Weston Products 36-0801-W User manual

REV 092208
DELUXE HEAVY-DUTY
MEAT GRINDER
& SAUSAGE STUFFER
INSTRUCTIONS
# 8 Model No.
36-0801-W
#10 Model No.
36-1001-W
#22 Model No.
36-2201-W
#32 Model No.
36-3201-W
REV040910
ATTENTION!
If any components of this unit are broken, do not operate properly,
or for product returns, please contact Weston Products LLC at
1-800-814-4895
(Outside the U.S. call 440-638-3131).
For the online catalog, log onto WestonSupply.com.
Exclusively imported by Weston Products LLC Strongsville, Ohio
SAVE THESE INSTRUCTIONS!
Refer to them often and use them to instruct others.

-2- -11-
DELUXE HEAVY-DUTY
MEAT GRINDER
& SAUSAGE STUFFER
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# 8 Model No.
36-0801-W
#10 Model No.
36-1001-W
#22 Model No.
36-2201-W
#32 Model No.
36-3201-W
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

COMPONENT LIST
-10- -3-
BRATWURST
2 ½ lb lean veal 2 ½ lb lean pork 1 ½ cup water
2 tsp dried sage 3 tsp salt
1 tsp ground white pepper 1 cup ne bread crumbs -soaked in ½ cup milk
. Grind the veal and pork through the coarse grinder plate using the grinding instructions
. Add the sage, pepper and salt to the meat and mix well
. After regrinding, using your hands, mix the meat with the bread crumbs
. Add the water, then beat the mixture with a wooden spoon until it is light and uffy
. Stuff the sausage into casings to make 4” (10 cm) links See stufng instructions
TRADITIONAL GRILLED BURGER PATTIES
1 ½ lb ground beef ¼ cup chopped onion 1 tsp salt
1 tsp Worcestershire sauce ¼ cup evaporated milk 1 tsp ground pepper
. Preheat grill
. Combine all the ingredients
. Shape the mixture into patties about 3/4” (1.9 cm) thick
. Grill 4” (10 cm) from heat, turning once 10-15 minutes, or until done
BBQ BEEF PATTIES
1 ½ lb ground beef ½ cup chili sauce 2 tsp brown sugar
½ cup chopped onion 1 tsp salt 1 tsp lemon juice
1/3 cup ketchup
. Combine the ground beef, onion and salt
. Shape the mixture into patties about 3/4” (1.9 cm) thick
. Brown in a large covered skillet over medium-high heat, turning once for 10-15 minutes
. Mix ketchup, chili sauce, brown sugar and lemon juice together
. Pour sauce over the patties
. Cover and simmer for 15 minutes, basting occasionally
BAVARIAN PATTIES WITH SAUERKRAUT
1 ½ lb ground beef 1 egg ½ cup applesauce
1 tsp salt 1/3 cup dry bread crumbs ½ tsp allspice
¼ cup chopped onion 16 oz sauerkraut
. Combine the ground beef, egg, applesauce, salt, bread crumbs, allspice and onion
. Shape the mixture into patties about 3/4” (1.9 cm) thick
. Brown in a large skillet over medium heat, turning once, then drain
. Spoon sauerkraut over the patties
. Cover and simmer for 15 minutes
BAYOU BURGERS
1 lb ground beef ½ tsp garlic powder ½ tsp dried thyme
¼ cup sliced green onion 3/4 tsp crushed dried basil 1 tsp seasoned salt
½ tsp hot pepper sauce
. Preheat grill
. Combine all the ingredients
. Shape the mixture into 4 patties about 3/4” (1.9 cm) thick
. Grill 4” (10 cm) from heat, turning once 10-15 minutes, or until done
PART GRINDER GRINDER GRINDER GRINDER
DESCRIPTION #8 #10 #22 #32
36-0801-W 36-1001-W 36-2201-W 36-3201-W
1 Front Ring Nut 36-0802 36-1002 36-2202 36-3202
2 Knife 29-0850 29-1250 29-2250 29-3250
3 Auger Pin 36-0804 36-1004 36-2204 36-3204
4 Auger 36-0805 36-1005 36-2205 36-3205
5 Grinder Body 36-0806 36-1006 36-2206 36-3206
6 Protector Pad 36-0807 36-1007 N/A N/A
7 Clamp Screw 36-0808 36-1008 N/A N/A
8 Handle 36-0809 36-1009 36-2209 36-3209
9 Thumbscrew 36-0810 36-1010 36-2210 36-3210
11 3/16” (4.5mm) Plate 15-0804 15-1004 15-2204 15-3204
12 3/8” (10mm) Plate 15-0810 15-1010 15-2210 15-3210
13 3 Stufng Funnels
14 Funnel Flange 36-0817 36-1017 36-2217 36-3217
15 Stufng Star
16 Auger Bearing 36-0811 36-1011 36-2211 36-3211
ADDITIONAL ACCESSORIES SOLD SEPARATELY
PART MODEL
DESCRIPTION NUMBER
Food Grade Silicone Spray 03-0101-W
Non-stick Burger EXPress Patty Maker 07-0310-W
The Original Jerky Gun Jr. 37-0201-W
Mandoline Vegetable Slicer 01-0006
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 440-638-3131
These products and many more products can be ordered by visiting
WestonSupply.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

