Weston Vertical Sausage Stuffer User Manual

If any co mpo nents of this un it are broken, do not ope rat e properly, or f or pro duct returns,

Phone: [phone] (Outside the U.S. 440-638-3131)

Mail: 20365 Progress Drive, Strongsville, Ohio 44149

E-Mail: [e-mail]

All Trademarks and Registered Trademarks are property of the respective companies.

ATTENTION!

please co nta ct Weston Products LLC

Web Site: WestonProducts.com

5 LB (3 L)

SAVE THESE INSTRUCTIONS!

Refer to them often a nd use t hem to i nstruct others.

VERTICAL

SAUSAGE

STUFFER

MODEL NO. 73-0501-W

Due to constant factory improvements, the product pictured

might differ slightly from the product received.

REV052011

Stuffer

Sides

Stuffer

Base

11

ASSEMBLED

5 LB (3 L)

VERTICAL

STUFFER

10

WESTON WARRANTY INFORMATION

SAVE THIS WARRANTY INFORMATION FOR YOUR RECORDS!

Weston Products LLC warrants to the ORIGINAL RETAIL PURCHASER of this product that if operated in
accordance with the printed instruction accompanying it, then for a period of 1 year from the date of purchase,

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8

3

4

2

1

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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 Weston Products LLC
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 Weston Products LLC 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. Weston Products LLC 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.
Weston Products LLC 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 Weston Products LLC’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 Merchandise Authorization
Number (RMA Number). Weston Products LLC will refuse all returns that do not contain this number. DO

NOT RETURN THE UNIT WITHOUT PROPER AUTHORIZATION FROM WESTON PRODUCTS LLC.

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 Weston Products LLC. 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 Weston Products LLC be liable for consequential damages sustained in connection with
said product and Weston Products LLC 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:

Weston Products LLC - WARRANTY DEPARTMENT

20365 Progress Drive, Strongsville, OH 44149

7

WESTON WARRANTY CARD

SEND T HIS CARD AL ONG WITH A CO PY OF YOUR ORIGINAL P URCHASE R ECEIPT TO:

5

WESTON PRODUCTS LLC-WARRANTY DEPT. , 20365 P ROGRESS D RIVE, STR ONGSVILLE , OH 44149

Customer Name: _________________________________

Address: _______________________________________

City/State/Zip: ___________________________________

Telephone Number: (_________) ____________________

40 mm 20 mm

30 mm 13 mm

E-Mail Address: _________________________________

Original Date of Purchase: ______/________/________

Product Model #: _________________________________

Serial # (if applicable): ______________________

-2- -11-

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.

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

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Grind the venison and pork through a coarse grinder plate.

.

Add all the ingredients to the meat and mix well.

.

Regrind the mixed meat through a ne grinding plate.

.

Stuff the sausage into casings or shape into patties.

FRESH ITALIAN SAUSAGE - MILD/HOT

5 tsp salt 1 tsp sugar 2 tsp caraway seeds
3 tsp crushed hot peppers 1 tsp cracked fennel seed (omit if making mild sausage)
2 tsp coarse ground black pepper 1 tsp coriander 1 pint cold water
10 lbs boneless pork butts Sausage casings

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Grind the pork butts through a grinder plate.

.

Add all the ingredients to the meat and mix well.

.

Stuff the sausage into casings to make 4” (10 cm) links.

BRATWURST

2 ½ lbs lean veal 2 ½ lbs lean pork 1 ½ cup water
2 tsp dried sage 1 tsp ground white pepper 3 tsp salt
1 cup ne bread crumbs soaked in ½ cup milk

.

Grind the veal and pork through a coarse grinder plate.

.

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

.

Regrind the mixed meat through a ne grinding plate.

.

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” (10 cm) links.

