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
COMPONENT LIST
DIAGRAM | PART | PART |
NUMBER | DESCRIPTION | NUMBER |
1 | Stomper with Lid | |
2 | Aluminum Tray | |
3 | Grinder Head | |
4 | Head Release Button | |
5 | Main Body | |
6 | Main Body | |
7 | Power Switch Button | |
8 | Head Loosening Wrench | |
9 | 3mm Stainless Steel Fine Grinding Plate | |
10 | 4.5mm Stainless Steel Medium Grinding Plate | |
11 | 8mm Stainless Steel Coarse Grinding Plate | |
12 | Auger Driver (7 Piece Set) | |
13 | Auger | |
14 | Grinder Knife | |
15 | Ring Nut | |
16 | Stuffing Spacer | |
17 | Stuffing Funnel | |
18 | Rubber Foot (4) | |
19 | Gear One | |
20 | Gear Two | |
21 | Gear Three | |
Before beginning the assembly, check the package contents for all of the parts.
If you are missing any parts, or if any parts are damaged, contact
Cabela’s Customer Service- Retail Store Purchases
Catalog & Internet Purchases:
OUTLET INSTRUCTIONS
This appliance is equipped with a polarized plug (one blade is wider than the other) to reduce the risk of electric shock. The plug must fully fit into an electrical outlet. If the plug does not fit, reverse it and try again. If it still does not fit, contact a qualified electrician to inspect and/or update the electrical outlets in your home. Do not modify the plug in any way to fit an incompatible outlet.