-4- -9-
1. KEEP FINGERS CLEAR of the Auger
and Plate at all times. NEVER reach into
any Grinder inlet.
2. KEEP CHILDREN AWAY. NEVER
LEAVE THE GRINDER UNATTENDED.
3. CHECK FOR DAMAGED PARTS.
Before using the Grinder, check that all
parts are operating properly, and perform
the intended functions. Check for alignment
of moving parts, binding of moving parts,
mounting and any other conditions that may
affect the operation.
4. If the Grinder becomes jammed, briey
turn in reverse to clear blockage.
5. NEVER insert ngers or foreign objects
into Grinder opening.
6. 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.
7. WEAR EYE PROTECTION. Wear
safety glasses. Everyday eye glasses
are not safety glasses. Safety glasses
conform to ANSI Z87.1 requirements. Note:
approved safety glasses have Z87 printed or
stamped on them.
8. Trim meat of all clots, cords, tendons,
bones, etc. before grinding.
9. DO NOT grind bones, nuts or other hard
objects.
10. DO NOT use the Grinder while under
the inuence of drugs or alcohol.
WARNING!
RECIPES
VENISON SAUSAGE
6 lb venison 6 lb lean pork
½ tsp sage 2 tsp salt
½ tsp cayenne pepper ½ cup honey
2 tsp pepper Sausage Casings (optional)
. Grind the venison and pork through the coarse grinder plate using the grinding instructions
. Add all the ingredients to the meat and mix well
. Regrind the mixed meat through the ne grinding plate using the grinding instructions
. Stuff the sausage into casings or shape into patties See stufng instructions
VENISON BREAKFAST SAUSAGE PATTIES
6 lbs venison ½ lb bacon 1 tsp pepper
½ tsp sage 1 tsp salt
. Grind the venison and bacon through the ne grinder plate using the grinding instructions
. Add all the ingredients to the meat and mix well
. Refrigerate the mixture for a few hours before use
. Shape the mixture into thin patties
. Pour a little oil into a skillet or onto a griddle and heat to medium high
. Grill the patties for a few minutes on each side
VENISON SUMMER SAUSAGE - SPICY
15 lb venison ¼ cup mustard seeds 1 cup pepper
10 lb pork trimmings (1/2 lean - 1/2 fat) 2/3 cup salt ½ cup sugar
3 tsp marjoram 4 level tsp Prague Powder #1
. Grind the venison and pork through the coarse grinder plate using the grinding instructions
. Mix salt and cure with the venison and pork grindings
. Pack into a shallow pan and place in refrigerator for 3-5 days
. Add the rest of the ingredients and mix well
. Pour a little oil into a skillet or onto a griddle and heat to medium high
. Grill the patties for a few minutes on each side
CHORIZO (MEXICAN) SAUSAGE
2 lb lean pork trimming 2 medium onions, minced 8 cloves garlic, pressed
½ cup cider vinegar 1 Tbsp ground oregano 8 oz beef or pork fat
¼ cup ground red chili (mild or hot) 1 tsp ground cinnamon Sausage casings
. Grind the meat and fat through the coarse grinder plate using the grinding instructions
. Add the onions, garlic, vinegar and seasonings (use chili to taste)
. Mix the ground meat and the seasonings, then place in a covered bowl and refrigerate for
at least one hour
. Stuff the sausage into casings to make 4” (10.2 cm) links See stufng instructions
SAVE THESE INSTRUCTIONS!
Refer to them often and use them to instruct others.
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
RESULT IN SERIOUS INJURY OR PROPERTY DAMAGE.
REMEMBER: YOUR PERSONAL SAFETY IS YOUR
RESPONSIBILITY!
GENERAL SAFETY RULES
. PROPERLY CLEAN THE GRINDER PRIOR INITIAL USE!
. Disassemble the Grinder and hand wash each part thoroughly in warm, soapy water
taking particular care to remove all grease and oil from the surfaces.
. Dry all parts thoroughly before re-assembling. DO NOT ALLOW parts to air-dry.
. Coat all metal parts, including the Plates and Knife, with a food-grade silicone spray
to prevent corrosion.
. The Grinder is NOT dishwasher safe.
SPECIAL NOTE FOR #32 GRINDERS ONLY: If the Front Ring Nut is
difcult to remove the Handle is designed with a small hole drilled into the
back, which allows it to be used as a wrench to remove the Front Ring Nut
only. DO NOT use this feature to tighten the Front Ring Nut.
CLEANING INSTRUCTIONS

