5
Technical Specifications
Operation
The meat should be as lean as possible. Using lean meat will help the meat dry faster and aid in cleanup
by decreasing fat drippings. Ground meat should be 80% to 95% lean. Jerky seasonings are available for
all tastes or you can be creative and make your own. Ground turkey, venison, buffalo and elk are excellent
choices for jerky. There are many books and recipes to help create your own jerky. When making jerky, you
should cure the mixture with sodium nitrate. The cure is used to help prevent botulism while drying at low
temperatures. Follow the manufacturer’s directions on the cure packet.
DIRECTIONS FOR MAKING JERKY
1. Clean the Jerky Gun thoroughly before use (See directions in “Maintenance” section).
2. Mix jerky with desired meat. Follow the directions on the seasoning mix (not included).
3. Pull the plunger back until in the full retracted position.
4. Wet hands and form a log shape with the mixture and drop log into the barrel of the jerky gun.
5.
Repeat step 4 until the barrel of the jerky gun is filled 1” from the top (Note: Press mixture firmly into the
barrel to squeeze out trapped air).
6. Select a nozzle for the desired style of jerky and secure in place by screwing hold down nut clockwise until
finger tight (Note: Flat nozzle is used for jerky. Round style is used for snack sticks).
COOKING INSTRUCTIONS
1. Preheat oven to 200°F.
2.
Place the drying rack on the cooking sheet (Note: The drying rack helps to decrease drying time).
3. Pull trigger repeatedly until jerky begins to extrude.
4. Place the nozzle end of the jerky gun close to the far end of the drying rack, pull trigger to extrude jerky. As
you extrude the jerky, pull the jerky gun towards you until a strip of jerky has been extruded across the full
length of the drying rack.
5.
Continue extruding strips of jerky until the rack is filled. Be sure to leave a small space between strips of
jerky.
6. Place the cooking sheet and drying rack in the preheated oven (Approximate drying time for one rack of
jerky is 75 minutes).
7. Remove rack from oven and turn jerky over.
8. Return rack and jerky to oven for additional 60 minutes.
9. Check for desired dryness. If jerky is not dry enough, replace rack and jerky to oven and check at 5 minute
Item Number
23835
23836
Material
Aluminum
Plastic
Chamber Dimensions
13.25” x 1.75” / 337 x 45mm
Packaging Dimensions
22” x 8” x 3” / 559 x 203 x 76mm
Weight
2.7 lbs. / 1.2 kgs.
2.4 lbs. / 1.1 kgs.
