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English
Cleaning Instrucons
• Clean jerky gun aer each use.
• Remove all the mix from the tube. Remove the front end cap, trigger handle and
aachments from the jerky gun assembly.
• The jerky gun assembly is NOT dishwasher safe. Hand-wash all parts with warm, soapy
water.
• Dry all parts thoroughly before storing. Assemble the jerky gun and store for the next
use.
Making Jerky Tips
• Your 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 beef should be 80% to 90%
lean. Ground turkey, venison, bualo and elk are other excellent choices for jerky.
• Your jerky gun has NESCO/American Harvest seasonings included and are available
commercially for all tastes. Whenever you make jerky, be sure to use the cure
(sodium nitrite). The cure is used to help prevent botulism during drying at low
temperatures.
• ALWAYS wash hands thoroughly with soap and water before and aer working with
meat products. Use clean equipment and utensils.
• Keep meat and poultry refrigerated at 40°F (5°C) or slightly below; use or freeze
ground beef and poultry within 2 days; whole red meats, within 3 to 5 days. Defrost
frozen meat in the refrigerator, not on the kitchen counter.
• Special consideraons must be made when using venison or other wild game, since
it can become heavily contaminated during eld dressing. Venison is oen held at
temperatures that could potenally allow bacteria to grow, such as when it is being
transported. Refer to the USDA Meat and Poultry Department for further quesons or
informaon on meat and food safety.
• Dry meat at 160°F (71C) unl desired doneness. Drying mes may vary based on many
circumstances including but not limited to: the relave humidity of the room, the
temperature of the meat at beginning of drying process, the amount of meat in the
dehydrator, leanness of meat, etc. Always allow jerky to cool before taste tesng.
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