Weston 35-3201 Instructions Manual

If any components of this unit are broken,

ATTENTION

do not operate properly, or for product returns,

please contact Pragotrade Inc. at

1-800-814-4895

Outside the U.S. call 440-638-3131.

For the online catalog, log onto www.westonsupply.com.

Exc lusiv ely impo rte d by Pra gotra de Inc. Str ongsv ill e, Oh io

www.pragotrade.com

STAINLESS STEEL

MEAT GRINDER

INSTRUCTIONS

#10 Model No. 35-1001
#22 Model No. 35-2201
#32 Model No. 35-3201

REV 083107

11

WARRANTY INFORMATION

SAVE THIS WARRANTY INFORMATION FOR YOUR RECORDS!

Pragotrade Inc. warrants to the ORIGINAL RETAIL PURCHASER of this product that if operated in accordance

STAINLESS STEEL

MEAT GRINDER

8

5

4

1

9

3

2

7

12

10

6

2

13

with the printed instruction accompanying it, then for a period of 1 year from the date of purchase, the product shall be
free from defects in material and workmanship.
The Warranty Card, along with a copy of the original receipt, must be received by Pragotrade Inc. within 30 days from

purchase date for the warranty to apply. Failure to send the completely lled out Warranty Card, along with a copy of

the original receipt, will void the warranty.
The product must be delivered to or shipped freight prepaid to Pragotrade Inc. for warranty services, in either its
original packaging or similar packaging affording an equal degree of protection. Damage due to shipping is not the
responsibility of the company. Pragotrade Inc. charges a $35.00 per hour bench charge. NOTE: No repairs will be
started without the authorization of the customer. The return shipping cost to the customer will be added to the repair
invoice.
Pragotrade Inc. will repair (or at its discretion, replace) the product free of charge, if in the judgment of the company,
it has been proven to be defective as to seller’s labor and material, within the warranty period.
New or rebuilt replacements for factory defective parts will be supplied for one (1) year from the date of purchase.
Replacement parts are warranted for the remainder of the original warranty period.
For non-warranty repairs, contact Pragotrade’s Customer Service at 1-800-814-4895 M-F 8am-5pm EST (outside of
the United States 440-638-3131) to obtain a Return Authorization Number (RMA Number). Pragotrade will refuse all
returns that do not contain this number. DO NOT RETURN THE UNIT WITHOUT PROPER AUTHORIZATION

FROM PRAGOTRADE INC.

LIMITATIONS: The warranty is void if the product is used for any purpose other than that for which it is designed.
The product must not have been previously altered, repaired, or serviced by anyone else other than Pragotrade Inc.
If applicable, the serial number must not have been altered or removed. The product must not have been subjected
to accident in transit or while in the customer’s possession, misused, abused, or operated contrary to the instructions
contained in the instruction manual. This includes failure caused by neglect of reasonable and necessary maintenance,
improper line voltage and acts of nature. This warranty is not transferable and applies only to U.S. and Canadian
sales.
Except to the extent prohibited by applicable law, no other warranties whether expressed or implied, including

warranty merchantability and tness for a particular purpose, shall apply to this product. Under no circumstances shall

Pragotrade Inc. be liable for consequential damages sustained in connection with said product and Pragotrade Inc.
neither assumes nor authorizes any representative or other person to assume for it any obligation or liability other than
such as is expressly set forth herein. Any applicable implied warranties are also limited to the one (1) year period of
the limited warranty.

This warranty covers only the product and its specic parts, not the food or other products processed in it.

CUT ALONG THE DOTTED LINE AND SEND THE WARRANTY CARD ALONG WITH A
COPY OF YOUR ORIGINAL PURCHASE RECEIPT TO:

20365 Progress Drive, Strongsville, OH 44149

Pragotrade Inc.

#10 MODEL

NO. 35-1001

-2-

#22 MODEL

NO. 35-2201

#32 MODEL

NO. 35-3201

WARRANTY CARD

SEND THIS CARD ALONG WITH A COPY OF YOUR ORIGINAL PURCHASE RECEIPT

Customer Name: ________________________________

Address: ______________________________________

City/State/Zip: ___________________________________

Telephone Number: (_________) ___________________

E-Mail Address: ___________________________________

Original Date of Purchase: _______/_________/__________

Product Model #: __________________________________

Serial # (if applicable): ____________________________

BRATWURST

2 ½ lbs. lean veal 2 ½ lbs. lean pork 1 ½ cup water
2 tsp. dried sage 3 tsp. salt 1 tsp. ground white

pepper 1 cup ne bread crumbs -soaked in ½ cup milk

.

Grind the veal and pork through the coarse grinder plate using the grinding instructions

.

Add the sage, pepper and salt to the meat and mix well

.

