1. Collect ingredients: ground meat, ground pork or pork fat, your choice of
seasoning, cure (if used) and casings. (LEM carries a wide variety of casings,
sausage seasonings, cure and other sausage enhancers.)
2. LEM suggests using an 80/20 ratio of lean meat to pork or pork fat. This ratio
will make for a juicy sausage.
3. Combine meat with pork, seasonings (and cure if used), and 1 oz. of water per
pound of meat being mixed. Water will not weaken the flavor but will allow
the meat to flow more freely through the stuffer and tube.
4. After meat is mixed, immediately begin the stuffing process. Meat mixed with
seasoning will quickly “set-up” and become difficult to work with, which will
cause undue stress on the stuffer gears.
5. Lower the piston until meat begins to extrude from the stuffing tube.
6. Slide casing onto proper size stuffing tube and tie off end.
7. Lower the piston and begin filling casings.
8. Fill casings until firm. If twisting into links is desired you can do so as you fill
or after the entire casing is filled. If the latter is desired do not over fill casing
or it may burst upon twisting.
9. Clean the stuffer with warm soapy water and hand dry thoroughly.
With normal use and maintenance this stuffer will give you years of enjoyment.
SAUSAGE STUFFER
25LB. MODEL #1111 & 10LB. MODEL #1112
# DESCRIPTION QTY # DESCRIPTION QTY
1 M10 Nut 4 20 Washer 1
2 40mm SS washer 4 21 Spring 1
3 Stuffer Base 1 22 M5 Screw 1
4 Washer 4 23 Gear 1
5 Retaining Ring 1 24 Large Gear Shaft 1
6 Cylinder 1 25 Small Gear Shaft 1
7 M10 Acorn Nut 4 26 Handle 1
8 M10 Allen Head Screw 4 27 Ring 1
9 Main Shaft 1 28 Right Solid Plate 1
10 M5 Screw 14 29 M6 Air Release Screw 1
11 Washer 4 30 Air Release Spring 1
12 M8 Screw 4 31 M6 Air Release Pin 1
13 Washer 8 32 Piston Gasket 1
14 Piston 1 33 Left Solid Plate 1
15 Bottom Plate 1 34 38mm Stuffing Tube (1 ½”) 1
16 M5 Allen Head Screw 2 35 25mm Stuffing Tube (1”) 1
17 M5 Nut 2 36 19mm Stuffing Tube (3/4”) 1
18 Gear Box Cover 1 37 16mm Stuffing Tube (5/8”) 1
19 Gear Base 1
IMPORTANT PLEASE READ:
1. Read and follow all instructions prior to using the stuffer and keep for reference.
2. Hand wash unit in warm soapy water prior to use. Hand dry.
3. Use adult supervision when children are present.
4. Unit is right handed (install cylinder so stuffing tubes face forward with the
crank on the right side.)
ASSEMBLYAND PROPER USE:
1. Attach the handle (#26) to the upper Large gear shaft (#24).
2. Free the cylinder (#6) for removal by turning/cranking the handle clockwise until
the piston is free of the cylinder. Tilt the cylinder and remove from the inner
Allen Head Screws (#8).
3. Place meat in the cylinder. Pack the meat tightly in the cylinder to minimize air
pockets.
4. Place the cylinder back on to the frame by sitting on the Allen Head Screws and
tilting to lock in place.
5. Remove the retaining ring (#5); insert a stuffing tube of choice into the retaining
ring. Screw the retaining ring hand tight onto the unit.
6. Slide casings onto stuffing tube.
7. With the handle still attached to the Upper Large Gear Shaft lower the piston
(#14) into the cylinder until it reaches the meat. Once the piston is lowered,
move the handle to the lower Small Gear Shaft (#25). Continue to crank the
handle and the meat will be extruded through the tube and into the casing.
8. After extruding all the meat from the cylinder, replace handle on upper gear to
quickly remove piston from cylinder.
9. Remove cylinder for cleaning (as instructed above for filling). Hand wash with
warm soapy water and dry thoroughly.
10. Clean piston and reassemble and spray with food grade Silicon Spray. (Available
at LEM Products.) NOTE: When replacing the gasket, grove side faces down.
SAUSAGE MAKING:
