Weston Sausage Stuffers - Manual (Page 6)

SAUSAGE INFORMATION
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STUFFING TIPS
To help reduce resistance when using the 10mm Funnel for stuffing, try one of the
following:
• ADD WATER TO YOUR MEAT MIXTURE - Add up to 1½ Cups of water per
5 lbs. ( 2.3 kg) of meat/seasoning mixture.
• ADD OIL - Add ¼ Cup of vegetable or olive oil to the meat mixture.
• SPRAY FOOD GRADE SILICONE SPRAY - Spray the inside of the stuffer with
food grade silicone spray to lubricate the parts.
FOOD SAFETY
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.
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 find such flavors 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 must all be
carefully monitored for a safe and delicious product.
STORAGE
It is important to remember that sausage will lose its flavor 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 flavor 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.
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 160 o F to 165 o F (71 o C to 74 o C), 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 145 o F
(63 o C) (medium rare). The safe temperature for poultry is 180 o F (82 o C) and solid cuts of pork should be
cooked to 160 o F (71 o C). 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 fish, 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 40 o F and 140 o F (4 o C
and 6 o C). Your refrigerator should be set to 40 o F (4 o C) or below; your freezer should be 0 o F (-17 o C) or
below. Simple rule: serve hot foods hot, cold foods cold. Use chafing 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 90 o F (32 o C) or above. When packing for a picnic,