purchase. A grinder can help you in your pursuit in living a healthier
lifestyle.
Please check to see that you have all of the above parts plus an extra disk and a
sausage stuffing tube.
All parts should be washed in hot water with detergent and dried. Immediately
dry the wormscrew, knife and the two disks. After they are dry, rub some Crisco
or good quality vegetable oil on them. This will help prevent rust.
If you have a small tub or container, please store all the parts in there when you
are not using the grinder. If you have 5 pounds of meat to grind and if your knife
or thumbscrew has been misplaced, it will take at least a week to replace it order-
ing thru UPS or USPS.
Meat Grinder Parts and Terminology
P265-08F — Funnel
P265-08L — Large Hole Disk
P265-08S — Small Hole Disk
P265-08K — Knife
P265-08T — Thumbscrew

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SAFETY
Always ensure bones and rinds etc. are removed from the meat
before mincing.
When mincing nuts, only put a few down at a time and allow the
wormscrew to pick them up before adding anymore.
Never put your ngers or utensils in the feed tube.
WARNING
The cutting blade is sharp, handle with care both in use
and cleaning.
This grinder is not intended for use by young children or
inrm persons without supervision.
FOOD SAFETY
Always wash your hands, counter and other surfaces in hot soapy water after
handling raw meats. Keep raw meats and their juices away from other food and
do not let them touch ready-to-eat foods.
Freshly ground meat should be refrigerated and cooked within 48 hours. Ground
meats can be frozen for up to four months.
Raw meat or fish should be well chilled (not frozen) before grinding to reduce the
loss of juices.
When grinding large quantities of meat, fats from the meat can build up in the
grinder, slowing down the grinding efficiency. If this happens, disassemble the
grinder, wash the parts in hot water and reassemble.
ALWAYS, wash your hands with warm water and soap for at least 20 seconds
after handling raw meat or poultry. Keep your work area clean and uncluttered.
Wash countertops with a solution of 1 Teaspoon of chlorine bleach to 1 Qt of
water. They are the most effective at getting rid of bacteria.
ALWAYS wash and sanitize cutting boards after using them for raw foods. Consid-
er using one cutting board only for foods that will be cooked, such as meats and
fish and another only for vegetables, fruit and breads.

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MAKING SAUSAGES
You can make homemade sausages using the stuffing funnel if you want links or
you can form it into patties and freeze it.
The best way to grind meat is to cut it into 1-inch cubes, much the size of stew
meat. Do not cut the meat into strips, it can wrap around the wormscrew and be
difficult to grind.
LINK SAUSAGES
All you need is a batch of seasoned ground meat (see recipes) and sausage cas-
ings. You can purchase either natural or synthetic casings from your local meat
market or order them thru online sources. If purchased dry, soak in water for 1
hour, changing water several times to remove salts; rinse thoroughly. Running
water thru the casings will indicate if there are any holes in the casings and also
giving them another rinse.
Assemble the grinder the regular way up to putting the knife in. Use your large
hole disk, insert the stuffing funnel through the ring nut and screw it onto the
grinder body.
Cut the casings into 2 to 3 foot lengths. Pull and gather the casing over the end
of the tunnel attachment leaving 3 inches hanging off the end of the funnel.
Start putting your sausage mix into the grinder while turning the handle. The
sausage will start to fill the casing, this is when you should tie a knot in the loose
end. Continue to stuff loosely, if bubbles appear while filling, prick the casing
with a pin to allow the air to escape. Twist the casings into desired link size and
shape as the mixture fills it. When almost filled, remove the casing from the
tube and tie a knot in the end.

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SAUSAGE PATTIES
Shape it into patties. Take a baking sheet, use a piece of parchment or wax
paper, put the patties in one layer on the baking sheet and freeze. When they
are frozen through, you can remove them from the baking sheet and package for
storage.
5 Pounds ground pork
1 1/2 Teaspoon salt
1 Tablespoon garlic salt
3/4 Teaspoon ground black pepper
2 Tablespoons paprika
1/4 Cup vegetable oil
3/4 Teaspoon anise seed
3/4 Teaspoon fennel seed
1 1/2 Teaspoon red pepper flakes
Put the ground pork into a large bowl, season with salt, garlic salt, black pepper
and paprika. In a blender or food process, blend together the oil, anise seed,
fennel seed and red pepper flakes. Mix everything into the ground pork until well
blended. Refrigerate for 24 hours to let all the flavors blend. Fry some up and
taste, adjust your spices to taste.
LEFT-OVER POT ROAST CASSEROLE
Run pot roast leftovers through your grinder with the large hole disk. Quarter an
onion and run it through the grinder as well.
Take a well greased casserole dish, put a layer of thinly sliced potatoes and a
layer of the ground roast, another layer of potatoes and a layer of roast. Finish
with a layer of potatoes.
You might want to add a layer of tomatoes, some thinly sliced green peppers,
a little cheese of your choosing, possibly some seasonings or salsa, or green
chilies.
Bake at 350°F until the potatoes are done.

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CHORIZOS
1 Pound ground pork (pork butt)
1/2 Cup cider vinegar
1 Tablespoon kosher salt
1 Tablespoon minced garlic
1 1/2 Tablespoon good quality chili powder
1 1/2 Tablespoon ground cumin
Put the ground pork in a glass or ceramic bowl. Add the vinegar and salt and mix
well. Cover and refrigerate overnight. Add the garlic, chili powder and cumin to
the pork and mix well. Cover and back into the refrigerator for another hour more.
Shape it into patties and cook in a hot skillet.
HAM SALAD
Leftover ham
Medium White Onion
Mayonnaise/ Dressing
Sweet Pickle Relish
Crackers/Bread
Trim the fat from the ham and run it through the grinder with the larger hole disk.
Cut an onion into quarters and drop it down. This gets most of the ham that
remains in the grinder.
This part is mostly personal preference. We use Marzetti’s Slaw Dressing, you
could use mayonnaise or Miracle Whip. Add some sweet pickle relish. Keep
some crackers around and sample the mix until it is to your taste.

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HEARTY MEATBALL SOUP
1 Pound ground turkey
1 Large egg
1 Small onion
1/2 Teaspoon garlic salt
1/4 Teaspoon ground black pepper
1 Tablespoon vegetable oil
1 Cube beef bouillon
1 1/2 Cups water
1 Can (10.75 oz) condensed cream of mushroom soup
4 Carrots, coarsely chopped
2 Stalks celery, chopped
1 Medium onion chopped
1 Can (11 oz) whole kernel corn, drained
Mix together the turkey, egg, small onion, garlic salt and pepper. Form into meat-
balls using a tablespoon measure.
Heat the oil in a skillet over medium heat. Brown the meatballs and transfer to a
paper towel to drain.
In a soup pot, dissolve the bouillon in boiling water. Stir in the mushroom soup,
add the carrots, celery, medium onion and corn. Add the meatballs to the soup
and bring to a boil. Reduce heat and simmer 30 minutes.

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One Year Limited Warranty
This product is warranted against defects in materials and manu-
facturing for one year from the date of original purchase. If the
product proves to be defective during this period, it will be re-
paired or replaced free of charge.
This warranty does not apply to damage resulting from misuse,
accidents or alterations to the product or to damage incurred in
transit.
All returns must be carefully packed and made transportation pre-
paid with a description of the claimed defect.
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