-8-
GRINDER ASSEMBLY
1. A. If you are using a clamp down, #8 or #10 Grinder, slide the Protector Pad onto
the foot of the Grinder and tighten the Clamp Screw to secure the Grinder to the work
surface. Allow ample room for the Handle to rotate.
B. If you are using a bolt down #22 or #32 Grinder, the body of the Grinder can be
attached to a solid work surface using appropriately sized screws. Allow ample room for
the Handle to rotate.
2. Insert the Auger Bearing into the
Grinder Body through the hole in the
back of the Grinder. FIGURE 1
3. Insert the Auger into the Grinder
Body, rotate the Auger while inserting
to fully seat the Auger into the Grinder
Body.
4. Slide the Knife over the square
portion of the Auger Pin on the front
of the Auger making sure the cutting
edges of the Knife are facing outward.
5. Slide the Plate of choice over the
round portion of the Auger Pin. Align
the notch on the Plate with the notch in
the Grinder Body so that the Plate fully
sits in the opening of the Grinder Body.
6. Snugly screw on the Front Ring Nut. DO
NOT OVER TIGHTEN! (If the Front Ring Nut
is screwed onto the Grinder Body too tightly, the
Auger will be hard to turn/will not turn. The Front
Ring Nut should be snug, allowing the Auger to
spin with ease.)
7. Slide the Handle over the exposed end of the
Auger and lock it in place with the Thumbscrew.
FIGURE 2
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 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
Auger
Knife
Plate
Front
Ring
Nut
Auger
Bearing
Auger
Pin
Grinder
Body
FIGURE 1
Notch
Handle FIGURE 2
Thumbscrew
. Trim meat of all blood clots, cords, tendons, bones, etc. NEVER grind bones, nuts or
other hard objects.
. For best results, be sure that all meat has been chilled to between 32-34°F (0-1°C)
before grinding. DO NOT allow meat to sit out at room temperature longer than is
absolutely necessary. Follow the Food Safety Guidelines as outlined.
. Cut meat into sizes small enough to t into the Grinder. Approximately 1” (2.5 cm) cubes.
. As you feed chunks of meat into the Grinder turn the Handle clockwise (when facing
the Handle side of the Grinder). Be sure to have something to catch the meat as it
comes out of the Grinder.
. If for some reason the Grinder should get stuck or become hard to turn; turn the
Handle counter-clockwise to loosen the obstruction, then resume grinding. If this doesn’t
free the back-up, remove the Front Ring Nut, Plate, Knife and Auger to remove the
obstruction.
GRINDING INSTRUCTIONS
-5-
must all be carefully monitored for a safe and delicious product.
STORAGE
It is important to remember that sausage will lose its avor 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 avor 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.

-6- -7-
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. 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 products, just to name a
few. The conditions under which the meat is dried are very exacting; temperature, time and humidity
STUFFER ASSEMBLY
1. A. If you are using a clamp down, #8 or #10 Grinder, slide the Protector Pad
onto the foot of the Grinder and tighten the Clamp Screw to secure the Grinder to
the work surface. Allow ample room for the Handle to rotate.
B. If you are using a bolt down #22 or #32 Grinder, the body of the Grinder can
be attached to a solid work surface using appropriately sized screws. Allow ample
room for the Handle to rotate.
2. Insert the Auger Bearing into the Grinder Body through the hole in the back of
the Grinder. FIGURE 3
3. Insert the Auger into
the Grinder Body, rotate
the Auger while inserting
to fully seat the Auger into
the Grinder Body.
4. Slide the Stufng Star
over the round portion of
the Auger Pin.
5. Attach the Stufng
Flange to the Funnel that
will be used. Slide the
Stufng Funnel through
the Front Ring Nut.
6. Snugly screw on the Front Ring
Nut. DO NOT OVER TIGHTEN!
(If the Front Ring Nut is screwed
onto the Grinder Body too tightly,
the Auger will be hard to turn/
will not turn. The Front Ring
Nut should be snug, allowing the
Auger to spin with ease.)
7. Slide the Handle over the
exposed end of the Auger
and lock it in place with the
Thumbscrew. FIGURE 4
Auger
Stufng
Star
Funnel
Flange
Front
Ring
Nut
Auger
Bearing
Auger
Pin
Grinder
Body
FIGURE 3
Handle FIGURE 4
Thumbscrew
Funnel
STUFFER ASSEMBLY
. For the best stufng results, two people are recommended for this operation.
. Fill the Grinder hopper with pre-ground, seasoned meat.
. Slide a sausage casing over the end of the Stufng Funnel, leaving 4-6” (10.2-
15.2 cm) of casing off the end of the Stufng Funnel. Tie a knot in the end of the
casing.
. While holding the casing on the Stufng Funnel with one hand, rotate the Handle
clockwise (when facing the Handle side of the Grinder) to move the meat through the
Grinder and into the casing. Gently lay the lled casing on a plate as the casing lls.
. Do not ll the last 3-4” (7.6-10.2 cm) of the casing. When nished stufng, twist
and tie the end closed.