Cabela's 08-3201 Instruction Manual download pdf (Page 5)

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HIGH SPEED STUFFING

AUGER ASSEMBLY

STUFFER ASSEMBLY

25, 26

or 27

9 10

WARNING! Before cleaning, assembling

or disassembling the Grinder, make sure

the PLUG IS REMOVED FROM THE OUTLET/

POWER SOURCE! ALWAYS unplug the Grinder

when not in use.

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 five 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 flavorless sausage that will be difficult

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 scientific. 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 fibrous non-edible casings that are used for some varieties of

smoked sausages and bolognas.

NOTE: Special considerations must be made when using venison or other wild game,

since it can become heavily contaminated during field 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.

Feed

Chute

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Cabela's 08-3201 Instruction Manual Page 5

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