LEM Mighty Bite 8 - Grinder Operation and Usage; Grinder Assembly and Preparation; Grinding Meat; Stuffing Sausage Casings

LEM Products • West Chester, OH 45011 • PH: 1-877-536-7763 • www.lemproducts.com
LEM Products • West Chester, OH 45011 • PH: 1-877-536-7763 • www.lemproducts.com
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GRINDER ASSEMBLY AND OPERATION
GRINDER USAGE AND OPERATION
BEFORE USE: (See Diagram page#3)
1. Wash all parts of the head in hot, soapy water. This will remove any grease residue and dirt
left from the manufacturing process.
DO NOT PUT PARTS IN DISHWASHER
2. The Star Bolt (#15) on the side of the motor must be unscrewed enough so the end of the
bolt is not visible inside the Head Attachment Hub (#18). Insert the Grinder Head (#12)
straight into the Head Attachment Hub, lining up the rear notches on the Grinder Head
with the head locater tabs inside the Hub. Firmly tighten Star Bolt to hold Grinder Head
in the upright position.
3. Check that Washer (#10) is installed on the drive end of the Auger (#9).
4. Insert Auger (hex end in rst) into Grinder Head, turning it slowly to line up the
Auger Drive with the Grinder Drive Gear. (Auger will seat fully into the gear.)
5. This grinder comes with a One-Way Knife. This Knife (#8) can only be installed on the
Auger one direction. Place Knife on the square of the Auger Stud with the sharp blades
facing out.
6. Place Grinding Plate (#5 or #6) on the Auger Stud in front of the Knife. Make sure the
notch in the Plate is lined up with the locating pin in the bottom of the Grinder Head.
7. When assembled correctly the Plate will stick out past the end of the Grinder Head by
1/8”-3/16”.
8. Screw Retaining Ring (#1) onto Grinder Head until hand tight. Do not over tighten.
Over tightening will cause undo wear on the Knife and Plate.
9. Insert Meat Pan (#14) fully into the feed tube on the Grinder Head.
WARNING!
Only use the included meat stomper when feeding food into the grinding head.
DO NOT push food into the throat with your ngers — Serious injury could occur.
GRINDING
When making burger from wild game, add a minimum of 10% pork fat to the meat. This will give
the burger moisture, but still not make it fatty. If pork fat is not available, use beef fat.
Cut meat into small pieces that will easily t into the throat of the grinder head. Meat should be
40˚ or colder and free of gristle, sinew, silver skin, and bone. Feed meat slowly into the feed tube
of the head. If necessary use the Meat Stomper (#13) to push meat into the throat of the head.
Do not force meat, allow grinder to do the work.
NEVER USE FINGERS TO PUSH MEAT INTO THE HEAD
Grind meat through the coarse plate first, turn motor off and unplug the grinder. If a smaller
grind is desired chill meat. Then, remove the coarse plate and clean the head of sinew, fat or
gristle that has accumulated during the first grind. Assemble the unit with the fine plate, plug
grinder in and regrind the meat.
STUFFING SAUSAGE CASINGS:
There are several methods for stung sausage with your grinder. Before you begin, review the
helpful tips listed below:
• When making sausage, use at least 20% fat with your meat and grind it like a burger. Without
adequate fat, your sausage will be dry when cooked, and will tend to crumble when cut or sliced.
• Make sure the meat is well-chilled (28˚-32˚F).
• Select your casing and prep if necessary.
• Slide casings onto stung tube making sure to leave the end of the tube and casings open.
Turn grinder on and feed meat into the head until meat is at the end of the stung tube. Stop
grinder and pull casing out past the opening of stung tube about 1”. Tie a knot, twist, or clip
the casing. Restart grinder. This procedure will keep the casing from lling up with air when
you rst start stung. Continue to feed meat into head until the casing is lled. Use Meat
Stomper sparingly when necessary.
• Stu the casing rm, but not to the bursting point. To divide the sausage into links, give the
casing two or three quick twists before adding more meat. Twist links in alternating directions
(clockwise for the rst, counter-clockwise for the second) to ensure that they keep their forms.
• If air bubbles form in your sausage, you can pop them with a sharp, sterilized needle.
METHOD #1 STUFFING SAUSAGE:
1. First grind the meat with the 10mm Plate (#5) for a course grind. For a ner grind, repeat for
a second grind with the 4.5mm Plate (#6). (Unplug the grinder, remove 10mm Plate, install
the 4.5mm Plate.)
2. Mix seasoning and water into the meat.
3. Unplug the grinder, remove the grinder Knife and Plate. Install the Stung Plate (#7) in
place of the Knife and Plate. Put Stung Tube (#2, #3 or #4) in front of the Stung Plate
and secure with the Retaining Ring (#1).
4. Slide casings on stung tube.
5. Feed seasoned meat through the grinder into casings.
METHOD #2 STUFFING SAUSAGE:
1. Cut meat into 1” chunks.
2. Mix seasoning into the meat or marinate the meat.
3. Unplug the grinder, install the Knife, 4.5mm Plate and Stung Tube.
4. Slide casings on stung tube.
5. Feed ground meat into the grinder.
6. Fine grind directly into casings.
METHOD #3 STUFFING SAUSAGE:
1. First grind the meat with the 10mm Plate for a coarse grind.
2. Mix seasonings into meat or marinate the meat.
3. Unplug the grinder, remove the 10mm Plate. Install the Knife, 4.5mm Plate and
Stung Tube.
4. Slide castings on stung tube.
5. Second grind the meat through this plate directly into the casings.
CAUTION
Before cleaning, assembling or disassembling meat grinder, make sure the grinder motor
is OFF and the plug is removed from the outlet/power source.