Ankarsrum Meat Grinder & Sausage Stuffer Attachment

Specifications

• Includes: mincer housing with auger and rotating knife; 4 grinding discs (2.5, 4.5, 6 and 8 mm); 3 sausage stuffing tubes (10, 20 and 25 mm); feeding tray and food pusher; splash guard
• Construction: metal housing, auger, knife and discs
• Made in: Sweden
• Fits: all Ankarsrum Assistent Original mixers, Type N1 to N30, including the current AKM6230
• Knife Merchant item: 1403

Before First Use

• The knife and grinding disc are sharpened and lightly oiled before shipping to protect the edge in transit, so expect a bit of gray residue in the first few inches of meat as it clears that oil.
• Run a piece of bread or an onion through the mincer before your meat to absorb the oil so it does not affect your first batch.

Tips for Best Results

• Keep the meat cold. Chilled meat and chilled grinder parts cut cleaner and keep fat from smearing, which gives a better texture and a more consistent grind.
• Freeze the meat for 15 to 20 minutes before grinding, and chill the housing, knife, auger and disc for the same time.
• Trim excess fat from very fatty cuts before grinding.
• Check that the knife is installed facing the correct direction; installed backward, it will not cut properly.
• Cut meat into small pieces and feed it gradually to keep a steady flow and avoid overloading the mincer.

Care

• Take the mincer apart after each use, wash the parts by hand and dry them thoroughly.
• Do not put the aluminum parts in a dishwasher.