Game Winner 73-0501-GW User manual

REV071014
5 lb (3L)
Vertical Sausage
Stuffer
MODEL # 73-0501-GW
STYLE # FSGWCO5103
WARNING! Made in China
Read instruction manual before attempting to assemble or operate this product.
For customer service please call 1-800-814-4895 Monday thru Friday 8:00am-5:00pm
EST. Outside the U.S. call 440-638-3131
Email [email protected]
-OR-
1-888-922-2336 Monday thru Saturday 8:00am-10:00pm, Sunday 9:00am-8:00pm CST
Email: [e-mail]

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TABLE OF CONTENTS
General Safety Rules
Component List
Assembly Instructions
Disassembly & Cleaning Instructions
Stufng Instructions
Food Safety
Sausage Information
Warranty Information
2
3-4
5-6
6
7
8
9
10

GENERAL SAFETY RULES
WARNING!
READ AND FULLY UNDERSTAND ALL
INSTRUCTIONS AND WARNINGS PRIOR TO
USING THIS STUFFER. YOUR SAFETY IS
MOST IMPORTANT: FAILURE TO COMPLY
WITH PROCEDURES AND SAFE GUARDS
MAY RESULT IN SERIOUS INJURY OR
PROPERTY DAMAGE. REMEMBER:
YOUR PERSONAL SAFETY IS YOUR
RESPONSIBILITY!
SAVE THESE INSTRUCTIONS!
Refer to them often and use them to instruct others.
1. Read this owners manual before
attempting to assemble or operate the
Vertical Stuffer.
2. NEVER use any accessories
or parts from other manufacturers.
Doing so will void your warranty.
3. NEVER store or leave the
machine at a temperature lower than
32oF (0oC).
4. Thoroughly clean all parts that
will come in contact with food before
and after using the appliance. Wash
all parts by hand and thoroughly dry.
5. KEEP CHILDREN AWAY! Never
leave the stuffer unattended. The
Stuffer is not a toy.
6. Be sure the Stuffer is on a stable
work area. Be sure all of the Stuffer
Feet are level.
7. DO NOT use the Stuffer while
under the inuence of drugs or
alcohol.
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COMPONENT LIST
If any components of this unit are broken or do not operate properly, call
1-800-814-4895
Monday thru Friday 8:00am-5:00pm EST. Outside the U.S. call 440-638-3131
E-Mail: [email protected]
DIAGRAM
NUMBER
1
2
3
4
5
6
7
8
9
10
11
PART
DESCRIPTION
Handle with Wingnut (Wingnut only xx-xxxx)
Frame
Gear Set (2) and Horizontal Gear Bushing
Plunger Shaft with Washer
Plunger Seal
Pressure Release Valve Kit (3 Piece Set)
Includes:
Piston
M6 Acorn Nut
Plunger
Stainless Steel Canister
Plastic Funnel Set (3 Funnels)
Front Ring Nut
Base
M10 Base Nuts (2) and M10 Base Washers (2)
Clamps (2)
PART
NUMBER
73-0540
73-0541
73-0542
73-0543
73-0544
73-0545
73-0519-GW
73-0546
73-0547
73-0548
73-0549
73-0550
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- Page 4 of 10 -
1
8
2
9
7
4
3
6
5
11 10
12
COMPONENTS

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ASSEMBLY
BODY ASSEMBLY
1. Align the Frame with the holes in the
Base. From below the Base, slide each
Base Washer onto the threaded end of the
Frame. Secure each Base Washer with a
Base Nut. (gure 1).
PLUNGER ASSEMBLY
2. Slide the Plunger Seal onto the
Plunger Release Valve (gure 2).
3. Insert the piston through the valve
hold. From the top of the Plunger, Place
the Acorn Nut on the threaded end of the
piston. NOTE: The piston will feel loose in
the Pressure Release Valve Kit.
4. Place the assembled Plunger Release
Valve Kit onto the end of the Plunger
Shaft (gure 3).
Plunger
Seal
Plunger
Release
Valve
Pressure
Release
Valve Kit
Valve Hole
gure 2 gure 3
gure 1

