Instruction manual

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COMPONENT LIST
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PART DESCRIPTION #22 GRINDER #32 GRINDER
Front Ring Nut 08-2242 08-3242
4.5 mm Grinder Plate 29-2204 29-3204
Grinding Knife 29-2250 29-3250
Auger Pin 08-2246 08-3246
Auger 08-2202-N 08-3202-N
Auger Bearing 08-2247 08-3247
Head 08-2209-N 08-3209-N
Housing Bolt (4) 08-2035 08-2035
Gear Housing 08-3025 08-3025
Front Shaft Seal 08-2034 08-2034
Primary Bearing 08-2053 08-2053
Gear Housing Seal 08-3044 08-3044
Secondary Gear 08-2030 08-2030
Primary Gear 08-2032 08-2032
Secondary Bearing (3) 08-2052 08-2052
Motor N/A N/A
Motor Cover Bolt (4) 08-2079 08-2079
Stainless Steel Motor Cover 08-2243 08-3243
Rubber Feet (4) 08-2007 08-2007
Stainless Steel Base 08-2211 08-3211
Head Locking Knob 08-2005 08-2005
Base Bolt (4) 08-2027 08-2027
Tray 08-2225 08-3225
Stomper 08-2277 08-2277
Funnel 40 mm 08-1040 08-1040
Funnel 30 mm 08-1030 08-1030
Funnel 20 mm 08-1020 08-1020
Flange for Stufng Funnel 08-2229 08-3229
Funnel 10 mm SS High Speed 08-1011 08-1011
Stufng Star 08-2276 08-3276
Power Switch 08-3039 08-3039
Capacitor 08-2240 08-3240
Power Cord 08-2041 08-2041
Electrical Box Cover 08-2274 08-3274
Electrical Box Base 08-2275 08-3275
7 mm Grinder Plate 29-2207 29-3207
Fan Cover 08-2238 08-3238
Pin (Keyway) 08-2051 08-2051
Circuit Breaker 08-2278 08-3278
High Speed Plastic Auger Patented 08-2212 08-3212
Front Cover Screw Plug (5) 08-2080-A 08-2080-A
Tray Guard 08-2226 08-3226
Allen Screw (2) 08-2081 08-2081
Allen Wrench 08-3081 08-3081
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 1-800-905-2731 (U.S. & Canada) /
Catalog & Internet Purchases: 1-800-237-8888 / All International: 1-308-234-5555
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 find such flavors 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 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 flavor 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 flavor 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.
NEVER operate Grinder without the Tray and
the Tray Guard secured in place.
To avoid serious or fatal injury, NEVER reach
into any Grinder inlet.
ALWAYS use the Stomper to push meat
into the Grinder Head.
Read & fully understand all instructions
& warnings prior to use.
WARNING!