Assembly, Recipes – Weston 7 & 11 lb Vertical Sausage Stuffers User Manual

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ASSEMBLY

PLUNGER ASSEMBLY

1. Slide the

Plunger Seal onto the

Plunger (figure 1).

2. Assemble the

Pressure Release

Valve Kit onto the Plunger. From the

top of the

Plunger, place the Washer

onto the

Valve Hole, then insert the

Screw through the Washer and into the

Valve Hole. From the underside of the

Plunger, place the Spring onto the end

of the

Screw, then place the Valve Cap

onto the end of the

Screw and twist to

secure.

3. Screw the

Plunger Bolt onto the

Plunger Shaft (figure 2).

4. Place the assembled

Plunger onto

the end of the

Plunger Shaft (figure 3).

STUFFER ASSEMBLY

5. Attach the

Handle by sliding it onto

either the

Fast or the Slow Gear (figure 4).

6. Crank the

Handle to bring the

Plunger to the top of the Stuffer.

Continued Next Page

RECIPES

VENISON SAUSAGE

6 lbs venison

6 lbs lean pork

1/2 tsp sage

1/2 tsp cayenne pepper

2 tsp salt

1/2 cup honey

2 tsp pepper

sausage casings

FRESH ITALIAN SAUSAGE- MILD/HOT

5 tsp salt

1 tsp sugar

2 tsp caraway seeds

3 tsp crushed hot peppers 1 tsp cracked fennel seed (omit if making mild)

2 tsp coarse ground black pepper

1 tsp coriander

1 pint cold water

10 lb boneless pork butt

**NOTE: If grinding meat for sausage, grind the meat through the coarse grinding

plate, add seasonings, then re-grind through a fine grinding plate.

Plunger

Seal

Plunger

Pressure

Release

Valve Kit

Screw

Washer

Spring

Valve Cap

Valve Hole

Plunger

Shaft

Plunger

Bolt

Handle

Fast Gear

Shaft

Slow Gear

Shaft

Plunger

Shaft

Plunger

6. Slip a casing on the end of the

Stuffing Funnel

until the entire casing has slid onto the

Funnel

(figure 9).

7. Tie, twist or hog ring the end of the casing to

seal it.

8. Turn the

Handle to extrude the mixture into the

casing. For best results, apply pressure around the

casing, close to the end of the

Stuffing Funnel.

This will hold the casing tight and will cause the

mixture to pack firmly into the casing.

9. When the end of the casing has been reached,

tie, twist or 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 with the

13 mm Stuffing Funnel.

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.

Add 1/4 cup (60 ml) of vegetable or olive

oil per every 5 lb (2.3 kg) of seasoned meat for

better flow.