LEM Big Bite 1217 - Tips and Tricks to Sausage Making

3
L EM P rodu ct s • We st C he st e r, O H 45011 • PH: 877 - 536-7763 • le mp rodu ct s.co m
Description
Main Shaft
Piston
Piston Gasket
Release Valve Nut
O-ring
Air Release Valve
Handle
Part No.
1
2
3
4
5
6
7
Qty.
1
1
1
1
1
1
1
1
Description
Cylinder
Retaining Ring
Rubber Foot
1-1/4" Stuffing Tube
1" Stuffing Tube
5/8" Stuffing Tube
1/2" Stuffing Tube
Part No.
9
10
11
12
13
14
Qty.
1
7
1
1
1
1
8
Foot Pedal
15
1
Motor
16
1
Frame
17
1
Base
18
1
12
1
8
13
9
10
11 14
2
3
4
5
1
6
17
WARNING
Severe injury risk!
At all times k
top of the cylinder.
CAUTION
10
L EM P r od uc ts • West C he st er, OH 45011 • PH : 877-536-7763 • le mp ro du ct s.co m
TIPS AND TRICKS TO SAUSAGE MAKING
Always make sure your processing area and all equipment being used is thoroughly washed and sanitized.
Ready and properly set up all equipment, seasonings, casings needed prior t g.
Keep meat refrigerated as much as possible. Cold mea ter.
Keep a notebook handy. Keep track of the type of sausage made, the type of meat used, the seasonings, spices or seasoning
blend used, amount of water and an s. This will help in the end if you want to alter the recipe.
Add water, or another favorite liquid, to your sausage mix. Water will not weak avor but it will help the meat
t ow more easily out of the stu er.
Prior t at into casings fry up a small sample for a taste test. You can easily alter the recipe at this
point but after it is stu ed in casings it’s too late.
Put a small amount of v e, this will help the casings t re easily.
Spray the piston and the cylinder with food grade vegetable or mineral oil. This will allow the piston to move
more smoothly down the cylinder.
Prepping the casings is important.
•Natural casings need to be rinsed ked for at least 30 minutes prior t g.
•Fibrous casings soak in warm water for 25-30 minutes.
•Collagen middles soak for 3-5 minutes in salted water.
Cure is very important ingredient to use when sausage will be smoked. It not only enhanc avor and color but helps
to prevent botulism.
To easily make links, measur twist. Skip the second link and then twist the third.
This will cut your twisting time in half.
Don’t ov casings. Leave enough room for twisting into links. A too tigh casing may burst
upon twisting.
Cook sausage to an internal temperature of 165° F degrees.
Smoking sausage is done best “low and slow”. Temps of 185-200 ° F until the internal temp reaches 165° F .
Cooking too high of temperature may cause fat out which will make your sausage dry. It will also cause casings to burst.
Backwoods Seasoning Sausage Casings
Cleaning Brush
Meat Mixer
16
7
15
18
Otherwise the piston will not be able to stop at the cylinder bottom or the highest
position automatically, that may cause motor overload. Motor or the printed circuit
board may be burned.