Valley Sportsman 008858706 Manuel D'instructions page 8

For best results, apply pressure around the casing, close to the end of the Stuffing Funnel. This will
hold the casing tight and will cause the mixture to pack firmly into the casing.
9 . When the end of the casing has been reached, tie, twist or hog ring the end of the casing to seal
the contents inside.
STUFFING TIPS:
The following are suggestions to help reduce the resistance
when stuffing with the 13 mm Stuffing Funnel.
A . Add water to the meat mixture-up to 1-1 / 2 cups (0.4 L)
of water per every 5lb (2.3 kg) of seasoned meat.
B . Add 1/4 cup (60ml) of vegetable or olive oil per every 5 lb
( 2.3 kg ) of seasoned meat for better flow.
RECIPES
U.S. WEIGHT CONVERSIONS
1 tsp
1Tbsp
1/8 cup or 1 fl oz
1/4 cup or 2 fl oz
1/3 cup
1/2 cup or 4 fl oz
2/3 cup
3/4 cup or 6 fl oz
1 cups or 8 fl oz or 1/2 pint
1 1/2 cup or 12 fl oz
2 cups or 16 fl oz or 1 pint
3 cups or 1 1/2 pints
4 cups or 2 pints or 1qt
4 quarts or 1 gal
VENISON SAUSAGE
6 lbs venison
1 / 2 tsp cayenne pepper
2 tsp pepper
FRESH ITALIAN SAUSAGE-MILD/HOT
5 tsp salt
3 tsp crushed hot peppers
2 tsp coarse ground black pepper
1 pint cold water
**NOTE : If grinding meat for sausage, grind the meat through the coarse grinding plate, add
seasoning, then re-grind through a fine grinding plate.
5 ml
15 ml
30 ml
60 ml
80 ml
120 ml
160 ml
180 ml
240 ml
350 ml
475 ml
700 ml
950 ml
3.8L
6 lbs lean pork
2 tsp salt
sausage casings
1 tsp sugar
1 tsp cracked fennel seed (omit if making mild)
10 lb boneless pork butt
7
U.S. WEIGHT CONVERSIONS
1 oz
1/4 lb or 4 oz
1/3 lb
1/2 lb or 8 oz
2/3 lb
3/4 lb or 12 oz
1 lb or 16 oz
2 lb
1 / 2 tsp sage
1 / 2 cup honey
2 tsp caraway seeds
1 tsp coriander
28g
113g
150g
230g
300g
340g
450g
900g