Hamilton Beach Professional MG03 User manual

840331800 | 09/19
GB #12 Electric
Meat Grinder
& Sausage Stuffer
Operation Manual
(Original Instructions) (2)
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line of products and Use and Care Guides – as well as
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ZH #12 電動絞肉機及香腸充
 填機
操作手冊  (38)
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MS #12 Pengisar Daging
& Pengisi Sosej Elektrik
Manual Pengendalian (56)
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dan Penjagaan – begitu juga dengan resipi yang sedap,
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FR N° 12 Moulin à viande
et poussoir à
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Manuel d’utilisation (74)
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Type: MG03

2
GB
IMPORTANT SAFEGUARDS
When using electrical appliances, basic safety precautions
should always be followed to reduce the risk of fire, electric
shock, and/or injury to persons, including the following:
1. Read
all instructions.
2. This appliance is not intended for use by persons with
reduced physical, sensory, or mental capabilities, or lack of
experience and knowledge, unless they are closely supervised
and instructed concerning use of the appliance by a person
responsible for their safety.
3. This appliance shall not be used by children. Keep the
appliance and its cord out of reach of children.
4. Close supervision is necessary when any appliance is used by
or near children. Children should be supervised to ensure that
they do not play with the appliance.
5. To protect against risk of electrical shock, do not put main
body of the grinder, cord, or plug in water or other liquid.
6. Turn the appliance OFF
( ) , then unplug from outlet when
not in use, before putting on or taking off parts, and before
cleaning. To unplug, grasp the plug and pull from the outlet.
Never pull from the power cord.
7. The use of attachments not recommended by the
manufacturer may cause fire, electrical shock, or injury, and
will void your warranty.
8. Do not operate any appliance with a damaged supply cord or
plug, or after the appliance malfunctions or has been dropped
or damaged in any manner. Supply cord replacement and
repairs must be conducted by the manufacturer, its service
agent, or similarly qualified persons in order to avoid a hazard.
Call the provided customer service number for information on
examination, repair, or adjustment.

3
9. Check if the voltage indicated on the appliance corresponds to
the local voltage before you connect the appliance.
10.
Do not use outdoors.
11.
Do not let cord hang over edge of table or counter, or touch
hot surfaces, including the stove.
12.
Do not place on or near a hot gas or electric burner or in a
heated oven.
13.
Grinder must be operated on a flat surface away from the
edge of the counter to prevent accidental tipping.
14.
Check that the appliance is OFF ( ) before plugging cord into
wall outlet. To disconnect, turn the control to OFF
( ) ; then
remove plug from wall outlet. To unplug, grasp the plug and
pull from the outlet. Never pull from the power cord.
15.
Avoid contacting moving parts. Never feed food by hand.
Always use food pusher.
16.
Never use fingers to scrape food away from the grinding plate
while the grinder is in operation. Severe injury may result.
17.
Do not operate the grinder without the tray in place.
18.
Never feed food by hand. Always use the provided food
pusher. Keep fingers clear of the auger and cutting blades at
all times. Never reach into the grinder. Doing so may cause
serious injury.
19.
Never feed food with out the tray.
20.
To reduce the risk of severe personal injury, and/or damage
to the grinder, tie back loose hair and clothing, and roll up
long sleeves before operating the grinder. Remove ties, rings,
watches, bracelets, or other jewelry before operating the
grinder.
21.
Never operate the grinder unattended. Be safe. Disconnect
the grinder from power source before leaving the work area.
22.
Do not attempt to grind bones or other hard items.