After regrinding, using your hands, mix the meat with the bread crumbs

.

Add the water, then beat the mixture with a wooden spoon until it is light and uffy

.

Stuff the sausage into casings to make 4” links

TRADITIONAL GRILLED BURGER PATTIES

1 ½ lbs. ground beef ¼ cup chopped onion 1 tsp. salt

1 tsp. Worcestershire sauce

.

Preheat grill

.

Combine all the ingredients

.

Shape the mixture into patties about 3/4” thick

.

Grill 4” from heat turning once 10-15 minutes, or until done

¼ cup evaporated milk 1 tsp. ground pepper

BBQ BEEF PATTIES

1 ½ lbs. ground beef ½ cup chili sauce 2 tsp. brown sugar
½ cup chopped onion 1 tsp. salt 1 tsp. lemon juice

1

/3 cup ketchup

.

Combine the ground beef, onion and salt

.

Shape the mixture into patties about 3/4” thick

.

Brown in a large covered skillet over medium-high heat, turning once for 10-15 minutes

.

Mix ketchup, chili sauce, brown sugar and lemon juice together

.

Pour sauce over the patties

.

Cover and simmer for 15 minutes, basting occasionally

BAVARIAN PATTIES WITH SAUERKRAUT

1 ½ lbs. ground beef 1 egg ½ cup applesauce
1 tsp. salt
¼ cup chopped onion 16 oz. sauerkraut

.

Combine the ground beef, egg, applesauce, salt, bread crumbs, allspice and onion

.

Shape the mixture into patties about 3/4” thick

.

Brown in a large skillet over medium heat, turning once, then drain

.

Spoon sauerkraut over the patties

.

Cover and simmer for 15 minutes

1

/3 cup dry bread crumbs ½ tsp. allspice

DIAGRAM PART PART PART PART
NUMBER DESCRIPTION NUMBER NUMBER NUMBER

Grinder 35-1001-W 35-2201-W 35-3201-W

1 Front Ring Nut N/A N/A N/A

2 Knife 29-1250 29-2250 29-3250

3 Auger Pin N/A N/A N/A

4 Auger N/A N/A N/A

5 Grinder Body N/A N/A N/A

Not Shown Rubber Pad N/A - -

6 Clamp Screw N/A N/A N/A

7 Handle N/A - -

8 Thumbscrew N/A N/A N/A

Not Shown Auger Bearing N/A N/A N/A

9 Plate A: (3/16” / 4.5mm) 29-1204 29-2204 29-3204

10 Plate B: (3/8” / 10mm) 29-1210 29-2210 29-3210

 11 Setof3StufngFunnels 36-1014 36-2214 36-3214

12 Funnel Flange 36-1015 36-2215 36-3215

 13 StufngStar 36-1016 36-2216 36-3216

If an y compo ne nts of th is un it are br ok en or t he unit d oes n ot operat e

Your Meat Grinder comes complete with everything you need to grind meat and stuff sausage.

In this booklet you will nd assembly and cleaning instructions, helpful hints, recipes and

information on ordering parts and accessories. Please take a few minutes to read through this

book before you use your grinder for the rst time. Whether this is your rst venture into meat
grinding or you are an experienced sausage maker, we feel condent that you will be pleased

with the quality and performance of your grinder.

COMPONENT LIST

prope rl y, ca ll Pragot ra de In c. Toll Free at

1-800-814-4895

Monday thru Friday 8:00am-5:00pm EST.

Outside the U.S. call 440-638-3131

Congratulations and Thank You for purchasing a

Weston Brand Stainless Steel Meat Grinder!

BAYOU BURGERS

1 lb. ground beef ½ tsp. garlic powder ½ tsp. dried thyme
¼ cup sliced green onion
½ tsp. hot pepper sauce

.

Preheat grill

.

Combine all the ingredients

.

Shape the mixture into 4 patties about 3/4” thick

.

Grill 4” from heat, turning once 10-15 minutes, or until done

3

/4 tsp. crushed dried basil 1 tsp. seasoned salt

-10-

Each Weston Brand Stainless Steel Meat Grinder is constructed of the nest 304 Highest Grade

Stainless Steel for lifelong service. The smooth and trouble free operation of these grinders is
a result of the use of high quality nylon bushings.

Make sure this appliance is completely

assembled and all parts are locked

into position before using.

-3-

GENERAL SAFETY RULES

READ AND FULLY UNDERSTAND ALL INSTRUCTIONS AND
WARNINGS PRIOR TO USING THIS UNIT. YOUR SAFETY IS MOST
IMPORTANT! FAILURE TO COMPLY WITH PROCEDURES AND

WARNING!

1. NEVERinsertngersorforeignobjectsinto

the Grinder opening. ALWAYS use a stomper.

