Weston 73-0501-W Instruction Manual
VERTICAL SAUSAGE
STUFFER
73-0501-W
DUE TO CONSTANT FACTORY IMPROVEMENTS, THE PRODUCT PICTURED MIGHT DIFFER
SLIGHTLY FROM THE PRODUCT IN THIS BOX. 060915
TABLE OF CONTENTS / ÍNDICE / TABLE DES MATIÈRES
2
GERNERAL SAFETY RULES
COMPONENT LIST
ASSEMBLY
DISASSEMBLY & CLEANING
STUFFING INSTRUCTIONS
FOOD SAFETY
SAUSAGE INFORMATION
WARRANTY
REGLAS IMPORTANTES DE SEGURIDAD
LISTA DE COMPONENTES
ENSAMBLADO
DESARMADO Y LIMPIEZA
INSTRUCCIONES DE RELLENADO
SEGURIDAD DE LOS ALIMENTOS
INFORMACIÓN DE LA SALCHICHA
INFORMACIÓN DE GARANTÍA WESTON
IMPORTANTES RÈGLES DE SÉCURITÉ
DESCRIPTION DE LA PIÈCE
ASSEMBLY
DÉMONTAGE ET NETTOYAGE
INSTRUCTIONS DE BOURRAGE
SÉCURITÉ ALIMENTAIRE
INFORMATIONS SUR LES SAUCISSES
INFORMATION SUR LA GARANTIE
3
4-5
6-7
7
8
9
10
12
14
16-17
18-19
19
20
21
22
24
26
28-29
30-31
31
32
33
34
35
CLEANING INSTRUCTIONS
3
ENGLISH INSTRUCTIONS
1. NEVER use any accessories or parts from other manufacturers. Doing so
will void your warranty.
2. Thoroughly clean all parts that will come in contact with food before and
after using the appliance. Wash all parts by hand and thoroughly dry.
3. Before using the Stuffer, always apply a food-grade lubricant to the inside
of the Canister to decrease the friction.
4. KEEP CHILDREN AWAY! Never leave the stuffer unattended. The Stuffer
is not a toy.
5. Be sure the Stuffer is on a stable work area. Be sure all of the Stuffer Feet
are level.
6. WEAR EYE PROTECTION! 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.
7. DO NOT use the Stuffer while under the inuence of drugs or alcohol.
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 SAFE GUARDS MAY
RESULT IN SERIOUS INJURY OR PROPERTY DAMAGE. REMEMBER:
YOUR PERSONAL SAFETY IS YOUR RESPONSIBILITY!
SAVE THESE INSTRUCTIONS
1
2
3
4
6
8
9
10
11
7
5
Stuffer
Sides
Stuffer
Base
ASSEMBLED
5 LB (3 L)
VERTICAL
STUFFER
30 mm 13 mm
40 mm 20 mm
ENGLISH INSTRUCTIONS
4
5
ENGLISH INSTRUCTIONS
COMPONENT LIST
DIAGRAM NUMBER PART DESCRIPTION PART NUMBER
1 HANDLE WITH WINGNUT
(WINGNUT ONLY 73-0511)
73-0510
2 PLUNGER 73-0514
3 PLUNGER SEAL 73-0516
4 PRESSURE RELEASE VALVE
(4 PIECE SET)
73-0515
5 PLASTIC FUNNEL SET (4 FUNNELS) 73-0520
6 STAINLESS STEEL CANISTER 73-0519
7 FRONT RING NUT 73-0521
8 CANISTER MOUNTING HARDWARE KIT
(4 SETS)
73-0522
9 PLUNGER SHAFT 73-0512
10 GEAR SET (2) 73-0513
11 RUBBER FOOT (4 PIECE SET) N/A
If any components of this unit are broken, the unit does not operate properly or you
need a replacement instruction manual, visit us on the web at
WestonProducts.com
Or call Weston Brands LLC Toll Free at 1-800-814-4895
Monday thru Friday 8:00am-5:00pm ET. Outside the U.S. call 001-440-638-3131
ASSEMBLY
PLUNGER ASSEMBLY
1. Slide the Plunger Seal
onto the Plunger (FIGURE
1).
2. Assemble the Pressure
Release Valve Kit onto
the Plunger. From the top
of the Plunger, place the
Washer onto the Valve
Hole, then insert the
Screw through the Washer
and into the Valve Hole.
From the underside of the
Plunger, place the Spring
onto the end of the Screw,
then place the Valve Cap
onto the end of the Screw
and twist to secure.
3. Place the assembled
Plunger onto the end of the
Plunger Shaft (FIGURE 2).
STUFFER ASSEMBLY
4. Attach the Handle by
sliding it onto the Gear
Shaft and placing the
Wingnut into the hole in the
Handle. Twist to tighten
(FIGURE 3).
5. Crank the Handle
counter-clockwise to bring
the Plunger to the top of
the Stuffer.
