Hints & Tips - Luvele LEMG1200WEU Manual De Instrucciones

INSTRUCTION | P18
Hints & Tips
HINTS FOR GRINDING MEAT
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Remove all large pieces of fat from meat before grinding.
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For fatty cuts of meat we recommend that you cut meat into 5cm cubes.
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We also recommend using the 8mm or 12mm cutting plate for fatty cuts of meat.
If the 3mm or 5mm cutting plates are used and there is excess fat in the meat it
can cause the fat to block the grinder head. This should be avoided.
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For lean cuts of meat; cut into strips approximately 15cm long and 5cm thick or
into cubes.
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Remove any bones from meat as this may damage the grinder.
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If changing cutting plates or changing to another attachment, always ensure that
any meat that is around the fixing ring or blade is removed. This will ensure that all
parts will reassemble and operate correctly.
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Minced meat should be used within 1-2 days. Freeze uncooked mince that will
not be used within this time frame. For the best storage solution, we recommend
vacuum sealing your mince before freezing in a Luvele vacuum sealer.
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Mince can be frozen for 2-3 months.
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Thaw mince in refrigerator overnight, DO NOT refreeze uncooked meat.
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When cooking mince it needs to be cooked thoroughly. Mince that has been
used for hamburgers or meat patties should be cooked until well done.
RECIPES
For recipe inspiration please visit our recipe blog at www.luvele.eu
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HINTS FOR SAUSAGE MAKING
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Salt is an important component of sausage making. It is responsible for the control
of growth of micro-organisms. It also aids in dissolving the myosin (protein) out of
the muscle fibres which then acts as a glue to bind the meat.
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Freshly made sausages are better when allowed to sit in the refrigerator for a
minimum of 12 hours and for up to 24 hours.
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Fresh sausages are highly perishable products as they do not contain the
preservatives that are present in most store-bought sausages. They should be
cooked or frozen within 2-3 days of being made.
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Ideally, sausages should contain up to 30% fat content to provide a tender and
moist product.
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Sausages should be thoroughly cooked to kill all microbes. Internal temperatures
must reach 70-75°c.
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Intentional piercing of sausage skin releases much needed moisture but prevents
the sausage from possibly splitting and being disfigured.
Things to look for when making sausages:
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Choose good quality ingredients - Fat to meat ratio (30:70) - Spices and
seasoning should be combined in amounts that compliment the meat type.
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Casings (skin) can be purchased from butchers that supply your fresh meat.
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If preserved in salt, it should be soaked in lukewarm water for up to 30 minutes
before use. Flush skins with cold water to expel excess salt.
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Unused fresh casings must be drained, covered with salt and frozen.
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Sausages should be stored in an airtight container or sealed with cling film in the
refrigerator.
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A good way to make sure that all the sausage mince has come through the mincer
is to break up 1-2 slices of bread and push though mincer, this will force any
remaining mixture into the casing.
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Gentle cooking over medium heat prevents interior from boiling which in turn
bursts the skin, leaking out moisture and flavour. This then produces a hard
textured product.
INSTRUCTION | P19
Hints & Tips