Chef's Choice 720 Manual De Instrucciones página 7

1. After grinding the meat as described on pages 5 and 6, mix in all the other
ingredients and thoroughly chill the mixture for 30 minutes to 1 hour.
2. Make sure the grinder is turned "off" and unplugged from its power source. Now
mount the sausage stuffer onto the grinder as shown in Figure 1.
3. Dry casings, whether natural or artificial, typically need to be soaked in water until
they are soft and pliable; follow manufacturer's instructions. It is easiest to work
with a 3-4 foot section. Find the opening in one end of the casing and slide it onto
the selected sausage tube. Continue sliding the rest of the casing onto the sausage
tube (see Figure 2) until 2-3 inches remain. Tie a knot in this remaining section.
4. Load the chilled mixture into the hopper and turn the grinder to the number 1
position. Using the pusher, feed the mixture through the opening in the hopper into
the feeding/grinding tube.
5. Stuff the casing until only 2-3 inches of empty casing are left on the sausage tube.
Do not overstuff the casing as this may cause it to burst. Remove casing from tube
and tie a knot at this end.
6. Refrigerate any remaining mixture.
7. If the casing is unevenly filled, lay it on a table and gently form it into a
uniform thickness.
8. You can form sausage links by carefully pinching the casing and twisting the
sausage link a full 360°. Reverse the twisting direction for each link.
9. Follow recipe instructions on proper drying, smoking and storage.
1. Chill raw meats and seafood thoroughly (but do not freeze) prior to grinding.
2. Meats should be free of bones and tendons; fruits should be free of seeds and nuts
should be cleaned of shells.
3. Meats and other foods should be cut into cubes or strips small enough so they easily
fit through the hopper opening and into the feed/grinder tube.
4. Prior to making sausages, thoroughly lubricate the outside of the stuffing tube with
vegetable oil or another food grade lubricant. This prevents the casing from "hanging-up"
on the tube during the stuffing process; one of the most common causes for burst casings.
5. In general, one of the most important aspects of grinding and sausage making is to
keep the meat as cold as possible (but not frozen) throughout the process. This helps
in not only its processing, but discourages the growth of bacteria.
SAUSAGE MAKING
TIPS, FOR BEST RESULTS
Figure 2. Sausage casing
mounted on fully assembled
grinder with sausage making
attachment.
English — 7
Figure 3. Cord wraps
under base of grinder.
Overload/reset
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