NEVERusengerstoscrapefoodawayfromthe

Grinding Plate while the Grinder is in operation.
SEVERE INJURY MAY OCCUR!

2. DO NOT FORCE the Grinder. The Grinder

will doitsjobbetterandbesaferattheratefor

which it was designed.

3. TIE BACK loose hair and clothing and roll
up long sleeves before operating the Grinder.
REMOVE ties, rings, watches, bracelets or other

jewelrybeforeoperatingtheGrinder.

4. DO NOT OVER REACH. Keep proper footing
and balance at all times.

5. Check for DAMAGED PARTS. Before
using the Grinder, check any moving parts to be
sure they will operate properly and perform the
intended function. Check for the alignment and/or
binding of moving parts, mounting and any other
conditions that may affect the operation.

6. The manufacturer declines any responsibility
in the case of improper use of this machine.

SAFE GUARDS MAY RESULT IN SERIOUS INJURY OR PROPERTY
DAMAGE. REMEMBER: YOUR PERSONAL SAFETY IS YOUR

RESPONSIBILITY!

7. KEEP CHILDREN AND VISITORS AWAY
at all times. NEVER leave the Grinder
unattended.

8. NEVER LEAVE THE GRINDER
UNATTENDED. Close supervision is necessary
when any appliance is used by or near children.

9. Be sure the Grinder is attached to a solid,
level working surface.

10. DO NOT attempt to grind bones, nuts or
other hard items.

11. WEAR EYE PROTECTION. Wear safety
glasses. Everyday eye glasses are not safety
glasses. Safety glasses conform to ANSI Z87.1
requirements. NOTE: Approved safety glasses
have Z87 printed or stamped on them.

12. Before and after each use, disassemble
and wash all parts of the Grinder that come in
contact with food with warm, soapy water. Rinse
with clear water. To protect the Grinder between
uses, it is recommended to coat all surfaces with
a food-grade silicone spray. (Weston Brand
Food-Grade Silicone Spray Model No. 03­0101-W)

13. DO NOT use the Grinder while under the

inuenceofdrugs,medicationsoralcohol.

RECIPES

VENISON SAUSAGE

6 lbs. venison 6 lbs. lean pork ½ tsp. sage
½ tsp. cayenne pepper 2 tsp. salt ½ cup honey
2 tsp. pepper Sausage Casings (optional)

.

Grind the venison and pork through the coarse grinder plate using the grinding instructions

.

Add all the ingredients to the meat and mix well

.

Regrind the mixed meat through the ne grinding plate using the grinding instructions

.

Stuff the sausage into casings or shape into patties

VENISON BREAKFAST SAUSAGE PATTIES

6 lbs. venison ½ lb. bacon 1 tsp. pepper
½ tsp. sage 1 tsp. salt

.

Grind the venison and bacon through the ne grinder plate using the grinding instructions

.

Add all the ingredients to the meat and mix well

.

Refrigerate the mixture for a few hours before use

.

Shape the mixture into thin patties

.

Pour a little oil into a skillet or onto a griddle and heat to medium high

.

Grill the patties for a few minutes on each side

VENISON SUMMER SAUSAGE - SPICY

15 lbs. venison ¼ cup mustard seeds 1 cup pepper
10 lbs. pork trimmings (5 lbs lean - 5lbs fat) 2/3 cup salt ½ cup sugar
3 tsp. marjoram 4 level tsp. Prague Powder #1

.

Grind the venison and pork through the coarse grinder plate using the grinding instructions

.

Mix salt and cure with the venison and pork grindings

.

Pack into a shallow pan and place in refrigerator for 3-5 days

.

Add the rest of the ingredients and mix well

.

Pour a little oil into a skillet or onto a griddle and heat to medium high

.

Grill the patties for a few minutes on each side

SAVE THESE INSTRUCTIONS!

REFER TO THEM OFTEN AND USE THEM TO INSTRUCT OTHERS.

-4-

CHORIZO (MEXICAN) SAUSAGE

2 lbs. lean pork trimming 2 medium onions, minced 8 cloves garlic, pressed
½ cup cider vinegar 1 Tbsp. ground oregano 8 oz. beef or pork fat
¼ cup ground red chili (mild or hot) 1 tsp. ground cinnamon Sausage casings

.

Grind the meat and fat through the coarse grinder plate using the grinding instructions

.

Add the onions, garlic, vinegar and seasonings (use chili to taste)

.

Mix the ground meat and the seasonings, then place in a covered bowl and refrigerate for

at least one hour

.