-10-

COMPONENT LIST

DIAGRAM PART PART

NUMBER DESCRIPTION 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) 73-0517

If any c omponents o f this unit are broken or the uni t does not operate

properly , call West on Products LLC Toll Free at

Monday thru Friday 8:00am-5:00pm EST. Outside the U.S. call 440-638-3131

1-800-814-4895

E-Mail: [e-mail]

ADDITIONAL ACCESSORIES AVAILABLE

ACCESSORY DESCRIPTION PART #

Food-Grade Silicone Spray 03-0101-W
Hog Ring Pliers 47-1401
500 Count Hog Rings 47-1452
19 mm Processed-Type Collagen Casing 19-0101-W
33 mm Processed-Type Collagen Casing 19-0102-W
38 mm Processed-Type Collagen Casing 19-0103-W
1 1/2” x 12” Mahogany Casings 19-0201-W
2 1/2” x 20” Mahogany Casings 19-0102-W

These products and many more products can be ordered by visitin g

Monday thru Friday 8:00am-5:00pm EST. Outside the U.S. call 440-638-3131

W e s t o n P r o d u c t s . c o m or by calling

Weston Products LLC Toll Free at 1-800-81 4-4895

E-Mail: [e-mail]

-3-

GENERAL SAFETY RULES

READ AND FULLY UNDERSTAND ALL
INSTRUCTIONS AND WARNINGS PRIOR TO
USING THIS STUFFER. YOUR SAFETY IS
MOST IMPORTANT: FAILURE TO COMPLY

WARNING!

1. Read this owners manual before
attempting to assemble or operate the
Vertical Stuffer.

2. NEVER use any accessories
or parts from other manufacturers.
Doing so will void your warranty.

3. NEVER store or leave the
machine at a temperature lower than
32oF (0oC).

4. 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.

5. Before using the Stuffer, always
apply a food-grade lubricant to the
inside of the Canister to decrease
the friction.

WITH PROCEDURES AND SAFE GUARDS MAY
RESULT IN SERIOUS INJURY OR PROPERTY
DAMAGE. REMEMBER: YOUR PERSONAL

SAFETY IS YOUR RESPONSIBILITY!

6. KEEP CHILDREN AWAY! Never
leave the stuffer unattended. The
Stuffer is not a toy.

7. Be sure the Stuffer is on a stable
work area. Be sure all of the Stuffer
Feet are level.

8. 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.

9. DO NOT use the Stuffer while
under the inuence of drugs or
alcohol.

SAVE THESE INSTRUCTIONS!

Refer to them often and use them to instruct others.

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.

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.

-4-

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. 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

-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.

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.

PLUNGER ASSEMBLY

1. Slide the Plunger Seal
onto the Plunger (gure 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 (gure 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 (gure 3).

5. Crank the Handle counter­clockwise 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 (gure 4).

ASSEMBLY

gure 1

Plunger

Seal

Plunger

Valve Hole

gure 3

Gear Shaft

Wingnut

-5--8-

Pressure

Release

Valve Kit

Screw

Washer

Spring

Valve Cap

Handle

Outside view of

Canister Mounts

gure 2

gure 4

Top Brackets

Bottom Brackets

7. Insert the Stufng Funnel of your
choice through the Front Ring Nut.
Screw the Front Ring Nut and Stufng
Funnel onto the mouth of the Canister
until snug. DO NOT OVERTIGHTEN
the Front Ring Nut, as it may damage
the Funnel (gure 5).

8. Thoroughly coat the inside of the
Canister with a food-grade lubricant
prior to use (gure 6).

DISASSEMBLY &

CLEANING

1. Remove the Stufng 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.

Front

Ring Nut

Mouth of the

gure 6

Canister

Funnel

gure 5

STUFFING INSTRUCTIONS

CAUTION! Any time you complete stufng or
raise the Plunger out of the Canister, RELEASE THE
HANDLE SLOWLY! Pressure or gravity could cause

CAUTION!

NOTE: Apply a food-grade lubricant to the inside of the

Canister before lling with the meat mixture.

1. Tilt out the Canister.

2. Fill the Canister with your meat and seasoning
mixture (gure 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 Stufng Funnel.

6. Slip the casing on the end of the Stufng Funnel
until the entire casing has slid onto the Stufng

Funnel (gure 8).

the Handle to spin back slightly causing injury!

gure 7

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
Pressure-Release 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 before and after each use.

-6- -7-

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 Stufng
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
stufng with the 13 mm Stufng 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.

gure 8