Use and Care Manual

Description
Front Housing
Main Gear
Bushing 1
Bushing 2
Gear Shaft 1
Gear Shaft 2
Gear
Part No.
1
2
3
4
5
6
7
Qty.
1
1
3
3
1
1
1
1
Description
Back Housing
Bushing for center thread rod
O-ring
Air Release Valve
Piston Gasket
Vertical Shaft
Piston
Part No.
9
23
24
25
26
27
Qty.
2
7
1
1
2
1
8
Cylinder
28
1
Left Plate
29
1
Retaining Ring
30
1
Motor
31
3
LEM Products • West Chester, OH 45011 • PH: 877-536-7763 • lemproducts.com
CAUTION
The sensor plug of the stuer motor must be plugged into the socket entirely. Otherwise
the piston will not be able to automatically stop at the cylinder bottom or at the highest position.
This may cause motor overload damaging the motor the stuer or both.
10
LEM Products • West Chester, OH 45011 • PH: 877-536-7763 • lemproducts.com
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 to stuffing.
Keep meat refrigerated as much as possible. Cold meat will stuff better.
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 any other specifics. 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 weaken the flavor but it will help the meat
to flow more easily out of the stuffer.
Prior to stuffing the seasoned meat into casings fry up a small sample for a taste test. You can easily alter the recipe at this
point but after it is stuffed in casings it’s too late.
Put a small amount of vegetable oil on the stuffing tube, this will help the casings to slide on and off more 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, flushed and soaked for at least 30 minutes prior to stuffing.
•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 enhances flavor and color but helps
to prevent botulism.
To easily make links, measure out the first link and twist. Skip the second link and then twist the third.
This will cut your twisting time in half.
Don’t over stuff the casings. Leave enough room for twisting into links. A too tightly filled 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
WARNING
Prior to plugging in the stuffer motor make sure the on/off button is in the off position (raised position)
and the speed is turned all the way up. Never press the up button with the piston in the up-most
position. When stuffing is complete turn the motor off and unplug the foot switch for safety.
Long Hexagon socket button
head screw (M8*30)
Hexagon socket button
head screw (M8*50)
Bushing Cap
Bushing to fasten sensor wire
Flat key 1
Main gear shaft
Flat key 2
10
11
12
13
14
15
16
4
4
1
1
1
1
2
1
Center Thread rod
Magnet
Handle set
Right Plate
Base
Base Washer (M10)
Hexagon Nut (M10)
18
32
33
34
35
36
2
7
1
1
2
2
17
1-1/4" Stuffing Tube
37
1
1" Stuffing Tube
38
1
5/8" Stuffing Tube
39
1
1/2" Stuffing Tube
40
1
Cross recess head screw
Magnet sensor
19
20
4
1
1
Mounting frame
Acorn hexagon nut
22
1
21
C-Clamp
41
2
L-Hexagon Wrench
42
1
1