Weston 86-0701-W Manual De Instrucciones página 7

6. Turn the handle until the plunger comes in contact
with the meat and the mixture is ready to extrude
out the end of the funnel.
7. Slip a casing on the end of the funnel until the entire
casing has slid onto the funnel (FIGURE 9).
8. Tie, twist, or fasten a hog ring to the end of the
casing to seal it.
9. Turn the handle to extrude the mixture into the
casing. For best results, apply pressure around the
casing, close to the end of the funnel. This will hold
the casing tight and will cause the mixture to pack
firmly into the casing.
10. When the end of the casing has been reached, tie,
twist, or fasten a hog ring the end of the casing to
seal the contents inside.
STUFFING TIPS: The following are suggestions to
help reduce the resistance when stuffing.
A. Add water to the 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 per
every 5 lb (2.3 kg) of seasoned meat for better
flow.
C. Use the slow gear shaft for easier cranking.
D. Increase moisture content to help with stuffing.
This is done during the meat-mixing stage and
can be water, liquid smoke, etc.
E. Ensure canister is properly aligned when locked
in place for optimal stuffing. Misalignment will
leave excess meat in the bottom of the canister.
F. Meat temperature should never get above 40°F
(4°C).
G. The smaller your funnel, the greater the resistance
while stuffing. Consider using a larger funnel to
help reduce resistance.
FIGURE 9
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