Luvele LUMG700EU, Instruction Booklet

INSTRUCTION | P18

Hints & Tips

HINTS FOR GRINDING MEAT

•  Remove all large pieces of fat from meat before grinding.
•  For fatty cuts of meat we recommend that you cut meat into 5cm cubes.
•  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.

•  For lean cuts of meat; cut into strips approximately 15cm long and 5cm thick or 

into cubes.

•  Remove any bones from meat as this may damage the grinder.
•  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.

•  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.

•  Mince can be frozen for 2-3 months.
•  Thaw mince in refrigerator overnight, DO NOT refreeze uncooked meat.
•  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

or scan this QR code: 

INSTRUCTION | P19

• 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. 
• Freshly made sausages are better when allowed to sit in the refrigerator 
  for a minimum of 12 hours and for up to 24 hours.
• 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 within 2-3 days of being made or frozen.
• Ideally, sausages should contain up to 30% fat content to provide a tender 
  and moist product.
• Sausages should be thoroughly cooked to kill all microbes. Internal 
  temperatures must reach 70-75°C.
• 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:

  Choose good quality ingredients - fat to meat ratio (30:70) - Spices and 
  seasoning should be combined in amounts that compliment the meat type.
• Casings (skin) can be purchased from butchers that supply your fresh meat. 
  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.
• Unused fresh casings must be drained, covered with salt and frozen.
• Sausages should be stored in an airtight container or sealed with cling 
  film in the refrigerator.
• 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.
• 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.

HINTS FOR SAUSAGE MAKING

Hints & Tips