4
23.Do not operate the appliance for more than 5 minutes at one
time. After 5 minutes of continuous use, allow a few minutes
for the appliance to rest before next use.
24.
Do not run the grinder without meat in the head. Severe
damage to the head and auger may occur.
25.
Grinding blade is sharp. Handle carefully.
26.
Wear eye protection. Wear safety glasses that conform to
ANSI Z87.1 requirements. Everyday eye glasses are not
safety glasses.
27.
CAUTION! In order to avoid a hazard due to inadvertent
resetting of the thermal cut-out, this appliance must not be
supplied through an external switching device, such as a timer,
or connected to a circuit that is regularly switched on and off
by the utility.
28.
Your plug is provided with a fuse approved by ASTA to
B.S. 1362. If you need a replacement fuse carrier, it must be
replaced with the same colour-coded carrier with the same
markings. Fuse covers and carriers can be obtained from
approved service agents.
SAVE THESE INSTRUCTIONS

5
Other Consumer Safety Information
This product is intended for household use only.
w WARNING Entanglement Hazard: To avoid serious injury do not reach
into grinder inlet. Always use stomper. Do not operate without tray in place.
The length of the cord used on this appliance was selected to reduce the
hazards of becoming tangled in or tripping over a longer cord. If a longer
cord is necessary, an approved extension cord may be used. The electrical
rating of the extension cord must be equal to or greater than the rating of the
appliance. Care must be taken to arrange the extension cord that it will not
drape over the countertop or tabletop where it can be pulled on by children
or accidently tripped over. Carry the unit by the motor housing with both
hands. Do not carry by the tray or neck.
NOTE: This machine is equipped with motor overload protection. If the
motor stops during operation due to overheating, unplug and allow it to cool
down for approximately 30 minutes. Plug machine back in to resume normal
operation.
Recycling the Product at the End of Its Service Life
The wheeled bin symbol marked on this appliance signies
that it must be taken over by a selective collection system
conforming to the WEEE Directive so that it can be either
recycled or dismantled in order to reduce any impact to
the environment. The user is responsible for returning the
product to the appropriate collection facility, as specied
by your local code. For additional information regarding
applicable local laws, please contact the municipal facility
and/or local distributor.

6
Model: 78403-SAU
Type: MG03
Ratings:
220–240 V~ 50–60 Hz 800 W
Stomper
Stainless Steel
Grinder Knife
Tray
Grinder
Head
Auger
Assembly
Stuffing Funnel
Front Ring Nut
Main Body
Control Dial
Parts and Features
8 mm Stainless
Steel Coarse
Grinding Plate
5mm Stainless
Steel Medium
Grinding Plate
Kibbe
3mm Noodle Cross
Plate

7
Cleaning
1. Unplug from outlet.
2. Unscrew the Ring Nut and remove all parts from the
Grinder Head.
3. To remove the Grinder Head, push the lever on
the Cam Action Lock up, unlocking the Grinder Head,
and remove the Grinder Head by pulling it straight out
(FIGURE A).
4. Wash all parts that come in contact with food in hot
soapy water by hand. Dry immediately. The Grinding
plates should be cleaned after each use, otherwise the
residue will block the holes and it’s difcult to clean
when dry. The Grinder parts are not dishwasher safe.
Do NOT use bleach.
NOTE: Be careful when washing. The grinder knife
that may hurt hands. Rinse with clear water.
5. Fully lubricate the Grinder Head, Grinding Plates
and the Knife with food grade silicone spray before
and after each use.
6. Clean the Main Body with a soft damp towel. Dry
immediately. DO NOT immerse the Main Body of the
Grinder in water or other liquids.
Cam Action Lock
ELECTRICAL SHOCK HAZARD: Disconnect power before
cleaning, disassembling or assembling. Do not immerse cord, plug or motor in
water or other liquid.
!WARNING
FIGURE A

8
Grinder Assembly
1. Remove the Ring Nut, Grinding Plate, Knife and
Auger from the Grinder Head before installing the
Grinder Head to the Main Body.
2. Align the notches on the Grinder Head with the tabs
on the Main body.
3. Insert the Grinder Head into the Main Body and
push the lever down to lock into position. The lever will
be at the lock graphic ( ) when locked (FIGURE B).
4. Insert the Auger into the Grinder Head, Auger Driver
end rst (FIGURE C).
5. Place the Grinder Knife onto the square portion of
the Auger Pin. The cutting edges (at side) of the Knife
should be facing out (FIGURE D).
6. Place the Grinding Plate of your choice onto the
Auger Pin. Ensure the pin of the Grinder Plate ts into
the notch position of the Grinder Head (FIGURE C).
7. Turn the Ring Nut clockwise onto the threaded end
of the Grinder Head until it touches the Grinder Plate
and is snug. DO NOT over-tighten the Ring Nut.
8. Place the Tray on the upright part of the Grinder
Head. NEVER use the Grinder without the Tray
installed!
FIGURE B
FIGURE C
FIGURE D
Auger
Pin
Cutting edges of the Knife facing out.
ENTANGLEMENT HAZARD: Disconnect power before
cleaning, disassembling or assembling.
!WARNING