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DISASSEMBLY &
CLEANING
gure 6
Front
Ring Nut Funnel
Mouth of the
Canister
1. Remove the Stufng Funnel by
unscrewing the Front Ring Nut, and pulling the
Funnel out.
2. Turn the Handle counter-clockwise until
the Plunger comes out of the Canister.
3. Slide the Canister out.
4. Unscrew the Plunger Release Valve Kit
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 THEM 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 food-grade
lubricant after each use.
STUFFER ASSEMBLY
5. Attach the Handle by sliding it onto the
Gear Shaft and placing the Wingnut into the
hole in the Handle. Twist to tighten (gure 4).
6. Crank the Handle counter-clockwise to
bring the Plunger to the top of the Stuffer.
7. Slide the Notches at the bottom of the
canister into the Canister Mounts at the base
of the Frame (gure 5).
8. Insert the Stufng Funnel of your choice
through the Front Ring Nut. Screw the
Front Ring Nut and Stufng Funnel onto the
mouth of the Canister until snug. DO NOT
OVERTIGHTEN the Front Ring Nut, as it may
damage the Funnel (gure 6).
9. Position the stuffer so the back edge of the
base is close to the table. Secure the clamps
so that clamps are angled on the corners of
the base.
gure 5
Notch
Gear Shaft
Handle
Wingnut

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STUFFING INSTRUCTIONS
1. Slide out the Canister.
2. Fill the Canister with your meat and
seasoning mixture (gure 7).
3. Press the mixture down into the Canister
rmly to release any trapped air.
4. Slide the Notches at the bottom of the canister
into the Canister Mounts at the base of the Frame.
5. Turn the Handle clockwise, until the Plunger
comes in contact with the meat and the mixture
is ready to extrude out the end of the Stufng
Funnel.
6. Slip the casing on the end of the Stufng
Funnel until the entire casing has slid onto the
Stufng Funnel (gure 8).
7. Tie, twist or hog ring the end of the casing to
seal it.
8. Turn the Handle clockwise to extrude the
mixture into the casing. For best results, apply
pressure around the casing, close to the end of
the Stufng Funnel. This will hold the casing
tight and will cause the mixture to pack rmly into
the casing.
9. When the end of the casing has been
reached, twist, tie or hog ring the casing to seal
the contents inside.
STUFFING TIPS: The following are
suggestions to help reduce resistance when
stufng with the 13 mm Stufng Funnel.
A. Add water to your meat mixture – up to
1-1/2 cups (0.4 L) of water per every 5 lb
(2.3 kg) of seasoned meat.
B. Add 1/4 cup (60 ml) of vegetable or olive
oil to the meat mixture for better ow.
CAUTION!
CAUTION! Any time you complete stufng or
raise the Plunger out of the Canister, RELEASE THE
HANDLE SLOWLY! Pressure or gravity could cause
the Handle to spin back slightly causing injury!
gure 7
gure 8
Canister

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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 to at least
160oF to 165oF (71oC to 74oC), 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 145oF (63oC) (medium rare). The safe temperature for poultry is 180oF
(82oC) and solid cuts of pork should be cooked to 160oF (71oC). 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 sh, 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 spatulas 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 40oF and
140oF (4oC and 6oC). Your refrigerator should be set to 40oF (4oC) or below; your freezer should
be 0oF (-17oC) or below. Simple rule: serve hot foods hot, cold foods cold. Use chang 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 90oF (32oC) or above. When packing or 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, since it
can become heavily contaminated during eld 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 Meatand PoultryDepartment forfurther questionsor informationon meatand foodsafety.
FOOD SAFETY

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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
ve 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 avorless sausage that will be difcult 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 scientic. 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 brous 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 nd such avors 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.

Weston Products LLC warrants to the ORIGINAL RETAIL PURCHASER of this product that if operated in
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 lled out Warranty
Card, along with a copy of the original receipt, will void the warranty.
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 degree 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.
LIMITATIONS: The warranty is void if the product is used for any purpose other than that for which it is
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 accident 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 tness 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 specic 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
20365 Progress Drive, Strongsville, OH 44149
Customer Name: _________________________________
Address: _______________________________________
City/State/Zip: ___________________________________
Telephone Number: (_________) ____________________
E-Mail Address: _________________________________
Original Date of Purchase: ______/________/________
Product Model #: _________________________
Serial # (if applicable): ____________________
WESTON WARRANTY INFORMATION
SAVE THIS WARRANTY INFORMATION FOR YOUR RECORDS!
WESTON WARRANTY CARD
SEND THIS CARD ALONG WITH A COPY OF YOUR ORIGINAL PURCHASE RECEIPT TO:
WESTON WARRANTY, WESTON PRODUCTS LLC, 20365 PROGRESS DRIVE, STRONGSVILLE, OH 44149
- Page 10 of 10 -

ATTENTION!
If any components of this unit are broken, do not operate properly, or for product returns,
please contact Weston Products LLC
Phone: [phone] (Outside the U.S. 440-638-3131)
Mail: 20365 Progress Drive, Strongsville, Ohio 44149
E-Mail: [email protected]
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.