6. Rest the Canister’s
Bottom Brackets onto
the Canister Mounts
inside the Housing of the
Stuffer. Pivot the bottom
of the Canister into the
Stuffer Housing. Pivot
the Canister fully into the
Stuffer Housing, snapping
the Top Brackets into the
Canister Mounts (FIGURE
4).
Plunger
Seal
Plunger
Pressure
Release
Valve Kit
Screw
Washer
Spring
Valve Cap
Valve Hole
FIGURE 1
FIGURE 2
FIGURE 3
Gear Shaft
Handle
Wingnut
FIGURE 4
Top Brackets
Bottom Brackets
Outside view of
Canister Mounts
ENGLISH INSTRUCTIONS
6
DISASSEMBLY & CLEANING
7. Insert the Stufng Funnel of
your choice through the Front
Ring Nut. Screw the Front Ring
Nut and Stufng Funnel onto the
mouth of the Canister until snug.
DO NOT OVERTIGHTEN the
Front Ring Nut, as it may damage
the Funnel (FIGURE 5).
FIGURE 5
Front
Ring Nut
Funnel
Mouth of the
Canister
1. Remove the Stufng Funnel by unscrewing the Front Ring Nut, and pulling
the Funnel out.
2. Turn the Handle counter-clockwise until the Plunger comes out of the
Canister.
3. Pivot the Canister outward and then pull the Canister up to remove the
Canister from the Stuffer Housing.
4. Unscrew the Plunger from the Plunger Shaft. Disassemble the PressureRelease Valve from the Plunger. Remove the Plunger Seal from the Plunger.
5. Wash all parts that have come in contact with meat in hot soapy water. BE
SURE TO CLEAN THEM IMMEDIATELY AFTER USE. Rinse and thoroughly
dry all parts IMMEDIATELY. Sterilize as needed.
6. Fully lubricate the Shaft, Canister, Pressure Release Valve Components
and the Front Ring Nut with a food-grade lubricant after each use.
FIGURE 1
7
ENGLISH INSTRUCTIONS
1. Tilt out the Canister.
2. Fill the Canister with your meat and seasoning
mixture (FIGURE 7).
3. Press the mixture down into the Canister rmly
to release any trapped air.
4. Pivot the Canister back into the upright position
and snap the Top Brackets into the Canister
Mounts.
5. Turn the Handle clockwise, until the Plunger
comes in contact with the meat and the mixture is
ready to extrude out the end of the Stufng Funnel.
6. Slip the casing on the end of the Stufng Funnel
until the entire casing has slid onto the Stufng
Funnel (FIGURE 8).
7. Tie, twist or hog ring the end of the casing to seal
it.
8. Turn the Handle clockwise to extrude the
mixture into the casing. For best results, apply
pressure around the casing, close to the end of
the Stufng Funnel. This will hold the casing tight
and will cause the mixture to pack rmly into the
casing.
9. When the end of the casing has been reached,
twist, tie or hog ring the casing to seal the contents
inside.
STUFFING TIPS: The following are
suggestions to help reduce resistance when
stufng with the 13 mm Stufng Funnel.
A. Add water to your meat mixture – up to
1-1/2 cups (0.4 L) of water per every 5 lb
(2.3 kg) of seasoned meat.
B. Add 1/4 cup (60 ml) of vegetable or
olive oil to the meat mixture for better ow.
CAUTION!
CAUTION! Any time you complete stufng or
raise the Plunger out of the Canister, RELEASE THE
HANDLE SLOWLY! Pressure or gravity could cause
the Handle to spin back slightly causing injury!
FIGURE 6
FIGURE 7
Canister
STUFFING INSTRUCTIONS
ENGLISH INSTRUCTIONS
8
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 165oF
(75oC) and solid cuts of pork should be cooked to 145oF (63oC).
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 chang 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.
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.
FOOD SAFETY
9
ENGLISH INSTRUCTIONS
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 difcult 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 foodbourne 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 scientic. Purchase Weston Pink Curing Salt
(02-0000-W) and follow the included instructions to ensure that you are properly curing your
homemade sausage.
CASING
Weston offers a complete variety of casings. 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. 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 preparation. There are also brous non-edible casings that are most commonly used for
summer sausage and ring bologna
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.
Smoked and cooked sausages include salami, bologna, the ever-popular hot dogs and many others.
Proper smoking requires a smokehouse or smoker. Weston offers Outdoor Propane Smokers in a
variety of sizes (41-0701-W, 41-0301-W, or 41-0401-W). 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.
Dry cured sausages include salami, chorizo, pepperoni, among others. 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
For the best avors, we recommend vacuum sealing your fresh sausages, then storing them in the
refrigerator (short term) or freezer (long term). Weston manufactures a variety of vacuum sealers. Ask
the retailer from which you purchased this unit for their selection. Store dry cured products in paper or
other breathable wrapping, unrefrigerated.
ENGLISH INSTRUCTIONS
10
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