9
1. Follow the “Grinder Assembly Instructions” to fully assemble the Grinder
including the Tray.
NOTE: It is best to grind the meat using the coarse, 8 mm Grinding Plate
rst. If a ner grind of meat is desired, run the coarse ground meat through the
Grinder a second time using the ne, 5 mm Grinding Plate.
2. Trim the meat of all cords, tendons,
bones, shot, etc.
3. For best results, be sure that all meat has
been chilled to between 32-34oF (0-1oC)
before grinding. DO NOT ALLOW MEAT
TO SIT OUT AT ROOM TEMPERATURE
LONGER THAN ABSOLUTELY NEEDED.
Closely follow the “Food Safety” instructions
as outlined by the USDA.
4. Cut meat into sizes small enough to t into
the Feed Chute. Approximately 1” (2.5 cm)
cubes.
5. Place cubed meat to be ground into the
Tray. Do not overll the Tray, place just
enough meat to leave the Feed Chute area
open.
6. Place a dish or bowl to collect the ground
meat at the end of the Grinder Head
(FIGURE E).
7. Make sure the Grinder is in the OFF ( )
position. Attach the Grinder to the power
supply
8. Turn the Grinder Knob to ON (I). Carefully
start feeding cubes of meat into the Feed
Chute. ONLY USE THE STOMPER TO
PUSH MEAT INTO THE HEAD, DO NOT
USE YOUR FINGERS OR ANY OTHER
OBJECT.
NOTE:
To prevent
overheating, do not
operate the Grinder for
more than 5 minutes
at a time.
Allow the Grinder
to cool
periodically.
ENTANGLEMENT HAZARD: To avoid serious injury
do not reach into grinder inlet. Always use stomper. Do not operate
without Tray in place.
!WARNING
FIGURE E
Grinder Instructions

10
1. Unplug from outlet.
2. Remove the Ring Nut, Grinding Plate, Knife and
Auger from the Grinder Head before installing the
Grinder Head to the Main Body.
3. Align the notches on the Grinder Head with the
tabs on the Main body.
4. Insert the Grinder Head into the Main Body and
push the lever down to lock into position (FIGURE
F).
5. Insert the Auger into the Grinder Head, Auger
Driver end rst (FIGURE G).
6. Place the Grinder Knife onto the square portion
of the Auger Pin. The cutting edges (at side) of
the Knife should be facing out.
7. Place the Grinding Plate of your choice onto
the Auger Pin. Make sure the notch of the Grinder
Plate ts into the positioning pin of the Grinder
Head.
8. Insert the Stufng Funnel through the Ring Nut
and then onto the Grinder Head.
9. Turn the Ring Nut clockwise onto the threaded
end of the Grinder Head until it touches the Stufng
Funnel. DO NOT over-tighten the Ring Nut.
10. Place the Tray on the upright part of the
Grinder Head. NEVER use the Grinder without the
Tray installed!
ENTANGLEMENT HAZARD: Disconnect power before cleaning,
disassembling or assembling.
!WARNING
FIGURE F
FIGURE G
Auger
Driver
Stuffer Assembly

