Keep the work area clean and well lit.
A cluttered work area may cause accidents.
Use a product designed for the job being performed.
Never use the machine for anything other
than its intended purpose.
Before and after use, wash all parts with warm soapy water.
15 Inch Plastic Cylinder With Heavy Duty Aluminum Frame And Handle
Includes 1-1/2 Inch Round Nozzle And 1-13/16 Inch Flat Nozzle
For Turkey, Fish, Ground Beef, Steak & Venison Jerky Strips And Round Sticks
Dry In A Dehydrator Or Oven To Make Your Own Homemade Tasty Jerky
Directions
1. Clean the Jerky Gun thoroughly before use.
2. Follow the recipe and mix with desired meat and seasonings.
3. Wet your hands and form a log with the mixture.
4. Pull Jerky Gun plunger back in the full retracted position, then drop log into the barrel of the Jerky Gun.
5. Repeat step 4 until the barrel of the Jerky Gun is filled to 1" from the top. (Note: press mixture firmly into the
barrel to squeeze out extra air.)
6. Select a nozzle for the desired style of jerky and secure in place by screwing. (Note: the flat nozzle is used
for jerky, the round style is used for snack sticks.)
Jerky Making Tips
Meat should be as lean as possible. Using lean meat will help the meat dry faster and aid in clean-up by
decreasing fat drippings. Ground meat should be 80% to 90% lean. Jerky seasonings are available for all
tastes or you can make your own.
Recipe
1 pound meat
1/4 cup liquid smoke
1/4 cup soy sauce
1/4 cup Worcestershire sauce
1-1/2 teaspoons kosher salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon cayenne pepper, or to taste
1 teaspoon freshly ground black pepper
Oven Cooking Instructions
(For Dehydrator Use, Follow Manufacturer Instructions)
Wrap meat in plastic wrap and freeze 30 to 60 minutes until firm, but not rock hard. (This makes it easier to
slice evenly.) Using a sharp knife, slice the meat into thin strips about 1/4-inch thick.
Place liquid smoke, soy sauce, Worcestershire sauce, salt, pepper, garlic powder, onion powder, and cayenne
pepper in a large zip-top freezer bag. Seal and squish to combine. Place beef strips in the marinade, re-seal,
and toss to coat. Open bag, squeeze out all the air, seal, and refrigerate for 12 hours or overnight. Preheat
oven to 250ºF. Drain meat strips from marinade and pat dry with paper towels. Place a baking rack inside a
jellyroll pan. Arrange beef strips on the rack in a single layer with room in between for air circulation. Bake for
about 4 hours, until dry to the touch. Remove from oven and let air-dry in a cool dry place for another 24 hours.
Store in a covered container or ziptop bag.
072012
