LEM Products • West Chester, OH 45011 • PH: 877-536-7763 • lemproducts.com
LEM Products • West Chester, OH 45011 • PH: 877-536-7763 • lemproducts.com
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IT IS IMPORTANT TO READ AND UNDERSTAND ALL OF THE INSTRUCTIONS AND SAFEGUARDS PRIOR TO USE
1. Always ensure that the appliance is properly assembled and safely set up before use.
2.
Caution:
Close supervision is necessary when any appliance is used by or near childern or persons with certain disabilities.
Set up and store the appliance in a secure dry location out of reach of children.
3. The appliance is designed for domestic use and not for commercial purposes.
4.
DO NOT
use the appliance on bones, deep frozen food, hard items or non-food items.
5. Use the appliance with the supplied accessories only.
WARNING:
The use of attachments not recommended or sold by the
manufacturer may cause injury, damage to personal property, and may void your warranty.
6.
WARNING:
Do not use while under the influence of alcohol or drugs (prescription or non-prescription) as these may
impair user’s ability to properly assemble or safely operate the appliance.
7. The manufacturer declines any responsibility in the case of improper use of this product. Improper use of this product
voids the warranty.
8. Thoroughly hand-wash all parts in warm soapy water prior to use.
DO NOT
SOAK.
NOT DISHWASHER SAFE
(discoloration may occur).
9. Tie back loose hair and clothing. Remove neckties, rings, watches, bracelets or other jewelry before operating the
appliance.
10.
WARNING:
The warnings, cautions, and instructions discussed in this instruction manual cannot cover all possible
conditions or situations that could occur. It must be understood by the operator that common sense must be used.
11.
SAVE THESE INSTRUCTIONS
PARTS LIST
1. Hand wash all parts of the Jerky Cannon® in warm, soapy water and rinse with warm water.
2. In a glass or stainless steel bowl, mix the Backwoods® Seasoning with water by following the directions on the bag. Add
the seasoning/cure mixture to the lean meat and mix until the meat becomes tacky.
3. With wet hands, take part of the meat mixture and form a log. Drop the log into the barrel of the Jerky Cannon®. Fill the
barrel until the mixture is about 1 inch from the top. Now take the barrel and insert the plunger of the rod into the end of
the barrel, then twist the barrel onto the threads in the handle. (* See DIAGRAM A for additional illustration.) Select a
nozzle, flat for Jerky or round for Snack Sticks and attach it to the end of the barrel.
4. Place a rack on a sheet pan or cookie sheet and shoot strips onto the rack. You can shoot the strips directly onto the pan or
sheet, but the rack speeds up the drying. (If a dehydrator is being used, shoot the strips directly onto the dehydrator trays
and dry according to dehydrator manufacturer’s instructions.)
5. Place the rack and pan in the oven, pre-heated to 200º and close the door to the first stop. Dry Snack Sticks or Jerky for 75
minutes, then remove pan, turn Snack Sticks or Jerky over and return to oven for 60 minutes. Check Snack Sticks or Jerky
by removing a piece, cooling it, and tasting it. If it is not dry enough, return Snack Sticks to oven for 5-minute intervals
until correct dryness is reached. The drier the Snack Sticks or Jerky are, the longer it will keep, but the tougher it is to
chew.
6. Always be sure your Jerky and Snack Sticks are completely cooled before refrigerating in a closed container. If the meat is
not completely cooled, as the heat escapes from the meat it will create moisture in the bag or container. The moisture
could cause the formation of mold on the Jerky or Snack Sticks. It is also recommended to pat the Jerky and Snack Sticks
with a paper towel to remove excess moisture or fat droplets.
7.
IMPORTANT: When Jerky is completely cooled, put into container or bag and seal tightly. Jerky should be refrigerated.
The drier the Jerky, the longer it will keep, but the tougher it is to eat.
For additional Backwoods® Snack Stick Seasonings check with the dealer where you purchased the Jerky Cannon® or contact:
LEM Products, 4440 Muhlhauser Rd. West Chester, Ohio 45011 or call (toll free) 877-536-7763.
Your Jerky Cannon® is designed to give you years of dependable service. With this Jerky Cannon® you will be able to make delicious Jerky
and Snack Sticks from lean, ground meat. Use meat that is as lean as possible, 90-95% lean works best. You can use beef, elk, deer,
buffalo, turkey and other types of wild game. If the ground meat has been frozen, it can be thawed and used to make Jerky or Snack
Sticks.
Cure:
When making Jerky or Snack Sticks, conditions are right for botulism to develop. Meat Cure (sodium nitrite) is used to prevent
botulism. You should always use cure when making Jerky or Snack Sticks. Cure should be used at a rate of a scant 1/4 teaspoon per pound
of meat.
NO MORE
. Cure is pre-measured and included with Backwoods® Seasonings, so you use the correct amount.
One thing to remember
- all the times and temperatures given in these instructions are merely averages. Cooking time may vary
according to the fat content of the meat and the temperature of the oven or dehydrator being used. The first several batches will need to
be watched closely, so the desired dryness of the meat is reached. After these first batches, you should be able to determine the cooking
times that are right for you.
Seasonings:
You can create your own jerky or snack stick seasoning if you want. There are countless recipes available. However, as we
mentioned above, cure (sodium nitrite) should always be used. LEM carries a wide assortment of flavors of Backwoods® Jerky and Snack
Stick Seasonings for your enjoyment. Adding additional ingredients to make it hot, spicy, smoky, etc can change the original seasoning to
give you a variety of flavors. Using Backwoods® Seasonings will ensure that the ground meat will always make firm strips and sticks. But
the most important reason to continue using Backwoods® Seasonings is it’s delicious!
DIRECTIONS
MAKING JERKY
GENERAL WARNINGS AND SAFETY INFORMATION
DIAGRAM A:
For ease of use put the piston into the barrel at a slight
angle (1) and then straighten the rod and push in (2).
18
Description
Barrel Brush
Screws
Handle Cover Right
Handle Cover Left
Qty
1
2
1
1
Part
24
25
26
27
Description
Piston Washer
Piston
Barrel
Snack Stick Nozzle
Jerky Nozzle
Front Retaining Ring
Qty
2
1
1
1
1
1
Part
17
18
20
21
22
23
Description
Handle Assembly
Spacer
Rear Retaining Ring
Spring Rod Holder
Piston Rod
Piston Rod Nut
Qty
1
1
1
1
1
1
Part
8
12
13
14
15
16
Description
Rod Pull Nut
Rod Pull
Recoil Release Plate
Recoil Release Spring
Gripper Plate
Piston Rod Spring
Qty
1
1
1
1
1
1
Part
1
2
3
4
5
7