11
ENTANGLEMENT HAZARD: To avoid serious injury do not
reach into grinder inlet. Always use stomper. Do not operate without Tray in
place.
!WARNING
Stuffer Instructions
1. After grinding the meat following the “Grinding Instructions”,
mix the ground meat with the sausage seasonings.
2. Follow the “Stuffer Assembly Instructions” to fully assemble
the Grinder as a Stuffer including the Tray.
NOTE: While one person can stuff sausage with this Grinder,
it is recommended that two people perform this operation.
3. Place seasoned ground meat into the Tray. Do not overll
the Tray, place just enough meat to leave the Feed Chute area
open.
4. Slide a sausage casing over the Stufng Funnel. See the
“Sausage Information / Casing” section of this manual for
more information.
5. Slide 4”-6” (10-15 cm) of casing from the end of the
Stufng Funnel and tie a knot in the end of the casing. If
you are using large diameter
brous casing, hold the
closed end of the casing
tightly against the end of the
Stufng Funnel (FIGURE H).
6. Make sure the Grinder is in
the OFF ( ) position. Attach
the Grinder to the power supply.
7. Turn the Grinder Knob to
ON (I). Carefully start feeding ground meat into the Feed Chute.
ONLY USE THE STOMPER TO PUSH MEAT INTO THE
HEAD, DO NOT USE YOUR FINGERS OR ANY OTHER
OBJECT.
8. Hold the casing in place with one hand while feeding the
sausage mixture through the Grinder. As the meat lls the
casing, gently lay it on a clean, dry surface.
NOTE: When using natural casings, lay the lled casing on a
clean, wet surface, such as a tray.
9. Do not ll the last 3”-4” (8-10 cm) of casing. After the entire
length of casing has been stuffed, twist the open end to close,
then tie off the ends of the casing tightly to close. Twist into
links.
10. Whenever stufng sausage, ll the casing slowly to avoid air
pockets. If air pockets do appear in the sausage use a pin to
prick the bubbles. The small holes will seal naturally.
NOTE:
To prevent
overheating, do not
operate the Grinder for
more than 5 minutes
at a time.
Allow the Grinder
to cool
periodically.

12
Noodle 3mm Cross
Plate Assembly
1. Remove the Ring Nut, 3mm Noodle Cross Plate, Knife
and Auger from the Grinder Head before installing the
Grinder Head to the Main Body.
2. Align the notches on the Grinder Head with the tabs on
the Main body.
3. Insert the Grinder Head into the Main Body and push
the lever up to lock into position. The lever will be at the
lock graphic when locked (FIGURE B).
4. Insert the Auger into the Grinder Head, Auger Driver
end rst (FIGURE C).
5. Place the Grinder Knife onto the square portion of
the Auger Pin. The cutting edges (at side) of the Knife
should be facing out (FIGURE D).
6. Place the 3mm Noodle Cross Plate onto the Auger
Pin. Ensure the pin of the Grinder Plate ts into the notch
position of the Grinder Head (FIGURE C).
7. Turn the Ring Nut clockwise onto the threaded end of
the Grinder Head until it touches the Cross Plate and is
snug. DO NOT over-tighten the Ring Nut.
8. Place the Tray on the upright part of the Grinder Head.
NEVER use the Grinder without the Tray installed!
FIGURE B
FIGURE C
FIGURE D
Auger
Pin
Cutting edges of the Knife facing out.
ENTANGLEMENT HAZARD: Disconnect power before
cleaning, disassembling or assembling.
!WARNING

13
Noodle Making Instructions
ENTANGLEMENT HAZARD: Disconnect power before
cleaning, disassembling or assembling.
!WARNING
1. Use food processor or stand mixer to mix our and water. Pour water slowly in
our until it is well mixed.
NOTE: For every 400g our, use 135ml water. Results may vary per recipe.
2. Make small dough from the mixture by hands. The size of the dough should not
exceed the hole of the inlet tray.
3. Apply the 3mm cross plate (the one with the smallest holes) to the unit. Please
refer to page 8 for instructions.
4. Turn the rotary switch to “II” and drop the small dough into the inlet hole
continuously. ONLY USE THE STOMPER TO PUSH DOUGH INTO THE HEAD.
DO NOT USE YOUR FINGERS OR ANY OTHER OBJECT.
5. Turn the grinder OFF ( ), disconnect Grinder from power source. Disassemble
Grinder and clean it according to the “Cleaning Instructions.”
Too dry Just right Too wet
Identifying Correct Dough Consistency