Stuff the sausage into casings to make 4” links

-9-

FOOD SAFETY

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 160oF to 165oF (71oC to 74oC), 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 145oF (63oC) (medium rare). The safe temperature for poultry is
180oF (82oC) and solid cuts of pork should be cooked to 160oF (71oC). 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 sh, 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 40oF and
140oF (4oC and 6oC). Your refrigerator should be set to 40oF (4oC) or below; your freezer should
be 0oF (-17oC) or below. Simple rule: serve hot foods hot, cold foods cold. Use chang 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 90oF (32oC) or above. When packing for a picnic, make sure the foods are already chilled
when they go into the insulated hamper. The hamper won’t chill food - it just keeps food cold

when properly packed with ice. Hot cooked foods should be placed in shallow containers and

immediately refrigerated so they cool rapidly. Make sure to cover foods after they are cool.

ASSEMBLY INSTRUCTIONS

PRIOR TO THE FIRST USE:

Disassemble the machine and hand wash each part thoroughly in warm, soapy water taking
particular care to remove all grease and oil from the surfaces. Dry all parts thoroughly before
re-assembling.

ASSEMBLY INSTRUCTIONS FOR USE AS A GRINDER:

1. If you are using a clamp down model, slide the Rubber Pad onto the body Foot and
tighten the Clamp Screw to secure the Grinder to your work surface. Allow ample room
for the Handle to rotate.

If you are using a mounting style Grinder, the body of your Grinder can be attached to the
work surface using appropriately sized screws. Allow ample room for the Handle to rotate.

2. Insert the Auger into the Grinder body.

3. Slide the cutting Knife over the square portion of the Auger Pin on the front of the Auger
making sure the cutting edges are facing outward.

4. Slide the Grinder Plate of your choice onto the round portion of the Auger Pin and align
the groove on the cutting Plate with the locking pin in the body of the Grinder.

5. Screw on the Front Ring Nut and tighten snugly. DO NOT OVER TIGHTEN.

6. Slide the Handle over the exposed end of the Auger on the backside. Lock it in place with
the Thumbscrew.

ASSEMBLY INSTRUCTIONS FOR USE AS A STUFFER:

1. If you are using a clamp down model, slide the Rubber Pad onto the body
Foot. Tighten the Clamp Screw to secure the Grinder to your work surface.
Allow ample room for the Handle to rotate.

If you are using a mounting style Grinder, the body of your Grinder can be attached to the
work surface using appropriately sized screws. Allow ample room for the Handle to rotate.

2. Insert the Auger into the Grinder body.

3. Slide the Stufng Star over the round portion of the Auger Pin.

4. Install the Stufng Funnel of your choice into the Funnel Flange until it locks into place.

5. Slide the Funnel Flange and Stufng Funnel through the Front Ring Nut.

6. Screw on the Front Ring Nut and tighten snugly. DO NOT OVERTIGHTEN.

7. Slide the Handle over the exposed end of the Auger on the backside. Lock it in place with
the Thumbscrew.

NOTE: Special considerations must be made when using venison or other wild game,

since it can become heavily contaminated during eld dressing. Venison is often held

at temperatures that could potentially allow bacteria to grow, such as when it is being
transported. Refer to the USDA Meat and Poultry Department for further questions or
information on meat and food safety.

-8- -5-

WARNING!

KEEP FINGERS CLEAR of the Grinder opening.

ALWAYS use a stomper to push meat into the Grinder Head.

GRINDING INSTRUCTIONS

.

Trim meat of all blood clots, cords, tendons, bones, etc.

.

For best results, be sure that all meat has been chilled to between 32 - 34° F before
grinding. Do not allow meat to sit out at room temperature longer than is absolutely
necessary.

.

Cut meat into sizes small enough to t into the throat of your Grinder, approximately 1”
cubes.

.

As you feed chunks of meat into the throat of the Grinder, turn the Handle clockwise. Be
sure to have a plate or bowl to catch the meat as it comes out of the Grinder.

.

If for some reason the Grinder should get stuck or become hard to turn, spin the Handle
counter-clockwise to loosen the obstruction, then resume grinding. If this doesn’t free the
back-up, remove the Front Ring Nut, Grinding Plate, Knife and Auger to remove the
obstruction.

KEEP FINGERS CLEAR of the Grinder opening.

WARNING!

ALWAYS use a stomper to push meat into the Grinder Head.

CLEANING INSTRUCTIONS

Disassemble the machine and wash each part thoroughly in warm, soapy, water taking
particular care to remove all grease and oil from the surfaces. Dry all parts thoroughly before
re-assembling.

IMPORTANT NOTE: All Grinder parts must be coated with a food-safe silicone spray to
prevent rusting; if not properly protected, these parts will begin to rust. Do not use rusted parts.

(Weston Brand Silicone Spray Model No. 03-0101-W)

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 scientic. 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 brous 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 nd such avors 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.

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 ve 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 avorless sausage that will be difcult to cook.

-6- -7-

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 avor 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 avor 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.