14
Kibbe Assembly
ENTANGLEMENT HAZARD: Disconnect power before
cleaning, disassembling or assembling.
!WARNING
NOTE: Never use the Kibbe by itself.
This part must be used in combination
with the Front Ring Nut and Auger. The
two components of Kibbe cannot be used
separately. They must be used together,
as instructed below.
1. Insert the Auger into the Grinder Head,
Auger Driver end rst.
2. Place the Kibbe components onto
the Auger Pin and ensure the pin of the
Kibbe ts into the notch position of the
Grinder Head. (FIGURE A)
3. Turn the Front Ring Nut clockwise
onto the threaded end of the Grinder
Head until it touches the Kibbe. Do NOT
overtighten the Front Ring Nut.
(FIGURE B)
4. Place the Tray on the upright part of
the Grinder Head. Never use the Grinder
without the Tray installed.
5. Now the appliance is ready for making
Kibbe. (FIGURE C)
FIGURE A
FIGURE B
FIGURE C

15
Kibbe Assembly Kibbe Instructions
ENTANGLEMENT HAZARD: Disconnect power before
cleaning, disassembling or assembling.
!WARNING
1. Feed the prepared kibbe mixture through the kibbe maker.
2. Cut the continuous hollow cylinder into the desired lengths and user as required.
Kibbe is a traditional Middle Eastern dish made primarily of lamb and bulgur wheat
which are minced together to form a paste. The mixture is extruded through the
Kibbe maker and cut into short lengths .
The tubes can then be stuffed with a minced meat mixture, the ends pinched
together and then deep fried.

16
The reverse function only should be used for brief
periods of time to help clear a jam.
1. Allow the Grinder Motor to come to a
COMPLETE STOP before engaging in
reverse ( ).
2. Turn the knob counterclockwise so that it
points to (Figure I).
NOTE: NEVER operate the Grinder in
reverse for more than 5 seconds.
3. If the Grinder remains jammed after using the reverse function, turn the Grinder OFF
(), disconnect the Grinder from the power source. Disassemble the Grinder Head and
clean it according to the “Cleaning Instructions.” Re-assemble the Grinder and follow
the “Grinding Instructions/ Stufng Instructions.”
Using The Reverse Function
FIGURE I
I
II

17
.Any time that you change the Grinding Plates, the Head should be removed
COMPLETELY to prevent pushing meat back into the Motor Drive Shaft Housing.
.To prevent overheating, do not operate the Grinder for more than 5 minutes at a time.
Allow the Grinder to cool periodically.
.DO NOT over-tighten the Front Ring Nut. It should be rmly tight.
.Make sure the Grinding Knife blades lay at on the Grinder Plate.
.DO NOT operate the Grinder without meat in the Head. Running the Grinder while
dry could damage the Head and Auger.
.Always lubricate the Head, Grinding Plate and Grinding Knife with a food-grade
silicone spray after cleaning.
.DO NOT grind bones or other hard objects.
Helpful Hints

18
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 165oF (75oC) and solid cuts of pork
should be cooked to 145oF (63oC).
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 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, 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 Meat and
Poultry Department for further questions or information on meat and food safety.
Food Safety

19
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 foodbourne 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. Purchase Weston Pink Curing Salt
(02-0000-W) and follow the included instructions to ensure that you are properly curing your homemade sausage.
CASING
Weston offers a complete variety of casings. 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. 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 preparation. There are also brous non-edible casings that
are most commonly used for summer sausage and ring bologna
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. Weston offers Outdoor Propane Smokers in a variety of sizes (41-
0701-W, 41-0301-W, or 41-0401-W). 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. Dry cured
sausages include salami, chorizo, pepperoni, among others. 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
For the best avors, we recommend vacuum sealing your fresh sausages, then storing them in the refrigerator
(short term) or freezer (long term). Weston manufactures a variety of vacuum sealers. Ask the retailer from
which you purchased this unit for their selection. Store dry cured products in paper or other breathable wrapping,
unrefrigerated.
Sausage Information